Understanding Different Types and Sources of Fats and Oils

FATS AND OILS
 
 
Mrs. Rajesh Kumari
CBLGP, Bhiwani
Types
and
Sources
of
Fats
and
Oils
Edible fats
and oils are obtained from
three main sources: vegetable, animal and
fish.
VEGITABLE OIL
ANIMAL FAT
FISH OIL
Vegetable Oils
These are derived from
plants which grow in many parts
seeds of
of the world
but mainly
in tropical and sub tropical
regions.
The main vegetable oils are obtained
from the following.
 
Coconut
Palm
The coconut is harvested 
when ripe, the outer fibrous husk is 
removed and the nut exposed. This is 
then cut in half, exposing the thin white 
fleshy layer known as the ‘meat’. This is 
the endosperm of the nut. This may be
eaten raw or processes into products such
as desiccated coconut, or dried in the sun
or in kilns. When dried it is known as
copra in which state it is exported to
countries who extract and refine the oil.
The main sources of supply are the
Philippines, Oceanis, Malasis and Sri
Lanka.
Olive
Tree
The ripened fruit of
the olive tree produces
one of the finest of all
vegetable oils.
The first
crushing of the fruit
gives the highest grade
oil which needs no
refining.
It is exported
mainly by Italy, Spain
and Greece.
Groundnut or
Peanut
Plant
The
plant
produces
pods containing the nuts
a few inches below the
surface
of
the
soil,
which makes harvesting
more  complicated  than
for
those
sources
previously
mentioned.
It  is  exported  as  nuts,
and
as
oil,
by
such
countries
as
Nigeria,
West Africa and China.
Soya
Bean
The soya plant, a 
member of the pea family, 
p
r
odu
c
es
 
ma
n
y
 
pods
 
w
hich 
each contain three to four 
beans on each plant. 
Although relatively low in 
oil
 
c
o
nt
e
n
t
 
(b
e
t
w
e
e
n
 
1
3
-
20 
per cent) the soya bean
has recently become the 
leading sources of 
vegetable oil in the world.
It is mainly exported by the
U.S.A, China and Brazil.
Animal Fats
Animal fats are one of 
the
 
ma
n
y
 
by
 
p
r
oducts
 
f
r
om 
the
 
slau
g
h
t
e
r
ing
 
o
f
 
an
i
mals 
f
or  
 
human  
 
c
onsum
p
t
io
n
.
Fat
in
animals
occurs
n
a
tu
r
al
l
y   
 
and   
 
is   
 
f
ound
ma
i
n
l
y
 
a
s
 
a
 
l
a
y
er
 
und
e
r
 
the 
skin   and  
 
also  
 
sur
r
o
u
nds 
and
 
p
r
o
t
ec
t
s
 
vi
t
al
 
o
r
g
ans
 
of 
the  
 
body   such   
a
s  
 
the 
kidney and the intestine. 
The
 
th
r
ee main
 
sou
r
c
es
 
a
r
e 
from the  following.
 
Beef Animals
These
largest of animals
are
the
commonly
human
killed
for
consumption
and
a
high
as a
quality fat is obtained
by-product.
Suet is obtained
from around the kidneys and
shredded.
The
intestinal fat
is
processed
at
produce
low
two
and
temperature to
products,
oleostearin
also oil, both of which can be
used
in
the
manufacture
of
margarine.
Pigs
This
animal
species
tends
of
to
to
have a
meat
other
higher fat
ratio
animals
than
and
large
are
therefore
quantities
available
Sheep
Very
small
sheeps
quantities
of
fat
are
used.
This
is
mainly because
the fat
harder
tends
to
be
than
and
beef
has
or pork
fat
a
stronger
flavour and odour.
Fish
Oils
These
are  obtained
by
the  extraction  of  oil  from
the  whole  fish.
The  fish
most suitable are those with
a
 
high
 
f
a
t
 
c
o
n
t
e
n
t
 
a
n
d
 
the
s
e 
are mainly pelagic type fish
such
as
the
herring,
pilchard,
sardines,
and
anchovies.
Unfortunately
these  are  unsaturated  oils
and
are
susceptible
to
oxidative  attack  and  must
therefore
be
carefully
r
e
fin
e
d  
 
a
nd  
 
h
y
d
r
o
g
en
a
t
e
d
before
being
used
in
margarine and cooking fats. 
Fish oils are imported form 
Peru.  Norway and Iceland
Fats and oils may be classified under
the following heading-:
i)
By
their
original
natural
source
when
possible
e.g.
animal fats, vegetable oils or marine oils.
ii)
By
their physical state at
room
temperature and by
their chemical nature, i.e. whether they are fats or oils:
In
order
to
obtain
satisfaction
about
the
oils
quality
of
the
end-product,
the
correct
fats
and
should always be used.
The Functions and Uses of Fats
and
Oils When cooking
 
 
 
 
 
 
 
An Ingredient
Fats and oils are used as an ingredient in bread,
cakes, pastry type of goods etc., for many reasons, in
particular the following.
Flavour
If t
h
e
 
f
a
t
 
c
o
n
t
ains
 
fl
a
v
our
 
as 
d
oes
 
ma
r
g
arine,
 
it will
imp
a
rt
 
th
a
t
 
fl
a
v
our
 
t
o the
 
g
o
o
ds of which
 
it is 
a
n
ingredient.
Any off-flavour such as that form fats that
are mildly rancid will also be imparted.
A Good Appearance
The correct quantity of a quality fat will assist in 
giving a cooked product an even texture, a better 
blo
o
m, and a
 
g
o
o
d sal
a
ble
 
appea
r
ance.
 
So
m
e
 
r
esea
r
ch 
has indicated that the presence of fat will raise the
temperature at which the product sets in its
shape.
Keeping Qualities of the Product
Fat by its emulsifying action, holds the moisture 
c
o
n
t
e
n
t
 
of
 
a b
r
ead
 
d
o
ugh and
 
c
a
k
e
 
b
a
t
t
er
 
and
 
as
s
i
s
ts 
preventing the bread, cake etc., from drying out too 
quickly.
in
Shortening Property of the product
All fats are shortening agents that are they reduce
the extensibility of the gluten in the flour.
The fluten is
split up by films of fat which weakens the structure
sufficiently to make it tender; giving a product which
when cooked is friable and easily broken e.,
shortbread, short pastry etc.
To obtain a Good Volume
When products are made by the creaming
process it is the fat which holds the air.
Therefore
the creaming properties of a fat, or its ability to
entrap air, will result in rising taking place
uniformly and sufficiently throughout a mixture
giving a cooked product of good volume and of
uniform grain and texture.
To add Nutritional Value to a Product
:- 
Fats are important in the diet, being a
concentrated source of energy and a carrier for
some important fat soluble vitamins
Cooking Medium Using Oil or Fat
Shallow
Frying
The
oil
or
the
the
to
fat
acts
as
for
medium
transfer
of  heat
the
the
food,
item
although
being
processed
partially
is
only
immersed
in the oil or fat.
Deep Frying
In this method of cooking
the  oil  acts
as  the
medium
for
the
transfer
of
the
to
heat
the
fully
Oils
from
the
fryer
f
o
o
d(t
h
e  
 
f
o
o
d  
 
b
ei
n
g
immersed in the hot oil).
used  for
deep
frying
should
have a high smoke point be
stable
oils
and  
 
b
e  
 
ma
i
nly
bland in taste so that there is
no evident transfer of flavour
from
the
oil
to
the
food
product.
Basting
or
Roast
Meats
Basting
serves
function
preventing
meat drying
the
of
the
out,
giving
the
meat,
adding
colour
to
cooked
and
flavor.
The Difference Between Butter
and
Margarine
BUTTER
Butter is created from cream which rises to the top of 
milk if it sits for a period of time. Through the process 
of
 
churning 
t
he c
r
ea
m
,
 
a chemi
c
al 
r
eacti
o
n
 
t
a
k
es place 
which makes the cream begin to solidify.
Bu
t
t
er
 
is an
 
e
x
cel
l
e
n
t
 
s
o
u
r
ce
 
of v
i
t
a
m
ins 
A
, 
D
,
 
E,
 
and K.
None of these
 
f
a
t
-so
l
uble
 
vi
t
am
i
ns
 
a
r
e
 
f
ound
 
in
m
a
r
g
arine.
The best quality butter is made from certified raw 
c
r
ea
m
. Cer
t
if
i
ed 
r
a
w bu
t
t
er
 
is 
m
ade
 
up 
o
f healt
h
y
 
f
a
t
ty 
acids.
Toxic metals or trans-fat is not found in butter.
Margarine
Margarine is made from vegetable oil that has been
extracted chemically and refined.
In o
r
der
 
t
o actua
l
ly
 
m
a
k
e
 
m
a
r
g
arine, the
 
o
i
l 
m
u
s
t be 
solidified to some degree.
It has less saturated fat than butter.
Margarine contains trans fats that lower good
cholesterol and raise bad cholesterol.
Ac
c
o
r
ding 
t
o the
 
Cle
v
el
a
nd
 
Cl
i
nic, 
o
ne 
t
ab
l
esp
o
on
 
of 
margarine has 3 grams of trans fat and 3 grams of 
saturated fat.
Vitamin E is destroyed in the oil.
Smoking Points of Fats and Oils
What is smoke point of an oil or
fat
?
The 
smoke point 
of an oil or fat is 
the temperature at which it gives off smoke. The 
smoke point of oil depends to a very large extent
on
its
purity
and
age
at
the
time
of
measurement. A simple rule of thumb is that the 
lighter the color of the oil, the higher its smoke 
poi
n
t
.
 
W
h
en
 
fryi
n
g
,
 
i
t
 
i
s
 
impor
t
a
n
t
 
t
o
 
choo
s
e
 
an 
oil
 
with
 
a
 
v
ery
 
h
i
gh
 
sm
o
k
i
ng
 
poi
n
t
.
 
Mo
s
t
 
f
o
ods 
are fried between the temperatures of 350-450 
degrees Fahrenheit so it is best to choose an oil 
with a smoking point above 400 degrees.
350°F
177°C
Saturated
cream until the oil
cooking
confect
extracted from fresh
shorten
F
a
ts
 
or Oils     
 
De
script
i
on                   
 
Cookin    
 
T
ype of 
F
a
t     
 
S
mo
k
e     
 
S
mo
k
e
g Uses                               
 
Po
i
nt
 
°
F   
 
Po
i
nt
°C
Whole butter is a
mix of fats, milk
solids, and moisture
B
u
tt
er              
 
d
e
r
iv
ed
 
b
y
 
c
hurn
i
ng    
 
B
a
k
i
n
g
,
droplets stick
together and can be
separated out.
coating
A 
h
e
a
v
y
 
n
e
ar
l
y             
 
s,
Co
c
onut
 
O
i
l
    
 
c
o
l
or
l
e
s
s o
i
l                   
 
i
ona
r
y
,    
 
S
a
tu
r
a
t
ed        
 
350°
F       
 
177°
C
c
o
c
onut
s
.                        
i
ng
 
rated
cooking,
salad
dressings,
sauté, pan
fry, sear,
Oils vary in weight and
may be pale yellow to
deep green depending
on fruit used and
Extra Virgin - 
320°F
Virgin - 420°F
Pomace - 460°F
Extra Light -
160°C
216°C
238°C
Monou
nsatur
ated
Olive Oil
Fats or Oils
Description
Cooking
Uses
Type of Fat
Smoke
Point °F
Smoke
Point
°C
 
 
 
 
 
 
 
 
 
 
Cottonsee
d Oil
M
a
r
g
a
r
in
e
,
P
al
e
-
y
e
ll
o
w
 
oil
 
th
a
t
 
is     
 
salad
e
xt
r
ac
t
e
d
 
f
r
om
 
the          
 
d
r
e
ssing
s
,
s
ee
d
 
of the 
c
o
t
t
on           
 
s
h
or
t
e
n
in
g
.
p
la
n
t.                                   Also
 
u
s
e
d
 f
or
frying.
Polyu
nsatu
42
0°F
216°C
 
The Manufacturing Processes for Fats,
Oils, and Margarine
The fats and oils that are
used in the catering trade come from a
variety of sources from vegetables,
animals, and fish. It is rarely that the raw
, unprocessed fat or oil is in a form that
can be used straight away without being
treated in some way.
The process is in five  main stages.
Degumming
This is the removal of impurities from the crude oil or fat and of 
substances which will cause the end product to develop off flavours 
and odours. The crude oil is mixed with a weak salt solution and
the impurities are precipitated off into the salt solution which is 
then strained off.
Neutralization
This stage does two important things It removes the free fatty acids 
from the oil which would cause rancidity and it partly bleaches it.
 
 
 
 
 
 
Bleaching
The oil is bleached in a process using
Fullers earth.
This is added to the crude
oil
while it is under vaccum and the earth
absorbs the colour pigments.
Filtration
The oil is passed through as series of
presses to remove the Fuller’s earth.
filter
Deodorizing
This is the final stage in refining in
which the volatile impurities are removed by a
steam distillation process.
The deodorized oil
is then filtered again.
On completion of this
stage
the oil e.g a salad or cooking oil is
completely ready for any suitable edible
purposes.
The Manufacture of Margarine
Margarine is a fat
bearing a close
resemblance to
margarine is an
proportion of it
invented in the
butter.
The fat content of
dairy fat although a small
is permissible. Margarine was
ninenteenth century by Mega
Mouries, a French man, who was
competing in a
competition
government
margarine is
and labeling
organized by the
French
for a substitute for butter.
As
a substitute for butter its contents
are strictly controlled by legislation.
Hydrogenation
This is the process by which oils can be
hardened by the addition of
them a higher melting point
them more stable.
Final Refining
hydrogen to give
and to make
After hydrogenation it is usual to process
the oil again through the stage of
neutralization, bleaching and filtering to
t\remove the breakdown substances from
hydrogenizaiton.
The Blending of Oil and Fats
The
 
manu
f
ac
t
u
r
er ma
k
es
 
h
i
s se
l
ection
 
ma
k
es
his 
s
e
l
ection
 
of 
w
hich oi
l
s
 
and 
f
a
ts
 
t
o use on t
w
o
main 
c
ri
t
er
i
a, the
 c
o
s
t
 
of the 
r
a
w
 
ing
r
ed
i
e
n
ts and
the particular 
r
equ
i
r
ed
 
p
r
operties 
o
f the
margarine to be produced.
The wide selection
of
oils and fats available to the manufacturer
enables him to control his raw material costs.
The type of margarine to be produced
determines the blend of different fats and oils
that may be used to give a particular melting
point, acceptable spreading ease, and plasticity.
Aqueous Phase
This 
c
an
 
be
 
ju
s
t 
w
a
t
er wh
e
n the
 
ma
r
g
ari
n
e is
p
r
odu
c
ed 
f
or
 
r
e
l
igious
 
or
 
di
e
t
a
r
y 
r
eas
o
ns.
Usuall
y
,
 
ho
w
e
v
e
r
,
 
it
 
c
on
s
i
s
ts of cultu
r
ed,
 
s
w
e
e
t
skimmed milk or reconstituted milk powder.
In
addition, salt as a brine can be added if required
to give a salt content in the margarine of up to
2%.
The percentage of salt depends on the type
of margarine being produced and which part of
the country it is to be sold in.
Addition of Special Ingredients
F
or sp
e
cial
 
i
n
g
r
e
d
i
e
n
ts
 
m
a
y
 
be
 
a
dd
e
d 
t
o
 
the
f
a
t
 
a
f
t
er the
 
h
y
d
r
o
g
e
n
i
z
a
tion.
They are:
-
Vitamins A and D.
The quantity of Vitamin A and
D are laid down by the Margarine Regulations.
-
Colouring matter.
A colouring ingredient may be
added to give an overall satisfactory colour to the
finished product.
Fl
a
v
ouring
 
a
g
e
n
ts.  
T
h
e
se
 
a
r
e
 
usual
l
y
 
so
m
e
 
of 
t
he
c
on
s
titue
n
ts
 
f
ound in bu
t
t
er su
c
h as butyric acid.
-
-
Emulsifiers.
These are to ensure that the fat and
liquid parts of the margarine do not separate out
at a, later stage.
Emulsification
The fat blend and the aqueous phase are
next mixed and solidified in special apparatus
known as a Votator.
The mass of fat is then
mixed further to become homogeneous.
margarine is then packaged.
The
Types of Margarine
The manufacturing process of margarine allows
many types of margarine to be made by:
Varying the refined and hydrogenated fats and
oils to be used so as to obtain margarines of
different plasticity and melting points.
Adding if required the permitted 10% milk fat
weight)
Adding salt if required.
(by
Varying the quantity of water (maximum of 16%)
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Edible fats and oils come from three main sources - vegetable, animal, and fish. Vegetable oils are derived from plants primarily in tropical and sub-tropical regions, such as coconut palm, olive tree, groundnut or peanut plant, and soya bean. Animal fats are also a source of fats and oils. Each source has its unique properties and benefits, making them essential in various culinary and industrial applications.


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  1. FATS AND OILS Mrs. Rajesh Kumari CBLGP, Bhiwani

  2. Types and Sources of Fats and Oils Edible fats and oils are obtained from three main sources: vegetable, animal and fish.

  3. VEGITABLE OIL

  4. ANIMAL FAT

  5. FISH OIL

  6. Vegetable Oils These are derived from plants which grow in many parts but mainly in tropical and sub tropical regions. The main vegetable oils are obtained from the following. seeds of of the world

  7. Coconut Palm The coconut is harvested when ripe, the outer fibrous husk is removed and the nut exposed. This is then cut in half, exposing the thin white fleshy layer known as the meat . This is the endosperm of the nut. This may be eaten raw or processes into products such as desiccated coconut, or dried in the sun or in kilns. When dried it is known as copra in which state it is exported to countries who extract and refine the oil. The main sources of supply are the Philippines, Oceanis, Malasis and Sri Lanka.

  8. Olive Tree The ripened fruit of the olive tree produces one of the finest of all vegetable oils. The first crushing of the fruit gives the highest grade oil which needs no refining. It is exported mainly by Italy, Spain and Greece.

  9. Groundnut or Peanut Plant The plant produces pods containing the nuts a few inches below the surface of which makes harvesting more complicated than for those previously It is exported as nuts, and as oil, by such countries as West Africa and China. the soil, sources mentioned. Nigeria,

  10. Soya Bean The soya plant, a member of the pea family, producesmany pods which each contain three to four beans on each plant. Although relatively low in oil content (between 13-20 per cent) the soya bean has recently become the leading sources of vegetable oil in the world. It is mainly exported by the U.S.A, China and Brazil.

  11. Animal Fats Animal fats are one of the many by products from the slaughteringof animals for human consumption. Fat in animals naturally and is found mainly as a layer under the skin and also surrounds and protects vital organsof the body such as the kidney and the intestine. The three main sources are from the following. occurs

  12. Beef Animals are the commonly human and a high as a These largest of animals killed consumption quality fat is obtained by-product. Suet is obtained from around the kidneys and shredded. The intestinal fat is processed temperature to products, oleostearin also oil, both of which can be used in the manufacture of margarine. for at low two and produce

  13. Pigs This species tends higher fat ratio animals of to to animal have a meat other therefore quantities available than and large are

  14. Sheep Very small sheeps This is quantities of fat are used. mainly because the fat tends to be than and has a stronger flavour and odour. harder beef or pork fat

  15. Fish Oils These are obtained by the extraction of oil from the whole fish. most suitable are those with a high fat content and these are mainly pelagic type fish such as the pilchard, sardines, anchovies. these are unsaturated oils and are susceptible oxidative attack and must therefore be refined and hydrogenated before being margarine and cooking fats. Fish oils are imported form Peru. Norway and Iceland The fish herring, and Unfortunately to carefully used in

  16. Fats and oils may be classified under the following heading-: i) By their original natural source when possible e.g. animal fats, vegetable oils or marine oils. ii) By their physical state at room temperature and by their chemical nature, i.e. whether they are fats or oils: In order to obtain satisfaction about the oils quality of the end-product, the correct fats and should always be used.

  17. The Functions and Uses of Fats and Oils When cooking

  18. An Ingredient Fats and oils are used as an ingredient in bread, cakes, pastry type of goods etc., for many reasons, in particular the following. Flavour If the fat contains flavour as does margarine, it will impart that flavour to the goods of which it is an ingredient. Any off-flavour such as that form fats that are mildly rancid will also be imparted. A Good Appearance The correct quantity of a quality fat will assist in giving a cooked product an even texture, a better bloom, and a good salable appearance. Some research has indicated that the presence of fat will raise the temperature at which the product sets in its shape.

  19. Keeping Qualities of the Product Fat by its emulsifying action, holds the moisture content of a bread dough and cake batter and assists preventing the bread, cake etc., from drying out too quickly. in Shortening Property of the product All fats are shortening agents that are they reduce the extensibility of the gluten in the flour. The fluten is split up by films of fat which weakens the structure sufficiently to make it tender; giving a product which when cooked is friable and easily broken e., shortbread, short pastry etc.

  20. To obtain a Good Volume When products are made by the creaming process it is the fat which holds the air. Therefore the creaming properties of a fat, or its ability to entrap air, will result in rising taking place uniformly and sufficiently throughout a mixture giving a cooked product of good volume and of uniform grain and texture. To add Nutritional Value to a Product:- Fats are important in the diet, being a concentrated source of energy and a carrier for some important fat soluble vitamins

  21. Cooking Medium Using Oil or Fat

  22. Shallow Frying The oil or acts as for medium transfer of heat the the item processed partially in the oil or fat. the the to fat food, although being is immersed only

  23. Deep Frying In this method of cooking the oil acts as the medium for the transfer of the from the fryer food(the food being immersed in the hot oil). used for deep frying should have a high smoke point be stable oils and be mainly bland in taste so that there is no evident transfer of flavour from the oil to the food product. heat the fully Oils to

  24. Basting or Roast Meats Basting serves function preventing meat drying giving the meat, adding the of the out, colour to cooked and flavor.

  25. The Difference Between Butter and Margarine

  26. BUTTER Butter is created from cream which rises to the top of milk if it sits for a period of time. Through the process of churning the cream, a chemical reaction takes place which makes the cream begin to solidify. Butter is an excellent source of vitamins A, D, E, and K. None of these fat-soluble vitamins are found in margarine. The best quality butter is made from certified raw cream. Certified raw butter is made up of healthy fatty acids. Toxic metals or trans-fat is not found in butter.

  27. Margarine Margarine is made from vegetable oil that has been extracted chemically and refined. In order to actually make margarine, the oil must be solidified to some degree. It has less saturated fat than butter. Margarine contains trans fats that lower good cholesterol and raise bad cholesterol. According to the Cleveland Clinic, one tablespoon of margarine has 3 grams of trans fat and 3 grams of saturated fat. Vitamin E is destroyed in the oil.

  28. Smoking Points of Fats and Oils

  29. What is smoke point of an oil or fat ? The smoke point of an oil or fat is the temperature at which it gives off smoke. The smoke point of oil depends to a very large extent on its purity and age measurement. A simple rule of thumb is that the lighter the color of the oil, the higher its smoke point. When frying, it is important to choose an oil with a very high smoking point. Most foods are fried between the temperatures of 350-450 degrees Fahrenheit so it is best to choose an oil with a smoking point above 400 degrees. at the time of

  30. Fats or Oils Description Cookin Type of Fat Smoke Smoke g Uses Point F Point C Whole butter is a mix of fats, milk solids, and moisture Butter derived by churning Baking, 350 F 177 C Saturated cream until the oil droplets stick together and can be separated out. cooking coating A heavy nearly s, colorless oil ionary, Saturated 350 F 177 C confect Coconut Oil extracted from fresh coconuts. ing shorten

  31. Smoke Point F Smoke Point C Fats or Oils Description Cooking Uses Type of Fat Margarine, Pale-yellowoil that is salad extracted from the dressings, seedof the cotton shortening. plant. Also used for Polyu nsatu Cottonsee d Oil 420 F 216 C rated frying. cooking, salad dressings, saut , pan fry, sear, Oils vary in weight and may be pale yellow to deep green depending on fruit used and Extra Virgin - 320 F Virgin - 420 F Pomace - 460 F Extra Light - 160 C 216 C 238 C Monou nsatur ated Olive Oil

  32. The Manufacturing Processes for Fats, Oils, and Margarine The fats and oils that are used in the catering trade come from a variety of sources from vegetables, animals, and fish. It is rarely that the raw , unprocessed fat or oil is in a form that can be used straight away without being treated in some way.

  33. The process is in five main stages. Degumming This is the removal of impurities from the crude oil or fat and of substances which will cause the end product to develop off flavours and odours. The crude oil is mixed with a weak salt solution and the impurities are precipitated off into the salt solution which is then strained off. Neutralization This stage does two important things It removes the free fatty acids from the oil which would cause rancidity and it partly bleaches it.

  34. Bleaching The oil is bleached in a process using Fullers earth. This is added to the crude oil while it is under vaccum and the earth absorbs the colour pigments. Filtration The oil is passed through as series of presses to remove the Fuller s earth. filter

  35. Deodorizing This is the final stage in refining in which the volatile impurities are removed by a steam distillation process. The deodorized oil is then filtered again. On completion of this stage the oil e.g a salad or cooking oil is completely ready for any suitable edible purposes.

  36. The Manufacture of Margarine Margarine is a fat bearing a close resemblance to margarine is an proportion of it invented in the ninenteenth century by Mega Mouries, a French man, who was competing in a competition government margarine is and labeling are strictly controlled by legislation. butter. The fat content of dairy fat although a small is permissible. Margarine was organized by the French for a substitute for butter. As a substitute for butter its contents

  37. Hydrogenation This is the process by which oils can be hardened by the addition of them a higher melting point them more stable. Final Refining After hydrogenation it is usual to process the oil again through the stage of neutralization, bleaching and filtering to t\remove the breakdown substances from hydrogenizaiton. hydrogen to give and to make

  38. The Blending of Oil and Fats The manufacturer makes his selection makes his selection of which oils and fats to use on two main criteria, the cost of the raw ingredients and the particular required properties of the margarine to be produced. The wide selection of oils and fats available to the manufacturer enables him to control his raw material costs. The type of margarine to be produced determines the blend of different fats and oils that may be used to give a particular melting point, acceptable spreading ease, and plasticity.

  39. Aqueous Phase This can be just water when the margarine is produced for religious or dietary reasons. Usually, however, it consists of cultured, sweet skimmed milk or reconstituted milk powder. In addition, salt as a brine can be added if required to give a salt content in the margarine of up to 2%. The percentage of salt depends on the type of margarine being produced and which part of the country it is to be sold in.

  40. Addition of Special Ingredients For special ingredients may be added to the fat after the hydrogenization. They are: - Vitamins A and D. The quantity of Vitamin A and D are laid down by the Margarine Regulations. - Colouring matter. A colouring ingredient may be added to give an overall satisfactory colour to the finished product. Flavouring agents. These are usually some of the constituents found in butter such as butyric acid. - Emulsifiers. These are to ensure that the fat and liquid parts of the margarine do not separate out at a, later stage. -

  41. Emulsification The fat blend and the aqueous phase are next mixed and solidified in special apparatus known as a Votator. The mass of fat is then mixed further to become homogeneous. margarine is then packaged. The

  42. Types of Margarine The manufacturing process of margarine allows many types of margarine to be made by: Varying the refined and hydrogenated fats and oils to be used so as to obtain margarines of different plasticity and melting points. Adding if required the permitted 10% milk fat weight) Adding salt if required. Varying the quantity of water (maximum of 16%) (by

  43. THANK YOU

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