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.