OBJECTIVES

• WILL BE ABLE TO:

• DEFINE THE NEEDS OF ANALYSIS
• COMPREHEND TECHNIQUE AVAILABLE IN THE MARKET

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QUALITATIVE ANALYSIS

• DEFINITION :
• THE DETERMINATION OF THE NATURE OF THE CHEMICAL SPECIES IN A SAMPLE.

• EXAMPLE:
• THE TECHNICIAN USED QUALITATIVE ANALYSIS TO DETERMINE THAT THE
SOLUTION CONTAINED CU2+ AND CL- IONS.

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QUANTITATIVE ANALYSIS

• DEFINITION :
• THE DETERMINATION OF HOW MUCH OF A GIVEN COMPONENT IS PRESENT IN A
SAMPLE.

• EXAMPLE :
• THE TECHNICIAN USED QUANTITATIVE ANALYSIS TO FIND THAT THE ORE
CONTAINED 42.88% SILVER BY MASS.

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QUALITATIVE ANALYSIS TELLS 'WHAT' IS
IN A SAMPLE, WHILE QUANTITATIVE
ANALYSIS IS USED TO TELL 'HOW
MUCH' IS IN A SAMPLE.

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ANALYSIS
• PROGRESS IN THE UTILIZATION OF FATS AND OILS FOR THE PRODUCTION
PURPOSES DEPENDS ON:
• KNOWLEDGE OF CHARACTERISTIC OF RAW MATERIAL
• CHANGES EFFECTED BY THE PROCESS
• REQUIREMENT OF THE INDIVIDUALLY PREPARED FOOD PRODUCT

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ANALYSIS

• THIS ANALYSIS SHOWS IMPORTANT TO:

• PURCHASING RAW MATERIAL
• DEVELOPMENT OF NEW PRODUCTS
• EVALUATION OF THE PRODUCT PRODUCED.

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 Analysis
Hierarchy
Oils and Fats

Non Impurities Melting, Flavor ,

Composition Color and
matter solidification and Rancidity and
Analysis Appearance
consistency Stability

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 Sampling
• Sampling errors cause inconsistency data:
– Sampling(time or frequency)
– Size (volume and method)
• Phase sampling: solid or liquid
• Temperature
• Storage or kept in isolation

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NON FATTY IMPURITIES

• IMPURITIES MUST BE REMOVED DURING PROCESSING TO PREVENT AN

ADVERSE REACTION OR AN UNDESIRABLE APPEARANCE.
• ANY TRADING OF GOODS HAVE SPECIFIC LIMIT.

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NON FATTY IMPURITIES: MOISTURE
ANALYSIS

• PRESENCE IN THE OILS OR FATS DURING PROCESSING, CONDENSATION,

BROKEN COILS, AND ETC
• CONTINUED PRESENT INDUCED HYDROLYSIS, FFA INCREASE & OFF FLAVORS

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NON FATTY IMPURITIES: MOISTURE
ANALYSIS
• METHODS:
1. HOT PLATE METHOD
• 10 GRAMS-15 GRAMS HEATED IN BEAKER WITH GENTLE AGITATION ON HOT PLATE
UNTIL FOAMING STOPS AND INCIPIENT SMOKING BEGINS.
• THE LOSS IN WEIGHT BETWEEN BEGINNING AND ENDING SAMPLE REPRESENT THE
MOISTURE
2. AIR OVEN METHOD:
• THE SIMILAR METHOD AS ABOVE ONLY THE DIFFERENCE AT HEATING MEDIUM USING
OVEN
• MORE ACCURATE AND RELIABLE

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NON FATTY IMPURITIES: MOISTURE
ANALYSIS
3. VACUUM OVEN METHOD:
• ALSO SIMILAR WITH 2 METHOD ABOVE ONLY DONE IN VACUUM BELOW 100 MMHG
OPERATING PRESSURE OR ABOVE 25-30º C H2O BOILING POINT.
4. KARL FISHER METHOD:
• USING VISUAL TITRATION METHOD (VT) OR ELECTROMETRIC TITRATION (ET) METHOD. COLOR
CHANGE FROM YELLOW TO BROWN( VT). AND YELLOW TO DARK SOLUTION MORE PRACTICAL
AND PRECISE (ET)
5. SKILLET (FRYING PAN) MOISTURE:
• QUALITATIVE METHOD. POPPING, SPITTING OR REACTION INDICATES PRESENCE OF
MOISTURE.(ASSIGNMENT)

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NON FATTY IMPURITIES: IMPURITIES ANALYSIS

• FOREIGN MATERIAL IN INCOMING CRUDE EDIBLE OIL DURING PROCESSING

MUST BE REMOVED TO PRODUCE AN ACCEPTABLE FINISHED PRODUCT.

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NON FATTY IMPURITIES: IMPURITIES ANALYSIS

• METHODS:
1. INSOLUBLE IMPURITIES:
oDISSOLVED IN 50 ML OF KEROSENE, VACUUM FILTER THROUGH GOOCH
CRUCIBLE AND WASH EITHER USED PETROLEUM ETHER OR KEROSENE,
DRIED AND GET FINAL WEIGHT.
2. FILTERABLE IMPURITIES( STANDARD DISC METHOD):
oUSING 500 GRAMS OF HEATED SAMPLE 70 C TO 90 C AND FILTERED
THROUGH VACUUM FUNNEL USING WHATMANN NO2 FILTER PAPER. MAKE
COMPARISON BETWEEN STANDARD AND CURRENT FILTRATE.

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NON FATTY IMPURITIES: IMPURITIES ANALYSIS

3. TURBIDIMETER IMPURITIES:
oAMOUNT OF UNDISSOLVED IMPURITIES IN OIL CAN BE DETERMINED.
SAMPLE HEATED 70º ± 1.0 ºC AND DETAIN AT LEAST 5- 10 MINUTES TO
AVOID BUBBLE. DATA CAN BE DETERMINED IN PPM. CAN’T USED FOR
MEAT FATS AND PRODUCTS CONTAINING EMULSIFIERS BECAUSE ABOVE
THE SPEC.

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NON FATTY IMPURITIES: TRACE METALS
ANALYSIS
• DURING PROCESSING OR TRANSPORTATION, METALS CAN BE ENCOUNTERED
• REDUCE EFFICIENCY OF THE PROCESS OR CAUSE DETERIORATION OF THE
QUALITY
• MOST ELEMENT SUCH AS COPPER, IRON, CALCIUM, MAGNESIUM, SODIUM
LEAD, ZINC AND NICKEL.
• USING AAS OR ICPMS RECENTLY. PREVIOUSLY IS CHEMICAL TITRATION.

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 Non Fatty Impurities
(Trace Metals Analysis)

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NON FATTY IMPURITIES: SOAP ANALYSIS

• CAUSTIC REFINING INTRODUCE NAOH IN OIL TO REACT WITH FFA AND

PRODUCE SOAP.
• TRACES OF REMAINING SOAP (UNWANTED SUBSTANCE) AFTER TREATMENT
ARE NECESSARY TO AVOID DETERIORATION/POISON OF HYDROGENATION
CATALYSTS & OXIDATIVE STABILITY.
• 2 AOCS METHODS:
• CONDUCTIVITY METHOD
• TITRATION METHOD
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MELTING, SOLIDIFICATION AND
CONSISTENCY

• DATA USED TO PREDICT CONSISTENCY FINAL PRODUCT SUCH AS

FORMULATION, FREEZE POINT AND ETC
• MELTING AND SOLIDIFICATION ARE THE COMMON LAB TEST PERFORMED.

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MELTING, SOLIDIFICATION AND CONSISTENCY: MELTING
POINT ANALYSIS

• MELTING POINT ANALYSIS DEFINED AS A POINT OF TEMP WHEN

MATERIAL CHANGES FROM SOLID TO LIQUID.
• NATURAL FATS DO NOT HAVE A TRUE MELTING POINTS.
• PURE COMPONENTS HAVE SHARP AND ACCURATE MELTING POINT
• FATS AND OILS HAVE COMPLEX MIXTURES OF COMPOUNDS GONE
TROUGH SOFTENING PROCESS REMOVING HARDNESS AND METALS
BEFORE BECOME LIQUID.

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MELTING, SOLIDIFICATION AND CONSISTENCY: MELTING
POINT ANALYSIS

• MELTING PROCEDURE WAS COMPLICATED AND CRYSTALS CAN

EXIST IN SEVERAL POLYMORPHIC MODIFICATION
• THE DIFFERENT CRYSTAL FORMS ARE OFTEN STABLE ENOUGH TO
EXHIBIT DISTINCTIVE MELTING POINT. INFECT THE DEFINITION OF
MELTING RANGE AND MELTING INTERVAL CAN BE USED.
• ONLY WITH RIDGE(AND SPECIFIC DEFINITION OF FAT TREATMENT &
TEST PROCEDURE CAN BE DETERMINED A MELTING POINT.

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