OIL AND FAT TECHNOLOGY LECTURES I Classification of OilBearing Materials

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OIL AND FAT TECHNOLOGY LECTURES I
(Classification of Oil-Bearing Materials)

• Prof.Dr.Aytaç SAYGIN GÜMÜSKESEN
• Yrd.Doç.Dr.Fahri YEMISÇIOGLU

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• FAYDALI LINKLER
• 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

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• 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 Kimyasi. Fatih Yayinevi
  Matbaasi, 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). Baileys 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.

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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.

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• 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. oilsFlax (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.

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• In TURKEY
• Main raw materials used for oil manufacturing
  process are
• cottonseed
• sunflower seed
• rapeseed (canola)
• olive

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• 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.

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• 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).

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• 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 cant 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.

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• 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.

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• 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).
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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.

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• Types of Sunflower Oil and Their Fatty Acid
  Profiles
• C 181 C 182 C
  180
• Linoleic 20 69 11
• High-oleic 82 9 9
• Mid-oleic 65 26 9
  

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• Soybean composition
• Protein 40
• Oil (dry basis) 20
• Cellulose and hemicellulose 17
• Sugars 7
• Crude fiber 5
• Ash (dry basis) 6

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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.

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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.

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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.

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• 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.

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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.

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PALM FRUITS
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• Palm fruit
  Palm kernel

Palm pulp
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• 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.

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• Fatty acids composition
• Palm oil Palm
  kernel oil
• C8
  3
• C10
  6
• C12
  50
• C14 1
  16
• C16 50
  6
• C18 3
  1
• C181 40
  17
• C182 6
  1

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• Palm oil is rich in carotenoids and its deep red
  color. The major component of its glycerides is
  the saturated fatty acid, palmitic acid.

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Oleic acid content of vegetable oil
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• Whole seed
• Oil Extraction
• Oil Meal
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  (Crude protein 48 )