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1.1 Int. Class. of Edible Oil
1.1 Int. Class. of Edible Oil
1.1 Int. Class. of Edible Oil
1 INTRODUCTION &
CLASSIFICATION OF
EDIBLE OIL
Chapter 1
Learning Objectives
• Terminology:
• Occurred in liquid (oil) and solid (fat)
• Primarily of glycerides
• Glycerides
• Fatty acid
• Phospolipids
• Tocopherols and Tocotrienols
• Sterol & Sterol Ester
• Caratenoids
• Minor Constituent-pesticides, trace metals
CPB 30303 (SEM July 2018)
Glycerides
• Fatty acid
• Chemical structure
• Classification
• Fruit Pulp / Mash fats
• such as Palm Oil , Olive and avocado, coconut
• Seed Kernel fats
• Major source of oil and fats
• such as palm kernel oil,, corn oil, sunflower oil and etc
• Lard-Hog(pig)
• Tallow(cattle and sheep)
• Milk or butter(cow)
• Lard-Hog(pig)
• Composition and physical have wide variation refer to the
climate which it was raised, animal diet
• Low in PUFA & have good an oxidative stability
• Lack of natural antioxidants such as(butylated
hydroxyanisole(BHA), butylated hydroxytoulene(BHT) ,
tertiary butylhydroquinone(TBHQ)
Melting point -3 °C
Refractive Index at 25 °C 1.466-1.468
• Avocado Oil
• From Persea Gratissima L tree.:
• Corn(maize)oil
Nonsaponifiable 0.4-1.4 %
matter
Refractive Index at 1.466-1.468
40 °C
Nonsaponifiable 0.5-1.5 %
matter
• Castor oil
• Chaulmoogra,Hydnocarpus and gorli oil
• Lard
• Beef Tallow
• Mutton Tallow
• Horse, Goose & Chicken fats
• Issued by:
• Afnor-France Standard
• AOAC-American Chemist
• ASTM-American Standard
• BSI-UK
• DGF-Germany
• MPOB/Sirim -Malaysia
• Oil Palm and its product: great gift of nature and can be
used to gain: palm oil, cattle food, house hold, furniture,
fertilizer and many more.
• Govern by: Malaysian Palm Oil Board (MPOB ) facilitates
such as:
• Planting Oil Palm
• Promoting Palm Oil
• Controlling and Monitoring the palm oil based activities
• Collecting information all over the world pertaining to palm
oil.
• And many mores…..
CPB 30303 (SEM July 2018)
Standard and Quality Control
• Sampling:
• Special sampling apparatus used-uniform
• Frequency of sampling-uniform
• Method of sampling-uniform
• Volume of sample-uniform
Substances Content
Free Fatty Acid (FFA) 3 - 5%
Gums (phospholipids, phosphotides) 300 ppm
Dirt 0.01%
Shell Trace
Moisture and Impurities 0.15%
Trace metal 0.50%
Oxidation Products Trace
Total Carotenoids 500 - 1000 mg/ke
CPB 30303 (SEM July 2018)
Standard and Quality Control
• Physical methods:
• Density/specific gravity
• Weighing known volume( mass/ volume), determine
buoyancy
• Refractive index
• Refractometer (ABBE)at 20 °C for oil
• Refractometer (ABBE)at 40,60 or 80°C for fats(solids)
• Physical methods:
• Slip point / melting point-
• the point of incipient fusion & complete fusion
• Flow and drop points-Ubbelohde apparatus
• Important for technical greases & plastics fats
• Cloud point-temperature at which an oil or molten fats
begins to become turbid when cooled under control
condition
• Chemical Methods
• Involving analysis –values defined as equivalent amounts
of certain reagent which react with specific
• Recently upgraded use analytical equipment
• Saponification value:
• is number of miligramms of potassium hydroxide reuqired to
saponify(hydrolyze) 1g of fat and related to the molecular mass of the fat.
• Hydroxyl value:
• is number of milligrams of potassium hydroxide required to neutralized
acetic acid needed to acetylate 1 g of fat.
• Carbonyl value:
• No of miligramms of CO(carbonyl group)per gram of fat
• Peroxides value:
• Miliequivalents of active oxygen per 1000g of fat which oxidized
potassium iodide or milimoles per kilogram.
• Anisidine Value
• 1000 times the absoprtion of a 1%sample solution in a 1-cm cell after
reaction with anisdine.
• iodine value-
• % by weight of iodine bound by 100 g of fat & approximate to measure
degree of unsaturated.
• Totox value-
• Combination with peroxide value to characterize the overall autoxidative
state of an oil or fat(totox value)
Totox value= 2x peroxide value + 1x anisdine value