Fat and Oil Part 1

5/28/2018 Fat and Oil Part 1

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D & & F

DULiquid oils

SHORTENING MARGARINE CHT BO

THC PHMKHC

NGUN: hng trm ngun nguyn liu Thc vt : ht, qu ng vt To n bo

Chmt s t c hiu qu kinh t

M: ng c nhit phngDU: lng nhit phng

D


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CH B

THNH PHN CHNHTriglyceride

THNH PHN KHC

acid bo t domono v diglyceridephospholidvitamin tan trong dusp

sterolsc t: chlorophyll, carotene, gossypolproteincarbohydratekim loi

Thnh phn khng xphng ha (unsaponifiable fraction)


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ACID BO

RCOOH

ACID BO BO HA

(saturated fatty acid)

ACID BO KHNG BO HA

(unsaturated fatty acid)

CH3(CH2)nCOOH

ACID B O KH NG B O H A N(monounsaturated fatty acid)

ACID BO KHNG BO HA A(Polyunsaturated fatty acid)

CH3(CH2)CH=CH(CH2)CH

CH3(CH2)CH=CHCH3CH=CH(CH2)CH

Arachidonic acid

C20:4 n-6

Eicosapentaenoic acid)C20:5 n-3

Docosahexaenoic acidC22:6 n-3


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F 1:0

A 2:0

3:0B 4:0

5:0

C 6:0

C 8:0

C 10:0

12:0

14:0

16:0

18:0 18:1 9

18:2 9, 12

18:3 9, 12, 15

A 20:0

A 20:4 5, 8, 11, 14

B 22:0

E 22:1 13

24:0

24:1 15


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COMPOSITION AND STRUCTURE

Fatty Acids in commodity oils and fats. Nomenclature and structure


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Fatty acids: occurrence


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Fatty acid content of the major commodity oils (wt%)


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ACGCE(GCEIDE)

EE CA GCE ACID B

CHO

O

R1

CHO

O

R2

H2C OH

HC OH

O C

O

R1+

+

ACGCE

OHCO

O

R

1

2

1

2

H2C

HC

CHOO

R3H2C OH + OHCOO

R3

3 3H2C


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HHIID

CH2OC

O

R1

O

1

2

HHAIDIC ACID

H2C O

O

O

O

.

2


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1

2

HHAIDE

CH2 H2

CH

CHH

H

H

H

H

H

H

H

H

H

H

H

H

(CH2)2

CH3

CH3

CH3H

CH2 H2CH2H

=

C

C

CH2

CH

H2C

(CH2)2

CH3

CH3

CH3

C

C

CH2

CH

H2C


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E

HO

H

H

H

H3C

H3C

H3C

CH3

CH3

C

HO

H H

H3C

H3C

H3C

CH3

CH3

CH3

E

H C

H3C

H3C

CH3

CH3

CH3

H H HG HG HA

HO

H H

HO

H H

H3C

H3C

H3C

CH3

CH3

CH3


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CH2H

caroten

C

CCH2

CH3

H2C

H

HO

H3C

CH3

CH3


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F C

Fat or OilPhosphatides

(%)Sterols(ppm)

Cholesterol(ppm)

Tocopherols(ppm)

Tocotrienols(ppm)

Soybean 2.2 1.0 2965 1125 28 7 1293 300 86 86

Canola 2.0 1.0 8050 3230 53 27 692 85 Corn 1.25 0.25 15,050 7100 57 38 1477 183 355 355

Cottonseed 0.8 0.1 4560 1870 68 40 865 35 30 30

Sunflower 0.7 0.2 3495 1055 26 18 738 82 270 270

Peanut 0.35 0.05 1878 978 54 54 482 345 256 218Olive


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I G CH

I G CH

chiu dichui carbon

bo ha(s lng ni i)

cu trc tinh th, , '

cu hnh ni i(cis / trans)

HA

TRNG THI VT L

CNG / MM DO / LNG

TNH CHT CNG NGH TNH CHT CM QUAN


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T l pha rn (%) (solid fat content SFC) phn trm pha rn (tinh th) trong mt cht bo mt nhit . (Thng thng trong khong nhit t T thn nhit)

SFC c xc nh bng cc phng php: dilatometry pulsed nuclear magnetic resonance (pNMR) differential scanning calorimetry (DSC).

SFI > 35: rn; SFI


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a

b

c

E

Temperaturet

B

Dilatometric (D) melting curve of a glyceride mixture

/ , / .


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C C IH H

PHA LNG CC PHA MM DO TRUNG GIAN PHA RN

nhit

u trnh cu trc tr n thi

din bin nhanh hoc chm kiu tinh th trng thi vt l

c c t ng s

kt tinh

tinh th

vt l

iu chnh

KIM SOT SHNH THNH &TNG TRNGCC TINH TH

Tc h nhit

Tc khuy o

Nhit

Hnh dngKch thcS kt t

CU TRC CASN PHM


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early Time later

Proposed mechanism (highly schematic) for nucleation of triacylglycerols(TAGs).Straight chains indicate crystallized TAGs, whereas bent chains indicate fluidTAGs


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Khi nhit h thp nhanh: hnh thnh cc tinh th phn tn mt cch nhanh chng do

Cht bo trng thi lng : vn gi mt trt t nht nh ca cc triglyceride (c gi l

crystalline memory effect) nhit cao hn im nng chy rt nhiu mi ph v ht trt t ny

Khi nhit h thp: trng thi cn hiu ng nh tinh th s hnh thnh nhiu pha khc bit hn so vi

trng thi khng cn hiu ng

hi u ng nh tinh th .

Khi nhit h thp chm: cc phn t c thi gian sp xp thnh hnh cc phinmng v to thnh tinh th 3D

Ty theo s co chc ca mch carbon v gc nghin ca mch carbon m hnhthnh cc dng tinh th khc nhau


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Tng tc gia ccchui acid bo Tp hp cc u tn

cng methyl

Hnh th glycerol Tng tc gia ccchui acid bo

double triple quatro hexa


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Schematic diagrams comparing the polymorphs , and as exemplified by tristearin

carbon

hydrogen

(Orthorhombic)

(Triclinic)


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A schematic model of polymorphic transformation of SOS.


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Kiu tinh th

Bin phpLm lnh nhanh t

trng thi lng

Lm lnh chm t

trng thi lngKt tinh trong dung mi

c tnhRt nh, dv, trongsut

Nh, dv Ln, th

im nng chy 54oC 64oC 73oC

Hnh dng Lc gic Trgc hnh thoi Hnh nghing 3 chiu

Cht boim nng chy

'

, ,

Tripalmitin 44,7 56,6 66,4Trimyristin 32,8 45,0 58,8

Trilaurin 15,2 34 46,5

Triolein 32 12 4,5

1,2-Dipalmitoolein 18,5 29,8 34,8

1,3-Dipalmitoolein 20,8 33 37,3

1-Palmito-3-steari-2-olein 18,2 33 39

1-Palmito-2-stearo-3-olein 26,3 40,2

2-Palmito-1-stearo-3-olein 25,3 40,2

1,2-Diacetopalmitin 20,5 21,6 42,3


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Phase behavior in binary systems: (a) monotectic, continuous solid solution; (b)eutectic


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Phase behavior in binary systems: (c) monotectic, partial solution; (d) peritectic


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Diagram of the polymorphic occurrence for the LLL/PPP mixtures.


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Phase behavior in the SOS/SSO mixtures.


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Structure models of stable polymorphs of SOS, SSO, SOS/SSO compound crystal.


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Structure models of the polymorphic forms of the SOS/SLS mixtures.


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TNH DO

PHA RN

PHA LNGT L CN I DO

PHA RN:Phn tn uCc tinh th nh

PHA LNG:Khng c chy trongcc khong cch gia cc

T L:Pha rn:

chng li s chyo ng c c p t n t

khng to thnh tinh thcng

Tinh th thch hp: hnh kim nh, d v khi chu lc, ti to d dng

Chs pha rn (SFI): 10 20


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IM BC KHI IM CHY

im bc khi (smoke point): nhit cht bo bt u phn hy v bc khi (to thnhacrolein)

im chy (flash point): nhit ngn la xut hin v bng ln trn b mt cht bo)

im bc khi Dim chy

(oC) (oC)

Du ci 218 317

Du u phng 207 315

Du ht bng 223 322

Du u nnh 213 317Du hng dng 209 316

Du da 194 288

Du c 223 314


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GI TR DINH DNG

Cung cp nng lng9 kcal/g

Ch dinhdng khng

hp l

Thiu hot ngth cht

D tha nng lngTch ly (50 100g/ngy)

Chng tha cn

Thc phmCn bng nng lng

Chuyn ha

Di truyn

ACID BO KHNG BO HA cha c chng c v tc hi ca cc acid bo khng bo

ha 3 lm gim nguy c ca cc bnh tim mch, x va ng

mch gia tng s hp th cc vitamin tan trong du l c cht tng hp cc hormone t l 6/ 3 khuyn co: 4 t l thch hp khng bo ha/bo ha


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CHOLESTEROL

LowDensity Lipoprotein (LDL) V HighDensity Lipoprotein (HDL)

COLESTEROL

Thc phm

Tng hp (gan)

Cu trc mng t bo

Tin t cc hormone steroid

Acid mt v mui mtC &


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Oil Oil Content

(%)Oil Yield

(Pounds/Acre) Producing Areas

Oilseeds:

Canola 4045 525590Canada, China, India, France, Austria,United Kingdom, Germany, Poland,Denmark, Czechoslovakia, United States

Corn 3.15.7 215390

United States, Mexico, Canada, Japan,

China, Brazil, South Africa, Argentina,Russia, Commonwealth of IndependentStates (CIS), Belgium, France, Italy,Germany, Spain, United Kingdom

Cottonseed 1820 185210

China, Russia, United States, India, Pakistan,

CIS, Brazil, Egypt, Turkey, Australia

Peanut 4550 11201245China, India, Nigeria, United States, Senegal,South Africa, Argentina

Safflower 3035 545635 China, United States, Spain, Portugal

Soybean 1820 400450 United States, Brazil, Argentina, China,India, Paraguay, Bolivia

Sunflower 3545 460590Russia, Argentina, CIS, Austria, France,Italy, Germany, Spain, United States,United Kingdom


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Oil Oil Content

(%)

Oil Yield

(Pounds/Acre)

Producing Areas

Tree fruits and kernels:

Coconut 6568 650870Philippines, Indonesia, India, Mexico,Sri Lanka, Thailand, Malaysia, Vietnam,Mozambique, New Guinea, Ivory Coast

Olive 1535 90260

Spain, Italy, Greece, Tunisia, Turkey,Morocco, Portugal, Syria, Algiers,Yugoslavia, Cyprus, Egypt, Israel, Libya,Jordan Lebanon Ar entina ChileMexico, Peru, United States, Australia

Palm 4550 26704450Malaysia, Indonesia, China, Philippines,Pakistan, Mexico, Bangladesh, Colombia,Ecuador, Nigeria, Ivory Coast

Palm

kernel 4453 267445

Malaysia, Indonesia, China, Philippines,

Pakistan, Mexico, Bangladesh, Colombia,Ecuador, Nigeria, Ivory Coast

DU U NNH (Soybean)


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( y )

Ht u nnh cho 18% du (95 97% l triglyceride)Cng vi 1,5 2,5% phospholipid v 1,6% cccht bo khng x phng ha.

Thnh phn ch yu:palmitic 11%

stearic 4%oleic 22 25%linoleic 52 55%linolenic 7 8%Cc acid bo khc 1%: 14:0, 16:1,20:0, 22:0

IV: 132

Phospholipid: 1,5 2,5% gm PC 55,3%, PE26,3% v PI 18,4%

Sphingolipid

Sterol: 235 405 mg/100 g gm sitosterol(125236), campesterol (62131), v stigmasterol(4777).

Tocopherol: 1370 mg/kg trong (10%), (1%), (64%), v tocopherol (25%).


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Components Crude oil Refined oil

Triacylglycerols (%) 9597 >99

Phospholipids (%) 1.52.5 0.0030.045

Unsaponifiable matter (%) 1.6 0.3

Phytosterols 0.33 0.13

Tocopherols 0.150.21 0.110.18

. .

Free fatty acids (%) 0.30.7


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Fatty acid Soybean Canola Cottonseed Sunflower Peanut

Lauric 12:0 0.5

Myristic 14:0 0.1 0.9 0.2 0.1

Palmitic 16:0 11.0 3.9 24.7 6.8 11.6

Palmitoleic 16:1 0.1 0.2 0.7 0.1 0.2

Stearic 18:0 4.0 1.9 2.3 4.7 3.1

Oleic 18:1 23.4 64.1 17.6 18.6 46.5

Linoleic 18:2 53.2 18.7 53.3 68.2 31.4

Linolenic 18:3 7.8 9.2 0.3 0.5

Arachidic 20:0 0.3 0.6 0.1 0.4 1.5

Gadoleic 20:1 1.0 1.4

Eicosadienoic 20:2 0.1Behenic 22:0 0.1 0.2 3.0

Lignoceric 24:0 0.2 1.0


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Sterol Crude Refined

-Sitosterol 183 123Campesterol 68 47

Stigmasterol 64 47

5-Avenasterol 5 1

7-Stigmasterol 5 1

7-Avenasterol 2


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DU U PHNG (Groundnut/Peanut)A

Ht cha 40 50% du. D b nmA .sinh c taflatoxin nhng khng c trong du tinh luyn

Thnh phn chnholeic 43%linoleic 36%

Cc acid bo khc: linolenic 0 0,3%, palmitic, stearicC20, C22, C24: 7 8 %

c r g ycer e: . , . ,

POL13.4%, PLL 8.4%, LLL 5.8%, POO 5.6%,OOO 4.5%, SOO 4.4%, OOA 4.2%

Phospholipide: 500mg/100g : PA 2.2%, PG 2.5%,PE 13.3%, PI 15.7%, v PC 66.4%

Tocopherol: 20 130mg/100g gm v Sterol: 337mg/100g gm sitosterol (217),

campesterol (49), stigmasterol (36),v5avenasterol (26)

VI: 86 107


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16:0 18:0 18:1 18:2 20:0 20:1 22:0 24:0

Florigiant 10.8 2.9 53.1 27.3 1.8 1.0 1.9 1.1

Florunner 11.4 2.1 50.9 29.1 1.6 1.1 2.4 1.3

Starr 14.2 3.3 43.3 33.0 1.8 1.1 2.7 0.7

KS .

DU DA (Coconut oil)


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C

Cha nhiu acid bo bo ha vi IV: 7 10Ch yu l lauric acid

Du lauric c s dng:trong thc phm

cng nghip x phng v cht hot tnh b mt

Du da cng l ngun C8 v C10 tocc MCT (medium chain triglyceride) dnglm cht bi trn trong CB thc ph m


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Mean (a) Range (a) Range (b)

6:0 0.4 00.6 00.78:0 7.3 4.69.4 4.610.0 2

10:0 6.6 5.57.8 5.08.0

12:0 47.8 45.150.3 45.153.2

14:0 18.1 16.820.6 16.821.0

16:0 8.9 7.710.2 7.510.2

18:0 2.7 2.53.5 2.04.0

18:1 6.4 5.48.1 5.010.0

18:2 1.6 1.02.1 1.22.5

18.3 00.2

20:0 0.1 00.2 00.2

20.1 09.2

IV 8.5 6.310.6 6.310.6

Melting point (C) 24.1 23.025.0

() A (A)

() C A

DU C (Palm)E


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E

Qu c: 20 24% du v + 4% du nhn

Du vpalmitic 44%stearic 4%oleic 39%

linoleic 11% Cc triglyceride: POP (30%), POO (20%), PLO (10%),

PLP (10%), tripalmitin (5%)

Cc diglyceride: 5%

Mu sm ca du th do500 700ppm carotenoid,ch yu carotene (~56%)v carotene (~35%)

IV: 51 55 Phospholipid: 5 to 130 ppmtinh luyn bng pp vt l

Thnh phn isoprenoid C15, C20 v squalene (C30) (980 ppm)


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Palm Palm Super TopStearin

Soft Palm

Tocopherol: tocopherol v tocotrienol 710 1140 ppm

Cc sterol: 200 600 ppm gm sitosterol, campesterol, and stigmasterol Sn phm ch yu: palm olein, palm stearin v palm midfraction

S dng:du chin: palm olein

ch bin: margarine, vanaspati, v shorteningthay th b cacao (cocoa butter equivalent) (palm midfraction)

o o e n o e n o e n stear n m - ract on

12:0 0.2 0.3 0.3 - 0.10.6 0.1 00.314:0 1.1 1.1 1.0 1.0 1.11.9 1.1 0.81.4

16:0 44.1 40.9 35.4 28.8 47.273.8 49.3 41.455.5

16:1 0.2 0.050.2 0.1

18:0 4.4 4.2 3.8 2.5 4.45.6 4.9 4.76.718:1 39.0 41.5 45.1 52.0 15.637.0 34.8 32.041.2

18:2 10.6 11.6 13.4 14.6 3.29.8 9.0 2.611.5

18:3 0.3 0.4 0.3 0.4 0.10.6 0.2 00.2

20:0 0.2 0.4 0.3 0.2 0.10.6 0.4 00.6

DU C NHN (Palm kernel)E


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E

Mean Range Range

6:0 0.2 00.8 00.8

8:0 3.3 2.14.7 2.46.2

Nhn c cho 45% du, cha nhiu lauric (tng t du da)Tocopherol: 10 ppm ch yu tocopherolIV: 14 21Du nhn c th phn on thnh olein (IV2126, MP 2226C v stearin (IV 68,MP 3133C)

10:0 3.5 2.64.5 2.65.012:0 47.8 43.653.2 45.055.0

14:0 16.3 15.317.2 14.018.0

16:0 8.5 7.110.0 6.510.0

18:0 2.4 1.33.0 1.03.0

18:1 15.4 11.919.3 12.019.0

18:2 2.4 1.43.3 1.03.5

IV 17.5 14.121.0 14.121.0

MP (C) 26.4 24.028.3

DU CI (Rapeseed/Canola)B B B


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B , B. , B .

Du ci erucic thp: oleic (>60%), linoleic (22%), linolenic (10%) (t l 6/3 cn i)Cc acid bo khc: chui phn nhnh, chui s l, khng bo ha n n7,acid bo

Triglyceride: LOO (22%), OOO (22%), LnOO

(10%), LLO (9%), LnLO (8%),LOP (6%), v POO (5%)

Phospholipid:dung mi 529 mg/kg

p 242 mg/kgch yu: PC, PA, PI, PE

Sterol: 0,7 1,0% gmsitosterol (52%),campesterol (28%),brassicasterol (14%)


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Tocopherol: 770 mg/kg ch yu l (270) v (420) tocopherol.

Chlorophyll v dn xut: pheophytins a & b v pyropheophytins a & b

Carotenoids: 130 ppm, trong 90% xanthophylls, xung 10 ppm du tinh luyn

Du erulic thp s dng trong thc phm: du n sng, du chin

t acid bo bo ha, nhiu acid bo khng bo ha,t l 6/3 thch hp

Ch bin cht bo do: spreads v shortening

LEAR HEAR LLCAN HOCAN LTCAN GLCAN


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Saturated acidsa 6.3 7.1 6.6 7.7 48.1 9.9

16:0 3.6 4.0 3.9 3.4 2.7 4.2

18:0 1.5 1.0 1.3 2.5 1.6 3.7

Monunsaturated acidsb 62.4 69.7 63.1 79.9 34.3 25.5

18:1 61.6 14.8 61.4 77.8 32.8 24.420:1 1.4 10.0 1.5 1.6 0.8 0.8

22:1 0.2 45.1 0.1 0.1 0.5 0.1

o yunsa ura e ac s . . . . . .

18:2 21.7 14.1 28.1 9.8 11.3 26.1

18:3 9.6 9.1 2.1 2.6 1.3 1.8

A 14:0, 20:0, 22:0, 24:0 .

A 16:1.

EA: ().EA: .

CA: .

CA: .

CA: ( 12:0 38.8%, 14:0 4.1%).

CA: ( 37.2%).

DU HNG DNG (Sunflower)


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Ht hng dng: 40 50% du ch yu l linoleicoleic 20%palmitic 6%stearic 5%

Triglyceride: LLL, LLO, v LLP

Tocopherol: 530 700 ppm ch yu l tocopherol

Sterol: 0,26 to 0,30% (sterol t do 72%,sterol ester 28%)

Phospholipid: 0,72 to 0,86%

Carotenoid: 1,1 1,6 ppm

Sp: 300 600 ppm (t v ht)


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Traditional High-Oleic Mid-Oleic-

Saturate dacids 1113 910


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Thnh phn chnh

palmitic 10,5%stearic 2,6%oleic 76,9%linoleic 7,5%

Cc acid khc: myristic, palmitoleic, heptadecanoic,heptadecenoic, linolenic, v C20, C22, C24 bo ha

Cc triglyceride: OOO (4059%), LOO (12 20%), , , .

Phospholipid 40 135mg/kg

St 0,5 3,0 ppm. ng 0,002 0,2 ppm

Thnh phn khng x phng ha0,5 1,5% gm:tocopherol 100 300mg/kgsqualene


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Minor components

by type

Concentration

in virgin olive oil Major components within the category

Carotenes120 mg/kg,usually


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c trch ly t mm ht: l ph phm ca cng nghtinh bt

L loi du c li cho cc khe v cha t acid bo boha, nhiu linoleic nhng rt t linolenic

16:0 10,9%

18:0 2,0%18:1 25,4%18:2 59,6%

, a s cc triglyceride cha t 2 n 3 linoleic

LLO 20 23%LLL 18 25%LLP 14 15%OOL 11 12%

PLO 10 11% Thnh phn khng x phng ha: 1,3 2,3% gm sterol: sitosterol (5567%), campesterol (1924%) 5

avenasterol (48%), stigmasterol (48%) tocopherols ( 23573, 0356, 2682468 v

2375) mc ppm

DU M (Sesame)


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Ht m cha 50 60% du vi cc chng oxy ha

nh sesamolin, sesamin, sesamol v tocopherol Du m tinh luyn cha

palmitic 9,2% stearic 5,8%oleic 40,6% linoleic 42,6%

Cc acid bo khc 2%

Sterol: 0,51 0,76%, trong 35% didng ester ch yu l desmethylsterol (85to 89%), monomethylsterol (10%)

v triterpene alcohol (2 to 4%)

Tocopherol: 400 700ppm trong tocopherol (98%),

Lignan: sesamin (0,02 1,13%),sesamolin (0,02 0,59%), ( ,

)

DU CM GO (Rice bran)


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Cm go cha 24% du + 6% acid bo t doDu cm go th: triglyceride 83 86%

di, monoglyceride, FA t do, sp: 3 4%glycolipid 6 7%phospholipid 4 5%

khng x phng ha 4%Thnh phn acid bo

palmitic 20%

linoleic 32%stearic 2 4%linolenic 0,5 1,8%

14:0,16:1, 20:0, 20:1, 22:1

Triglyceride OOO, PLO, v PLL

Sp: 1 4%. Ester ca acidbo bo ha C16 C26 vialcohol bo ha C24 C30


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Sterol 4,8g/100g: desmethylsterols (3225 mg/100 g), monomethylsterols (420mg/100 g), dimethylsterols hoc triterpene alcohols (1176 mg/100 g).

a s cc sterol di dng ester vi ferulic acid v c gi chung l oryzanol (115 787mg/100g) c tc dng chng oxy ha

Tocopherol: 915mg/kg gm , , tocopherols (347, 89, 42,) v , , , , , .

Du cm go c nh gi lm gim cholesterol trong mu bng cch gim LDL vVLDL nhng khng thay i HDL. Tc dng ny c cho l do thnh phn khngx phng ha ca du nht l oryzanol.

DU HT BNG VI (Cottonseed) .


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Ht bng vi cho 16% du c mu vng sm v cha gossypol (tetracyclic phenoliccompound). S dng ch yu trong thc phm

Thnh phn acid bo ch yu:palmitic 23%

oleic 17%linoleic 56%

Cn li 4%: myristic, stearic,arachidic, behenic, palmitoleic vlinolenic

Cha 10% acid c vngcyclopropene: malvalic (C18) vsterculic (C19) gy tc ng xu ncc protein (gim nng xut trngg v bin mu trng trng thnh

hng Cc phospholipid ch yu l PC, PE,

PI Du th cha (~350 ppm) v

tocopherols (~500 ppm)

IV: 99 113

DU LANH (Linseed/Flaxseed)


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Thnh phn

palmitic 6,0%stearic 2,5%oleic 19,0%linoleic 24,1%linolenic 47,4%

Tocopherol: 588mg/kg ch yu tocopherol

,terol (29%), 5avenasterol (13%),

v stigmasterol (9%).

S dng ch yu cho du sn, vcnido khng bo ha cao

Ngy nay do vai tr ca acid 3 nndu lanh c dng trong thc phmV phi trn vi cc loi du khc

THU DU (Castor)


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Du thu du c nht cao, t hatan trong hexane, ha tan tt trongethanol

Ricinoleic acid (12hydroxyoleic) chim90%, mt lng nh palmitic, oleic,linoleic, 9,10dihydroxystearic.

a s cc tri l ceride l triricinoleinhoc ester ca 2 ricinoleic v 1 acid

bo khc.

Dng trong cng nghip v m phm

Sau khi trch ly, bnh du cha ricinie (alkaloid c c tnh nh) v ricin

(protein c c tnh mnh v gy d ng)

B CACAO (Cacoa butter)


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Cc sn phm chnh: liquor, b cacao v bt cacao100g ht: 40g b cacao + 40g bt cacao

im nng chy ca b cacao: 32 35o

C

Thnh phn ch yu:palmitic 24 30%

stearic 30 36%

oleic 32 39%

Cc triglyceride thngl SOS

cng ph thuc voFSC, thng gim t45% xung 1% khi T bini t 30 ln 35oC

Ghana Ivory Coast Brazil Malaysia

odine value 35.8 36.3 40.7 34.2


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Melting point C 32.2 32.0 32.0 34.3

Diacylglycerols (%) 1.9 2.1 2.0 1.8

Free acid (%) 1.53 2.28 1.24 1.21

Component acids (%)

Palmitic 24.8 25.4 23.7 24.8

Stearic 37.1 35.0 32.9 37.1

Oleic 33.1 34.1 37.4 33.2

Linoleic 2.6 3.3 4.0 2.6

Arachidic 1.1 1.0 1.0 1.1

Component triacylglycerols (%)

Trisaturated 0.7 0.6 trace 1.3

Monounsaturated 84.0 82.6 71.9 87.5

POP 15.3 15.2 13. 6 15.1

POSt 40.1 39.0 33.7 40.4

tOSt 27.5 27.1 23.8 31.0

Diunsaturated 14.0 15.5 24.1 10.9

Polyunsaturated 1.3 1.3 4.0 0.3


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Specific gravity Temp C Refractive index

40C

Iodine value Sapon.

value

Nonsap

(%)

Canola 0.9140.920 20/20 1.4651.467 110126 182193


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Sa b cha:cht bo: 3,8%protein: 3,3%carbohydrate: 4,7%

triacylglycerols (95 98%)

diacylglycerols (1,3 1,6%)

monoacylglycerols (vt)

acid th do (0,1 0,4%)

PC

, ,

sterols (0,2 0,4%)

C4C12 (13,8%),myristic acid (10,6%)palmitic acid (28,2%)stearic acid (12,6%)oleic acid (21,4%)

acid bo ha mch thng 65,8%acid bo ha phn nhnh 2,6%acid khng bo ha n 27,4%acid khng bo ha a 4,1%

Linoleic (2,4%)linolenic acid (1,1%)

ARA (0,14%)

EPA (0,09%)

DHA (0,01%)

Cc acid bo ch yu:

SM

Thnh phn khng x phng ha: 0,40%2/3 l cc sterol ch yu l cholesterol (95%) cn li l lathosterol


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2/3 l cc sterol, chyu l cholesterol (95%) cn li l lathosterol,

7-dehydrosterol,24-methylenecholesterol, v fucosterol1/3 l cc vitamin A, D, E v hydrocarbon

Acid Milk Butter Acid Milk Butter4:0 4.5 5.3 14:1 0.9 0.96:0 2.3 2.8 16:1 n-7 1.8 1.4

: . . : c . .

10:0 2.7 3.1 18:1 t 1.7 12:0 3.0 3.4 20:1 0.6 0.314:0 10.6 10.8 18:2 n-6 2.9 2.015:0i 0.7 0.315:0 1.0 1.0 Saturated 69.1 69.0

16:0 28.2 28.1 Monounsaturated 25.5 22.517:0i 0.7 0.5 Polyunsaturated 2.9 2.017:0 0.6 0.6 Not included 2.5 6.518:0 12.6 10.6

The major phospholipids (PL) in milk and the major fatty acids present ineach PL class


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PL %mol 14:0 16:0 18:0 18:1 18:2 OtherPC 34 8 36 11 26 5 14%PE 32 1 11 12 54 12 10%SM 25 2 22 4 5 1 22:0 15%, 23:0 27%, 24:0 15% other 9%

Other PL present include phosphatidylserine (3%), phosphatidylinositol (5%), andplasmalogens (3%)

Other acids present include 12:0, 15:0, 16:1, 17:0, 18:3, 20:3, and 20:4.

M LN (Lard)

M ln: palmitic (26%), oleic acid (44%), v palmitoleic (5%)

C t i l id h MSS (33%) MSM (28%) MSD (12%) SSD (7%) SSS (7%)


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Cc triglyceride ch yu: MSS (33%), MSM (28%), MSD (12%), SSD (7%), SSS (7%),MMM (5%), MDM (3%), ( = , = , D = )

Cha nhiu cholesterol: 3000 to 4000 mg/kg

Thiu cc cht chng oxy ha t nhin

Fatty Acid Beef Tallow Mutton Tallow Lard10:0 0.1

12:0 0.9 0.2

14:0 3.9 4.0 1.4

16:0 26.0 22.5 24.9

16:1 4.4 2.4 2.8

18:0 19.8 20.4 14.1

18:1 27.7 39.3 43.1

18:2 3.2 5.8 10.7

18:3 0.1 2.4 1.0

Saturated 50.6 46.8 40.7

Monounsaturated 43.7 42.4 47.2

Polyunsaturated 4.2 8.1 11.7

DU C (Fish oil)


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D

u c:acid bo bo ha: myristic, palmiticacid bo khng bo ha n: t hexadecenoic n docosenoicacid bo khng bo ha a: C20, C22 thuc h 3

Acid type Number of carbon atoms

Fatty acids identified in fish oils

a ura e s ra g c a n , o an even mem ers

Saturated branched chain 15, 17, 18, 19Monounsaturated 14, 16, 17, 18, 19, 20, 22, 24

Polyunsaturated 16:24, 18:24, 20:25, 21:5, and 22:36


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Three classes of lipidsfound in fish bodies


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Lipids that may be found in marine oils. Free fatty acids: up to 5% or even 10% of oils.Cholesterol and its esters: 0.51.0%, wax esters may be major oil components in oils fromcertain fish.


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Phytol, pristane and phytane, are associated and may be found in some fish oils. Phytanic,pristanic, and 4,8,12trimethyltridecanoic acids are common fish oil components derived fromphytol. Squalene is usually of animal origin and a feature of some shark liver oils.

Anchovy Capelin Cod Liver Men-haden Sardine Salmon

Tuna

Typical fatty acid composition of some commercial fish oils


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y p

(Farmed)Saturated

14:0 9 7 4 9 8 5 3

16:0 17 10 10 19 18 12 22

Monounsaturated16:1 13 10 8 12 10 6 3

18:1 10 14 25 11 13 20 21

20:1 1 17 10 1 4 10 1

22:1 1 15 7 3 9 3

Polyunsaturated (n-3)

20:5 22 8 10 14 16 7 6

22:5 2 1 2 2 3 222:6 9 6 10 8 9 11 22

Other

16 13 15 24 17 17 17

Squalene (C30H50): gm 6 m v isoprene.Hu nh chc trong du gan c mp.

L h p ch t quan tr ng c chuy n ha thnh mavalonic acid (C6) triterpene (C30) v


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Vitamin: du gan c l ngun vitamin A v D

Glycerol ether: d

u gan c m

p ch

a nhi

u glycerol ether, nh

ng khng hon ton d

idng diacyl. Cc ether mang ch yu cc chui bo ha c khng bo ha n thngl 16:0 (chimyl), 18:1 (selachyl), v 18:0 (batyl).

L h

p ch

t quan tr

ng

c chuy

n ha thnh mavalonic acid (C6), triterpene (C30) vcc sterol

c o c u ng o a a Khng bo ha n : (16:1, 18:1, 20:1, 22:1) c trch (herring) 62%, gan c tuyt (cod) 57%Khng bo ha a 3: EPA (20:5), DHA ( 22:6)

h c thu 6% EPA v 22% DHAc sardine 16% EPA v 9% DHAc mi du 14% EPA v *% DHA

c hi 7% EPA v 11% DHA


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Original acids (%) Recovered free acids

Weight % Recovery %

Hours EPA DHA EPA DHA EPA DHA

Herring 24 5.5 8.0 1.9 50.6 3.1 67.6

Tuna 24 5.2 24.5 6.0 71.1 28.6 89.8

Sardine 28 16.8 12.3 13.2 50.0 14.1 78.4

Chileanfishoil 12 20.0 7.2 15.8 25.7 13.1 51.5

Council for Responsible Nutrition Quality Standards for Nutraceutical GradeFish Oils in the United States.


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Peroxide Value (PV) by iodine titrationThe first compounds formed by oxidation of an oil are hydroperoxides. The usual


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p y y pmethod of hydroperoxide assessment is by determination of the Peroxide Value,which is reported in units of millimole of hydroperoxide per kilogram of oil (orexpressed as milliequivalents of iodine per kilo of oil).

Anisidine Value (AV) which detects aldehydes by a color reactionthe PV of an oil may therefore be reduced or eliminated by heating the oil in thea sence o oxygen. arge por on o nonvo a e car ony compoun s are ormeby decomposed peroxides during the processing of a fish oil. The Anisidine assaymeasures the highmolecular weight saturated and unsaturated carbonylcompounds. The AV represents the level of aldehydes, principally 2alkenals,present in the oils

Totox ValueThe Totox Value is used as a measure of the precursor nonvolatile carbonylspresent in a processed oil, plus any further oxidation compounds developedduring storage. This value is determined by the following formula: AnisidineValue + 2PV.

C

NGHINB


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NU CHNC CHN

NC NU

PDCH P

LC TH

XCDCH P

LNG

TCH PHA

PHA NCPHA DU

BAY HINC

TCH PHA

NC RADU C

SY LM LNH XAY

BT C

C

NDCH P

NGHINNguyn liu c nghin nh


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Ph v mng t bo, phng thch du c

GIA NHITGia nhit trong ni hp hnh tr di ctrang b mt bng ti trc vtNhit 100oC


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Thi gian 20 pht

PThng s dng my p c


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trc xon i

Tch pha lng (phn nc baogm du) v pha rn (phn xcc)

cha n 50% nc,

c nh ti ra vsy kh n m 8

10%. Cui cng xaythnh bt c.

Trong qui trnh AlfaLaval Centrifish, thit b Decanter centrifuge c s dng


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tch pha thay cho thit b p

Selfcleaning disc centrifuge


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Pha lng sau c tch thnh phadu v pha nc (stickwater) bng myly tm

Pha du: ra nc, sy kh du th

Pha nc: c c c v trn chung vixc c bt c


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Quadruple effect stickwater evaporator

NGUYN LIU C

1000kg

NU

Pha rn

h

Pha du


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NU

1000kg

680kg 320kg

P650kg 30kg

Pha nc

TCH PHA

108kg

DU

LY TM

450kg

C C

542kg

92kg

350kg

442kg

XC C

320kg 212kg

SY

Mass balance


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Production of pharmaceuticalgrade fish oil or nutritional supplements.

1 E t ti f fi h il


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1 : Extraction of fish oil 2 : Winterizationremove limited amounts of saturated fats

3 : Absorptionremove heavy metals

4 : Preliminary Molecular Distillationrefining touch up" to reduce PCBs and

cholesterol 5 : Oil conversion into ethyl esters

6 : Eth l Ester Thermal Fractionationremove additional saturated fats

7 : True Molecular Distillationfinal refining to assure removal of all manmade

pollutants such as PCBs and longchain monoenes 8 : Pharmaceuticalgrade fish oil concentrates

9 : Quality Controlprior to packaging

PCB : dioxinlike polychlorinated biphenyls

100 kgs of health foodgrade fish = oil 1 kg of pharmaceuticalgrade fish oil concentrate

Producing pharmaceutical grade fish oil concentrates to assure maximum EPA/DHA


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EA > 40%DHA > 20%

Producing pharmaceuticalgrade fish oil concentrates = to assure maximum EPA/DHApurity and concentration of long chain omega3 fatty acids essential for eicosanoidmodulation.

EA/DHA > 65%

3 > 75% F A > 85%CB < 10/

Crude Fish Oil Quality Guidelines and Physical Characteristics.


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Council for Responsible Nutrition Quality Standards for Nutraceutical Grade FishOils in the United States.


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scheme for production of ethyl ester concentrates of marine oil fatty acids,

QU OLIVE

NGHIN


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NGHIN

NHO TRN

P

Gm 3 cng on chnh:

Nghin nt (crushing)

Nho trn (malaxation)Tch pha (separation)

DU THDU P LNH

LY TM

EXTRA VIRGIN OLIVE OIL

Acidity < 1%

VIRGIN OLIVE OIL1% < Acidity < 3%

TINH LUYN

DU OLIVE(virgin oil + refined oil)

Acidity < 1,5%


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Flow diagram of steps to prepare olives for extraction of oil.


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Flow diagram of olive oil extraction and processing to yield olive oil productsand byproducts.


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Flow diagram of solvent extraction of pomace.


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Pressure extraction of oil. 1, movement of the rack; 2, movement of the oil; A,mobile head; B, fixed head.


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Centrifuge for oil extraction from olivepomace

NGHINQU OLIVE FINE PASTE

Lm v cc t bo gii phng du


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ci

Hammer millMillstone


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NHO TRN: fine paste c khuy trn nhc th gia nhit nh Hi t cc ht du


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Malaxer

P: Tch pha

Rn

Lng (vegetation water + olive oil)


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Oil Press


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Oil Expeller

Spain : twophase decanterproviding a wet (65 to 72% moisture) pomacestream

Italy : a threephase decanter yielding apomace of 55 to 60% moisture and separatevegetation water and oil streams

LY TM: Tch pha

Nc (vegetation water)

Du


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RA NC

SY KH

BO QUN

Ra nc: khng ph bin v c th lm gim hm lng polyphenol

Tng hiu sut : thm bt tan (talc/talcum) (Mg3(Si4O10)(OH)2), vo trong paste (4% trng lng) enzyme pectolitic + (hemi)cellulolytic

100

100

Qu olive

Fine paste


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100

100 + 30 Nho trn vi nc nng

9040

7020

Pha rn Pha lng

Du Nc

press cake (pomace)

Lng du cn li trong b 6% 1,8% lng du trong qu

Virgin olive oil: the oil obtained from the fruit of the olive tree solely by mechanical orother physical means under conditions, particularly thermal conditions, that do notlead to alterations in the oil, and which has not undergone any treatment other than

washing, decantation, centrifugation, and filtration.


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Extra virgin olive oil: virgin olive oil that has an organoleptic rating of 6.5 or more asdetermined by the IOOC method and a free acidity, expressed as oleic acid, of notmore than 1 g per 100 g.

Fine vir in olive oil: vir in olive oil that has an or anole tic ratin of 5.5 or moreand a free acidity, expressed as oleic acid, of not more than 1.5 g per 100 g.

Semifine virgin olive oil (or ordinary virgin olive oil): virgin olive oil that has anorganoleptic rating of 3.5 or more and a free acidity, expressed as oleic acid, of notmore than 3.3 g per 100 g.

Refined olive oil: olive oil obtained from virgin olive oils by refining methods that donot lead to alterations in the original triglyceride structure.

Olive oil: the oil consisting of a blend of refined olive oil and virgin olive oil in variousproportions.

Fatty acid composition of oilve oil


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CAN: carbon atom number

BUNG QU TI

TIT TRNG

TUT QU


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NINH

TRCH LY

X + NHN

TCH V NGOI

HT

X

11%

LNG

LY TM CN

LC TRONG

SY KH

DU

CN

DU

CN THI

XAY V

TCH V

NHN

SY KH

NHN C

DU C TH

15h


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TIT TRNG Bt hot enzyme thy phn lipidTch qu ra khi bungLm mm qung t protein


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ng t protein

S dng hi nc nng: 3 bar (3kg/cm2) (143oC) bi kh

thi gian x l hi nc 60 pht

Thi gian x l 1 m : 80 90 pht bao gm c qu trnh np v thonguy n u

TUT QU Thng l thit b lng quay: 1. Lc mnh, 2. p

giai on ny qu tng i mm nhng vn cn nguynvn

NINH

Hm nng qu cTo iu kin cho phn v tch khi nhn


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p

Thit b: Ni hiNgun nhit: hi nc nng + nc nngNhit : 90 100oCThi gian: 20 pht

Digester:cy indrica , steam ac eted vesse .

P TRC XON

screw press

Pha rn: x + nhn

Pha lng: 53% du + 7% cn b + 40% nc(66%) (10%) (24%)

LC TH S dng sng rung(vibrating screen)

Lng


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Rn

DuS dng bn lng

Cnse ng na

SY KH Sy chn khng

Du: 0,1 0,12% nc< 0,02% tp cht

Fatty acid composition of malaysian palm oil


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Carotenoid composition of palm oil


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Tocopherols and Tocotrienols in crude palm oil


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Cholesterol levels in crude oils and fats


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Sterol composition of crude and refined palm oil and their products


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Major physical properties of palm oil


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Palm oil (100%)

Fi f i i


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First fractionation

First olein (85 95%) First stearin (10 15%)

Second fractionation

Second olein

(55 65%)

Palm midfraction

(25 30 %)

Fractionation and palm midfraction

Palm midfractions solids content


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Fat and Oil Part 1

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Transcript of Fat and Oil Part 1