FATS and OIL 2024 PDF

Edible oils and fats are a group of organic substances that are extracted from various plants and animals. They are commonly used in cooking and food production, and have a variety of other applications as well. Here's a detailed breakdown: Definition of Edible Oils and Fats Edible Oils: These ar...

Edible oils and fats are a group of organic substances that are extracted from various plants and animals. They are commonly used in cooking and food production, and have a variety of other applications as well. Here's a detailed breakdown: Definition of Edible Oils and Fats Edible Oils: These are fats that are liquid at room temperature. They are extracted from various plants and are primarily used in cooking, baking, and as salad dressings. Common examples include olive oil, sunflower oil, and canola oil. Edible Fats: These are usually solid or semi-solid at room temperature and are often derived from animals. Butter and lard are common examples. Some plant- based fats like coconut oil and palm oil also fall under this category. World Edible Oil Production Data (as of 2023) Global production of edible oils has been increasing over the years due to growing demand. The major contributors to the world production of edible oils are palm oil, soybean oil, and canola oil. Asia, particularly countries like Indonesia and Malaysia, are the leading producers of palm oil. The United States, Brazil, and Argentina are key producers of soybean oil. The production numbers are influenced by factors like agricultural practices, climate change, and global market demands. Common Sources of Edible Oil 1.Palm Oil: Extracted from the fruit of oil palms; primarily used in food products, detergents, cosmetics, and biofuels. 2.Soybean Oil: Derived from soybeans; widely used in cooking and industrial applications. 3.Canola Oil: Obtained from the seeds of the canola plant; known for its low saturated fat content. 4.Olive Oil: Extracted from olives; highly valued for its flavor and health benefits, particularly in Mediterranean cuisine. 5.Sunflower Oil: Comes from sunflower seeds; appreciated for its light taste and high vitamin E content. 6.Coconut Oil: Sourced from the meat of coconuts; used in cooking, cosmetics, and even in medicinal products. 7.Corn Oil: Derived from the germ of corn kernels; often used in frying due to its high smoke point. Each of these oils has its own unique properties and nutritional values, making them suitable for different culinary and industrial applications. The choice of oil often depends on factors such as flavor, smoking point, and health benefits.  Plants used to produce edible products: Soybean, cottonseed, sunflower seed, safflower seed, corn germ, peanut, olive, rice bran, rapeseed, canola, coconut, palm fruit, and carob.  Animal sources and animal fat products: Cattle, sheep, pigs, fish Butter, lard, tallow, whale oil and fish oil. 6 7 8 9  Vegetable oils are primarily extracted from beans or seeds. The extraction process yields two valuable products: oil and a protein-rich meal. Methods of extraction include mechanical pressing and solvent extraction. Oil Extraction Methods 1.Pressing: A mechanical process used to squeeze oil out of the seeds or soft fruit endosperm. This method is commonly used for oils such as olive and palm. 2.Solvent Extraction: A chemical process that uses a solvent to separate oil from the seed meal. This is often used in combination with pressing for higher oil yield. Oil Yields from Various Sources The amount of oil obtained varies significantly among different plant sources: Soybean: Yields about 18.3% oil. Rapeseed: Known for a high oil yield of 38.6%. Sunflower: Produces a substantial 40.9% oil yield. Groundnut (Peanut): Also provides a significant yield of 40.3%. Cottonseed: Offers a lower yield of 15.1%. Coconut: Remarkably high oil content at 62.4%. Palm Kernel: Contains about 44.6% oil. Sesame: Notable for its 42.4% oil yield. Linseed: Yields a moderate 33.5% oil. Palm Fruit: Generally yields between 45–50% oil. Olive: Produces oil in the range of 25–30%. Corn: Has a relatively low oil yield of about 5%. Fatty Acid Structures in Edible Oils Saturated Fatty Acids: Arachidic Acid: A long-chain fatty acid with 20 carbon atoms, no double bonds. Stearic Acid: Contains 18 carbon atoms, no double bonds, commonly found in animal fats. Palmitic Acid: Comprises 16 carbon atoms, no double bonds, present in palm oil and meat. Monounsaturated Fatty Acid: Erucic Acid: A 22-carbon monounsaturated fatty acid with one double bond. Oleic Acid: An 18-carbon monounsaturated fatty acid with one double bond, prevalent in olive oil. Polyunsaturated Fatty Acids: Arachidonic Acid: A 20-carbon polyunsaturated fatty acid with four double bonds, important for inflammatory and immune responses. Linoleic Acid: An essential 18-carbon fatty acid with two double bonds, found in many vegetable oils. Linolenic Acid: An 18-carbon fatty acid with three double bonds, an essential omega-3 fatty acid. The smoke point of an oil is the temperature at which it begins to smoke and break down. It is a key factor in cooking and food preparation for several reasons: 1.Flavor and Nutritional Quality: When an oil reaches its smoke point, it can begin to lose its flavor and nutritional value. The fatty acids in the oil can start to oxidize, which may produce harmful free radicals. 2.Cooking Performance: Oils with higher smoke points are more stable at high temperatures, making them suitable for high-heat cooking methods like frying, searing, and sautéing. Oils with lower smoke points are better suited to low-heat cooking, like simmering, or for use in salad dressings and marinades. 3.Chemical Stability: The smoke point is also an indicator of the oil's chemical stability. More stable oils, which are typically those higher in saturated and monounsaturated fats, can resist oxidative damage for longer periods when heated. 4.Health Concerns: The breakdown products of oils at high temperatures can include trans fats and other compounds that are detrimental to health. Therefore, cooking with an oil below its smoke point can help maintain a healthier profile. Fatty Acid Composition and Smoke 4.Cottonseed Oil: of linoleic acid (32%). Point of Vegetable Oils: 1. Higher in saturated fats 4. Smoke point: 437°F (225°C), 1.Canola Oil (Rapeseed): (25.900%). excellent for frying. 1. Low in saturated fats (10%). 2. Moderate in monounsaturated 8.Safflower Oil: 2. High in monounsaturated fats and polyunsaturated fats. 1. Very low in saturated fats (8%). (58%). 3. Smoke point: 420°F (216°C), 2. Low in monounsaturated fats. 3. Moderate in polyunsaturated suitable for frying and high- 3. Very high in polyunsaturated fats (32%). heat cooking. fats (75%). 4. Smoke point: 400°F (204°C), 5.Olive Oil: 4. Smoke point: 410°F (210°C), suitable for medium-high heat 1. Moderate in saturated fats good for high-heat cooking. cooking. (14%). 9.Soybean Oil: 2.Coconut Oil: 2. High in monounsaturated fats 1. Moderate in saturated fats 1. Very high in saturated fats (72%), particularly oleic acid. (15.650%). (91%). 3. Low in polyunsaturated fats. 2. Lower in monounsaturated 2. Low in monounsaturated (6%) 4. Smoke point: 380°F (193°C), fats. and polyunsaturated fats (3%). ideal for sautéing and low-heat 3. High in polyunsaturated fats, 3. Contains 2% linoleic acid and cooking. including linolenic acid (7%). 6% oleic acid. 6.Palm Oil: 4. Smoke point: 460°F (238°C), 4. Smoke point: 350°F (177°C), 1. High in saturated fats suitable for various cooking good for baking and medium- (49.300%). methods. heat cooking. 2. Rich in monounsaturated fats. 10.Sunflower Oil (