This is a student assignment on oils and fats from animals.

2.  Lard
 Goat Fat
 Butterfat
 Whale Oil
 Tallow
 Emu Oil
 Horse Oil
 Snake Oil

3. LARD
by Chia Siew Wen
A128424

4. •Definition of lard
•‘lard’ or ‘grease’?
•During 19th century, lard was common used in
North America and many European nations.

5. •colourless or yellowish oil
•melting point:
 leaf fat: 43–48 °C
 backfat: 30–40 °C
•Specific gravifty
: 20 °C

6. •Stable and preferred fat for frying.
•Acid value: 3.4
•IV: 46 – 70
•Saponification value: 195.4

7. Fatty Acid Composition

8. • Culinary uses
-consist no trans fat.
Bread spread
Lard rice
Lard cake or pie

9.  Cutting fluid in machining
Type of coolant and lubricant
 Lard soap

10. By
SUZY NOR ARNIZA BT
MAT JUSOH (A128802)

11. The domestic goat is a subspecies of goat domesticated
from the wild goat of Southwest Asia and Eastern Europe.
Member of the Bovidae family .
 Closely related to the sheep as both are in the goat-
antelope subfamily Caprinae.
 There are over three hundred distinct breeds of goat.

12. Characteristics Goat Milk
Colour Almost white (cream tinge)
Odour Buttery,with a slight tallowy
odour
Size of fat globules Very small compare to cow
milk
Melting point 37˚C

13. Characteristics Goat milk
Unsaponifiable matter of milk fat
(%)
0.41±0.02
Iodine Value 30.44±3.57
Saponification Value 228.6±5.24
pH Value 6.5±0.04
Refractive Index 1.450±0.39

14. Fatty Acid (Saturated) Goat Milk
Butyric Acid C4:0 2.6
Caproic Acid C6:0 2.3
Caprylic Acid C8:8 2.7
Capric Acid C10.0 2.7
Lauric Acid C12:0 4.5
Myristic Acid C14:0 11.1
Palmitic Acid C16:0 28.9
Stearic Acid C18:0 7.8
Arachidonic Acid C20:0 0.4
Fatty acid profile of goat and cow milk in relation to human milk

15. Fatty Acid (Unsaturated) Goat Milk
Oleic Acid C18:1 27.0
Linoleic Acid C18:2
2.6
C22-20 Acids 0.4
Arachidonic Acid C20:4 1.5

16.  Fresh goat’s milk
UHT milk
Powder milk
Spreadable Cheese
Greek Cheese
Medium Hard Cheese
Farmhouse Mature Cheese
Probiotic Yogurts
Butter

17. i. Goat milk fat normally has 35 percent of medium chain fatty
acids (C6-C14)
ii. Three are named after goats: Caproic (C6), caprylic (C8), capric
(C10) ,totaling 15 percent in goat milk fat.
iii. Capric, caprylic and other MCT have been used for treatment
of:
 > treatment of malabsorption syndrome
 > intestinal disorders
 > coronary diseases
 > pre-mature infant nutrition
 > cystic fibrosis
 > gallstone problems

18. Butterfat
By Melissa Liew
A129081

19. • Butterfat/milkfat: fatty portion of milk
• Cow milk fat
• Milk/cream are
sold according to
the amount of
butterfat they contain
• Butter made by
churning fresh or fermented cream/milk

20.  Soft solid at
room temperature
(effective spread)
 Colour:
Light Yellow/Yellow
 Butter melts at 35⁰C
 Has to be cooled to 23⁰C
to solidify it
 Butter produced from butterfat
of cow with diet high in stearic
acid is softer
 Works well as flavour carrier

21.  Comprised mostly of triglycerides, phospholipids,
glycolipids and lipo-proteins
 Saponification value: 226
 IV value: 26 - 42

23.  Cooking

24. Yogurt/Yogurt Drinks
Cream
Cheese
Ice-cream

25. By Pasheena
A129425
WHALE OIL

26. Obtained from the blubbers of various species of whales
• Right Whale
• Bowhead Whale
chemically a liquid wax and not a true oil
• Flows readily
• Clear
• Bright honey yellow to a dark brown
Stearin and spermaciti-separated-at low temp.
 -crystallize and filtered out

27.  concrete, fatty substance, a white, pearly, semi-
transparent mass of neutral reaction and crystaline
foliaceous texture
 friable and somewhat unctuous to the touch, slightly
inodorous and insipid
 insoluble in water, but soluble in the fixed oils
 specific gravity is 0.945, or 18° Baume, and it melts at
about 122° F. and congeals near 113° F.

28. • pale, yellowish- coloured liquid (smell of fishy)
•not liable to become rancid , no corrosive action on
metal, and no tendency to dry and become gummy.
• retains its viscosity under influence of heat better
•Sulphuric acid increases heat,(yellowish-brown mass), -
distinguishes sperm oil from other fish oils.
• differs from other fish oils also by its chemical
constitution and its low specific gravity
• lightest of all natural oils.

29. Consists of :
a)acetyl palmitate
(the ester of acetylalcohol and palmitic acid),
C15H31COO-C16H33
b) cetinelaic acid (mainly)
c) stearic acid, myristic, lauro-stearic acids (small
quantity)
d) a compound of fatty acids with alcohol radicals,
the acids belonging to the oleic acid series.

30. Fatty acid Blue Whale
14:0 5
16:0 8
16:1 9
18:0 2
18:1 29
18:2 2
18:3 0.5
18:4 0.4
20:1 22
20:4 0.5
20:5 2.5
22:1 14
22:5 1.5
22:6 3

31.  additives in motor oils
 automatic transmission fluid
 lubricant for delicate high altitude lubricant.
 glycerine
 cosmetics
 rust-proofing compounds
 chemical fibers
 detergent
 vitamins (vitamin E)
 glaze (on photographs)
 70+ pharmaceutical compounds

32. Tallow
By Muhammad Danial
A128533

33.  White,brittle,inodorous,and bland taste.
 Melting point : 113° - 122° F
 Congeals : 98° and 104° F
 Specific gravity : 0.937 - 0.952 or 18° - 20° by Baume's
hydrometer.

34. •Saponification value: 196
•IV: 38 – 46
•Reacts with acids to liberate heat

35.  The composition of the fatty acids is typically as follows.
 Saturated fatty acids:
 Palmitic acid: 26 %
 Stearic acid: 14 %
 Myristic acid: 3 %
 Monounsaturated fatty acids:
 Oleic acid: 47 %
 Palmitoleic acid: 3 %
 Polyunsaturated fatty acids:
 Linoleic acid: 3 %
 Linolenic acid: 1 %

36. Nutritional Value per 100 g(3.5 oz)
Energy 3,774 kJ (902 kcal)
Carbohydrates 0g
Fat 100g
Saturated 50g
Monunsaturated 42g
Polyunsaturated 4g
Protein 0g
Cholestrol 109mg

38. Candle

39. Food

40. Lubricant

41. Medical and Soap

42. EMU OILBy Ros Balqis
A130763

43.  Scientific name: Dromaius novaehollandiae
 Cannot fly, strong legs.
 70km/h.
 1.3-1.8 meter.
 40 years.

45.  Non toxic
 Insoluble in water
 Semi-solid at temperature of 200C
 Yellowish liquid at temperature higher than 600C
 Odourless
 Strong oxidizing agent

46.  Acid Value : 0.40
 Saponification Value : 189.84
 Iodine Value 65.83
 Peroxide Value 2.83

47.  Oleic Acid (45%-55%)
 Palmitic Acid (20%-25%)
 Linoleic Acid (15%-20%)
 Stearic Acid (8%-12%)
 Myristic Acid(0.4%)
 Palmitoleic Acid (3.6%)

48.  Pharmaceutical
 Pain release
 Sore muscle
 Cosmetic
 Eczema
 Diabetics

49.  Washing
-Removal of fatty tissue from the emu carcass
using 120° - 140° F of water bath.
 Cooking
-fat is removed from the fatty tissue by breaking
the fat cells through application of heat.
-the cooker be blanketed with nitrogen to prevent
oxidation from the presence of air.

50.  Fat separation
-Fat generated in the cooker is then filtered to further
eliminate contaminants.
 Fat washing
-carried out to coagulate and separate proteinaceous
components of the recovered fat.
 Fat drying
-Water present in the fat, will cause the fat to
deteriorate rapidly.

51. Horse OilBy Fatin Damia
A129286

52. Kingdom: Animalia
Class: Mammalia
Family: Equidae
Genus: Equus
Species: E. ferus
Subspecies: E. f.
caballus
• The oil extracted came
from the hoof, offal, and
the bone.
• Horse has life expectancy
up to 25 to 30 years old.
• Gestation only last for 350
days ad resulted one foal.

53. The Hoof
The Offal

54. liquid
The color is white
 It smells like raw animal

55. -Characteristics of horse oils used in the
investigation
Oil Sap.val IV FFA Unsaponifable
Matter
Bone 283.5 99.0 1.1 0.72
Offal 283.5 97.9 1.5 0.97
Hoof 285.9 109.3 2.3 1.11

56. Oil C12 C14 C16 C18 C20
Bone 0.2 3.1 25.3 4.1 0.1
0.2 2.6 25 5.1 -
Offal - 1.1 27.4 1.7 -
Hoof - 0.8 17.9 2.5 0.7

57.  The fatty acid composition of horse oil is similar to
that of human sebum. Sebum has skin barrier
systems that can protect your skin from
bacteria, harmful substances and outside stimuli.
 Strongly recommended for people of all ages who
have dry skin.
 For hair, use only a small amount to add texture
and shine.

58. CHINESE WATER
SNAKE OIL
(Enhydris chinensis)
 By Nur Syazani
 A129418

59. •Originated from China, called ‘sheyou’.
•Treats inflammation and pain.
•High in EPA.
•Believed to help hair growth during the
ancient time.

60. • Reptile
• Lives in ponds
and rivers
• Feeds on fishes
and frogs
• Venomous.

61.  Liquid
 Yellow
 boiling point>150
 flammable limits in air: lower

62. matter Percentage/value
Saponification value 192.6
Iodine value 104.4
Free fatty acids (%) 0.52

63.  75% mostly unidentified carrier material,
including camphor
 25% oil from Chinese water snakes, itself consisting of:
 20% (EPA)(omega-3 FA)
 48% (14:0)
 10% (18:0)
 14% (18:1ω9)
 7% (18:2ω6) and (20:4ω6)

64.  Relieves joint pain (EPA).
 Relieves inflammation.
 Helps hair growth .
 Reduce blood pressure, cholesterol level,
and depression.

65. Animal Oils Major Fatty Acid
Lard C18: 1 about 44%,
C16: 0 about 26%
Goat Fat C16: about 28.9%
C18:1 about 27%
Butterfat C18:1 about 31.9%
C14:0 about 19.8%
Whale Oil C18:1 about 29%,
C20.1 about 22%
Tallow C18:1 about 47%
C16:0 about 26%
Emu Oil C18:1 about 45% - 55%,
C16:0 about 20% -25%
Horse Oil C18:0 about 29.5% - 33.3%
C16:0 about 26.1% - 28%
Snake Oil C14:0 about 48%
EPA (omega-3 FA) about 20%