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Questions and Answers
Cottonseed oil has a higher smoke point than soybean oil.
Cottonseed oil has a higher smoke point than soybean oil.
True
Soybean oil accounts for approximately 40% of the dry weight of soybeans.
Soybean oil accounts for approximately 40% of the dry weight of soybeans.
False
Cottonseed oil is primarily used in the production of olive oil.
Cottonseed oil is primarily used in the production of olive oil.
False
The oil from soybeans is extracted using hexanes during the production process.
The oil from soybeans is extracted using hexanes during the production process.
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Cottonseed oil gives products a shorter shelf life due to its tendency to rancidify.
Cottonseed oil gives products a shorter shelf life due to its tendency to rancidify.
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Soybean is the most produced oilseed globally.
Soybean is the most produced oilseed globally.
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Cottonseed oil is commonly found in potato chips and shortening products.
Cottonseed oil is commonly found in potato chips and shortening products.
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Cottonseed oil is significantly more expensive than canola oil.
Cottonseed oil is significantly more expensive than canola oil.
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Soybeans contain 40% protein.
Soybeans contain 40% protein.
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Rapeseed oil is primarily used for frying.
Rapeseed oil is primarily used for frying.
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Corn oil is extracted from the germ of corn.
Corn oil is extracted from the germ of corn.
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The oil content in one bushel of corn is 5%.
The oil content in one bushel of corn is 5%.
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Hazelnut oil contains around 71-91% linoleic acid.
Hazelnut oil contains around 71-91% linoleic acid.
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High-oil varieties of corn tend to exhibit higher field yields.
High-oil varieties of corn tend to exhibit higher field yields.
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The extracted oil from hazelnuts is strongly flavored.
The extracted oil from hazelnuts is strongly flavored.
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Industrial varieties of rapeseed are considered safe for human consumption.
Industrial varieties of rapeseed are considered safe for human consumption.
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Palm oil is unsuitable for industrial margarines due to its low solid content.
Palm oil is unsuitable for industrial margarines due to its low solid content.
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The free fatty acid content is an important parameter for evaluating the quality of frying oils.
The free fatty acid content is an important parameter for evaluating the quality of frying oils.
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Water degumming is performed at temperatures ranging from 60 to 70 °C.
Water degumming is performed at temperatures ranging from 60 to 70 °C.
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Margarine consists of 100% fat blended with water.
Margarine consists of 100% fat blended with water.
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Acid degumming is not suitable for oils with high gum contents.
Acid degumming is not suitable for oils with high gum contents.
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Shortening is primarily composed of oils and fats with some added emulsifiers.
Shortening is primarily composed of oils and fats with some added emulsifiers.
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Enzymatic degumming involves the enzyme reaction occurring at 95 °C.
Enzymatic degumming involves the enzyme reaction occurring at 95 °C.
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Palm olein does not reduce the formation of free acids during frying when blended with other vegetable oils.
Palm olein does not reduce the formation of free acids during frying when blended with other vegetable oils.
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The dry acid degumming process generates a considerable amount of wastewater.
The dry acid degumming process generates a considerable amount of wastewater.
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The crystallization properties of margarine are influenced by the oil forming its major ingredient.
The crystallization properties of margarine are influenced by the oil forming its major ingredient.
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Shortenings can affect the emulsification, lubricity, structure, aeration, flavour, and heat transfer of prepared foods.
Shortenings can affect the emulsification, lubricity, structure, aeration, flavour, and heat transfer of prepared foods.
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Water is added to the crude oil during the water degumming process.
Water is added to the crude oil during the water degumming process.
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The Enzy Max process was developed by a Japanese company.
The Enzy Max process was developed by a Japanese company.
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Palm oil's tendency to form alpha crystals is beneficial for aeration in batters.
Palm oil's tendency to form alpha crystals is beneficial for aeration in batters.
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Centrifugal separation of hydrated gums is a step in the water degumming process.
Centrifugal separation of hydrated gums is a step in the water degumming process.
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The moisture content in dried and degummed oil must be greater than 0.1%.
The moisture content in dried and degummed oil must be greater than 0.1%.
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Lecitase® 10L is a microbial lipase used for enzymatic degumming.
Lecitase® 10L is a microbial lipase used for enzymatic degumming.
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Chemical refining of vegetable oils removes free fatty acids by a chemical reaction with caustic soda.
Chemical refining of vegetable oils removes free fatty acids by a chemical reaction with caustic soda.
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Physical refining involves distillation at high temperatures and low vacuum to remove impurities.
Physical refining involves distillation at high temperatures and low vacuum to remove impurities.
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Bleaching is primarily aimed at enhancing the flavor of crude fats and oils.
Bleaching is primarily aimed at enhancing the flavor of crude fats and oils.
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Crude palm oil undergoes bleaching as the last stage of the refining process.
Crude palm oil undergoes bleaching as the last stage of the refining process.
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The bleaching process helps remove polycyclic aromatic hydrocarbons and other pollutants from fat and oil products.
The bleaching process helps remove polycyclic aromatic hydrocarbons and other pollutants from fat and oil products.
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Degumming is necessary to remove waxes and phosphatides from vegetable oils.
Degumming is necessary to remove waxes and phosphatides from vegetable oils.
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Bleaching involves mixing the oil with a liquid before removing the powder used for bleaching.
Bleaching involves mixing the oil with a liquid before removing the powder used for bleaching.
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Fine virgin olive oil has a maximum acidity of 1 g/100 g.
Fine virgin olive oil has a maximum acidity of 1 g/100 g.
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Semi-fine virgin olive oil is defined by its good flavour and a maximum acidity of 4 g/100 g.
Semi-fine virgin olive oil is defined by its good flavour and a maximum acidity of 4 g/100 g.
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Virgin olive oil lampante is suitable for consumption.
Virgin olive oil lampante is suitable for consumption.
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Refined olive oil has a maximum acidity of 0.5 g/100 g.
Refined olive oil has a maximum acidity of 0.5 g/100 g.
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Olive pomace oil has a higher maximum acidity than refined olive pomace oil.
Olive pomace oil has a higher maximum acidity than refined olive pomace oil.
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The oil palm originated from North America.
The oil palm originated from North America.
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Crude palm oil contains between 400–1000 ppm of carotenoids.
Crude palm oil contains between 400–1000 ppm of carotenoids.
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Oil palm was introduced to East Asia in the year 1784.
Oil palm was introduced to East Asia in the year 1784.
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Study Notes
Fats and Oil Technology
- Fats and oils are macronutrients, crucial for a healthy diet
- Fats and oils are used in manufacturing, coming from either plants or animals
Global Oilseed Production
- A chart showing global oilseed production (soybeans, cottonseed, sunflower seed, rape seed, canola, others) in millions of tons from 2006 to 2011
- Total global production fluctuates each year, varying across different crops
Country-Specific Oilseed Production
- A pie chart showing world oilseed production distribution by country in percentages (e.g., USA, Brazil, China, India)
- The chart provides specific production figures in millions of tons for some countries for 2009, 2001 , providing data on major contributors
Global Vegetable Oil Production
- A chart showing global vegetable oil production(soybean, cottonseed, sunflower, rapeseed, palm, other) in millions of tons from 2006 to 2011
- There is a substantial difference year-to-year in production volumes across various oil types
Turkey Oilseed Production
- A bar graph displaying Turkey's oilseed output (sunflower, cottonseed, soybeans, canola) in thousands of tons from 2007 to 2011
- Showing yearly oilseed production by type
Vegetable Oils Composition
- Fatty acid composition of different vegetable oils in percentages (e.g., canola, coconut, corn, cottonseed, olive, palm, peanut, safflower, soybean, sunflower)
- Also details the smoke point in Fahrenheit and Celsius
Saturated Fatty Acids Examples
- A table listing saturated fatty acids, their chemical structures, and their carbon:double bond ratios.
Types of Vegetable Oils
- Different plant and animal origins of edible oil products are listed (cottonseed, soybean, sunflower, corn etc.)
- Listing of some animal fat products are also categorized
Refining of Vegetable Oils
- Different refining methods are categorized into:
- Mechanical (cold/hot pressing)
- Solvent extraction, highlighting different solvent types used,
- Stages of refining:
- Degums
- Neutralization
- Bleaching
- Deodorization
- Winterization
Palm Oil
- Origin of oil palm is from South Africa, introduced to East Asia
- Oil palm consists of palm fruit, kernel containing various proportions of carotenoids
- The dark red-orange coloring of the oil palm fruit is due to high concentrations of carotenoids and anthocyanins
- Different properties, compositions are examined in Malaysian, Brazilian and other types
Margarine
- Margarine is a product manufactured with 80% fat, water and other added vitamins
- The solid fat content at different temperatures is a crucial characteristic
- Palm oil is a good fitting fat for industrial margarine
Shortening
- Shortening is typically used in baked goods, and can impact emulsification and aeration
- Palm oil is commonly used in shortening products
- Palm oil's crystal characteristics make it suitable for baking
Crude Oil Extraction
- A flowchart illustrates the crude oil extraction process, highlighting steps like pressing, centrifugation and solvent extraction.
- The process involves different stages and equipment, from initial crushing to product filtering and purification.
Deodorization
- Deodorization removes odors, involves varying approaches, such as batch, semi-continuous and continuous deodorizers.
- Varying temperatures are used with different levels of pressure
Winterization
- The process of solidification and removal of particular oils by low temperature treatment
- Used for extracting waxes and triglycerides from oils
Hydrogenation
- Chemical process for adding hydrogen atoms into double bonds of unsaturated fatty acids.
- Transforming unsaturated fats to fully or partially saturated fats
- Increasing the melting point and improving the structure and consistency of products
- Creates different fatty acid compositions and structures
Enzymatic interesterification
- This process involves the enzymatic exchange of fatty acids on a glycerol backbone in fats
- Used to reconfigure fats and oils with desirable melting points, or suited for baking or other applications.
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Description
Test your knowledge on different types of oilseeds and their oils, including cottonseed, soybean, and palm oil. This quiz covers various properties, production methods, and usage of these oils in cooking and food products. Discover how oils are extracted and their nutritional content.
