FOOD

APPLICATION IN
INDUSTRY
MOHD RAFIQ BIN MOHD ZUBIR
2014810478
COOKING OIL

 Cooking oil is based on palm olein.

 Palm olein is the liquid fractionation of palm oil.The fractionation
process involves a physical of cooling the oil under controlled
conditions to low temperature.
 Palm olein is fully liquid at ambient temperature in warm climates
and also have oxidity stability .
 There are 2 major grades of palm oil olein standard and super.
Standard olein has iodine value of 56-59 and super olein is greater
than 60 .The iodine Value is used to determine the unsaturated fatty
acid which mean super has different chemical properties between
standard and super.
 Properties of standard palm olein
 It usually used for deep fat or shallow frying. The high stability of the oil makes it
exceptionally suitable for frying purpose because high content of tocotrienols.
Tocotrienol is the member of vitamin E family and its function as an antioxidant
 Properties of super palm polein
 These olein have better clarity and lower tendency to turn cloudy compared to
normal.It has lower solid fat content and clearly suitable for cooking and frying
SHORTENING

 Shortening is fat that is solid at room temperature and used to make

crumbly pastry and other food products. It is used in pastries that
should not be elastic , such as cake.
 Shorteining are composed using a blend of high stearin fats,
medium hard fats and some liquid oils
 The hardness of shorteining is a function of stress required to cause it
to yiel and flow and the factor affecting this value is the volume
ratio of the solid to the liquid phase, the greater the proportion of
solid, the greater particles to touch and become static
 The upper limit of solid phase is approximately 52% by volume
 The other factor effecting the firmness of shortening is solid. The shortening
blending blend consists of solid fats and polymorphic form.
 The polymorphic form is due to the triglyceride composition of the specific fats
 Manufacturing process
 Melting and blending of oil and fats
 Incorporating of emulsifier and other ingredients
 Pumping mixture through the scrapped surface heat exchanger, then
crystallisation process
 After that collecting the shortening at B at 25-30C, then tempering it at 25-30 for
24 hours
Margarine

 Margarine is water-oil emulsion similar to butter in texture (80% fat

phase plus 20% max water phase)
 Types of margarines
 Table margarine tub (5-10C)
 Industrial or bakery margarine
 Low fat spreads 40-60% fat
 Margarine must be stable emulsion with no oil separation, shiny
surface, smoothing texture and clean smooth meltdown in mouth
 Positive factors for good margarine texture
 Rapid crystallization during processing
 Stable storage temperature
 Fat blends, which promote Beta-Prime polymorphic state
 Oil blends with variable glyceride carbon chain length
 Factors to be avoided for good margarine texture
 Slow crystallization
 Blends based on same source c18
 blends containing too high proportion of palm oil
REFERENCES

 http://www.slideshare.net/afifahdulce/palm-oil-and-application-
physico-chemical-properties
 https://www.youtube.com/watch?v=kJT8d5zqavU
 http://www.palmoilworld.org/applications.html
 http://www.fda.gov/ohrms/dockets/ac/02/briefing/3900B1_04_Poly
morphism.htm
 http://www.tropicaltraditions.com/organic_palm_shortening.htm