inam123

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Technology of Oil and Fats

• Dr. Inam Ur Rahman

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What are Fats and Oil
Oil and fats belongs to a group of organic
compounds known as lipids
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Fats and Oil

• The main difference between fats and oils is
  that fats are composed of high amounts of
  saturated fatty acids which will take a solid
  form at room temperature whereas oils are
  composed of mainly unsaturated fatty acids which
  will take a liquid form at room temperature

Sun Flower Oli 75 unsaturated fatty acids
Butter 70 saturated 30 unsaturated fatty acids
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Ester are basically Acids, (H containing
substance), flavourings and perfumes, and also
used as a solvent in the industry
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Structures of Fats and Oils

• Fats and oils are called triglycerides (or triacyl
  cylgerols) because they are esters composed of
  three fatty acid units joined to glycerol, a
  trihydroxy alcohol

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Structures of Fats and Oils
A triglyceride is called a fat if it is a solid
at 25C it is called an oil if it is a liquid at
that temperature. These differences in melting
points reflect differences in the degree of
unsaturation and number of carbon atoms in the
constituent fatty acids. Triglycerides obtained
from animal sources are usually solids, while
those of plant origin are generally oils.
Therefore, we commonly speak of animal fats and
vegetable oils
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Importance of fats and oils

• Prepared edible fats and oils which are sold in
  pure state
• Oils and fats supply calories and essential fats
  and help your body absorb fat-soluble
  vitamins such as A, D, E and K. The type of fat
  is just as important for health as the total
  amount of fat consumed.

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Sources of oil and fats

• Animal Fats
• Butter. Cows milk
• Lard. Pig
• Fish oil
• Vegetable oil etc.

• Saturated fats are mostly found in animal
  products such as butter, cheese, whole milk, ice
  cream, lard and fatty meats. ...
• Unsaturated fats come from both animal and plant
  products. ...
• Trans fats are made when vegetable oils are
  processed

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Productions of oil and fats
World production of fats and oils is led by
Asia. Indonesia is the world's largest producer,
and accounts for more than half of the global
production of palm oil. China ranks second in
total world production of fats and oils in 2018,
and is a larger producer of soybean and canola
oils
Pakistan Palm oil constitutes 80pc of Pakistan's
imports and the rest is soybean and olive oil.
Around 75pc of palm oil is imported from Malaysia
and Indonesia, and soybean oil from the US and
Brazil
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Uses of fats and oils

• . Food applications/uses
• Consumed in butter, cooking oils
• . Industrial uses
• soaps, personal care products, biodiesel, paints,
  lubricants, and greases.

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Identification/Characteristics of natural fats
and oils

• 1- physical properties
• 2- chemical properties

Fats and oils are colorless, odorless, and
tasteless
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Chemical Properties

• A number of chemical tests have been evolved
  during the years of study of oils and fats which
  are based on the partial determination of the
  chemical composition of the oil or fat .

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The Saponification number

• is defined as the number of milligrams of
  potassium hydroxide (KOH) or NaOH required to
  saponify g. of fat or oil. 1

Fats Alkali Glycerol and Soap
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iodine number

• is the number of grams of iodine or iodine
  compounds absorbed by 100 g. of fat.

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The Acetyl Value

• is a measure of the amount of hydroxyl fatty
  acids present in a fat .
• PHYSICAL AND CHEMICAL PROPERTIES
• By the use of the physical constants and the
  chemical methods it is possible to differentiate
  and identify natural oils and fats .

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Flavor changes in fats and oils

• When fats and oils are stored they undergo flavor
  changes which markedly influence their market
  value.

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Thank you