Food oil processing & etc..............

2. INTRODUCTION
 Every woman wants the best for her family when it
comes to food.And one of the greatest confusion faced
by woman is choosing the right kind of cooking oil and
using oil is used in cooking for various purpose like
shallow frying ,deep frying and sauteing. For every
purpose the amount of time for which oil is exposed to
heat is variable. One of the basic thing you should
remember is that different type of oil have different
smoking point. Here’s some useful information of
common type of cooking oil and tips for using them
correctly.

3. FOOD OIL
 1.COCONUT OIL: coconut oil is considered unhealthy. But
the fact is that it contains monosaturated and polysaturated fats. It
also containOmega-3 fats which lower the risk of cancer and
neurological disorder like Alzheimer’s diseases. Refined coconut oil
has high smoking point (232*c) and is best suited for frying at high
temperature. It also be used for grilling, tempering, and seasoning
foods. Unrefined coconut oil has a lower smoking point (177*c) but
the nutrient value is higher than refined oil.
 2.GROUNDNUT OIL:With a smoking point of 232*c,
Groundnut oil can be used for all cooking purpose. It has a good lipid
profile and contain more monosaturated fats. It also has a longer
shelf life than other cooking oil.

4. FOOD OIL
 3.SUNFLOWER OIL:The smoking point of sunflower oil is
similar to Groundnut oil(232*c).Therefore can be used for cooking at
moderate to high temperature, salad dressing and sortening. But as
per as health benifits are concerned Sunflower oil is better than
Groundnut oil because it has more polysaturated fats and is rich in
Vitamin E.
 4.RICEBRAN OIL: It has a smoking point of 254*c and is best
suited for frying, sauteing, dressing, grilling and baking.. It has the
best balance of saturated and unsaturated fats and is also rich in
antioxidants which are stable even at high temperature.
 5.FLAXSEED OIL:This oil comes from the seed of the flax
plant, an herb. It’s the highest vegetable sources of Omega-3 fatty
acids, which are found in fish. Smoking point of Flaxseed oil is 420*c.

5. FOOD OIL
 6.OLIVE OIL: Olive oil is the key ingradient of mediterranean
diet. It is rich in unsaturated fats and has a lot of health benifits.
There are different type of Olive oil available in the market and each
one them has a different smoking point. Extra virgin Olive oil is
directly extra from Olive fruits. It has the lowest smoking point
(166*c) among all type of Olive oil. It is not suitable for cooking,
frying, sauteing or deep frying.Virgin Olive oil is used extracted
directly from Olives but it has higher acidity than extra virgin Olive
oil because riper fruit are used for extraction. It has slightly greater
smoking point (216*c). Light Olive oil and extra light Olive oil is
obtained from refined Olive oil and is usually a combination of virgin
Olive oil.They have higher smoking point (242*c) and can be a good
choise for baking as well as for cooking at high temperature.

6. FOOD OIL
 7.PALM OIL: A very common cooking ingredients in south east
Asia and the tropical belt ofAfrica. It has a higher smoking point
(46*c). Palm oil contain more saturated fats than other vegetable oil
that because the saturated fats is plant based, studies suggest i does
not raise LDL cholesterol in the body.
 8.SOYBEAN OIL: Extract from beans not seed highly refined
Soybean oil reasonably priced, very mild in flower, it is highly in
Omega-3 fatty acids andVitamin e, rich in Polyunsaturated fats and
Monounsaturated fats and fairly low in saturated fat. It has smoking
point of 450*f.

7. FOOD OIL
 CHEMICAL COMPOSITION OF FOOD OIL
Tryglycerides are the predominant of most fat and oil, the
minor componants include mono and diglycerides, free fatty acids,
Phosphatides sterol, Fatty alchohol, Fat soluble vitamins and other
substance.
 A tryglycerides is composed of Glycerol and 3 fatty acids.When all of
the fatty acids in a tryglyceride are identical, it is termed as simple
tryglyceride. The more common form, however are the mixed
tryglycerides in which two or three kind of fatty acids are present in
the molecule.
 Mono and diglyceride are mono and diester of fatty acids and
glycerols.They are used frequently in food as emulsifier.They are
prepared commercially by the reaction of glycerol and tryglyceride
or by the esterification of glycerol and fatty acid.

8. FOOD OIL
 Free fatty acid are the unattached fatty acid present in fat. Some
unrefined may contain as much as several percent free fatty acids.
This level of free fatty acids are reduced in the refining process.
Refined fats and oils ready for use as foods usually have a near to
free fatty acids content.
 Phosphatides consists of alchohol (usually glycerol) combined with
fatty acids, phosphoric acids and a nitrogen containing compound,
for all practical purpose, refining removes the phosphatises from fat
and oil.
 Although sterol are found in both animal fats and vegetable oil,
there is a substantial difference biologically between animal fats and
vegetable oil.Cholesterol is the primary animal fat sterol and is only
found in vegetable in trace amount.Vegetable oil sterol collectively
termed as “ photo sterol”. Sito sterol, sigma sterol are the vegetable
oil sterol.

9. FOOD OIL
 Fat and oil are very good sources of vitamin E.The fat soluble
vitaminA and vitamin d sometimes are added to foods which
contains fat.
 Carotenoides are colour materials occurring naturally in fats and oils.
Most range in colour from yellow to deep red.

10. FOOD OIL
 VARIOUS TYPES OFTESTING METHOD
 1.Detrmination of Acid no.
 Principle: During storage, fats or oil undergo either hydrolic or
oxidative degradation which leads to off flavour generation which is
commonly termed as rancidification. During the process neutral fat
molecule are broken down to free fatty acid and glycerol. Evidently
as there will be more and more free fatty acid content, more will be
off flavour formation i.e. Poorer quality fat sample.The strategy
should be there fore to determine the fatty acid more preciously the
acid content of the sample by simple titrimetric method.

11. FOOD OIL
 Procedure: 1. Carefully weigh 12-15 gm of fat sample in a 50
ml conical flask.
 2. Add 50 ml neutral alchohol to the sample.(The neutral alchohol is
prepared by treating 200 ml alchohol with five drops of 0.5%
phenolpthaline and then adding 0.1 N KOH drop by drop until pink
appears.)
 3. Heat the mixture of fat and neutral alchohol in a hot water bath.
 4.Titrate the hot solution (between 55 and 60*) rapidely with 0.1 N
KOH to the first pink colours which remains for 15 sec.
 5. Repeat the experiment.

12. FOOD OIL
 Saponification value:
 Principle: Saponification number is defined as the number of
milligrams of potassium hydroxide required to saponify 1 g of fat or
oil.When potassium hydroxide reacts with a triglycerides, trace
moles of potassium react with one mole of fat.
 If the triglyceride contains low molecules weight fatty acids, the
number of molecules present in a 1 g sample of the fat will be
greater than if the fatty acids have long carbon chains and high
molecular weight.The fat with the low molecular weight fatty acids
will conseqently have a high saponification number. Butter with it’s
usually high percentage of butyric acid has highest saponification
number.

13. FOOD OIL
 The method depends on the saponification of a weighed sample of
fat of about 5 g with an excess of standard alcoholic potassium
hydroxide.The potassium hydroxide is carefully measured into the
flask with a burette or pipette mixture is boiled under reflux
condensation until saponification is complete and the remaining
potassium hydroxide is determined by back titration with 0.5N
hydrochloric acid.
 Saponification number={ (ml*N KOH)-(ml*N HCL)*56.1}/Gm sample
 Procedure: 1. weigh accurately about 2 gm of sample into 150
ml saponification flask.
 2. Add 25 ml of alcoholic KOH with the aid of pipette.
 3. Connect flask with air condenser and boil on a water bath,
rotating the flask occasionally, for 3 hrs in case of oil and 2 hrs in
case of ghee or until the fat is not completely saponified.

14. FOOD OIL
 4. cool and titrate with 0.5 N HCL using phenolopthaline indicator.
 5. conduct blank determination along with that on sample using same
pipette for measuring KOH solution.
 6. Substrate no. of ml of 0.5 N HCL required for sample from the number
required for blank to obtain ml of 0.5 N HCL equivalent to KOH used in
saponifying the sample taken.
 7. Calculate and report as saponification value in terms of mg of KOH
required to saponify 1 gm of fat.
 Determination of per oxide no.
 Principle: Peroxide no is defined as the mill equivalent of per
oxide per kg of fat.The fatty acid peroxide is thought to liberate iodine
according to the following equation:
 R-CH-CH-R1+2 HI->R-CH-CH-R1+I2

15. FOOD OIL
 Procedure: 1. Into a 500 ml conical flask, weigh 10 gm of fat or
oil.
 2. Add 50 ml of a 3 to 2 mixture of glacial acetic acid chloroform (3 to
2 by volume is 1 to 1 by weight)
 3. Shake gently until the fat is dissolved.
 4. then add calibrated amount of potassium iodine in water and
whril the content of the flask vigorously for about 20 sec.
 5. Allow too stand for nearly 5 min in dark.
 6. Add 100 ml of distilled water and shake vigorously.
 7. carefully titrate the mixture with 0.01 N na2S2o3 until after
vigorously shaking, the supernatant aqueous phase shows only a
slight yellow colour due to free iodine.

16. FOOD OIL
 8. then add 1ml of he 1% starch and gradually continue the titration
until after vigorously shaking the blue iodine starch colour has been
completely removed.
 9. per oxide no. Should be expressed in term of milli equivalent per
kg or 100 gm if fat sample (titrate value*N/gm)*1000
 Determination of iodine value:
 Principle: It is the no. Of gram of iodine or iodine compound
absorbed by 100 gm of fat.The double bond present in the
unsaturated fatty acids react readily with iodine or certain iodine
compound to form an addition compound even while the fatty acid
is combined with glycerol in the fat.The iodine no. Is therefore a
measure of the extent of unsaturation of the fatty acid present in fat.

17. FOOD OIL
 Procedure: 1. Hanus iodine solution- Dissolve 13.3 gm
dissolved iodine in 1 lit acetic acid (99.5% that shows no reduction
with dichromate and sulphuric acid). Add enough bromine (about 3
ml) to double halogen content as determined by titration.The iodine
may be dissolved by heating, but the solution should be cold when
bromine is added.
 2.Weigh accurately about 0.5 gm of fat or 0.25 gm of oil (0.1-0.2 gm
in case of oils that have high absorbent power) into 500 ml of glass
stopper bottle and dissolved into 10 ml chloroform or ccl4 with a
pipette.
 3. Add 25 ml of Hanus iodine solution.
 4. Moisten the stopper with KI solution.
 5. close the flask and let it stand for 2 hrs in a dark place, shaking
occasionally with care.

18. FOOD OIL
 6. add 15 ml of 15 % KI solution, shake thoroughly and add 100 ml freshly
boiled and cooled water for washing down the free iodine in the stopper.
 7.Titrate iodine with 0.1 n na2S2O3 with constant shaking, until yelow
colour of solution almost disappear.Ad 2 ml of starch indicator (1%
starch solution ) and continue titration until blue colour entirely
disappear.
 8.Towards end of titration, stopper and shake the bottle violently so
that iodine remaining in solution in chloroform may be taken up by the
KI solution.
 9. conduct the blank determination along with determination of sample.
 10. Number of ml of 0.1 N Na2S2O3 required by blank (B) less quantity
used in determination (S) gives Na2S2O3 equivalent of iodine absorbed
by the fat or oil.
 11. Iodine value={(B-S)*N*12.69}/gm. sample

19. FOOD OIL
 FLOW CHART FOR PREPARATION OF MUSTERED
SEED OIL
Crushed mustered seed
Ignition of solve
A flat metal sheet is heated
The crushed mustered seed is placed on the flat metal sheet for few
minutes to roast
Roasted mass is ready to be squeezed
Mustered oil