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Waxes:
alcohol has a higher molecular weight
Wax:
from plant or animal origin
Expression
process of separating fixed oils & fats from the crude vegetable drugs
In Cold In Heatvirgin oil / cold-pressed oil hot-pressed oil
Rendering / Extraction
process of separating fixed oils & fats from the crude animal drugs
Fats
Tests that determine the identity, quality, and purity of Fixed Oils:
Acid value / Acid number
The number of mg of KOH required to neutralize the free fatty acids in 1g of the substance
Saponification value
Indicates the number of mg of KOH required neutralize the free acids and saponify the esters contained in 1g of the substance
Iodine number
The number of g of I absorbed by 100g of the substance indicates the degree of unsaturation
Animal fats
Separated from other tissues by rendering with steam, with / without pressure The fat rises to the top as it is melted by heat and may be separated by DECANTATION Further clarified through FILRATION and BLEACHED WITH OZONE Stearins
often removed by CHILLING & FILTRATION
Seeds
contain larger quantities of fats and oils than other plant parts usual source of fixed oils
Cotton seed Linseed Sesame seed
The glycerides of saturated fatty acids of sufficient chain length are SOLID
Fixed oils
Classification based on their ability to absorb oxygen from the air:
Drying oils Semidrying oils Non-drying oils
Oxygen saturates the double bonds to form oxides that form hard films
The double bond in the unsaturated fatty acids also take up hydrogen under proper conditions
HYDROGENATION of the liquid oils produces semisolid fats that are extensively used as cooking fats and shortenings
May be HYDROGENATED by passing hydrogen, in the presence of NICKEL or PALLADIUM, through the oil heated to 160C - 200C
The unsaturated glycerides are more or less converted to saturated glycerides, which are solid at room temperature and stable Sulfated / sulfonated oils
Obtained by reacting SULFURIC ACID with the oil, keeping the temperature down by CHILLING
The oil is then WASHED & NEUTRALIZED If the oil contains an OLEFINIC LINKAGE, the acid molecule adds onto the double bond, forming a sulfate of the fat
Employed in pharmaceuticals:
Emollient properties Vehicles
Used in the manufacture of soaps Used in the manufacture of paints and varnishes
Drying oils Lubricants
Sodium morrhuate
The sodium salts of fatty acids obtained from cod liver oil Used as sclerosing agent to obliterate varicose veins
Habitat:
Indigenous to India
Seed
Anatropous, elliptical-ovoid, somewhat compressed from 8 18 mm in length and from 4 7.5 mm in thickness Mottled grayish and brown Smooth Seed coat is thin and brittle Endosperm is large, white and oily
Ricin is not removed in the extraction of the castor oil but remains in the OIL CAKE
Poisonous to cattle but not to poultry
Contains a powerful allergen that is in the nontoxic protein polysaccharide fraction Causes allergic reactions to hypertensive people
Preparation:
Passing the seeds through a decorticator, which has rollers and sharp cutting edges Breaking the kernels but not injuring the testae Testae are separated by seives and compressed air and the kernels are subjected to pressure Oil is steamed to destroy albumins Filtered Bleached
Castor oil
A pale yellowish or almost colorless, transparent, viscid liquid Has a faint, mild odor and a bland, characteristic taste Composed of a mixture of triglycerides
75% triricinolein Remainder consists of diricinoleoglycerides with the 3rd acyl group
Triricinolein is hydrolyzed by LIPASES in the duodenum to release ricinoleic acid, which exerts a CATHARTIC EFFECT
Commercial uses:
Manufacture of soaps Lubricant for internal combustion engines
Habitat:
Native in Palestine
Fruit
Drupe Purple when ripe Used as a condiment
Virgin oil
Obtained by gently pressing the peeled pulp free from the endocarp
Virgin oil
Obtained by gently pressing the peeled pulp free from the endocarp First grade of edible oil is pressed from the crushed pulp with less pressure Second grade is pressed with more pressure
Pulp is mixed with hot water and is pressed again for technical oil or
The pulp is extracted with carbon disulfide to obtain sulfur olive oil of inferior quality Refused olives that are allowed to ferment furnish a low grade tournant oil which contains large amount of fatty acids
Characteristics:
pale yellow light greenish yellow, oily liquid slight but characteristic bland to faintly acrid ether, carbon disulfide and chloroform
Miscible with:
Slightly soluble:
alcohol
Specific gravity:
Chilling:
At 0C:
2 major types
Turkish variety
75% of oleic acid 10% of palmitic acid 9% of linoleic acid With lesser amounts of stearic, myristic, hexadecenoic, and arachidic acids
Italian variety
65% of oleic acid 15% each of palmitic and linoleic acids and other minor component acids
Uses:
Setting retardant for dental cements In preparation or soaps, plasters and liniments Demulcent Emollient
Laxative
Nutrient
Widely used as salad oil
Peanut oil
Botanical origin: Characteristics: Habitat:
Arachis hypogaea
The fruit is not a true nut because the immature pod penetrates the soil and ripens underground For human consumption: Kernel
Contains 1-6 reddish brown seeds Fruits are roasted, passed between rollers, then seeds are separated
45% fixed oil 20% protein High content of thiamine Highly nutritious Used as food both whole and when ground into paste (PEANUT BUTTER)
Peanut oil
refined fixed oil obtained from the seed kernels of one or more of the cultivated varieties of A. hypogaea
Synonyms:
Arachis oil
Characteristics:
Colorless or a yellowish liquid with a slightly nutlike odor and a bland taste
Components:
Mixture of glycerides with component acids
Oleic 50-65% Linoleic 18 30% Palmitic 8 10% Stearic, arachidic, behenic, lignoceric acids 10 12%
Uses:
Pharmaceutic aid Food oil principal use Lubricant Yields an excellent, firm, white soap Solvent for IM injections
Soybean oil
Botanical origin:
Glycine soja important food and forage crop
Characteristics:
An annual with trifoliate, hairy leaves Pale blue to violet flowers Broad pods containing 2-5 seeds
Compressed, spheroidal or ellipsoidal Nearly white to yellowish green or brownish black Contain about 35% carbohydrates, 50% protein substance, 20% fixed oil and UREASE (enzyme)
Uses:
Food in diabetes General food for humans and livestock
Soybean oil
Refined fixed oil obtained from the seeds of soya plant Oil is obtained by pressure Consists of a mixture of glycerides with component acids
Linoleic 50% Oleic 30% Linolenic 7% Saturated acids: palmitic & stearic 14%
Drying oil I value between 120 and 141 Not useful as a cooking oil
Uses:
Ingredient in parenteral nutrients Source of LECITHIN
Ingredient in a number of products useful in controlling deranged lipid and cholesterol metabolism
Stigmasterol
Obtained from the lipid fraction of soybeans Used as precursor for steroidal hormones Used extensively in the manufacture of varnishes, insulators and other products Ingredient in number of products for oral administration (balanced dietary supplements)
Soybean cake
The residue after pressing out the oil Has high value as livestock food contains large amount of protein and some oil 5% ash
Potassium Phosphorus
Soybean meal
The flour sifted from the decorticated, ground seed of G. soja deprived of fat Use for the detection of UREA NITROGEN in blood serum
Cottonseed oil
Botanical origin
Gossypium hirsutum Ginning off the fibers Decorticated and cleaned of hulls Kernels are steamed and pressed about 1500 lb pressure Yields about 30% Oil:
Turbid Reddish color
Process
Refined by:
Filtering Decolorizing winter chilling removes the stearin
Characteristics:
Pale yellow, oily liquid Odorless and bland taste
Consists of:
Linoleic 45% Oleic 30% Palmitic 20% Myristic 3% Stearic 1% Arachidic 1%
Uses:
Solvent for a number of injections Substitute for lard (hydrogenated) Manufacture of soap
Cottonseed cake
Contain 0.6% of GOSSYPOL (toxic principle)
Occurs in secretory cavities of the plant
Sesame oil
Sesamum seed / sesame seed Botanical origin: Habitat:
Sesamum indicum India Native to southern Asia Small, flattened, oval / ovate, smooth and shiny Whitish, yellow or reddish brown Sweet and oily Contain 45% - 55% of fixed oil, 22% protein (aleurone), 4% mucilage Nutritious and form an important food in India
Characteristics:
Process:
Expression
Sesame oil
Synonyms:
Teel oil Benne oil
Characteristics:
Pale yellow, oily liquid, almost odorless and bland tasting Consists of mixture of glycerides with component acids:
Uses:
Solvent for IM injections Nutritive Demulcent Laxative Emollient Effective synergist for pyrethrum insecticides (Sesamolin)
Almond oil
Sweet almond Bitter almond
Used as food
Presence of amygdalin After maceration, yields a volatile oil that is used as a flavoring agent Not suitable to be used as food
Botanical origin:
Habitat:
Characteristics (seed):
Synonyms: Process:
Yellowish More/less porous, fibrous, and brittle endocarp Fixed oil: 45-50%
Expressed almond oil Sweet almond oil Expression of kernels
Palmitic 5% Myristic 1%
Persic oil
Botanical origin:
Prunus armeniaca (apricot kernel oil) Prunus persica (peach kernel oil)
Synonyms:
Apricot kernel oil Peach kernel oil
Prepared by:
Expression of kernels
Characteristics:
Closely resembles expresses almond oil
Uses:
Vehicle Pharmaceutic necessity
Coconut oil
Botanical origin:
Prepared by:
Cocos nucifera
The low molecular-weight acids give the oil a high saponification value Uses:
Ingredients in balanced dietary supplements (oral administration) Yields quality soaps & shampoos
Safflower oil
Botanical origin:
Catharmus tinctorius
Components:
Acids are largely unsaturated Linoleic acid 75% Oleic acid 18% Mixture of saturated acids 6%
Uses:
Emulsion containing 50% safflower oil
High-calorie dietary supplement
Sunflower oil
Botanical origin:
Helianthus annuus
Components:
mixture of glycerides that are rich in unsaturated acids
Linolenic acid 44-75%
The higher percentages occurring in oils from seeds grown in the cooler or northern temperate regions
Uses:
Alternative to corn oil & safflower oil for culinary purposes Ingredient in specialty dietary supplements
Uses:
Diagnostic aid in hysterosalpingography & lymphography