OIL STABILITY ANALYSIS

Transcription

1 Town and Gown Seminar Department of Chemistry Covenant University OIL STABILITY ANALYSIS Ogundele Timothy De-United Foods Limited, Ota, Nigeria.

2 OBJECTIVES Discuss basic quality control incoming steps Look at oil in general Discuss some basic important analysis and basic business decisions Basic global issues as monitor by SON /NAFDAC Conclusion

3 QUALITY CONTROL Incoming inprocess outgoing

4 INCOMING PROCEDURE Document all material incoming logbooks Give code to each raw material(traceability) Take sample applying the military sampling system(10% ) and place hold tag (Yellow Tag) Various analysis carried out base on standard operational procedure (SOP) Document result in appropriate log sheet Decision to reject(red tag) or accept (green tag)

5 STRUCTURE OF FAT AND OIL Fats and oil contain three ester functional group. Fats and oils are esters of the tri-alcohol, glycerol commonly called TRIGLYCERIDES. One of the reactions of triglycerides is the hydrolysis of the ester groups.

6 Fats differ from oil only in that they are solid at room temperature, while oils are liquid. They both share a common molecular structure. Represented by the formula below

7 STRUCTURE OF FAT AND OIL H O H C O C Ra O H C O C Rb O H C O C Rc H

8 CHEMICAL REACTIONS OF OIL DURING DEEP-FAT FRYING Hydrolysis of oil Oxidation of oil Polymerization of oil

9 HYDROLYSIS OF OIL When food is fried in heated oil, the moisture forms steam, which evaporates with a bubbling action and gradually subsides as the foods are fried. Water, steam, and oxygen initiate the chemical reactions in the frying oil and food. Water, a weak nucleophile, attacks the ester linkage of triacylglycerols and produces di- and monoacylglycerols, glycerol, and free fatty acids.

10 HYDROLYSIS OF OIL Free fatty acids contents in frying oil increase with the number of fryings. Free fatty acid value is used to monitor the quality of frying oil. Water hydrolyzes the oil faster than steam Large contact between the oil and the aqueous phase of food increases hydrolysis of oil. Free fatty acids and their oxidized compounds produce off-flavor and make the oil less acceptable for deep-fat frying

11 HYDROLYSIS OF TRIGLYCERIDE Hydrolysis reaction produces glycerol and fatty acids which are carboxylic acids derived from fats and oils. Ra, Rb, and Rc represent groups of carbon and hydrogen atoms in which the carbon atoms are attached to each other in an unbranched chain.

12 HYDROLYSIS OF TRIGLYCERIDE

13 STAGES IN PHYSICAL REFINING Degumming Bleaching Filtration Deodorization/De-acidification

14 BASIC STEPS OF THE REFINING PROCESS. Alkali or chemical refining Main groups of compounds removed Physical Refining Degumming Phosphlipids Degumming Neutralization Free fatty acid - Bleaching Pigments/metal/soaps Bleaching Winterization Waxes/saturated triacylglycerols Winterization Deodorization Volatiles/Free fatty acid Deodorization/ Deacidification

15 MAJOR ANALYSIS Moisture Analysis FFA/Acid Value Iodine Value Peroxide Value Stability Saponification Value Slip Melting Point Insoluble Impurities

16 MAJOR ANALYSIS Hydroxyl Value Refractive Index Relative Density

17 BASIC ANALYSIS Parameters Description Checks/ Methods Point of Analysis Effect FFA/Acid Value Fatty acids in sample which exist as free acids and not bound in triglycerides Free fatty acids/ Neutarlisation Incoming, Taste of inprocess(2hrs interval) Products/Rancidity/ Peroxides Value Iodine Stability Measures of substrate in sample expressed in terms of milli equivalents of peroxide per 100g which oxidizes KI Measure of unsaturation of fat and oils.expressed as no of grams iodine absorbed by 100g of fat or oil under specified test conditions Degree of how long frying oil will be used before change Peroxides/Iodometric Degree of unsaturation/iodometr ic (Wijjs Solution- Iodine trichlorides+acetic acid+ccl4) Neutarlisation-FFA before and after a specified number of frying Incoming, Shelve life,inprocess product Incoming Incoming,Inprocess(2hrs interval- on d field confirmation) Deterioration level/ Rancidity Stability indicator/dilution Stability indicator/how long it will take before deterioration will occur

18 ANTIOXIDANTS Antioxidants in oils and foods influence oil quality during deep-fat frying. Tocopherols, butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG), and tert-butylhydroquinone (TBHQ). Retard oxidative degradation during storage and frying Factory practice- CCP

19 GLOBAL ISSUE SON /NAFDAC some few years back look into the frying aspect of industry. They came up with the issue of Acrylamide They claim the need to control factory process to ensure its content within standard through surveilance checks Why factory??? What then is Acrylamide and its effect

20 WHY ISSUE-FRYING AS OUR BUSINESS A critical stage in the production of noodle Frying is a process of immersing food in hot oil with a contact among oil, air, and food at a high temperature of 120 C to 165 C. This is a common phenomenon in all noodle factories.

21 WHAT IS ACRYLAMIDE? Chemical used primarily as a building block in making polyacrylamide and acrylamide copolymers. The copolymer are used in many industrial processes, such as the production of paper, dyes, and plastics, and in the treatment of drinking water and wastewater, including sewage. They are also found in consumer products, such as caulking, food packaging, and some adhesives.

22 RESEARCH FINDINGS FOR ACRYLAMIDE CONTENT(PPM) Potato chips Potato chips Acrylamide Content (ppm) Acrylamide Content (ppm) Acrylamide Content (ppm)

23 ACRYLAMIDE Researchers in Europe and the United States have found acrylamide in certain foods that were heated to a temperature above 120 degrees Celsius but not in foods prepared below this Potato chips and French fries were found to contain higher levels of acrylamide compared with other foods The World Health Organization and the Food and Agriculture Organization of the United Nations stated that the levels of acrylamide in foods pose a major concern More research is needed to determine the risk of dietary acrylamide exposure

24 ACRYLAMIDE FORMATION Acrylamide can be formed when amino acids interact with sugars in the presence of heat. Many different kinds of sugars and many different amino acids can interact in this way. One particular amino acid called asparagine has a far greater tendency to interact with sugars and to form acrylamide than other amino acids

25 ACRYLAMIDE FORMATION By the oxidation of fat into smaller carbon molecules, or both to result in substantial formation of acrylamide. In the presence of heat, these 3-carbon molecules can interact with asparagine to form acrylamide. It's common for fried foods to form acrylamide in this way, even when there is little sugar found in the foods, No sugar added during frying but little breakdown of starch into sugar

26 Axis Title ACRYLAMIDE CONTENT IN AMINO ACID Asparagine Glutamine Others Acrylamide Level(ppb)

27 ASPARAGINE Asparagine is an amino acid (a building block of proteins) that is found in many vegetables, with higher concentrations in some varieties of potatoes. When heated to high temperatures in the presence of certain sugars, asparagine can form acrylamide. High-temperature cooking methods, such as frying, baking, or broiling, have been found to produce acrylamide. Longer cooking times can also increase acrylamide production when the cooking temperature is above 120 degrees Celsius

28 HIGHEST-RISK FOODS FOR ACRYLAMIDE Fried, processed foods like potato chips and french fries; Baked snack foods containing wheat and sugar, including cookies and crackers; and Processed foods involving toasted grains, including toasted wheat cereals, and roasted grain-based coffee substitutes

29 EFFECT Acrylamide is currently classified as a Group B2, probable human carcinogen. Acrylamide has also been shown to be a neurotoxin that can damage nervous system function

30 WAY OUT Restrict your intake of the above foods Healthy intake of cruciferous vegetables like broccoli and Brussels sprouts. Healthy intake onions, garlic, red peppers, and other foods. They help your body detoxify some of the acrylamide consume

31 Thanks Thanks Thanks Thanks