OIL AND FATS APPLICATION

 Expose to the edible application of oil and fats

 Expose to the non edible application of oil and fats
 Learn the production of margarine and soap as the examples of
edible and non edible application of oil and fats.

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 At the end of this chapter, students should be able to:
 Explain various product of edible and non edible application of oil
and fats.
 Describe the processing of margarine and soap production

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 Edible Non edible
application application
• Baker products • Soap
• Food emulsifier • Detergent
• Frying oil • Lubricants
• Margarine • Paint
• Shortening • Biodiesel
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 Baking includes all food products in which flour is the basic
material and to which heat is applied directly by radiation from
the walls or top and bottom of a heating appliances.
 The products range through breads, layered dough, cakes,
cookies and biscuits filling, pie crusts, short pastry and puff
pastry.
 The fats used to produce this products vary in their properties
particularly in melting behavior and plasticity.

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 Necessary to meet 2 requirements:
 Oxidative stability – related to shelf life of baked food
 Necessity to respond current nutritional demands

 A good baked item will be tasty, have good texture, have a

reasonable shelf life in terms of rancidity and palatability and
texture and it will be a healthy food.

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 Fats used to make dough are almost entirely plastic fats
(mixtures of solid and liquid components which appear solid at
certain temperatures and deform when pressure is applied)

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 The major function of fats in cakes is to assist in aeration and to
modify the texture of the products.
 The first stage in making cake is to produce a batter containing
a fine dispersion or air bubbles largely stabilized by fats
crystals.
 During baking, the fat melts and the water-in-oil emulsion
inverts, with the air being trapped in the aqueous phase.


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 As baking continues, the starch is hydrated and gelatinized
 The protein start to coagulate and the air cells expand through
the presence of steam and carbon dioxide (produced from
baking powder).

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 In short pastry, aeration is secondary importance.
 The fat need to be fairly firm and should be distributed
throughout the dough as a thin film.
 In puff pastry, fat acts as a barrier, separating layer of dough
from one another.
 Liberation of gas or steam during baking produces a layer
structure.

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 This require a fat of higher melting point than normal (~42oC)
with a higher solid fat content achieved through an appropriate
degree of hydrogenation

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 Fatty acid and derivatives are an amphiphilic (its molecules
have hydrophilic (lipophilic) and hydrophobic (lipophobic)
regions).
 If this are appropriated balanced, the molecules can exist in a
physically stable form between aqueous and fatty substances.
 Can be used to stabilize both water-in-oil and oil-in water
emulsions.

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 Application of emulsifier in food: film coatings, stabilizing and
destabilizing emulsion, modification of fat crystallization,
dough shortening, crumb softening, texturization of starch
based food.

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 Frying usually carried out at a temperature of 165 – 185oC.
 Efficient method of heat transfer that allows quick cooking and
add flavors to fried food.
 In shallow pan frying, surplus oil is cleaned away at the end of
frying operation.
 In deep frying, residual oil is reused until such time as it has to
be discarded because of its poor quality.
 May be added to animal feed as an energy source or it may
converted to methyl esters as biodiesel.

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 Under conditions of frying, a few changes occur in the oil.
 Hydrolysis – produce free acid and partial glycerol esters
 Oxidation – produce flavor notes some of which are considered to
be desirable and others not so.
 Thermal changes – lead to polymeric products and acyl groups with
trans unsaturation and with 5 and 6 membered ring systems.
 Compound with higher molecular weight remain in the oil.

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 With continued used, oil begin to smoke, to foam, and to
become more viscous.
 A good frying oil will have
 High oxidative stability
 High smoke point (low level of free fatty acid)
 Show minimum color darkening
 Low in saturated and in trans unsaturated acids for nutritional
reasons
 Low in polyunsaturated fatty acids to increase oxidative stability
 High in cis monounsaturated acids

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 Today’s lubricants are a mixture of base fluid (~90%) and a
range of other materials added to improve the performance.
 Most often mineral oil.
 Based largely on oils and fats of vegetable and animal origin
depending on amphiphilic nature of these molecules.
 Example: Castrol – based on castor oil
 Major force for change is poor biodegradability of mineral oil.

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 The problems that this causes when oil is spilled or has to be
disposed of.
 Replace mineral oil by fatty oil.
 Two types of ester lubricants:
 Natural glycerol esters
 Esters manufactured from selected polyhydric alcohols and
carboxylic acids
 4 to 15 times more expensive than mineral oils.
 Only used for special circumstances such as in aviation engines
and compressors.

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 Increasing interest to use appropriate vegetable oils as
alternatives to both conventional mineral oil and the high
priced esters.
 Advantages: biodegradable, non toxic, non carcinogenic,
renewable resource
 Disadvantages: limited viscosity range, lower oxidative stability,
lower hydrolytic stability
 Vegetable oils make the best lubricants when they have high
level of oleic acid and low level of both saturated and
polyunsaturated fatty acids.

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 High level of oleic acid – wide range of working temperature
 Rapeseed oil: -40oC to 110oC
 Sunflower oil: -30oC to 130oC

 Saturated acids should be as low as possible because of the

effect that they have on the cold properties of the oil.
 Polyunsaturated acids are undesirable because they reduce
oxidative stability.

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 Necessary to include a range of additives such as pour point
depressant, extreme pressure, antiwear compounds,
antioxidant and viscosity index improvers – biodegradable.
 Two categories of uses of lubricants:
 Total lost – the oil is used once and then ‘lost’
- example: chain saw, two strokes
engines, flanges, open gears
 Long term use – example: compressors and turbine

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 The methyl esters of a readily available natural fats or oil
prepared for use as automotive fuel.
 The methyl esters can be used partial or complete replacement
of conventional diesel fuel without modification of the engine
and without noticeable diminution efficiency.
 Four methods to produce biodiesel from vegetable oils:
 Transesterification

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 Four methods to produce biodiesel from vegetable oils:
 Transesterification
 Dilution
 Microemulsification and co-solvent blending
 Pyrolysis

 Disadvantages:
 Calorie shortage due to biodiesel produced from oil and fats.
 High cost of production

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 Advantages:
 Non-toxic – 98% biodegradable in 21 days compared with 50% for
normal diesel.
 Produces less sulfur, smoke, pollutants, unburn fuel and polycylic
aromatic hydrocarbons though carbon monoxide, benzene,
nitrogen oxides, and aldehydes.
 Carbon dioxides liberated when biodiesel is used represents
carbon dioxide trapped through photosynthesis.
 Esters come from renewable resources.

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