Production and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p.

Size: px
Start display at page:

Download "Production and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p."

Transcription

1 Production and trade of vegetable oils p. 1 Extraction, refining and processing p. 1 Vegetable oils--production, disappearance and trade p. 3 Soybean oil p. 7 Palm oil p. 8 Rapeseed/canola oil p. 8 Sunflowerseed oil p. 9 Groundnut (peanut) oil p. 10 Cottonseed oil p. 10 Coconut oil p. 11 Palmkernel oil p. 11 Olive oil p. 11 Corn oil p. 12 Sesame oil p. 13 Linseed oil p. 13 Some significant factors p. 13 Predictions for the twenty-first century p. 15 References p. 17 Soybean oil p. 18 Introduction p. 18 Composition p. 19 Seed composition p. 19 Oil composition p. 20 Fatty acid composition p. 20 Minor components p. 22 Extraction and refining of soybean oil p. 24 Oil extraction p. 24 Oil refining p. 26 Modified non-alkaline refining p. 28 Co-products from oil refining p. 29 Oil composition modification by processing and biotechnology p. 34 Hydrogenation p. 34 Interesterification p. 35 Crystallisation and fractionation p. 36 Traditional plant breeding and genetic modification p. 38 Physical properties of soybean oil p. 40 Polymorphism p. 40 Density p. 40 Viscosity p. 41 Refractive index p. 42 Specific heat p. 42

2 Melting point p. 43 Heat of combustion p. 43 Smoke, flash and fire points p. 43 Solubility p. 44 Plasticity and 'spreadability' p. 44 Electrical resistivity p. 45 Oxidative quality of soybean oil p. 45 Sensory evaluation p. 46 Peroxide value p. 46 Carbonyl compounds p. 46 Conjugated diene p. 47 TBA test p. 47 GC method p. 47 Oxidative stability p. 47 Nutritional properties of soybean oil p. 48 Food uses of soybean oil p. 49 Cooking and salad oils p. 49 Margarine and shortening p. 50 Mayonnaise and salad dressing p. 51 References p. 52 Palm oil p. 59 Introduction p. 59 Composition and properties of palm oil and fractions p. 59 Palm oil p. 59 Palm oleins p. 64 Palm stearin p. 67 Physical characteristics of palm oil products p. 68 Palm oil p. 68 Palm olein p. 70 Palm stearin p. 71 Minor components of palm oil products p. 76 Carotenes p. 76 Tocopherols and tocotrienols p. 78 Sterols, squalene and other hydrocarbons p. 81 Food applications of palm oil products p. 81 Cooking/frying oil p. 82 Margarines and shortenings p. 83 Shortenings p. 86 Vanaspati p. 87 Cocoa butter equivalents (CBE) p. 90 Other uses p. 90

3 Conclusion p. 92 References p. 93 Canola/rapeseed oil p. 98 Introduction p. 98 Composition p. 99 Nature of edible oils and fats p. 99 Fatty acid composition of canola oil p. 100 Minor fatty acids p. 101 Triacylglycerols p. 102 Polar lipids p. 103 Tocopherols p. 104 Sterols p. 106 Pigments p. 107 Trace elements p. 108 Commercial crude oil, refined and deodorised oil p. 109 Oxidative stability p. 110 Physical and chemical properties p. 110 Relative density p. 111 Viscosity p. 111 Smoke and flash point p. 111 Cold test p. 112 Crismer value p. 112 Saponification number p. 112 Iodine value p. 112 Melting characteristics, polymorphism and crystal properties p. 113 Major food uses p. 113 Standard canola/rapeseed oil p. 113 High-erucic acid rapeseed (HEAR) oil p. 123 References p. 124 Sunflower oil p. 128 Introduction p. 128 Worldwide sunflower production p. 129 Obtaining the best results in growing sunflower plants p. 130 Types of sunflowers p. 136 Confection or non-oil sunflower p. 140 Potential for sunflower products in the US p. 141 Crushing of sunflower seeds p. 143 Sunflower oil degumming p. 145 Sunflower oil refining p. 146 Physical refining process p. 148 Chemical refining process p. 149

4 Cold chemical refining process p. 151 Modified chemical refining p. 151 Modified physical refining process p. 152 Dewaxing p. 152 Hydrogenation p. 153 Summary p. 154 References p. 155 The lauric (coconut and palmkernel) oils p. 157 Introduction p. 157 Coconut oil p. 157 Composition p. 157 Processing and applications p. 171 Palmkernel oil p. 173 Composition p. 173 Properties p. 180 Processing p. 184 Food uses p. 190 References p. 201 Cottonseed oil p. 203 Introduction p. 203 Cottonseed oil properties p. 203 Cottonseed oil triacylglycerol composition p. 204 Cottonseed oil nonglyceride components p. 206 Cottonseed oil physical characteristics p. 208 Cottonseed oil chemical characteristics p. 213 Typical analytical characteristics p. 215 Cottonseed oil extraction p. 217 Cottonseed oil processing p. 217 Refining p. 219 Pre-bleaching p. 219 Winterisation p. 220 Fractionation p. 220 Hydrogenation p. 221 Interesterification p. 222 Post-bleaching p. 222 Blending p. 223 Deodorisation p. 223 Cottonseed oil utilisation p. 224 Liquid oils p. 224 Shortening p. 226 Margarine and spread p. 228

5 References p. 229 Groundnut (peanut) oil p. 231 Peanut production, history and oil extraction p. 231 Oil uses p. 232 Composition of groundnut oil p. 233 Oil in seed p. 233 Fatty acids p. 234 High-oleic peanut oil p. 235 Triacylglycerol structure p. 236 Phospholipids p. 237 Sterols p. 238 Antioxidants p. 239 Chemical and physical characteristics of groundnut oil p. 239 General p. 239 Colour p. 239 Melting point p. 240 Percentage of free fatty acid (FFA) p. 240 Iodine value (IV) p. 240 Peroxide value p. 240 Acetyl value p. 241 Heat of fusion p. 241 Unsaponifiable material p. 241 Health issues p. 241 Cardiovascular disease p. 241 Allergy p. 242 References p. 242 Olive oil p. 244 Introduction p. 244 Extraction of olive oil from olives p. 244 Pressure p. 245 Centrifugation (three phase system) p. 245 Two phase decanters p. 246 Percolation p. 246 Processing aids p. 246 Extraction of pomace oil (olive-residue oil) p. 246 Olive oil composition p. 247 Fatty acids and triacylglycerols p. 247 Mono- and diacylglycerols p. 248 Other constituents p. 249 Effect of processing of oils on the composition of virgin olive oils p. 264 Refining and modifications p. 265

6 Olive oil and olive pomace oil refining p. 265 Refining and minor constituents p. 266 Hardening and interesterification p. 267 Regulations p. 267 Olive oil classification p. 268 Cloudy olive oil p. 272 Consumption and culinary applications p. 273 Olive oil in frying p. 274 Other uses p. 274 References p. 275 Corn oil p. 278 Composition of corn oil p. 278 Introduction--the corn oil industry p. 278 Common corn oil refining steps and effects on oil composition p. 279 The composition of crude corn oils--comparison of germ, kernel and fibre oils p. 281 Fatty acid composition of corn triacylglycerols p. 282 Triacylglycerol molecular species p. 282 Unsaponifiables and phytosterols p. 284 Tocopherols and tocotrienols p. 286 Carotenoids p. 289 Trans fatty acids p. 289 Properties of corn oil p. 289 Chemical and physical properties p. 289 Stability p. 290 Nutritional properties p. 291 Major food uses of corn oil p. 291 Cooking/salad oil p. 291 Margarines and spreads p. 292 Conclusions p. 292 Acknowledgement p. 293 References p. 293 Sesame, rice-bran and flaxseed oils p. 297 Introduction p. 297 Sesame seed oil p. 297 World seed production p. 298 Oil composition p. 298 Seed processing and oil refining p. 302 Sesame antioxidants and oil stability p. 305 Health effects and future research p. 308 Rice-bran oil p. 308 Production of bran and oil extraction p. 309

7 Oil refining and high value byproducts p. 311 Oil composition and food uses p. 313 Biological effects and future trends p. 317 Flaxseed (linseed and linola) oil p. 318 Flax production and oil composition p. 318 Edible uses of flaxseed and its oil p. 320 Linola oil p. 320 References p. 322 Abbreviations p. 327 Websites p. 329 Index p. 331 Table of Contents provided by Blackwell's Book Services and R.R. Bowker. Used with permission.

FATS & OILS GLOSSARY

FATS & OILS GLOSSARY FATS & OILS GLOSSARY Antioxidant A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retard rancidity and increases

More information

FATS & OILS. Inneke Hantoro. Food Material Science 2011/12

FATS & OILS. Inneke Hantoro. Food Material Science 2011/12 FATS & OILS Inneke Hantoro Food Material Science 2011/12 Inneke Hantoro Definition & Composition of Fats Fats: simple lipids, compound lipids, composite lipids, spingolipids, derived lipids. Simple lipids

More information

Trans-Free Products with Palm Oil Based Solutions

Trans-Free Products with Palm Oil Based Solutions Trans-Free Products with Palm Oil Based Solutions A S S I S T A N T P R O F. D R. F A R I Y E M I S C I O G L U E G E U N I V E R S I T Y F O O D E N G I N E E R I N G D E P A R T M E N T K u s a d a s

More information

Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S.

Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Raw Materials p. 1 Introduction p. 1 Sources of Fats and Oils p. 1 Vegetable Oil Yields p. 2 Availability of Fats and Oils p. 3 U.S. Utilization of Edible Fats and Oils p. 4 Characterization of Fats and

More information

Palm Oil & Fractions: Characteristics and Properties

Palm Oil & Fractions: Characteristics and Properties Palm Oil & Fractions: Characteristics and Properties Nor Aini Idris, Siew Wai Lin and Mohd. Fairus Hizir OFI Middle East 2008, 14-16 April, Abu Dhabi PALM OIL INDUSTRY-RM45.1b, RM45.1b, PLANTED AREA 0F

More information

Introduction to Lipid Chemistry

Introduction to Lipid Chemistry Introduction to Lipid Chemistry Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry What is a Lipid? Lipids are fatty acids and their derivatives,

More information

List of Contributors xiii. List of Abbreviations xv. Introduction xvii. 1 Composition and Properties of Edible Oils 1. Frank D.

List of Contributors xiii. List of Abbreviations xv. Introduction xvii. 1 Composition and Properties of Edible Oils 1. Frank D. List of Contributors xiii List of Abbreviations xv Introduction xvii 1 Composition and Properties of Edible Oils 1 Frank D. Gunstone 1.1 Introduction 1 1.2 Components of natural fats 3 1.2.1 Fatty acids

More information

THE TRADE NEWS SERVICE

THE TRADE NEWS SERVICE Volume 98, No. 6 Page 2 EXPORT FIGURES for the month of December 211 as released by the Commerce Department. All figures in TONNES: DEC NOV DEC OCT-DEC PCT SOYBEAN OIL Crude 18,566 38,533 152,92 86,428

More information

How to choose your culinary oil

How to choose your culinary oil How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional

More information

CHEMISTRY OF OILS AND FATS. Albert J. Dijkstra

CHEMISTRY OF OILS AND FATS. Albert J. Dijkstra CHEMISTRY F ILS AND FATS Albert J. Dijkstra Production vegetable oil (m tonnes) Seven oil seeds 2008/09 2009/10 2010/11 2011/12 total 396.7 444.1 455.7 441.4 Soya bean 211.6 260.2 263.6 238.7 ther 185.1

More information

PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O

PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O PALM OLEIN BLENDING FOR TEMPERATE MARKET L/O/G/O Basic Facts on Oil Palm Originated from West Africa, palm oil is the rich source of edible oil and has become important resource of vegetable oil in the

More information

MAJOR DIFFERENCES BETWEEN COBRAM ESTATE EXTRA VIRGIN OLIVE OIL, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS)

MAJOR DIFFERENCES BETWEEN COBRAM ESTATE EXTRA VIRGIN OLIVE OIL, VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS) , VIRGIN OLIVE OIL AND OLIVE OIL (REFINED BLENDS) NATURAL OLIVE OILS OBTAINED BY SOLE MECHANICAL/PHYSICAL MEANS NO ALTERATIONS IN THE OIL REFINED OLIVE OILS REFINING PROCESS LEADS TO ALTERATIONS IN NATURAL

More information

14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey

14th Biennial Sunflower Conference June Consumer Trends & Usage of Fats & Oils. Charles Aldersey 14th Biennial Sunflower Conference June 2003 Consumer Trends & Usage of Fats & Oils Charles Aldersey Contents World Usage of Fats & Oils World Consumption Trends in Fats & oils Domestic Consumer Trends

More information

Alternative Techniques for Edible Oil Refining

Alternative Techniques for Edible Oil Refining Alternative Techniques for Edible Oil Refining Prof Dr Aytac Saygin Gumuskesen Assistant Prof Dr Fahri Yemiscioglu Res. Assoc. Onur Ozdikicierler Ege University, Food Engineering Dept., Turkey Oils & Fats

More information

Fundamentals of Oils & Fats by Albert J. Dijkstra, PhD

Fundamentals of Oils & Fats by Albert J. Dijkstra, PhD Fundamentals of ils & Fats by Albert J. Dijkstra, PhD Ignace Debruyne, PhD ignace.debruyne@gmail.com Fundamentals of Edible il Processing and Refining Saturday, May 3, 2014 Topics to be discussed Composition

More information

MUEZ-HEST INDIA PVT. LTD.

MUEZ-HEST INDIA PVT. LTD. Newer Processing Methods for the Extraction & Refining of Rice Bran Oil By S. M. Javed Husain MUEZ-HEST INDIA PVT. LTD. Global Rice Bran Oil Conference 2015 August 7-8 th 2015 Trident Hotel, Mumbai, India

More information

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET

ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET ADVANCEMENT IN PALM-BASED SOLID FATS AND THEIR APPLICATIONS WORLDWIDE WITH SPECIFIC FOCUS FOR THE INDIAN MARKET Dr. Nagendran Bala Sundram (nagen@mpob.gov.my) Regional Manager (South Asia) & Dr. Sivaruby

More information

Brent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012

Brent Campbell Business Development Manager AAK USA. US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Brent Campbell Business Development Manager AAK USA US Oils & Fats Trade Focus on Palm POTS - Kuala Lumpur, Malaysia - October 16, 2012 Areas of Focus US Consumption Trends Current Issues & Opportunities

More information

Basics of Alkali Refining & Water Washing of Vegetable Oils. Andrew Logan Alfa Laval Copenhagen A/S

Basics of Alkali Refining & Water Washing of Vegetable Oils. Andrew Logan Alfa Laval Copenhagen A/S Basics of Alkali Refining & Water Washing of Vegetable Oils Andrew Logan Alfa Laval Copenhagen A/S Physical Refining Crude Oil Chemical Refining Water Degumming Gums drying Crude Lecithin Acid Gums To

More information

New Approaches for Improving Edible Oil Quality

New Approaches for Improving Edible Oil Quality New Approaches for Improving Edible Oil Quality Selma Turkay and Hale Gurbuz Istanbul Technical University, Chemical Engineering Department OFI TURKEY 2014 13 May Istanbul Introduction In recent years,

More information

Paper No. : 11 Paper Title: Food Analysis and Quality Control Module-32: Quality control of fats and oils

Paper No. : 11 Paper Title: Food Analysis and Quality Control Module-32: Quality control of fats and oils Paper No. : 11 Paper Title: Food Analysis and Quality Control Module-32: Quality control of fats and oils INTRODUCTION: Fats and oils are recognized as essential nutrients in both human and animal diets.

More information

SECTION III ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES CHAPTER 15

SECTION III ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES CHAPTER 15 SECTION III ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED EDIBLE FATS; ANIMAL OR VEGETABLE WAXES CHAPTER 15 ANIMAL OR VEGETABLE FATS AND OILS AND THEIR CLEAVAGE PRODUCTS; PREPARED

More information

Processing and Raw Materials for Botanically Derived Emollients

Processing and Raw Materials for Botanically Derived Emollients Processing and Raw Materials for Botanically Derived Emollients Benjamin Schwartz Ontario SCC Education Day September 18, 2018 Lipid knowledge for the personal care industry Grades of natural oils for

More information

Attention is drawn to the following places, which may be of interest for search:

Attention is drawn to the following places, which may be of interest for search: A23D EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS (animal feeding-stuffs A23K 10/00-A23K 20/30, A23K 30/00-A23K 50/90; foods or foodstuffs containing edible oils or fats A21D, A23C,

More information

Advantages of Palm Oil and its fractions in Food

Advantages of Palm Oil and its fractions in Food Advantages of Palm Oil and its fractions in Food Mr H. Slager Application Fellow at IOI Loders Croklaan Europe Malaysia-Romania Palm Oil Trade Fair/Seminar Bucharest 2012 Observations: - Food industry

More information

Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues

Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues Fatty Acid Data in the USDA National Nutrient Databank: Data handling and currency issues Linda Lemar Nutrient Data Laboratory 32 nd National Nutrient Databank Conference Topics to be Covered Enhancements

More information

Soaping Oil/Butter Properties

Soaping Oil/Butter Properties Properties Soap is made by the chemical reaction that occurs when mixing fatty acids, lye (NaOH for bar soap, KOH for liquid soap), and water. Lye acts as the chemical emulsifier that bonds fatty acids

More information

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings

Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD. Bakery & Confectionery Applications of Fats & Shortenings Dr K D Yadav Sr VP Tech AAK KAMANI PVT LTD Bakery & Confectionery Applications of Fats & Shortenings Application of oils & fats Oils and fats are an essential ingredient to the process of food preparation

More information

Maize germ meal Product of oil manufacturing, obtained by extraction of processed maize germ.

Maize germ meal Product of oil manufacturing, obtained by extraction of processed maize germ. b) Listing of feed materials The main raw materials processed by the EU Protein meal and Oil Industry are rape seeds, soybeans, sunflower seeds, crude palm oil, crude palm kernel oil and crude coconut

More information

Heart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program

Heart Healthy Nutrition. Mary Cassio, RD Cardiac Rehabilitation Program Heart Healthy Nutrition Mary Cassio, RD Cardiac Rehabilitation Program Today s Topics Healthy Eating Guidelines Eating Well with Canada s Food Guide Balanced Eating Heart Healthy Nutrition Increased blood

More information

HIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL

HIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL HIGH OLEIC LOW LINOLENIC WINTER OILSEED RAPE OIL Rich in Oleic Acid Source of Alpha Linolenic Acid HOLL IN 4 POINTS PRODUCERS & SUPPLIERS CONSUMERS AGRONOMIC TECHNOLOGIC NUTRITIONAL ORGANOLEPTIC Resistance

More information

FULL ANALYST MEMBERS

FULL ANALYST MEMBERS FULL ANALYST MEMBERS Mandatory Contractual Analysis Methods: Oils, Fats, Technical Tallows and Greases (except Acid Oils, Palm and Palm Kernel Oil Products traded on FOSFA Contract No 81) The tests shown

More information

FULL ANALYST MEMBERS

FULL ANALYST MEMBERS FULL ANALYST MEMBERS Mandatory Contractual Analysis Methods: Oils, Fats, Technical Tallows and Greases (except Acid Oils, Palm and Palm Kernel Oil Products traded on FOSFA Contract No 81) The tests shown

More information

Which Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body?

Which Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body? Which Oil Should I Cook With? Would you put the wrong oil in your car? Of course not. So why would you put the wrong oil in your body? Not all cooking oils are made equally. You ll find UNSAFE oils in

More information

'Eat Smart' - Nutrition for a Healthy Heart

'Eat Smart' - Nutrition for a Healthy Heart Definitions - Fats & Cholesterol Found in Blood LDL HDL 'low density lipoprotein' also known as 'bad cholesterol' major cholesterol-carrying molecule in blood delivers cholesterol to the arterial walls

More information

The Source for Imported & Domestic Vegetable Oils. Our Story. Tradition Knowledge Quality

The Source for Imported & Domestic Vegetable Oils. Our Story. Tradition Knowledge Quality The Source for Imported & Domestic Vegetable Oils Our Story Tradition Knowledge Quality 1 Welcome Alnor Oil Company, Inc. founded in 1968 by Alexander Klayman, is a leading supplier of imported and domestic

More information

Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market.

Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market. Possibilities and Potentiality to increase blending ratio of Palm Olein with Soft oils in Egyptian market. Malaysian Palm Oil Trade Fair & Seminar (POTS KL 2014) Kula Lumpur By Dr. Adel Gabr Abdel-Razek

More information

Rice Bran Oil It s smoking-hot and all good. Comparative Test. A Consumer Voice Report

Rice Bran Oil It s smoking-hot and all good. Comparative Test. A Consumer Voice Report Comparative Test Rice Bran Oil It s smoking-hot and all good Rice bran oil is an excellent source of oryzanol, a natural and powerful antioxidant. Besides, it meets many of the criteria that define healthy

More information

Product Specification. RDW Sunflower Oil

Product Specification. RDW Sunflower Oil Product Specification RDW Sunflower Oil Description: Appearance: Odour: Flavour: This oil is produced by the refining, bleaching and deodorisation of the crude oil obtained from sunflower seeds. Clear

More information

Palm Oil Quality Standards for Trading

Palm Oil Quality Standards for Trading Palm Oil Quality Standards for Trading Tan Yew Ai MPOB PORAM Course on Operational and Commercial Aspects of Palm Oil Trade 27 & 28 May 2013 Global importance of palm oil Most heavily consumed oil in the

More information

Outline. Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary

Outline. Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary Outline Frying Basics & Oil Deterioration Palm Base Frying Oil Attributes Blending & Trans Free Oils Frying Applications Summary 2 3rd Int. Symp. DGF. Eur. J. Lipid Sci. echnol. 102 (2000)Deteriorated

More information

UNRAVELLING & UNDERSTANDING OILS

UNRAVELLING & UNDERSTANDING OILS UNRAVELLING & UNDERSTANDING OILS By Dr Tim Kempton B.Rur. Sc, Ph.D. (Nutrition) Current literature has well established the benefits of feeding fats and oils to horse s, since it was recognized that grain

More information

industry. Besides having an almost ideally balanced fatty acid profile, it is rich in natural antioxidants.

industry. Besides having an almost ideally balanced fatty acid profile, it is rich in natural antioxidants. 1. INTRODUCTION Rice Bran Oil is a unique vegetable oil produced from the outer brown layer of rice which is removed in the form of rice bran during the polishing process of the rice milling industry.

More information

Facts on fats: The basics

Facts on fats: The basics Facts on fats: The basics 25 March 2014 1. introduction EUFIC s review Facts on Fats provides the reader with an extensive, though easy to understand, overview of the various aspects related to the fats

More information

FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER

FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER FOOD SAFETY IMPROVING FOOD PRODUCTS WITH PALM OIL GAURI IYER HEAD - TECHNICAL SERVICES KAMANI OIL INDUSTRIES PVT LTD 15 th Dec 2009 Contents Food safety issues in Vegetable oil Industry Palm oil and its

More information

The Desmet Ballestra Group is the world leader in the fields of engineering and supply of plants and equipment for:

The Desmet Ballestra Group is the world leader in the fields of engineering and supply of plants and equipment for: A world leader The Desmet Ballestra Group is the world leader in the fields of engineering and supply of plants and equipment for: - the Oils and Fats industries, - the Detergents, Surfactants and related

More information

Overview of the food science behind fatty acid technology

Overview of the food science behind fatty acid technology Overview of the food science behind fatty acid technology Pamela J. White, Ph.D. Food Chemist/Scientist Food Science and Human Nutrition Dept. & Center for Crops Utilization Research Iowa State University

More information

The Australian Sunflower

The Australian Sunflower The Australian Sunflower Industry Or Does Australia need Sunflower? Yes, Bloody Oath We Do! Australian Sunflower Production (x1000) 400 350 300 Area (ha) Tonnes 250 200 150 100 50 65/66 70/71 72/73 74/75

More information

Experiences with Refining Processes. Dr.-Ing. Ernst W. Münch

Experiences with Refining Processes. Dr.-Ing. Ernst W. Münch Experiences with Refining Processes October 9, 2003 Why refining? What does it mean? Alkali vs. Physical refining Degumming process Bleaching Deodorization Quality control storage and loading Summary Oil

More information

Formulation and use of Frying Oils

Formulation and use of Frying Oils Formulation and use of Frying Oils Adam Thomas Business Development Manager Aarhus Karlshamn UK Ltd. At least as early as 1600 BC Brief History of Frying Romans referred to the practice as boiling in oil

More information

Fat & Oil Fortification

Fat & Oil Fortification Fat & Oil Fortification Introduction Fats and oils are indispensable ingredients used in almost all food preparations. They contribute significant amounts of calories to the average diet, along with essential

More information

Are you eating a balanced diet?

Are you eating a balanced diet? Are you eating a balanced diet? Do you know WHAT A BALANCED DIET IS? Eating a balanced diet means choosing a variety of foods & drinks from all the food groups Health Canada recommends 2-3 Tbsp of oil/day

More information

Understanding Ingredients. Fats and Oils

Understanding Ingredients. Fats and Oils Understanding Ingredients Fats and Oils Topics Types of Fats and Oils Structures of Fats and Oils Nutritive Value of Fats and Oils Choice and Storage of Fats and Oils Uses of Fats and Oils in Cooking /

More information

PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS

PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS PALM OIL BASED INGREDIENTS AS COST EFFECTIVE ALTERNATIVES FOR PARTIALLY HYDROGENATED VEGETABLE OILS TIGER TANGAVELU TECHNICAL DIRECTOR GLOBAL AGRI-TRADE CORPORATION OUTLINE OF PRESENTATION ALTERNATIVES

More information

Nutritional Properties of Palm Oil and Minor Components

Nutritional Properties of Palm Oil and Minor Components 21 August 2017 Nutritional Properties of Palm Oil and Minor Components DR KANGA RANI SELVADURAY MALAYSIAN PALM OIL BOARD POFP 2017 Le Meridian Putrajaya PRESENTATION OUTLINE INTRODUCTION TO PALM OIL NUTRITIONAL

More information

Viscosity of a selection of edible oils and blends of oils at different temperatures.

Viscosity of a selection of edible oils and blends of oils at different temperatures. ANNUAL TRANSACTIONS OF THE NORDIC RHEOLOGY SOCIETY, VOL. 25, 2017 Viscosity of a selection of edible oils and blends of oils at different temperatures. Elling-Olav Rukke and Reidar Barfod Schüller Faculty

More information

Give one reason why vegetable oils are important foods and fuels (1)

Give one reason why vegetable oils are important foods and fuels (1) C.6 PLANT OILS South Axholme School Q.Useful materials, including foods and fuels, are produced from plants. (a) Some plants have seeds that contain vegetable oils. (i) Give one reason why vegetable oils

More information

a result, palm olefin showed a better stability in oxidation after the treatment. For confirmation, the second test was done on the oils

a result, palm olefin showed a better stability in oxidation after the treatment. For confirmation, the second test was done on the oils Frying Qualities of Palm Oil and Palm Olein under Simulated Deep-Fat Frying Conditions Etsuji YUKI* and Kyozo MORIMOTO* * Sanyo Women's Junior College (1-1, Sagata-honmachi, Hatsukaichi-cho, ** Hiroshima

More information

MCPD ESTERS AND GLYCIDYL ESTERS. Review of mitigation measures Revision 2015

MCPD ESTERS AND GLYCIDYL ESTERS. Review of mitigation measures Revision 2015 Ref. 15SAF108 MCPD ESTERS AND GLYCIDYL ESTERS Review of mitigation measures Revision 2015 Table of Contents 1. Background... 2 2. Purpose and limitations of the document... 2 3. Formation of 3-MCPD Esters

More information

2013 Noreen Watson

2013 Noreen Watson Today s Topic: FATS / OILS Health disorders that justify learning about fats Oils that look the same behave very differently There are different kinds of saturated fat The essential fats Unnatural / altered

More information

HARDSTOCKS. A Sime Darby Plantation Company

HARDSTOCKS. A Sime Darby Plantation Company HARDSTOCKS A Sime Darby Plantation Company Wendy and Mark want the best for their family. They want food that looks good, tastes good and does them good. Sime Darby Unimills is the leading supplier of

More information

Opinion of the Scientific Committee on Food on an application from ADM for approval of plant sterol-enriched foods

Opinion of the Scientific Committee on Food on an application from ADM for approval of plant sterol-enriched foods EUROPEAN COMMISSION HEALTH & CONSUMER PROTECTION DIRECTORATE-GENERAL Directorate C - Scientific Opinions C2 - Management of scientific committees; scientific co-operation and networks Scientific Committee

More information

NUZUL AMRI IBRAHIM* Journal of Oil Palm Research Vol. 25 (2) August 2013 p Journal of Oil Palm Research 25 (2) (AUGUST 2013)

NUZUL AMRI IBRAHIM* Journal of Oil Palm Research Vol. 25 (2) August 2013 p Journal of Oil Palm Research 25 (2) (AUGUST 2013) Journal of Oil Palm Research Vol. 25 (2) August 2013 p. 245-252 Journal of Oil Palm Research 25 (2) (AUGUST 2013) CHARACTERISTICS OF MALAYSIAN PALM KERNEL AND ITS PRODUCTS NUZUL AMRI IBRAHIM* ABSTRACT

More information

The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil

The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean Oil Journal of Food Biosciences and Technology, Islamic Azad University, Science and Research Branch, Vol. 5, No. 1, 87-91, 2015 The Effect of Hydrogenation on Physical and Chemical Characteristics of Soyabean

More information

ISO/TS TECHNICAL SPECIFICATION. Vegetable fats and oils Determination of wax content by gas chromatography

ISO/TS TECHNICAL SPECIFICATION. Vegetable fats and oils Determination of wax content by gas chromatography TECHNICAL SPECIFICATION ISO/TS 23647 First edition 2010-10-01 Vegetable fats and oils Determination of wax content by gas chromatography Corps gras d'origine végétale Détermination de la teneur en cires

More information

BASICS OIL REFINING. Gerrit van Duijn. gerritvanduijn consultancy. MVO course, June 2016

BASICS OIL REFINING. Gerrit van Duijn. gerritvanduijn consultancy. MVO course, June 2016 BASICS OIL REFINING Gerrit van Duijn gerritvanduijn consultancy MVO course, June 2016 1 Agenda Oils and fats sources Supply chains Refining or purification Degumming & neutralisation Bleaching Deodorisation

More information

FATS, OILS, & CHOLESTEROL

FATS, OILS, & CHOLESTEROL FATS, OILS, & CHOLESTEROL Percent of calories needed daily from each energy producing nutrient Protein 10% Carbohydrates Calculate the number of fat calories you need based on your daily calorie needs.

More information

Fats and Other Lipids

Fats and Other Lipids Fats and Other Lipids Chapter 6 Chapter 6: Fats and other Lipids 1 6.1 Understanding Lipids Lipids include: 1. Fatty acids 2. Triglycerides 3. Phospholipids 4. Cholesterol Oil and Water Don t Mix Because

More information

The EU association of the vegetable oils and protein meal industry

The EU association of the vegetable oils and protein meal industry The EU association of the vegetable oils and protein meal industry 1 2 3 4 Fediol: Key actor in food, feed, non-food value chains n 85% of the sector s activity in the EU n 150 oilseed crushing and/or

More information

Assessment of the Quality of Some Edible Vegetable Oils Consumed in Northern Nigeria

Assessment of the Quality of Some Edible Vegetable Oils Consumed in Northern Nigeria Australian Journal of Basic and Applied Sciences, 5(7): 897-905, 2011 ISSN 1991-8178 Assessment of the Quality of Some Edible Vegetable Oils Consumed in Northern Nigeria 1 Onwuliri V.A., 2 Igwe C.U., 3

More information

Fat & Human Health. Types of Fats & their effect on Human Health

Fat & Human Health. Types of Fats & their effect on Human Health Fat & Human Health Why do we need Fats/Oils? Fat is an important ingredient of human diet. The functional role of fat in the diet is manifold. Fat is a most concentrated source of energy. One gram of fat

More information

G.C.C STANDARDIZATION ORGANIZATION (GSO)

G.C.C STANDARDIZATION ORGANIZATION (GSO) G.C.C STANDARDIZATION ORGANIZATION (GSO) Final Draft GSO/DS 1929/2011 Edible Vegetable Oils Part II Prepared by: Gulf Technical Committee for Sector Standards of Food and Agriculture Product This document

More information

Tallow. Free fatty acid. Colour. Published 1997 Reprinted November 2006

Tallow. Free fatty acid. Colour. Published 1997 Reprinted November 2006 Tallow Published 1997 Reprinted November 2006 Tallow is the melted fat from rendered animal bones and soft tissues. Used as a generic term, tallow is simply rendered fat. More specific terms such as beef

More information

Fats Can Be Good For You!

Fats Can Be Good For You! Fats Can Be Good For You! Fat Quiz (True or False) 1. Excess fat in the diet is a major cause of heart disease. 2. Saturated fats raise cholesterol levels. 3. The saturated fats in butter and coconut oil

More information

FATS The Good, the Bad, and the Ugly. Presented by Donna Dodge, R.D., LDN

FATS The Good, the Bad, and the Ugly. Presented by Donna Dodge, R.D., LDN FATS The Good, the Bad, and the Ugly Presented by Donna Dodge, R.D., LDN Introduction Fats and Oils Impact on Your Health Polyunsaturated Fats Monounsaturated Fats Saturated Fats Trans Fats / Interesterified

More information

Diploma in Weight Loss Part I

Diploma in Weight Loss Part I Diploma in Weight Loss Part I Lesson 4 Does fat make you fat? Presented by: Sarah Devine Course Educator BS Health Education EQF Level 4 Personal Training Looked at the associated diseases with untreated

More information

5.0 Summary and conclusion

5.0 Summary and conclusion 5.0 Summary and conclusion Trans fatty acids are the geometric isomers of fatty acids that are formed industrially by partial hydrogenation of unsaturated fatty acids from vegetable and marine oil. Trans

More information

WHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health.

WHY DO WE NEED FAT? It is now known that Omega-3 and Omega- 6 polyunsaturated fats, or good fats, are particularly good for heart health. KNOW YOUR FATS WHY DO WE NEED FAT? Fat can contribute positively to our diet, as long as we choose the right types of fats and moderate our intake to the appropriate amounts. Fat has many valuable functions

More information

Nutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals

Nutrients. Nutrition. Carbohydrates. - ex. Carbs, Fats, Protein, Water. - ex. vitamins, minerals Nutrients Nutrition Introduction elements and compounds an organism needs but can not manufacture itself 6 Basic Nutrients carbohydrates fats proteins water vitamins minerals Macronutrients supply energy

More information

Teachers: Cut out and laminate these cards for future use.

Teachers: Cut out and laminate these cards for future use. Teachers: Cut out and laminate these cards for future use. Fatoid Card # 1 Fats are vital to your health they help kids grow and develop. Fats contain energy, make up part of our cell membranes, and are

More information

DRAFT TANZANIA STANDARD

DRAFT TANZANIA STANDARD AFDC 04(4961) P3 REV. TZS 1432: 2011 DRAFT TANZANIA STANDARD Refined olive oil and refined olive pomace oil Specification TANZANIA BUREAU OF STANDARDS Refined olive oil and refined olive pomace oil Specification

More information

FATS The Facts. compiled by the Nestlé Research Center

FATS The Facts. compiled by the Nestlé Research Center FATS The Facts compiled by the Nestlé Research Center Dietary fats are a public health concern Dietary fats are necessary for ensuring optimal health. Recent dietary guidelines focus on fat quality and

More information

Lipids. PBHL 211 Darine Hachem, MS, LD

Lipids. PBHL 211 Darine Hachem, MS, LD Lipids PBHL 211 Darine Hachem, MS, LD Outline Functions of lipids in our body Types of lipids Sources of lipids Recommendation of fat intake Fat association with heart diseases Provide energy (9Kcal/g

More information

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product

Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product Continuous Frying Improves the Longevity of Palm Olein for Processing of Extruded Product Azmil Haizam Ahmad Tarmizi and Karimah Ahmad Malaysian Palm Oil Board Lembaga Minyak Sawit Malaysia Presentation

More information

Oil, Fats & Oleochemicals Technology

Oil, Fats & Oleochemicals Technology TM Oil, Fats & Oleochemicals Technology ENGINEERING-EQUIPMENT-TURNKEY SYSTEMS EDIBLE OIL REFINING DRY FRACTIONATION FAT SPLITTING FATTY ACID FRACTIONATION GLYCERINE PURIFICATION HYDROGENATION Edible Oil

More information

Machines and Plants for the Refining of Edible Oils

Machines and Plants for the Refining of Edible Oils Division Edible Oil Technology Refining Machines and Plants for the Refining of Edible Oils 2 We are the experts for professional solutions For decades we have been the supplier of refining machines and

More information

Food ingredients & oils

Food ingredients & oils Food ingredients & oils www.mosselman.eu Trading & Production of Oleochemicals and related products Tradition in customer relation. Innovation in chemistry and customer service. An extra touch with the

More information

MARKET SITUATION & OPPORTUNITIES IN INDIA. Bhavna Shah, Regional Manager India & Sri Lanka

MARKET SITUATION & OPPORTUNITIES IN INDIA. Bhavna Shah, Regional Manager India & Sri Lanka MARKET SITUATION & OPPORTUNITIES IN INDIA Bhavna Shah, Regional Manager India & Sri Lanka WHAT DOES INDIA STAND FOR TODAY? A COUNTRY WITHIN A Worlds largest democracy. 325 languages spoken 1,652 dialects

More information

Edible Oil Processing

Edible Oil Processing Edible Oil Processing Edible Oil Processing Second Edition Edited by Wolf Hamm Harpenden, UK Richard J. Hamilton Liverpool John Moores University, Liverpool, UK Gijs Calliauw Desmet Ballestra Oils and

More information

Be a Food Label Detective!

Be a Food Label Detective! Be a Food Label Detective! Elyse Kontra Kara Kelly Total Fat Type of fat is more important than total fat Limit total fat intake to 25-35% of your total calories Fat-free Caloriefree http://www.diabetes.org/food-and-fitness/food/what-can-ieat/taking-a-closer-look-at-labels.html

More information

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies

Mini Jumpstart Kit. Oatmeal Raisin Cookies. Chocolate Chip Cookies Mini Jumpstart Kit Oatmeal Raisin Cookies INGREDIENTS: Protein Blend (Milk Protein, Egg Protein, Organic Whey Protein, Kosher Gelatin), Vegetable Glycerin, Organic Whole Oats, Organic Whole Wheat Flour,

More information

Steps to a Healthier You - My Pyramid. Physical Activity

Steps to a Healthier You - My Pyramid. Physical Activity Steps to a Healthier You - My Pyramid Physical Activity - e physically active for at least 30 minutes most days of the week - Children and teenagers should be physically active for 60 minutes everyday

More information

3.9 Carbohydrates. Provide building materials and energy storage. Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio

3.9 Carbohydrates. Provide building materials and energy storage. Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio 3.9 Carbohydrates Provide building materials and energy storage Are molecules that contain carbon, hydrogen and oxygen in a 1:2:1 ratio Are of two main types Simple carbohydrates Complex carbohydrates

More information

Participant Guide. Keep Your Heart Healthy

Participant Guide. Keep Your Heart Healthy Participant Guide Keep Your Heart Healthy Session Focus Since you are at risk for type 2 diabetes, you are more likely to have problems with your heart or arteries. So it s important to keep your heart

More information

SOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL

SOYBEAN OIL FACTS CONVENTIONAL SOYBEAN OIL OIL FACTS CONVENTIONAL OIL Versatile Oil Solution Soybean oil is the most widely used edible oil in the U.S. 1 It blends well with other fats and oils, making it a common ingredient in margarine and shortenings,

More information

PRODUCT PORTFOLIO 2018

PRODUCT PORTFOLIO 2018 COMPANY PHILOSOPHY & BUSINESS ACTIVITIES Quality Professional Products Africa Palm Products (APP) deliver efficiently produced, high quality Palm Oil s to our customers. We have a strong reputation for

More information

NUTRITION Nutrition Information: Fats What is fat and are all fats created equal? The terms fatty acids and fats are often used interchangeably, but a fatty acid is the basic unit/building block of a fat

More information

HEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month

HEALTHY EATING. What you need to know for a long and healthy life. March National Nutrition Month HEALTHY EATING What you need to know for a long and healthy life March National Nutrition Month 890246 This presentation is for informational purposes only. Material within this presentation should not

More information

Documentary evidence to the operator according to Article 29 (1) of Regulation (EC) No. 834/2007. The operator: Spack B.V.

Documentary evidence to the operator according to Article 29 (1) of Regulation (EC) No. 834/2007. The operator: Spack B.V. Documentary evidence to the operator according to Article 29 (1) of Regulation (EC) No. 834/2007 ORGANIC CERTIFICATE The operator: Spack B.V. Spack B.V. \\ Oudelandsedijk 10A, 3244 LR NIEUWE TONGE, NETHERLANDS

More information

Paper No. 01. Paper Title: Food Chemistry. Module -10: Physico-chemical properties of food lipids

Paper No. 01. Paper Title: Food Chemistry. Module -10: Physico-chemical properties of food lipids Paper No. 01 Paper Title: Food Chemistry Module -10: Physico-chemical properties of food lipids The physical and chemical properties of fats are found to depend mainly on their composition. A number of

More information