1.

1 INTRODUCTION &
CLASSIFICATION OF EDIBLE
OIL

CHAPTER 1
 Learning Objectives
2

 Sub topics inside:

 introduction of edible oil world and local

 know the major player in the industry

 local edible oil from raw until product

 expose the processes involved

CPB 30303 (SEP 2016)

 Learning Outcomes
3

At the end of this chapter students should be able to:

 describes about edible oil industries and the classification

 describe about oil palm plantation
 discuss about palm oil industry in Malaysia
 comprehend the milling process in extracting oil or
kernel
 discuss quality control practices in palm oil milling

CPB 30303 (SEP 2016)

 Introduction
4

 Edible means: fit to be eaten or safely to consume

 There are lot of edible oil such as: sunflower oil, Soya
bean oil, coconut oil, and palm oil, rapeseed, fish oil,
 Major components in edible oil:, carbohydrates,
vitamin, protein, fat saturated & unsaturated or
polysaturated, cholesterol and natrium.

CPB 30303 (SEP 2016)

 What is oil and fats?
5

 Terminology:
 Occurred in liquid (oil) and solid (fat)
 Primarily of glycerides

CPB 30303 (SEP 2016)

 History
6

 Used since primeval to make cheese or butter from

animal milks
 Bronze Age used poppy, linseed, seed as bread
 Widely used all over the world as food .
 Early 19th century impetus of oil & fats industry

CPB 30303 (SEP 2016)

 Composition in edible oil
7

 Glycerides
 Fatty acid Most important characteristic.

 Phospolipids
 Tocopherols and Tocotrienols
 Sterol & Sterol Ester
 Caratenoids
 Minor Constituent-pesticides, trace metals

CPB 30303 (SEP 2016)

 Glycerides
8

 Occurs about 97 % as triglycerides-triester of

glycerols with fatty acids
 2% as diglycerides
 1% as monoglycerides
 Tri, di and mono consists of 1 mol of glycerols esterified with
3mol, 2mol, or 1 mol of fatty acid

CPB 30303 (SEP 2016)

 Glycerides…..
9

 Triglycerides of naturally occurring oil and fats

contains at least two different fatty acid group
 Chemical, physical & biological properties of oil and
fats determined by type of fatty acid groups and their
distribution over the triglycerides molecules
 Melting point increase when long chain of fatty acid
or decrease of proportion of unsaturated fatty acid.

CPB 30303 (SEP 2016)

 Glycerides….
10

 As example: milk fat (butterfat) and coconut oil

which contains a high proportion of C6-C12 fatty
acids- have lower melting point compare to fats such
as tallow or lard which consist of C16-C18.

CPB 30303 (SEP 2016)

 Glycerides….
11

 It is a chemical compound of one molecule of glycerol bound to three

molecules of Fatty Acid:

CH2 – OH + R1-COOH CH2 – COOR1

CH – OH + R2-COOH CH – COOR2 + 3H2O
CH2 – OH + R3-COOH CH2 – COOR3
Glycerol Fatty Acid Triglyceride Water

CPB 30303 (SEP 2016)

 Fatty Acid
12

 Fatty acid that form the triglycerides of naturally occurring

oil & fats with predominant even numbered, straight chain,
aliphatic monocarboxylic acid with chain length ranging
from C4 to C24
 Distinguish by:
 Chain length

 Number & position of double bonds

 Position of the fatty acids within the glyceride molecule.

CPB 30303 (SEP 2016)

 Fatty Acid
13

 the simplest lipids that exhibit the above properties

 carboxylic acids with long hydrocarbon tail (fatty
acids).
 usually contain an even number of carbons
 If double bonds are present (unsaturation), they're
usually cis.
 pKa of fatty acids' carboxyl groups about 4.5

CPB 30303 (SEP 2016)

 Fatty Acid
14

 (a) Stearic acid

(stearate at pH 7), a fully
saturated 18-C fatty acid
(no double bonds), in its
usual extended
conformation
 (b) Oleic acid (oleate at
pH 7), an 18-C fatty acid
with 1 cis double bond.
Double bond doesn't
permit rotation, and
introduces "kink" (rigid
bend) in hydrocarbon tail

CPB 30303 (SEP 2016)

 Fatty Acid.....
15

 Unsaturated fatty acids differ in number and

position of double bonds and its configuration.
 Common fatty acid are know with trivial name such
as: butyric, lauric, palmitic, oleic,stearic, linoleic,
linolenic.
 Crude oil contains significant amount of Free fatty
acid(FFA)

CPB 30303 (SEP 2016)

 Fatty acid…..
16

 Most fatty acid come from vegetable oil and consist

of palmitic, oleic and linoleic acid.
 For land animal such as cow, goat, fatty acid form
from conversion of carbohydrates, proteins or fats or
originate directly from ingested fat.

CPB 30303 (SEP 2016)

 Fatty acid…..
17

 Produce in plants or animal by derivation :

 Biosynthesis
Synthesis of fatty acid in plants or animal starts with activated acetic
acid derived from carbohydrates via pyruvic acid
 Biodegradation
During digestion and absorption of fats, triglycerides are
successively split into di-and monoglycerides, glycerols and fatty
acids by lipases.

CPB 30303 (SEP 2016)

 Fatty acid structure
18

 Fatty acid

CPB 30303 (SEP 2016)

 Fatty Acid
(Saturated and unsaturated)
19

 Chemical structure

CPB 30303 (SEP 2016)

 Phospolipids
20

 Mostly present as lipoproteins and lipid

carbohydrate complex.
 Also known as phosphoglycerides
 Examples of rich sources of phospolipids: oilseed,
cereal germs, eggyolk and brain.

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols
21

 From tocols- as natural anti oxidants.

 Tocopherol, or vitamin E, is a fat-soluble vitamin
in eight forms that is an important antioxidant.
 Natural vitamin E exists in eight different forms or
isomers, four tocopherols and four tocotrienols

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols…..
22

 All isomers have a chromanol ring, with a hydroxyl

group which can donate a hydrogen atom to reduce
free radicals and a hydrophobic side chain which
allows for penetration into biological membranes.
 There is an alpha, beta, gamma and delta form of
both the tocopherols and tocotrienols, determined by
the number of methyl groups on the chromanol ring.
Each form has its own biological activity, the
measure of potency or functional use in the body.

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols…..
23

 As a food additive, tocopherol is labeled with these E

numbers: E307 (α-tocopherol), E308 (γ-
tocopherol), and E309 (δ-tocopherol).
 The stability of many vegetable oils based on
presence of thes natural antioxidant.

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols….
24

 The actual content of Vitamin E for rich sources is

stated in the following list:[2]
 Wheat germ oil (215.4 mg/100 g)
 Sunflower oil (55.8 mg/100 g)
 Hazelnut (26.0 mg/100 g)
 Walnut oil (20.0 mg/100 g)
 Peanut oil (17.2 mg/100 g)

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols….
25

 The actual content of Vitamin E for rich sources is

stated in the following list:[2]
 Pollard (2.4 mg/100 g)
 Corn (2.0 mg/100 g)
 Asparagus (1.5 mg/100 g)
 Oats (1.5 mg/100 g)

CPB 30303 (SEP 2016)

 Tocopherols &Tocotrienols….
26

 The actual content of Vitamin E for rich sources is

stated in the following list:[2]
 Chestnut (1.2 mg/100 g)
 Coconut (1.0 mg/100 g)
 Tomatoes (0.9 mg/100 g)
 Carrots (0.6 mg/100 g)
 Crude Palm oil 600-1000ppm

CPB 30303 (SEP 2016)

 Sterols and Sterols Ester
27

 Nonsaponifaible matter of oil and fats consists of

sterols present such as fatty acid esterand
glycolipids.
 The most improtant sterol in animal fats is
cholesterol
 β- sitosterol is predominant sterol in vegetable oil
and fats.

CPB 30303 (SEP 2016)

 Carotenoids
28

 Consider nonsaponifiable matter

 Normally consists of terpenes and terpene alcohol
 Carotenoids presence in oils and fats example:
tetrapenes, β-carotene, α- carotene, lycopene and
xanthophyl &etc..
 Crude palm oil contains up to 500 to 700 ppm

CPB 30303 (SEP 2016)

 29

CPB 30303 (SEP 2016)

 Systematic name Trivial name Shorthand Molecular wt. Melting point (°C)
designation
butanoic butyric 4:0 88.1 -7.9
pentanoic valeric 5:0
hexanoic caproic 6:0 116.1 -3.4
octanoic caprylic 8:0 144.2 16.7
nonanoic pelargonic 9:0 158.2
decanoic capric 10:0 172.3 31.6
dodecanoic lauric 12:0 200.3 44.2
tetradecanoic myristic 14:0 228.4 53.9
hexadecanoic palmitic 16:0 256.4 63.1
heptadecanoic margaric (daturic) 17:0 270.4 61.3
octadecanoic stearic 18:0 284.4 69.6
eicosanoic arachidic 20:0 412.5 75.3
docosanoic behenic 22:0 340.5 79.9
tetracosanoic lignoceric 24:0 368.6 84.2
hexacosanoic cerotic 26:0 396.7
heptacosanoic carboceric 27:0 410.7
octacosanoic montanic 28:0 424.8
triacontanoic melissic 30:0 452.9
dotriacontanoic lacceroic 32:0 481
CPB 30303 (SEP 2016)
tritriacontanoic ceromelissic (psyllic) 33:0 495 30
tetratriacontanoic geddic 34:0 509.1
 Types of Edible Oil in the World
31

 Vegetables Oils and Fats

 Land Animals Fats
 Marine Animals Fats
 Synthetic Fats

CPB 30303 (SEP 2016)

 Vegetables Oils and Fats
32

 Classification
 Fruit Pulp / Mash fats
 such as Palm Oil , Olive and avocado, coconut
 Seed Kernel fats
 Major source of oil and fats
 such as palm kernel oil,, corn oil, sunflower oil and etc

CPB 30303 (SEP 2016)

 Land Animals Fat
33

 Lard-Hog(pig)
 Tallow(cattle and sheep)
 Milk or butter(cow)

CPB 30303 (SEP 2016)

 Land Animals Fat
34

 Lard-Hog(pig)
 Composition and physical have wide variation refer to the
climate which it was raised, animal diet
 Low in PUFA & have good an oxidative stability

 Lack of natural antioxidants such as(butylated

hydroxyanisole(BHA), butylated hydroxytoulene(BHT) ,
tertiary butylhydroquinone(TBHQ)

CPB 30303 (SEP 2016)

 Land Animals Fat
35

 Lard-Hog(pig )….. Saponification value 193-203

 Ordinary lard
Iodine value 45.0-70.0
characterized by
translucence and a Nonsaponifiable < 0.1
poor plastic range matter
Melting point 31.5-33.0 °C

Refractive Index at 1.448-1.460

40 °C
Fatty Acid C14,C16,C18
C18:1,C18:2

CPB 30303 (SEP 2016)

 Land Animals Fat
36

 Tallow(cattle and sheep)

 Hard fat of ruminant(Chewing cud mammals such as cow, ox,
camel and etc)
 Contains saturated fatty acid s and at least 5% trans acids
(characteristic of ruminant digestive system)

CPB 30303 (SEP 2016)

 Land Animals Fat
37

 Tallow(cattle and sheep)…

 To undergo rendering processs (wet / dry) for meat fat but
before that impurities such as proteins and free fatty acid .
Cause black spot (proteins turns into black due direct
contact to steam during steam distillation)

CPB 30303 (SEP 2016)

 Land Animals Fat
38

 Tallow(cattle and sheep)

 Two processes:
 Filtration-bleaching earth added and wash with water-
 Water washing- 10% of capacity but not practically . Needs
extra centrifuges and can’t removed 100%

CPB 30303 (SEP 2016)

 Land Animals Fat
39

 Tallow(cattle and Saponification 190-202

value
sheep)…
Iodine value 40.0-49.0
 Contain: red & yellow
pigment Nonsaponifiable < 0.8
 High level of saturated matter
fatty acid, Consistent at Melting point 45.0-48.0 °C
room temperature.
Refractive Index at 1.448-1.460
40 °C
Fatty Acid C16,C18,
C16:1,
C18:1,C18:2
CPB 30303 (SEP 2016)
 Vegetables Oils and Fats….
40

 Palm Oil: composition

 C12:0 Lauric - 0.2%
 C14:0 Myristic - 1.1%
 C16:0 Palmitic - 44.0% saturated fatty acid
 C18:0 Stearic - 4.5%
 C18:1 Oleic - 39.2% unsaturated
 C18:2 Linoleic - 10.1% fatty acid

CPB 30303 (SEP 2016)

 Vegetables Oils and Fats….
41

 Palm Oil characteristics:

Saponification value 195-205

Iodine value 44-58
Nonsaponifiable matter 0.5%
Melting point 36-40 °C
Refractive Index at 40 °C 1.453-1.456
Carotene Content 50-2000 ppm

CPB 30303 (SEP 2016)

 Vegetables Oils and Fats….
42

 Olive Oil :Obtained from olive fruit:

 C16:0 Palmitic - 16.0% saturated fatty acid

 C18:0 Stearic - 4.0%
 C18:1 Oleic - 64.0%
 C18:2 Linoleic - 5.0% unsaturated fatty acid
 C18:3 Linoleic-b - 5.0%

CPB 30303 (SEP 2016)

 Vegetables Oils and Fats….
43

 Olive Oil characteristics:

Saponification value 185-196

Iodine value 80-88
Nonsaponifiable matter < 1.4%

Melting point -3 °C
Refractive Index at 25 °C 1.466-1.468

CPB 30303 (SEP 2016)

 Vegetables Oils and Fats….
44

 Avocado Oil
 From Persea Gratissima L tree.:

C16:0 Palmitic - 7.0% saturated fatty acid

C18:0 Stearic - 2.5%
C16:1 Palmitoleic - 76.0% unsaturated
C18:1 Oleic - 10.0% fatty acid
C18:2 Linoleic - 5.0%

CPB 30303 (SEP 2016)

 Seed Kernel Fats
45

 Lauric Acid Oils

 Palmitic-Stearic acid Oil
 Palmitic Acid Oils
 Oleic-Linoleic Oils
 Leguminous Oil
 Cruceferous Oil
 Conjugated Acid Oil
 Substituted Fatty Acid Oils

CPB 30303 (SEP 2016)

 Seed Kernel Fats…(Lauric Acid)…..
46

 Lauric Acid Oil

 Saturated Fatty acid with chain C12 & C14(myristic)

 Coconut Oil characteristics:

Saponification value 250-262
Iodine value 7-10
Nonsaponifiable matter 0.15-0.60 %

Melting point 20-28 °C

Refractive Index at 40 °C 1.448-1.450

CPB 30303 (SEP 2016)

 Seed Kernel Fats…(Lauric Acid)…..
47

 Coconut Oil composition:

C12:0 Lauric - 41.0% saturated
C14:0 Myristic - 18.0% fatty acid
C16:0 Palmitic - 9%
C18:0 Stearic - 3.0%
C18:1 Oleic - 76.0% unsaturated
C18:2 Linoleic - 10.0% fatty acid

CPB 30303 (SEP 2016)

 Seed Kernel Fats…(Lauric Acid)…..
48

 Palm Kernel Oil characteristics:

Saponification value 242-254

Iodine value 16-19

Nonsaponifiable matter 0.2-0.8 %

Melting point 23-30 °C

Refractive Index at 40 °C 1.449-1.452

CPB 30303 (SEP 2016)

 Seed Kernel Fats…(Lauric Acid)…..
49

 Palm Kernel Oil composition:

C12:0 Lauric - 45.0% saturated
C14:0 Myristic - 17.0% fatty acid
C16:0 Palmitic - 10%
C18:0 Stearic - 3.0%
C18:1 Oleic - 18.0% unsaturated
C18:2 Linoleic - 3.0% fatty acid

CPB 30303 (SEP 2016)

 Seed Kernel Fats…(Lauric Acid)…..
50

 Others sources of Lauric Acid:

 Babassu oil from babassu palm

 Laurel treee

 Myristica officinalis-brazil

 Cuphea-mexico

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Palmitic Stearic Acid…..
51

 Cocoa(koko) butter(Thebroma cacoa) Oil

characteristics:

Saponification value 190-200

Iodine value 35-40

Nonsaponifiable matter 0.2-0.5 %

Melting point 28-36 °C

Refractive Index at 40 °C 1.453-1.458

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Palmitic Stearic Acid…..
52

 Cocoa(Koko) Butter Oil composition:

 C12:0 Lauric - 46.0% saturated
 C14:0 Myristic - 21.0% fatty acid
 C16:0 Palmitic - 12%
 C18:0 Stearic - 3.0%
 C18:1 Oleic - 37.0% unsaturated
 C18:2 Linoleic - 4.0% fatty acid

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Palmitic Acid Oil…..
53

 Cottonseed Oil
 Kapok & related oil
 Pumpkin seed oil
 Corn(maize)oil

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Palmitic Acid Oil…..
54

 Corn(maize)oil

Saponification value 187-196

Iodine value 109-133

Nonsaponifiable matter 1.3-2.0 %

Refractive Index at 40 1.453-1.458

°C

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Oleic-Linoleic Acid Oil…..
55

 Sunflower
 Sesame oil
 Linseed Oil
 Perilla Oil
 Hempseed oil
 Teased oil
 Safflower and Niger Seed
 Grape Seed Oil
 Poppy Seed Oil

CPB 30303 (SEP 2016)

Seed Kernel Fats…Oleic-Linoleic Acid Oil…..

 Sunflower oil from sunflower seed

Saponification value 188-194

Iodine value 125-144

Nonsaponifiable 0.4-1.4 %
matter
Refractive Index at 1.466-1.468
40 °C

CPB 30303 (SEP 2016)

56
 Seed Kernel Fats…Oleic-Linoleic Acid Oil…..

 Sunflower oil Oil composition:

 C16:0 Palmitic - 8.0% saturated

 C18:0 Stearic - 6.5% fatty acid
 C18:0 Stearic - 3.0%
 C18:1 Oleic - 34.0% unsaturated
 C18:2 Linoleic - 73.0% fatty acid

CPB 30303 (SEP 2016)

57
 Seed Kernel Fats…Leguminous Oil…..

Soybean oil spec:

 Types:
 Soybean oil Saponification value 188-195
 Peanut Oil

 Lupine oil Iodine value 120-136

 flake Solidification point -15 to - 8° C

Nonsaponifiable 0.5-1.5 %
matter

Refractive Index at 1.465-1.469

40 °C

CPB 30303 (SEP 2016)

58
 Seed Kernel Fats…Leguminous Oil…..
59

 Soybean oil composition:

 C16:0 Palmitic - 10.0% saturated
 C18:0 Stearic - 6.0% fatty acid

 C18:1 Oleic - 25.0% unsaturated

 C18:2 Linoleic - 57.0% fatty acid
 C18:3 Linoleic-b - 11.0%

CPB 30303 (SEP 2016)

Seed Kernel Fats…Cruciferous Oil…..
60

 Rapeseed oil
 Mustard seed oil

CPB 30303 (SEP 2016)

 Seed Kernel Fats…Conjugated Acid Oil…..
61

 Tung Oil & Related Oil

 Oiticica Oil

CPB 30303 (SEP 2016)

 Seed Kernel Fats ….Substituted fatty acid oil
62

 Castor oil
 Chaulmoogra,Hydnocarpus and gorli oil

CPB 30303 (SEP 2016)

 Seed Kernel Fats ….Land Animal fats..
63

 Lard
 Beef Tallow
 Mutton Tallow
 Horse, Goose & Chicken fats

CPB 30303 (SEP 2016)

Seed Kernel Fats ….Marine Animal fats..
64

 Whale oil
 Fish Oil

CPB 30303 (SEP 2016)

 Standard and quality control
65

 Issued by:
 Afnor-France Standard

 AOAC-American Chemist

 ASTM-American Standard

 BSI-UK

 DGF-Germany

 MPOB/Sirim -Malaysia

CPB 30303 (SEP 2016)

 Domestic: MAIN COMMODITY
66

 Oil Palm and its product: great gift of nature and can
be used to gain: palm oil, cattle food, house hold,
furniture, fertilizer and many more.
 Govern by: Malaysian Palm Oil Board (MPOB )
facilitates such as:
 Planting Oil Palm
 Promoting Palm Oil
 Controlling and Monitoring the palm oil based activities
 Collecting information all over the world pertaining to palm
oil.
 And many mores…..

CPB 30303 (SEP 2016)

 Standard and Quality Control
67

 Three ideas about standard:

 Sampling

 Raw material

 Oil and fats characterizations

CPB 30303 (SEP 2016)

 Standard and Quality Control
68

 Sampling:
 Special sampling apparatus used-uniform

 Frequency of sampling-uniform

 Method of sampling-uniform

 Volume of sample-uniform

CPB 30303 (SEP 2016)

 Standard and Quality Control
69

 Raw materials:
 Max content of moisture in raw material-constant
 Comminuted size-constant

 Determine fat content, method:

 Extracted comminuted samples with solvents and
determined the solution by:
 Refractometer-meter
 Gravimetrically-titration(time consume-but reliable)
 Densitometrically-density measurement
 Dielectric constant-probe

CPB 30303 (SEP 2016)

 Standard and Quality Control
70

 NMR( Nuclear Magnetic Resonance) or Near

Infrared Absorption (NIR) determine solid fat
content
 Water and volatile matter determine by sample
weighing before and after heating under standard
condition.

CPB 30303 (SEP 2016)

 Standard and Quality Control
71

 Crude oil sample analyzed by:

 Water & volatile matter

 Color

 Dirt content

 Phospatides

 FFA

CPB 30303 (SEP 2016)

 Standard and Quality Control

Example: Crude Palm oil ( CPO)

Substances Content
Free Fatty Acid (FFA) 3 - 5%
Gums (phospholipids, phosphotides) 300 ppm
Dirt 0.01%
Shell Trace
Moisture and Impurities 0.15%
Trace metal 0.50%
Oxidation Products Trace
Total Carotenoids 500 - 1000 mg/ke
CPB 30303 (SEP 2016)
72
 Standard and Quality Control
73

 Oil & Fats:

 Determination of quality by:
 Physical methods
 Chemical methods

CPB 30303 (SEP 2016)

 Standard and Quality Control
74

 Physical methods:
 Density/specific gravity
 Weighing known volume( mass/ volume), determine buoyancy
 Refractive index
 Refractometer (ABBE)at 20 °C for oil
 Refractometer (ABBE)at 40,60 or 80°C for fats(solids)

CPB 30303 (SEP 2016)

 Standard and Quality Control
75

 Physical methods:
 Slip point / melting point-
 the point of incipient fusion & complete fusion
 Flow and drop points-Ubbelohde apparatus
 Important for technical greases & plastics fats
 Cloud point-temperature at which an oil or molten fats begins
to become turbid when cooled under control condition

CPB 30303 (SEP 2016)

 Standard and Quality Control: Physical methods
76

 Smoke point-temp smoke 1st detected in draft free

illumination.
 Flash point-temp volatile product can be ignite
 Fire point-temp product can continue combustion
 Color –Lovibond tintometer(popular)
 Match in standard cell 1”,5 1/4 “, with yellow, blue or red.

CPB 30303 (SEP 2016)

 Standard and Quality Control: Physical Methods
77

 Infrared & ultraviolet

 Fatty acid does not exhibit clearly in UV but after
Isomerization
 IR used to identify specific group such as hydroxyl and trans
double bonds.
 Mass Spectometry such GC determine the structure
of oxidation & substituted fatty acid.

CPB 30303 (SEP 2016)

 Standard and Quality Control
78

 Chemical Methods
 Involving analysis –values defined as equivalent amounts of
certain reagent which react with specific
 Recently upgraded use analytical equipment

CPB 30303 (SEP 2016)

 Standard and Quality Control: Chemical Methods
….
79

 Saponification value:
 is number of miligramms of potassium hydroxide reuqired
to saponify(hydrolyze) 1g of fat and related to the molecular
mass of the fat.
 Hydroxyl value:
 is number of milligrams of potassium hydroxide required to
neutralized acetic acid needed to acetylate 1 g of fat.

CPB 30303 (SEP 2016)

 Standard and Quality Control: Chemical Methods
….
80

 Carbonyl value:
 No of miligramms of CO(carbonyl group)per gram of fat

 Peroxides value:
 Miliequivalents of active oxygen per 1000g of fat which
oxidized potassium iodide or milimoles per kilogram.

CPB 30303 (SEP 2016)

 Standard and Quality Control: Chemical Methods
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 Anisidine Value
 1000 times the absoprtion of a 1%sample solution in a 1-cm
cell after reaction with anisdine.

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 Standard and Quality Control: Chemical Methods
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 iodine value-
 % by weight of iodine bound by 100 g of fat & approximate
to measure degree of unsaturated.
 Totox value-
 Combination with peroxide value to characterize the overall
autoxidative state of an oil or fat(totox value)
Totox value= 2x peroxide value + 1x anisdine value

CPB 30303 (SEP 2016)

 Edible oil players in Malaysia:
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 Acidchem International Sdn Bhd

 Akzo Nobel Oleochemicals Sdn Bhd
 Congis Oleochemical Sdn. Bhd.
 IFFCO (Malaysia) Sdn. Bhd.
 Natural Oleochemical Sdn Bhd
 Palm Oleo Sdn Bhd
 Pan-Century Oleochemicals Sdn Bhd
 Southern Acids (M) Sdn Bhd.
 Uniqema (Malaysia) Sdn. Bhd
 Felda

CPB 30303 (SEP 2016)