De La Salle Araneta University

Victoneta Avenue, Malabon City

Laboratory Report on Exercise 4:

Fats and Oils
Experiment 1: Solidification of Fats and Oils
Experiment 3: Chemical Reaction of Oils
Experiment 4: Technology of fats and oils
4a: Margarine
4b: Mayonnaise

Dela torre, Mika

Guillermo, Abigail
Loiz, James
Ragudos, Jasmin

Abstract
Solidification of Fats and Oils
The objectives of this experiment are to determine the solidification point of
fats and oils and to determine the effect of chilling on oils. Our group used coconut
oil, Palm oil, canola oil, corn oil, and olive oil as our samples in this experiment. For
the procedure, 5 ml of oil samples is placed in individual test tubes and placed
inside the refrigerator for 30 minutes, 15 minutes inside freezer, and additional 15
minutes inside freezer. The results are described to what happens to the samples.
Results show that coconut oil easily freezes. It is concluded that the solidification
point of coconut oil is chilling for 16 minutes and palm oil is freezing for 30 minutes,
and some oil become viscous in texture in cold temperature and some remain the
same despite the cold temperature, while others solidify at cold temperatures.
Chemical Reaction of Oils
The objective of this experiment is to determine the effect of alkali on oils.
The experiment was simply done by pouring 5mL of oil in individual testtubes,
adding 5 mL of 40% NaOH, heating the test tubes, describing the changes that
occur, filtering the mixture, saving the residue, and testing the solubility on water.
Results show that almost all oils are water soluble after adding 40% NaOH. It is
concluded that the base hydrolysis enabled most oils to be soluble in water despite
being a nonpolar substance and some oils undergo changes in aroma.
Technology of fats and oils
4a: Margarine
This experiment aims to determine the behavior of oils in various food
systems. The making of margarine was simply done by mixing materials together,
mixing the mixture together while slowly adding the oil, and blending till desired
texture is obtained. Results show that coconut oil did not form a solid structure
while palm oil did hold a solid structure. It is concluded that palm oil can hold a
structure together with milk by using egg yolk as binder to form a margarine while
the coconut oil cannot hold a structure together with milk by using egg yolk as
binder so coconut oil is not suitable for margarine production.
4b: Mayonnaise
This experiment aims to determine the behavior of oils in various food
systems. The mayonnaise was done simply by mixing the prepared ingredients
except for the oil, beating the mixture thoroughly while slowly incorporating the oil,
stopping when desired texture is achieved, evaluating in terms of texture, taste, and
other observations, freezing the mayonnaise for 24 hours, thawing for 4 hours, and
observing the changes that occurred in the samples. Results show that the taste of
the palm oil mayonnaise is better than the coconut oil. It is concluded that the

mayonnaise should be store at ref temp. to keep the mayonnaise stabilized. It is

also concluded that the palm oil mayonnaise is better in terms of color and taste
than coconut oil.
Introduction
Solidification of mixed fatty acids is the point at which a balance is attained
between the heats generated and the heat lost that will vary according to the rate
of crystallization and the degree of super cooling in the liquid. These evaluations are
some of the oldest fat characteristics used for fats and oils control purposes
(Richards, 2002).
Fats and oils can be separated into five groups, based on fatty acid
composition and source, that is, plant or animal. Edible oils are now largely
commercially extracted by means of solvents. When solvent extraction is used, the
solvent is recovered and used again. It is because of this that the cost is reduced
and the method is commercially feasible (Koza, Toedt, & Cleef- Toedt, 2005).
Margarine is a substitute of butter due to scarcity during 1869 and made by
Mege Mouries. This process used beef fat to form a spreadable fat. Nowadays,
margarine is produced worldwide and is a water in oil emulsion. The stability it
achieved is by an increase of viscosity of the continuous fat phase due to partial
crystallization and through emulsifiers. The fat crystals of margarine forms a three
dimensional network (Belitz, Grosch,& Schieberle, 2009).
Mayonnaise is an oil in water (o/w) emulsion. It consists of 50-85 % edible oil, 510% egg yolk, vinegar, salt, and seasonings. The emulsion is stabilized by egg yolk
phospholipids. It is normally made at room temperature because oil phase is usually
vegetable oil (Belitz, Grosch,& Schieberle, 2009).
Most fats and oils consist of triacylglycerides which differ in their fatty acid
compositions to a certain extent. Coconut and palm seed oils are important
ingredients of vegetable margarines which are solid at room temperature. They melt
in the mouth with a significant heat uptake, producing a cooling effect. Coconut oil
is obtained from the stone fruit of the coconut palm, which grows throughout the
tropics. The properties of margarine, such as nutritional value, spreadability,
plasticity, shelf life and melting properties, resemble those of butter and are
influenced essentially by the varieties and properties of the main fat ingredients.
Mayonnaise is an oil in water or without emulsion consisting of 50-85% edible oil,
5-10% egg yolk, vinegar, salt and seasonings. The emulsion is stabilized by egg yolk
phospholipids. (Belitz et al., 1999)

Methodology
Solidification of Fats and Oils
5mL of corn oil, coconut oil, palm oil, olive oil, canola oil was placed into
individual test tubes. They were placed in the refrigerator for 30 minutes, freezer for
15 minutes, and another 15 minutes in the freezer. The oils were described.
Chemical Reaction of Oils
The 5 mL of different oils were placed into individual test tubes and 5 mL of
NaOH was added. The test tubes were stirred while heating. The changes occurred
were described. The mixture was filtered and the residue was saved. The residue
was tested for its solubility in water.
Technology of fats and oils
4a: Margarine
Milk, emulsifier, and other ingredients are mixed together. The additives are
blended, and oil is added slowly then the ingredients were mixed vigorously. The
mixture is blended till desired texture is obtained.
4b: Mayonnaise
The ingredients are combined except for the oil. The mixture was beaten
thoroughly. The oil is incorporated slowly while beating the mixture. The mixture
was beaten until a semi- solid mass is obtained. The formulations with different oils
were compared in terms of texture, flavor, and other observations. The mayonnaise
was placed in the freezer overnight and placed at room temperature for at least 4
hours to thaw. The food samples were evaluated.
Results and Discussions
Table 1
Oil

Before

After chilling
for 30 mins

Coconut

Clear

Solid greyish

After placing in
freezing
temperature for
15 mins
Solid greyish

After placing
in freezing
temperature
for 30 mins
Solid greyish

Canola
Corn

Transparent
light yellow
Transparent
light yellow

Palm

Transparent
light yellow

Olive

Bright yellow

white
Same

white
Same

white
Same

Transparent
light yellow/ A
little more
viscous
Transparent
light yellow/
Viscous
No visible
changes in
viscosity

Transparent
light yellow/ A
little more
viscous
Transparent
light yellow/
Viscous
No visible
changes in
viscosity

Solidify a
little then
melted
Solid
yellowish in
color
No visible
changes in
viscosity

oil in ref temperature

Table 1: Shows the differences in the behavior of the different variety of oil in room
temp. and ref temp.
In the experiment, it is observed that all the oil samples are in the liquid state
when exposed to room temperature but some turned solid when exposed to
refrigerator temperature. The solidification process is affected by the type of fatty
acids that make up the oil. The coconut oil solidified right away after 16 minutes of
chilling at refrigeration temperature. corn oil and palm oil became a little more
viscous after chilling. While, canola and olive oil has the same appearance and
texture throughout. Palm oil solidified a little later after 30 minutes of freezing. Corn
oil did solidify a little on the surface but melted afterwards.
Chemical reactions of oils
Table 2
Oil
Canola
Olive

Table 1. Effects
Appearance
Light yellow
cloudy pale yellow
Bright yellow

of Alkali on Oils
Aroma
No changes
No changes

Solubility in Water
Soluble
Soluble

Corn
Coconut
Palm

yellow orange
Light yellow
cloudy pale yellow
Clear opaque
white
Light yellow
cloudy yellow with
brown lining

No changes

Insoluble

Strong smell
weak smell
Strong rubbery
smell weak
smell

Soluble
Soluble

oils heated with NaOH

As shown in the Table 2, all oils have changed in appearance when heated
with 40% NaOH. There are no changes in aroma of canola, olive and oil, while
coconut oil with a strong smell and palm oil with a strong rubbery smell became
weak in aroma. The mixture was filtered and used the residue for solubility in water.
All oils are soluble in water except corn oil.
Technology of fats and oils
Table 3
4a: Margarine
Kind of oil
Coconut
Palm

Texture
Smooth, creamy,
oily, viscous
Smooth, creamy,
oily, tender,
viscous

Taste
A little bit salty,
buttery
Closer to bland
taste, buttery

Other observation
Oily viscous
appearance
Solid

The texture of coconut oil is smooth, creamy, oily, and viscous. Its taste is little
bit salty, and buttery. The appearance is oily and viscous. There is no solid structure
formed from the margarine. The texture of palm oil is smooth, creamy, oily, tender,
and viscous. The taste is closer to bland taste and buttery. Palm oil could form a
desirable solid structure. The taste produced by coconut oil is desirable while the
texture and appearance is more desirable with palm oil.
Table 4
4b: Mayonnaise

Kind of oil
Coconut

Texture
Oily, smooth,
viscous

Taste
Other observation
Rancid, sour,
Off white color
mayonnaise,
disgusting
Palm
Oily, smooth,
Rancid, sour,
Bright yellow color
viscous
mayonnaise, less
disgusting
The coconut oil mayonnaise has a texture of oily, smooth, and viscous. It tasted
rancid, sour, and mayonnaise like. It has an off white color. The texture of the palm
oil mayonnaise is also oily, smooth, and viscous. It tasted rancid, sour, and
mayonnaise- like. It had a bright yellow color. Comparing the both, the palm oil
mayonnaise has a better taste and color than the coconut oil mayonnaise. After
freezing in the freezer and thawing at room temperature, coconut and palm oil
mayonnaise separated leaving solid and watery layers.
After thawing

Palm oil mayonnaise, separated

Coconut oil mayonnaise, separated

Guide Questions
Solidification of Fats and Oils
1. What is the process known as winterizing? For what purpose is it used?
Based on the research, winterization was first widely practiced on cottonseed
oil. During the early years, the oil was stored in outdoor tanks, exposed to cold
temperatures in the winter months. The oil would cloud, and as the crystals grew,
they settled to the bottom of the tank. Its purpose consists of cooling bleached oil
under refrigeration by passing the oil through continuous, chilling heat exchangers
to cool the oil to 4C-7C, and then to tanks with slow agitation (Richard, 2002).
2. What is the importance of knowing the solidification point of fats and oils?
Fats are generally solids and oils are generally liquids at ordinary room
temperatures. The characteristics of fats and oils are related to the properties of the
fatty acids that they contain. The larger the number of carbon atoms, the higher the
melting point; the larger the number of double bonds, the lower the melting point.
Oils contain a higher percentage of unsaturated fatty acids than fats. Fats from

animal sources tend to be solids and fats from vegetable sources tend to be liquids.
Thus, fats are often referred to as "animal fats" and "vegetable oils." When fats or
oils are exposed to air, they react with the oxygen or water vapor to form shortchain carboxylic acids. The short-chain acids are volatile and have unpleasant
smells and tastes. For example, the strong smell and sour taste of vinegar are due
to acetic acid, a two-carbon carboxylic acid. The oxidation process is called
rancidification and can make foods unpalatable. The characteristic smell of rancid
butter is due to the presence of butyric acid (a four-carbon acid). (Rancidity can also
be the result of the hydrolysis of fats or oils) (Richard, 2002).

Chemical Reaction of Oils

1. What is saponification?
Saponification is an alkaline hydrolysis made by KOH or NaOH. The hydrolysis
happens due to using free fat- soluble vitamins, except vitamin K, which is labile
under alkaline environment, from simple matrix. The protein, lipid, and
carbohydrate complexes are destroyed; triacyglycerols, phospholipids, tocopherol,
and tocotrienol esters are hydrolyzed. The pigments and other substances that may
interfere with the chromatography are removed; and sample matrix is disrupted,
facilitating vitamin extraction (Eitenmiller& Lee, 2004).
2. What is the significance of the reaction in the formulation of food products
containing alkali and oil such as in fresh noodles?
Noodles have been the staple foods for many Asian countries since long ago.
There are types of wheat noodles by the presence or absence of alkaline salts:
regular salted noodles, and alkaline noodles. The base hydrolysis occurring in fats
happens on food products containing alkali and oil such like fresh noodles.
Technology of fats and oils
1. Which of the oils give the typical characteristics of the product prepared?
Describe how a homogenous product like margarine could be formed from
immiscible substances like water and oil/ fat.
The oil that gave the typical characteristics of the product is the palm oil
because the coconut oil gave a liquid. Palm oil is high in saturated fatty acids
compared to coconut oil. The process done in this experiment applies
fractionation. Palm oil often undergo interesterification combined with either
hydrogenation and/ or fractionation to achieve the most desirable physical and

functional properties (Cook & Hall) (Akoh & Min, 2002). Margarines main bases
are water and oil/ fat.
First, the appropriate amount of lipid phase that contains a blend of
triacyglycerols that will provide the appropriate amount of saturated fatty acidstemperature profile and crystal morphology in the final product must be
selected. The lipid phase is homogenized in its liquid state with an aqueous
phase to form an oil suspended in water suspension emulsion. This emulsion is
processed under controlled time- temperature- shear condition to get the desired
extent of crystallization, crystal size, polymorphic form, and degree of crystal
interaction. After oil in water suspension (O/W) emulsion, it is followed by a
crystallizer. Emulsion is rapidly cooled and exposed to high shear rates, which
leads to rapid formation of fat crystals in lipid phase. The presence of fat crystals
in oil droplets leads to conversion of oil in water suspension (O/W) emulsion to
water in oil suspension (W/O) emulsion thanks to partial coalescence. The W/O
emulsion contains of water droplets embedded in lipid phase that contains a
network of aggregated crystals.
2. Which sample retains the original characteristics after freeze and thaw
treatment? Explain the changes that result from the freeze and thaw treatment.
Coconut oil and palm oil mayonnaise did not retain the original characteristics
after freezing and thawing. What happened after thawing is that there was a
separation of a soft solid particle and oil liquid. It separated because mayonnaise
is full of oil, the droplets press up against each other, so its emulsion is easily
damaged by extreme cold, heat, and agitation (McGee, 2004).
3. What are emulsions? Differentiate the types of emulsion.
Emulsion is a temporarily stable mixture of immiscible liquids, like oil and
water. It is achieved by finely dividing one phase into tiny small droplets.
Emulsions can be oil suspended in water phase or water suspended in oil phase.
There are cases where oil in water in oil emulsions happen. Milk is an example of
oil in water emulsion. Margarine is an example of water in oil emulsion. Ice
cream is another example of oil and air in water emulsion with solid ice particle.
Most emulsions need emulsifier to retain the suspension or stabilize it. They
prevent the suspension of small droplets from coalescing or coming together to
grow larger droplets.
Conclusion
Solidification of Fats and Oils
It is concluded in experiment 1 that the solidification point of coconut oil is
chilling for 16 minutes and palm oil is freezing for 30 minutes, and some oil become
viscous in texture in cold temperature and some remain the same despite the cold
temperature, while others solidify at cold temperatures.
Chemical Reaction of Oils

It is concluded that for experiment 3 that the base hydrolysis enabled most
oils to be soluble in water despite being a nonpolar substance and some oils
undergo changes in aroma.
Technology of fats and oils
For experiment 4a, it is concluded that palm oil can hold a structure together
with milk by using egg yolk as binder to form a margarine while the coconut oil
cannot hold a structure together with milk by using egg yolk as binder so coconut
oil is not suitable for margarine production. For experiment 4b, it is concluded that
the mayonnaise should be store at ref temp. to keep the mayonnaise stabilized. It is
also concluded that the palm oil mayonnaise is better in terms of color and taste
than coconut oil. When it comes to stabilizing mayonnaise with fats and oils, we
could add some emulsifiers to help the oils not to separate with solids.
References
Richards, (2002), Fats and Oils: Formulating and Processing for Applications, Third
Edition
Toedt J. Koza D. Cleef-Toedt K. (2005). Chemical Composition of Everyday Products.
Greenwood Publishing Group.
Eitenmiller R. Lee J. (2004). Vitamin E: Food Chemistry, Composition and Analysis.
CRC Press.
Cook, Alberta and Hall, Elizabeth J. (n.d.). Coconut and Palm Oils: Are they good for
your heart?
Retrieved from https://wildwoodhealth.org/coconut-and-palmoils-are-they-good-for-yourheart/
Akoh, Casimir C. & Min, David B. (2002). Food Lipids: Chemistry, Nutrition, and
Biotechnology. New
York: Marcel Dekker, Inc.
Fennema, Owen R., Damodaran, Srinivasan, & Pakrin, Kirk L. (2008). Fennemas
Food Chemistry: Fourth Ed. New York: CRC Press.
McGee, Harold. (2004). On Food and Cooking: the Science and Lore of the Kitchen.
New York:
Sribner.
Clark, J. Peter. (2013). Emulsions: When Oil and Water Do Mix. Retrieved from
http://www.ift.org/ food-technology/past-issues/2013/august/columns/processing1.aspx?
page=viewall
Belitz, H.-D, Grosch, W.,& Schieberle, P. (2009). Food Chemistry. Heidelberg:
Springer.