Fats and Oils Processing Technology PDF

FST 548 FOOD PROCESSING TECHNOLOGY CHAPTER 1 FATS AND OILS  CHAPTER 1 FATS AND OILS CHAPTER OUTCOMES: At the end of this chapter, students should be able to:- i. Explain the processing of fats and oils. ii. Describe the pro...

FST 548 FOOD PROCESSING TECHNOLOGY CHAPTER 1 FATS AND OILS  CHAPTER 1 FATS AND OILS CHAPTER OUTCOMES: At the end of this chapter, students should be able to:- i. Explain the processing of fats and oils. ii. Describe the production of specialty fats. Processing of Fats and Oils  Palm Oil Industry Contribution to Malaysian Economy 2020 Export Statistics: Global Position: Contribution to GDP: Exported Volume: 2.7% Second-largest 16.2 million metric tons producer and exporter Export Value: RM 73.3 after Indonesia billion Global Market Share: Applications: Palm Oil: 31.4% Cosmetics Other Oils: Pharmaceuticals Soybean, Rapeseed, Nutraceuticals Sunflower  Chapter 7 Palm oil based emulsifier: halal and sustainable Maslia Manja Badrul Zaman1, Areej Mohd Taufik2, Siti Aimi Sarah Zainal Abidin3,5, Nur Azira Razman1 and Nina Naquiah Ahmad Nizar Chapter 15 The dynamics of palm oil supply chain Norliza Saparin1, Areej Mohd Taufik2, Nina Naquiah Ahmad Nizar3,6, Asmah Norliza Abd Jalil4, Siti Aimi Sarah Zainal Abidin3,5 and Aishah Bujang3,5  Crude Oil Extraction i. There are few basic production methods to obtain fats & oils from animal, marine and plants sources. a. Rendering (animal fats) b. Pressing or Expelling (oilseeds) c. Solvent Extraction (oilseeds) ii. These are followed by various refining and modifying procedures.  Motorized Dry *Fish Oil Extraction Methods Rendering High Voltage Solvent Horizontal Screw Wet Rendering (Steam Pulsed Electric Extraction Type Extracting Rendering) Fieldefficiency, yield, and nutrient content. These methods collectively aim to increase extraction rates and enhance the quality of fish oils by utilizing various techniques tailored to improve Machine 1.Not 1.Involves high 1.Generates high 1.Improves 1.Designed as recommended temperatures quantities and extraction rate cost-effective, for food-grade 2.Risk of thermal quality of 2.Enhances EPA efficient, and fish oils degradation of phospholipids and DHA environmentally 2.Due to toxic oil 2.Efficient content in fish friendly nature of method for lipid oil alternative extraction fraction 2.Aims to replace chemicals extraction solvent 3.Complexity and extraction expense of methods equipment  Rendering (animal) Rendering : a. Consists of heating meat scraps or fatty animal tissue so as to cause the fat to melt. b. The melted fat & water then rises. c. The remaining tissues will settle down. d. The melted fat is then separated by skimming or centrifugation. e. Rendering will produce: Tallow (from beef) & Lard (from pig).  Types of rendering : a. Dry Rendering - cooks the tissue under vacuum to remove moisture b. Wet Rendering - using hot water (or steam) to melt out the fatty tissues Rendering in laboratory* - Lard samples were extracted by rendering adipose tissues of pig collected from a local slaughterhouse at 90– 100°C for 2 h. The extracted lard was filtered through double-folded muslin cloth, and anhydrous sodium sulfate was added to the extract to remove residual moisture. The extract was filtered through Whatman No. 2 filter paper and stored at 4°C (9). Temperature of rendering process c. Low temperature: produce lighter colour, less meaty flavor in oil. d. High temperature: produce darker colour, more meaty flavor in oil. *Marikkar J. M. N.; Lai O. M.; Ghazali H. M.; Che Man Y. B. Detection of lard and randomized lard as adulterants in RBD palm oil by differential scanning calorimetry. J. Am. Oil Chem. Soc.  There are both “wet” and “dry” rendering processes. In the wet rendering process, live steam is injected into the rendering tank, along with the material being rendered. In dry rendering, steam is confined in a jacket that surrounds the tank containing the material being Schematic of a “typical” rendering plant. rendered. Woodard & Curran, Inc.,  Pressing or Expelling (oilseed) i. Various types of mechanical presses and expellers are used to extract oil from oilseeds ii. Seeds are usually cooked slightly or ground or cracked to break down the cell structure & to melt the fat for easier release of oil. iii. Excessive heat will produce more pigment and darker color of oil. iv. The pressed or expelled oil is usually further clarified using filtration equipment. v. Disadvantage: only 92-97% oil being extracted. Cold Press Sunflower Oil Peanut oil making in Taiwan Screw press Expeller  Solvent Extraction (oilseed) i. Purpose: to achieve 99-100% oil extracted as compared to pressing. ii. Characteristics of solvent: a. Narrow and not too high boiling point (85-86°C) b. Remain in liquid at very low temperature c. Neutral to the oil d. Dissolving it easily & selectively e. Inert when in contact with metal surfaces f. A low specific heat, a low heat of evaporation (heat that needed to evaporate water) g. Low viscosity and density h. Insoluble in water i. Non-toxic iii. Common solvents used are light petroleum hydrocarbons: a. hexane together with 2- & 3-methylpentane, b. 2,3-dimethylbutane, c. Methyl-cyclopentane, d. Cyclohexane, e. Trichloroethylene. v. Method involved are Percolation and Distillation: a. Solvent is percolated through the seeds b. After the oil is extracted, the solvent is distilled & recovered for re-use c. The oil-free residual seed is ground for animal feed “PERCOLATION” “DISTILLATION” Percolation How Steam Distillation/ Solvent Extraction Wor ks Steam Distillation in the Lab  Refining Crude Oil i. Purpose: to achieve the maximum attainable elimination of all non-triacylglycerol or partial acylglycerol components of crude oils with the maximum saving of unaltered triacylglycerols, natural antioxidant and vitamins. ii. In refining, physical and chemical processes are combined to remove undesirable natural as well as environmental-related components from the crude oil. f. Flavors (including aliphatic iii. a. Components to be Free Fatty Acids removed: (FFAs) aldehyde and ketone), b. Phosphoacylglycerols, g. Waxes, c. Sterols, h. Heavy metals, d. Pigment (such as i. Pesticides, chlorophyll), j. Hydrocarbons. e. Glucosides, iv. The conventional classic (caustic) refining operations consists of four steps: a) Degumming: removal of phosphatides b) Neutralization (deacidification/refining): removal of FFAs c) Bleaching (decolorisation): removal of color d) Deodorization: to distill odors and flavors as well as free fatty acids Process of Refining Crude Oil Additional lecture: Crude Oil Refining Part 1 Crude Oil Refining Part 2  The dynamics of palm oil supply chain (2023) Norliza Saparin1, Areej Mohd Taufik2, Nina Naquiah Ahmad Nizar3,6, Asmah Norliza Abd Jalil4, Siti Aimi Sarah Zainal Abidin3,5 and Aishah Bujang3,5  Degumming i. Vegetable oil from press or solvent extraction always contain phospholipids or fat-protein complexes & phosphoacylglycerols which are gummy or slimy. ii. When wetted with water, these materials becomes insoluble in the oil & settle out. This is a way to obtain the phospholipids lecithin. iii. The main source of lecithin is soy bean oil and soy bean lecithin is commonly used in food industries as emulsifier. The aim of degumming operation: a. Saving oil from losses: the emulsifying action of phospholipids increases oil losses during alkali refining. b. Reduce oil discoloration: gums lead brown discoloration of oil after heating during deodorization. c. Reduce oil oxidation: salts may be formed with copper, magnesium, calcium and iron, accelerating oxidative degradation of oil. d. Produce lecithin: certain phospholipids, v. Two main types of gums: a. Hydratable Phosphatides - easy to remove from oil b. Non-Hydratable Phosphatides(NHP) - hard to remove from oil vi. Some NHP removed with hydratable in water degumming. vii. Requires the use of a acid to convert to hydratable for complete removal. Model of phospholipids Phosphatidic Phosphatidic cholin ethanolamin PhosphatidicPhosphatidic inositol acid The groups on the phosphate differ in size and structure. The larger the group the more hydratable the phospholipids More Hydratable Phosphatides - easier to remove from oil  Neutralization (Deacidification) i. Besides the components triacylglycerides, oil also contains dissolved FA, partial acylglycerols, residual phospholipids, and sterols. ii. After the removal of gummy material, the FFAs can be removed by adding alkali. iii. The aqueous caustic solution (lye) or NaOH neutralized the acid-forming salt called SOAP in 3 different methods: a. Caustic-based batch neutralization b. Dilute caustic-based (semi) continuous neutralization c. Strong caustic-based (semi) continuous neutralization iv. It saponifies some of the ester-type compound and removes residual phospholipids and body color. v. Soap formed will be removed through centrifugation or filtration.  Bleaching (Decolorisation) i. The color of the crude oil changes during the processes of degumming and neutralization. ii. Both processes to a certain extend improve the color of the oil. iii. But, color from the seeds still contain various plant pigments like chlorophyll and carotene. iv. However, market demand oil which have lighter color. v. Bleaching or decolorization by different means is a standard part of both wet and dry refining operations. vi. Method of bleaching: a. By adsorption on solids (charcoal, adsorbent clay or earth) b. By heating c. By catalytic hydrogenation d. By chemical bleaching agents nimal fat generally can be bleached by heat alone  Deodorization i. It is stripping off the oil with live steam at elevated temperatures and under reduced pressure. This is the last regular step of the refining. ii. The purposes are: a. Removal of odoriferous volatile compounds b. Removal of residual amounts of FFAs c. The heat bleaching off carotenoids, if present in large amounts d. The rendering of the oils, using some (chemical) changes produces more flavor-stable oil during its shelf life iii. In certain fats and oil, the odorous compounds are desirable and are not deliberately removed such as olive oil, cocoa butter, lard, or fresh butterfat.