OIL AND FAT

TECHNOLOGY
LECTURES
I
(Classification of Oil-Bearing

Materials)

Prof.Dr.Aytaç SAYGIN GÜMÜŞKESEN

Yrd.Doç.Dr.Fahri YEMİŞÇİOĞLU
FAYDALI LİNKLER

http://www.bysd.org.tr/
http://www.zae.gov.tr/
http://www.eurofedlipid.org/
http://www.aocs.org/
http://www.internationaloliveoil.org/
http://www.kkgm.gov.tr
http://www.tagem.gov.tr
http://www.rapanelli.it
http://www.alfalaval.com
http://www.lurgi.com
http://www.desmetgroup.com
http://www.polatmakina.com.tr
http://www.engelhard.com
http://www.sud-chemie.com
KAYNAKLAR
 Bernardini, E. (1973). Oil and Fat Technology. II.Revised edition.
Publishing House “Technology” s.r.l., Rome, 763 s.
 Brennar, J.G., Butters, J.R., Cowell, N.D., Lilly, A.E.X. (1976). Food
Engineering Operations. 2nd edition. Applied Science Publishers
Ltd. 700 s.
 Hoffmann, G. (1989) . The chemistry and Technology of Edible
Oils and Fats and Their Fat Products. Academic Press, USA, 384
s.
 Keskin, H. (1981). Besin Kimyası. Fatih Yayınevi Matbaası,
Istanbul, 656 s.
 Patterson, H.B.W. (1983). Hydrogenation of Fats and Oils. Applied
Science Publishers, Ireland, 310 s.
 Patterson, H.B.W. (1989). Handling and Storage of Oilseeds, oils,
fats and meal. Elsevier Applied Science, London, New York, 394 s.
 Swern, D. (1982). Bailey’s Industrial Oil and Fat Products.
Vol.1,2,3. John Wiley & Sons, Canada, 841 s., 603 s., 353 s.
 Wan, P.J. (1991). Introduction to Fats and Oils technology.
American Oil Chemists’ Society, Champaign, USA.
 Raw materials

Oil bearing materials used as raw

materials in fats and oils manufacturing
may be of either plant (seed or fruit) or
animal (land or marine animal) origin.
 Plants used to produce edible
products:
Soybean, cottonseed, sunflower seed, safflower
seed, corn germ, peanut, olive, rice bran,
rapeseed,canola, coconut, palm fruit, and
carob.
Plant sources for ind. oils:Flax (linseed), castor
bean, tung nut, and jojoba seed.

 Animal sources and animal fat

products:
Cattle, sheep, pigs, fish
Butter, lard, tallow, whale oil and fish oil.
In TURKEY

Main raw materials used for oil

manufacturing process are:
cottonseed
sunflower seed
rapeseed (canola)
olive
 SUNFLOWER SEED

Healthy, natural sunflower oil is produced from oil type

sunflower seeds. Sunflower oil is light in taste and
appearance and supplies more Vitamin E than any other
vegetable oil. It is a combination of monounsaturated and
polyunsaturated fats with low saturated fat levels.

There are three types of sunflower oil available; mid-oleic,,

linoleic and high oleic sunflower oil. All are developed with
standard breeding techniques. They differ in oleic levels
and each one offers unique properties.
 Mid-oleic sunflower oil

It is lower in saturated fat (less than

10%) than linoleic sunflower oil and
has higher oleic levels (55-75%) with
the remainder being linoleic (15-
35%).
 Linoleic sunflower oil

Linoleic sunflower oil is the original sunflower oil and until recently
has been the most common type of sunflower oil.

It is a polyunsaturated oil with low saturated fat levels. This

type of sunflower oil is predominantly (65%) polyunsaturated.
The type of polyunsaturated oil it contains is linoleic acid (an
omega-6 acid) and is one of two essential fatty acids. Our bodies
need this essential nutrient but can’t make it. It must be supplied by
food sources.

The balance of this sunflower oil is monounsaturated fats (oleic)

at 21% and a low saturated fat level of 11%.

Linoleic sunflower oil is available as a liquid salad oil and is used

in margarine and shortening applications. Because of the
high levels of polyunsaturated fats in linoleic sunflower oil, the oil is
susceptible to oxidation during commercial usage, especially frying.
Like other highly polyunsaturated oils, such as soybean and canola,
it can be hydrogenated to a more stable form.
 High oleic sunflower oil

High oleic sunflower oil is very high in oleic

(monounsaturated) acid. High oleic sunflower
oil is usually defined as having a minimum 80
percent oleic acid.

The oil provides excellent stability without

hydrogenation. High oleic sunflower oil offers a
trans free oil solution for customers. The oil
has many uses including bakery applications,
spray coating oils for cereal, crackers and
dried fruit; it is used in non-dairy creamers,
many types of frying and other uses.
 COTTONSEED

Like the name suggests, cottonseed oil is extracted

from cottonseed. Cottonseed is mainly an
unsaturated oil, as 70% of this oil is unsaturated
(18% monounsaturated (oleic acid), and 52%
polyunsaturated (from linoleic acid).
Cottonseed oil is often preferred over many other
oils that would have to be hydrogenated (like
soybean oil).
 SOYBEAN
The soybean (U.S.) or soya bean (UK) (Glycine max) is
a species of legume native to East Asia.

The oil and protein content together account for about

60% of dry soybeans by weight; protein at 40% and
oil at 20%. The remainder consists of 35%
carbohydrate and about 5% ash. Soybean cultivars
comprise approximately 8% seed coat or hull, 90%
cotyledons and 2% hypocotyl axis or germ.
 Types of Sunflower Oil and Their
Fatty Acid Profiles

C 18:1 C 18:2 C 18:0

Linoleic 20% 69% 11%
High-oleic 82% 9% 9%
Mid-oleic 65% 26% 9%
Soybean composition

Protein 40 %
Oil (dry basis) 20 %
Cellulose and hemicellulose 17 %
Sugars 7%
Crude fiber 5%
Ash (dry basis) 6 %
 RAPESEED
Traditionally, rapeseed is used for birdseed or industrial
purposes.
Industrial varieties of rapeseed contain about 55 percent erucic
acid and are used to make lubricants and diesel fuel
substitutes and to manufacturer plastics.These varieties have
high levels of toxic glycosinolates along with high erucic-acid
levels, which renders the processed meal unsuitable for
human or livestock consumption.
New varieties of rapeseed, developed in Canada and Europe,
are low in erucic acid and glycosinolates. These varieties are
the so-called “double low” types and sometimes are marketed
as Canola. The extracted oil is used as an edible vegetable
oil. Domestic markets are expected to increase because
previousrestrictions are being relaxed.
 CORN GERM
Corn oil is oil extracted from the germ of corn (maize). Its main use
is in cooking, where its high smoke point makes it a valuable
frying oil. It is also a key ingredient in some margarines.

One bushel of corn contains 3% of oil. Corn agronomists have

developed high-oil varieties, however, these varieties tend to
show lower field yields, so they are not universally accepted by
growers. Refined corn oil is 99% triglyceride, with proportions of
approximately 59% polyunsaturated fatty acid, 24%
monounsaturated fatty acid, and 13% saturated fatty acid.

Corn oil is also one source of biodiesel. Other industrial uses for
corn oil include soap, paint, rustproofing for metal surfaces, inks
, textiles, and insecticides. It is sometimes used as a carrier for
drug molecules in pharmaceutical preparations.
 HAZELNUT

 Hazelnuts are rich in protein and unsaturated

fat. Moreover, they contain significant
amounts of thiamine and vitamin B6, as well
as smaller amounts of other B vitamins.

 Hazelnut oil, pressed from hazelnuts, is

strongly flavoured and used as a cooking oil.
 In the fatty acid composition of
hazelnut oil, there is around 71-91% of
oleic acid.
 Hazelnut oil also contains linoleic acid
at a rate of around 2-21%.
 Hazelnut oil is rich in calcium and
vitamin E.
 OLIVES
 The Olive (Olea europaea) is a species of
small tree in the family Oleaceae, native to
coastal areas of the eastern Mediterranean
region, from Syria and the maritime parts of
Asia Minor and northern Iran at the south
end of the Caspian Sea. Its fruit, the olive, is
of major agricultural importance in the
Mediterranean region as the source of olive
oil.
 1-2% Epicarp
63-86% Mesocarp
(pulp)
%10-30 Endocarp (stone)
%2-6 Kernel
PALM FRUITS
Palm fruit Palm kernel

Palm pulp
Palm oil is a form of edible vegetable oil obtained from the
fruit of the oil palm tree.

The palm fruit is the source of both palm oil (extracted

from palm fruit) and palm kernel oil (extracted from the
fruit seeds). Palm oil itself is reddish because it
contains a high amount of beta-carotene. It is used as
cooking oil, to make margarine and is a component of
many processed foods. Boiling it for a few minutes
destroys the carotenoids and the oil becomes
colourless. Palm oil is one of the few vegetable oils
relatively high in saturated fats (such as coconut oil)
and thus semi-solid at room temperature.

It is also an important component of many soaps,

washing powders and personal care products, and has
controversially found a new use as a feedstock for
biofuel.
 Fatty acids composition
Palm oil Palm kernel oil
C8 3
C10 6
C12 50
C14 1 16
C16 50 6
C18 3 1
C18:1 40 17
C18:2 6 1
Palm oil is rich in carotenoids and its
deep red color. The major component
of its glycerides is the saturated fatty
acid, palmitic acid.
Oleic acid content of vegetable oil

Oil Oleic acid (%)

Sunflower 14-39
Soybean 17-26
Sesam 35-42
Coconut 5-8
Cottonseed 14-21
Corn germ 20-42
Olive 65-85
 Whole seed

Oil Extraction

Oil Meal
(Crude protein 48 %)