CHAPTER 6.

1
OIL AND FATS APPLICATION

Objectives
2

Expose to the edible application of oil

and fats
Expose to the non edible application of
oil and fats
Learn the production of margarine and
soap as the examples of edible and non
edible application of oil and fats.

CPB 30303 (Jan 2015)

Learning Outcomes
3

At the end of this chapter, students

should be able to:

Explain various product of edible and non

edible application of oil and fats.
Describe the processing of margarine and
soap production

CPB 30303 (Jan 2015)

Oil and Fats Application

4

Edible application

CPB 30303 (Jan 2015)

EDIBLE APPLICATION
OF OIL AND FATS

Baker Products
6

Baking includes all food products in which

flour is the basic material and to which heat is
applied directly by radiation from the walls or
top and bottom of a heating appliances.
The products range through breads, layered
dough, cakes, cookies and biscuits filling, pie
crusts, short pastry and puff pastry.
The fats used to produce this products vary in
their properties particularly in melting
behavior and plasticity.
CPB 30303 (Jan 2015)

Baker Products
7

Necessary to meet 2 requirements:

Oxidative stability related to shelf life of

baked food
Necessity to respond current nutritional
demands

A good baked item will be tasty, have

good texture, have a reasonable shelf
life in terms of rancidity and palatability
and texture and it will be a healthy food.
CPB 30303 (Jan 2015)

Baker Products: Dough

8

Fats used to make dough are almost

entirely plastic fats (mixtures of solid
and liquid components which appear
solid at certain temperatures and deform
when pressure is applied)

CPB 30303 (Jan 2015)

Baker Products: Cake

9

The major function of fats in cakes is to

assist in aeration and to modify the
texture of the products.
The first stage in making cake is to
produce a batter containing a fine
dispersion or air bubbles largely
stabilized by fats crystals.
During baking, the fat melts and the
water-in-oil emulsion inverts, with the air
being trapped in the aqueous phase.
CPB 30303 (Jan 2015)

Baker Products: Cake

10

As baking continues, the starch is

hydrated and gelatinized
The protein start to coagulate and the air
cells expand through the presence of
steam and carbon dioxide (produced
from baking powder).

CPB 30303 (Jan 2015)

Baker Product: Pastry

11

In short pastry, aeration is secondary

importance.
The fat need to be fairly firm and should
be distributed throughout the dough as a
thin film.
In puff pastry, fat acts as a barrier,
separating layer of dough from one
another.
Liberation of gas or steam during baking
produces a layer structure.
CPB 30303 (Jan 2015)

Baker Product: Pastry

12

This require a fat of higher melting point

than normal (~42oC) with a higher solid
fat content achieved through an
appropriate degree of hydrogenation

CPB 30303 (Jan 2015)

Food Emulsifier
13

Fatty acid and derivatives are an

amphiphilic (its molecules have hydrophilic
(lipophilic) and hydrophobic (lipophobic)
regions).
If this are appropriated balanced, the
molecules can exist in a physically stable
form between aqueous and fatty
substances.
Can be used to stabilize both water-in-oil
and oil-in water emulsions.
CPB 30303 (Jan 2015)

Food Emulsifier
14

Application of emulsifier in food: film

coatings, stabilizing and destabilizing
emulsion, modification of fat
crystallization, dough shortening, crumb
softening, texturization of starch based
food.

CPB 30303 (Jan 2015)

Frying Oil
15

Frying usually carried out at a temperature of 165

185oC.
Efficient method of heat transfer that allows quick
cooking and add flavors to fried food.
In shallow pan frying, surplus oil is cleaned away
at the end of frying operation.
In deep frying, residual oil is reused until such
time as it has to be discarded because of its poor
quality.
May be added to animal feed as an energy source
or it may converted to methyl esters as biodiesel.
CPB 30303 (Jan 2015)

Frying Oil
16

Under conditions of frying, a few

changes occur in the oil.

Hydrolysis produce free acid and partial

glycerol esters
Oxidation produce flavor notes some of
which are considered to be desirable and
others not so.
Thermal changes lead to polymeric
products and acyl groups with trans
unsaturation and with 5 and 6 membered
ring systems.
CPB 30303 (Jan 2015)
Compound with higher molecular weight

Frying Oil
17

With continued used, oil begin to smoke, to foam,

and to become more viscous.
A good frying oil will have

High oxidative stability

High smoke point (low level of free fatty acid)
Show minimum color darkening
Low in saturated and in trans unsaturated acids for
nutritional reasons
Low in polyunsaturated fatty acids to increase oxidative
stability
High in cis monounsaturated acids

CPB 30303 (Jan 2015)

NON EDIBLE
APPLICATION OF OIL
AND FATS

Lubricants
19

Todays lubricants are a mixture of base

fluid (~90%) and a range of other
materials added to improve the
performance.
Most often mineral oil.
Based largely on oils and fats of
vegetable and animal origin depending
on amphiphilic nature of these
molecules.
Example: Castrol based on castor oil
CPB 30303 (Jan 2015)
Major force for change is poor

Lubricants
20

The problems that this causes when oil is spilled

or has to be disposed of.
Replace mineral oil by fatty oil.
Two types of ester lubricants:

Natural glycerol esters

Esters manufactured from selected polyhydric
alcohols and carboxylic acids

4 to 15 times more expensive than mineral oils.

Only used for special circumstances such as in
aviation engines and compressors.
CPB 30303 (Jan 2015)

Lubricants
21

Increasing interest to use appropriate vegetable

oils as alternatives to both conventional mineral
oil and the high priced esters.
Advantages: biodegradable, non toxic, non
carcinogenic, renewable resource
Disadvantages: limited viscosity range, lower
oxidative stability, lower hydrolytic stability
Vegetable oils make the best lubricants when
they have high level of oleic acid and low level
of both saturated and polyunsaturated fatty
acids.
CPB 30303 (Jan 2015)

Lubricants
22

High level of oleic acid wide range of

working temperature

Rapeseed oil: -40oC to 110oC

Sunflower oil: -30oC to 130oC

Saturated acids should be as low as

possible because of the effect that they
have on the cold properties of the oil.
Polyunsaturated acids are undesirable
because they reduce oxidative stability.
CPB 30303 (Jan 2015)

Lubricants
23

Necessary to include a range of additives such

as pour point depressant, extreme pressure,
antiwear compounds, antioxidant and
viscosity index improvers biodegradable.
Two categories of uses of lubricants:

Total lost the oil is used once and then lost

- example: chain saw, two strokes
engines, flanges, open gears
Long term use example: compressors and
turbine
CPB 30303 (Jan 2015)

Biodiesel
24

The methyl esters of a readily available

natural fats or oil prepared for use as
automotive fuel.
The methyl esters can be used partial or
complete replacement of conventional
diesel fuel without modification of the
engine and without noticeable
diminution efficiency.

CPB 30303 (Jan 2015)

Biodiesel
25

Four methods to produce biodiesel from

vegetable oils:

Transesterification
Dilution
Microemulsification and co-solvent blending
Pyrolysis

Disadvantages:

Calorie shortage due to biodiesel produced

from oil and fats.
High cost of production
CPB 30303 (Jan 2015)

Biodiesel
26

Advantages:

Non-toxic 98% biodegradable in 21 days

compared with 50% for normal diesel.
Produces less sulfur, smoke, pollutants,
unburn fuel and polycylic aromatic
hydrocarbons though carbon monoxide,
benzene, nitrogen oxides, and aldehydes.
Carbon dioxides liberated when biodiesel is
used represents carbon dioxide trapped
through photosynthesis.
Esters come from renewable resources.
CPB 30303 (Jan 2015)