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    Modification of Fat and Oil

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    Pawan Shrestha
    This document discusses the modification of oils and fats for use in the food industry. It describes techniques like hydrogenation and interesterification that are used to modify the properties of oils. It notes that partial hydrogenation can produce unhealthy trans fats and that palm oil is a good alternative for producing margarine and other modified fats without trans fats. Fractional crystallization and interesterification of palm oil fractions allows tailoring fats for various uses like frying oils, margarines, and cocoa butter equivalents.

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    Modification of Fat and Oil

    Uploaded by

    Pawan Shrestha
    65 views18 pages
    This document discusses the modification of oils and fats for use in the food industry. It describes techniques like hydrogenation and interesterification that are used to modify the properties of oils. It notes that partial hydrogenation can produce unhealthy trans fats and that palm oil is a good alternative for producing margarine and other modified fats without trans fats. Fractional crystallization and interesterification of palm oil fractions allows tailoring fats for various uses like frying oils, margarines, and cocoa butter equivalents.

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    Fat Modification

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    This document discusses the modification of oils and fats for use in the food industry. It describes techniques like hydrogenation and interesterification that are used to modify the properties of oils. It notes that partial hydrogenation can produce unhealthy trans fats and that palm oil is a good alternative for producing margarine and other modified fats without trans fats. Fractional crystallization and interesterification of palm oil fractions allows tailoring fats for various uses like frying oils, margarines, and cocoa butter equivalents.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    65 views18 pages

    Modification of Fat and Oil

    Uploaded by

    Pawan Shrestha
    This document discusses the modification of oils and fats for use in the food industry. It describes techniques like hydrogenation and interesterification that are used to modify the properties of oils. It notes that partial hydrogenation can produce unhealthy trans fats and that palm oil is a good alternative for producing margarine and other modified fats without trans fats. Fractional crystallization and interesterification of palm oil fractions allows tailoring fats for various uses like frying oils, margarines, and cocoa butter equivalents.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 18

    FOT135

    MODIFICATION OF FAT AND OIL


    Oils and Fats in Food Industry

    ⚫ Bakery Fats
    ⚫ Shortenings
    ⚫ Frying Fats
    ⚫ Cocoa Butter Equivalents/Replacers
    Types of Oils and Fats

    ⚫ Oleic – Linoleic Acid Oils


     Olive oil

     Sunflower oil

     Cottonseed oil

     Corn oil

     Peanut oil

     Sesame oil

     Hazelnut oil
    Fat Modification Techniques

    ⚫ Hydrogenation : To treat oil with H2 and catalyst to decrease double bonds and
    increase saturated bonds.

    ⚫ Reaction Result
     Saturation of double bonds
     Migration of double
     bonds
    Trans-fatty acid formation
    ⚫ Advantages of Hydrogenation
     Making fat suitable for manufacture of margarine,
    shortening, coating fats, cooking oil and salad dressing
    oil.
    Hydrogenation Mechanism

    H H

    2 H+

    Catalyst Surface

    C1 C2 C3
    H H
    H

    C1 C2 C3
    C1 C3
    H C2 H H H
    H H
    Formation of Trans Isomers During Hydrogenation

    8 9 10
    11
    H H H H
    R1 C C C C R2
    H (A) H
    +H . +H .
    8 9 10 11 8 9 10 11
    H H H H H H H
    H

    R
    R
    1
    C
    .C C C
    R1 C C C C . R2

    R2 H H
    (B) H (C)
    H H H
    Formation of Trans Isomers During Hydrogenation

    8 9 10 11 8 9 10 11
    H H H H H H H
    H
    R
    C .
    C C C
    1
    R1 C C C . C R2
    R2 H H
    H (B) H H H (C)

    -H . - -H .
    8 9 10 11 -H . H . 8 9 10 11
    H H H H
    H
    H 8 9 10 R1 C C C C R2
    11
    R1 C C monoene)
    (Conjugated C C H H H
    H H (Conjugated monoene)
    R2 H H H 1
    H
    2
    H H H
    R C C C C R
    (Trans Fatty acid)
    Public Health and Trans Fatty Acids

    ⚫ Trans fats can contribute to obesity, high blood pressure, and a


    greater risk for heart diseases.

    ⚫ Trans fats raise your bad (LDL) cholesterol levels and lower your good
    (HDL) cholesterol levels.
    ⚫ Consuming trans fats increases your risk of developing heart disease
    and stroke.
    ⚫ It’s also associated with a higher risk of developing type 2 diabetes
    (American Hearth Association).
    PALM OIL BASED SOLUTIONS

    Palm oil serves considerable alternatives to food


    industry due to its unique composition consisting of
    balanced amounts of SAFA ans USFA.
    1. FRACTIONAL CRYSTALLIZATION
    2. INTERESTERIFICATION
    Palm Oil and Palm Kernel Oil

    QUALITY ACPECTS FATTY ACID COMPOSITION (PERCENTAGE)


    Name
    of
    the TITRE°C
    Specific Caprylic Capric Lauric Myristic Palmitic Stearic Oleic Linoleic
    Oil % of oil SV IV Melting C8 C10 C12 C14 C16 C18 C18:2
    point C18:1
    Gravity
    Palm
    0.886- 245- 40.0-
    Kernel 40-70 14-22 24-26 3.0-5.0 3.0-7.0 14.0-18.0 7.0-9.0 1.0-3.0 11.0-19.0 0.5-2.0
    0.873/99°C 255 52.0
    Oil

    Palm 0921- 196- 32.0- 38.0-


    30-60 48-58 42-45 ---- ---- ---- 0.5-2.0 2.0-7.0 5.0-11.0
    Oil 0.925/15°C 205 45.0 52.0
    ⚫ Fractional Crystallization
     The fractionation process is carried out in two stages: firstly, a

    crystallisation stage; secondly, a separation stage.


    ⚫ Types of Crystallization
     Solvent fractionization

     Dry fractionization
    Fractional Crystallization of Palm oil
    Alternative Techniques for Fat Modification

    ⚫ Interesterification
     Acyl migration occurs between triglicerydes.
     High temperature catalysts:KOH and NaOH
     Low temperature catalysts: Sodium Methoxide (NaOCH3)
    Effect of Interesterification on SCI

    ⚫ Solid Content Index


    of Cocoa Butter
    before and after
    Interesterification
    ⚫ Use of palm
    fractions in
    interesterification
    blends give
    margarine an ideal
    texture and
    spreadability.
    Margarine Production
    Crystal Structure of Margarine
    Remarks for Frying Fat Blends

    ⚫ Oxidative stability
     High temperature application for long periods of time cause thermal

    degradation and oxidation reactions.


    ⚫ Low oil uptake
     Fat viscosity is directly related to oil uptake.

    ⚫ Hydrolysis (FFA increase)


     Thermal degradation cause hydrolysis reaction accelerated with water

    content that is consequently transferred from food during frying.


    CONCLUSIONS

    ⚫ Food industry needs excessive amounts of modified fats having


    various melting characteristics.
    ⚫ Partial hydrogenation results in trans fatty acids which is not accepted
    by the consumer.
    ⚫ Palm oil serves alternative solutions for production of margarine and
    other tailor made fats with no trans fatty acids.
    ⚫ Fractions of palm oil can be used for multiple purposes including
    frying fats, margarines, CBEs CBSs, etc.
    ⚫ Interesterification including palm oil fractions is a widely used way for
    soft margarines due to good crystallisation properties of palm oil
    triglycerides.

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