4.

0 MODIFICATION
By the end of this chapter, student are able to explain:
4.1 The blending process
4.1.1 State the purpose of blending process in oil and fat industry
4.1.2 Describe the composition of oil after undergoing the blending process that uses palm oil, palm kernel oil and
soy bean oil
4.1.3 State the benefits of blending oil
4.2 The fractionation process
4.2.1 State the purpose of fractionation process in oil and fat industry
4.2.2 Explain the steps involved in fractionation process
4.2.3 Explain the terms of “stearin fraction” and “olein fraction”
4.2.4 Describe the composition of oil after undergoing the fractionation process that uses palm oil, palm kernel oil
and soy bean oil
4.2.5 State the benefits of fractionation process
By the end of this chapter, student are able to explain:
4.3 The hydrogenation process
4.3.1 State the purpose of hydrogenation process in oil and fat industry
4.3.2 Explain the steps involved in hydrogenation process
4.3.3 List and state the function of catalysts used in hydrogenation
4.3.4 Describe the composition of oil after undergoing the hydrogenation process that uses palm oil, palm kernel
oil and soy bean oil
4.3.5 State the benefits of hydrogenation process
4.4 The transesterification process
4.4.1 Interesterification with chemical catalyst
4.4.1.1 State the purpose of interesterification with chemical catalyst process in oil and fat industry
4.4.1.2 Explain the process involved
4.4.1.3 List and state the function of catalyst used in interesterification with chemical catalyst
4.4.1.4 Describe the composition of fat after undergoing this interesterification with chemical catalyst
process that uses palm oil, palm kernel oil and soy bean oil
4.4.1.5 State the benefits of interesterification with chemical catalyst process
 By the end of this chapter, student are able to explain:
4.4.2 Interesterification with an enzymatic catalyst
4.4.2.1 State the purpose of interesterification with an enzymatic catalyst process in oil and fat industry
4.4.2.2 Explain the process involved
4.4.2.3 List and state the function of catalyst used in interesterification with an enzymatic catalyst
4.4.2.4 Describe the composition of fat after undergoing the interesterification with an enzymatic catalyst
process that uses palm oil, palm kernel oil and soy bean oil
4.4.2.5 State the benefits of interesterification with an enzymatic catalyst process
4.4.3 Acidolysis
4.4.3.1 Define acidolysis reaction
4.4.3.2 Discuss the function of acidic catalyst in acidolysis reaction.
4.4.3.3 Discuss the process involved in acidolysis by using vegetable oils with lauric acid as an example.
4.4.3.4 List the importance of acidolysis process in oil and fat processing
By the end of this chapter, student are able to explain:

4.4.4 Alcoholysis
4.4.4.1 Define the acidolysis reaction
4.4.4.2 Discuss the function of acidic catalyst and basic catalyst in alcoholysis reaction.
4.4.4.3 Discuss the modification process of palm olein to omega-3 in alcoholysis reaction.
4.4.4.4 List the importance of alcoholysis process in oil and fat processing
 BLENDING

ALCOHOLYSIS

TRANSESTERIFICATION FRACTIONATION
MODIFICATION
OF OIL AND
ACIDOLYSIS FAT

INTERESTERIFICATION HYDROGENATION
 MODIFICATION
• Oils and fats have many functions in food product preparation.
• Quality, stability and nutritional features of oils are the most important factors
in food technology.
• There is no pure oil with good functional and nutritional properties and
appropriate oxidative stability.
• Therefore, vegetable oils are modified using different methods to enhance
their commercial applications and to improve their nutritional quality.
• Modification methods are hydrogenation, interesterification, fractionation and
blending.
 BLENDING
• Blending of two or more oils with different characteristics is one of
the simplest procedures to make new specific products.
• BENEFIT:
• can change fatty acids profile
• increase the levels of bioactive lipids and natural antioxidants
• give better quality oils,
• improved nutritional value at affordable prices
 BLENDING
What is Blending?
• Blending process is a oils and fats are mixed together to obtain a
specific composition, consistency, and/or stability in the final product.
• In blending, composite ingredients share advantages and
disadvantages according to the blend ratio.
• Blending is commonly used to produce general purpose cooking &
frying oils aimed at improved and extended physical, chemical and
functional properties.
• In blending all food and blending laws/guidelines are to be met in
addition to the consumers expectations.
PURPOSE OF BLENDING? Commercial

PURPOSE
Nutritional OF Technical

BLENDING

Functional
 PURPOSE OF BLENDING
Technical criterion relates to the following;
• Tailoring for intended applications
• Meeting specification / standards
• Enhancing functionality
• Balancing and / or fine tuning of FA composition
• New product development / diversification
• Enhancing shelf life
• Improving cold stability
• Improving consumer acceptance
• Handling ( pour ability)
 PURPOSE OF BLENDING
Commercial Basis for Blending
• • Increasing availability
• • Ensuring round the year supply
• • Expanding supply sources
• • Controlling cost
• • Moderating the retail price
• • Enhancing / meeting the consumer acceptance
• • Maximizing value for the components
 PURPOSE OF BLENDING
Nutrition relates to food safety and healthfulness;
• Balancing Fatty Acids Ratio
• Natural antioxidants & vitamins
• Food nutrition
• Trans fats lowering
• Meeting recommendation / requirements of food laws
• Meeting nutritional guidelines such as AHA / WHO guideline for smart blend
ratio of 1:1:1 between SAFA, MUFA & PUFA. Blend of palm
 PURPOSE OF BLENDING
Functional relates to intended applications;
• Tailoring & improving frying properties
• Improving storage / shelf life
• Improving the food quality
• Improving appearance
• Improving handling
 BLENDING PROCESS
1. 2 differents oils and fats was added in blend tank
2. Blend tank equipped with mechanical agitator and heating coil –to
ensure the uniform blend for consistency control
3. The blends were prepared at 40-50 °C for 30 min under stirring in
the blend tank

OIL A + OIL B

optimized temperature
OIL C
and stirring conditions.
COMMON OILS USED FOR BLENDING
• Palm olein
• Palm stearin
• Canola oil / Rapeseed Oil
• Soybean oil
• Sunflower oil
• Cottonseed oil
PRODUCT FROM OIL BLENDING PROCESS
various edible fat and oil products such as :
• shortenings
• frying fats
• margarine oils
• salad oils
• Fractionation = process to remove solids by
controlled crystallization & separation
techniques.
• Winterization= traditional practice to avoid
clouding of liquid fraction at low temperature;
crystallized & filtered
• Dewaxing = process to clarify oils containing
the trace amounts of clouding constituents
• Fractionation = process to remove solids by controlled
crystallization & separation techniques.
• Oil/fat contain mixtures of TG of varying melting point. If cooled
carefully, the more saturated higher melting TG will solidify first
and can be separated
• Oil can be fractionally crystallized to produced solid (stearin)
and liquid (olein).
• Fractionation consists of gently cooling oils or fats in an
accurately controlled process, making it possible to crystallize
the hard fat content.
• There are 3 main principles of fractionation:
1. Cooling oil to supersaturation to make ‘nuclei’
2. Made crystal with lower cooling T; fast cooling=
small crystal (difficult to separate); slow
cooling= more stable crystal (easy to separate)
3. Separate phase (crystal & liquid)
CRYSTALLIZER
BASIC PROCESSING STEPS
 Most widely used
 Cheap and « green » technology:
No effluent, no chemicals, no solvent, no losses.
 Relies upon the differences in melting points &
solubility of TG
 Pressing; to separate liquid & solid by hydraulic
pressure @ vacuum filtration
 Usually to produce hard butters & specialty fats
from oils
• Flow chart of dry fractionation

Oil
Heated, 700C, 6 hours
Cooling to 40 0C Carefully control
Homogenized, 40 0C, 4 hours

Cooled stages by stages

Crystallization at 20 0C, 6 hours

Filtered and dried at 170C using

# rotary vacuum drum filter @
#membrane filter @ #centrifuge

olein stearin
• Same basic principle of dry fractionation
• Detergent solution is added to the crystallized material to assist in
separation process
• 5% Sodium lauryl sulfate (surfactant); wet the surface of crystals
• 2% electrolyte (Mg @ Al) sulfate; to assist in uniting the liquid olein
droplets
• Crystals easily suspended in aqueous phase
• The fat is kept at a temperature which is in a partially liquid form. The
crystals are then separated from the liquid fraction by membrane
filtration.
• The result is two distinct products with different physical properties
and melting points.
• No chemical modification, making this the “natural” way to produce
hard fats.
Flow chart of detergent fractionation
Oil
Heated, 700C, 6 hours
Cooling to 40 0C Carefully control
Homogenized, 40 0C, 4 hours

Cooled stages by stages

Crystallization at 20 0C, 6 hours
Add detergent for replace oil
phase at crystal surface

Centrifuge and add detergent

olein stearin
• Light liquid oil separated from heavy water phase
containing crystals (centrifugation).
• High costs (chemicals), effluent problems,
contamination of finished products.
• Use solvents; acetone, hexane, isopropyl alcohol
• High costs (large volumes of solvent, explosion proof)
• high energy consumption (cooling at low temperature, evaporation of
solvent).
FLOW CHART OF SOLVENT FRACTIONATION

Oil + solvent

Cooling and crystallization

Filtered

olein stearin
FRACTIONATION DIAGRAM
• Process that modified into hard fats by altering their
molecular structure.
• Hydrogen is chemically combined with unsaturated
oils and fats, by making it link up with the double
bonds of the unsaturated fatty acid chains.
• Hydrogenation raises the melting point of oils and
fats, and improves a range of other properties,
including taste and keeping qualities.
• Hydrogenation process determined by the Iodine
Value test.
 This process consists of bubbling hydrogen gas
through the oils, normally at temperatures of 150–
200°C (302–392°F), under pressure, and in the
presence of a catalyst.
 This adds the hydrogen atoms to the double bonds
of unsaturated fatty acids, to either reduce them or
to produce fully saturated fats.
• converts unsaturated fatty acids to saturated ones
• changes some important physical properties such as
the melting point, which is why liquid oils become
semi-solid.
• incomplete hydrogenation (partially hydrogenated
fat) converts the cis FA to trans isomers FA
 The purpose of hydrogenation:
a. Convert liquid oils to semi solid/
solid form (improve thermal
stability)
b. Improve the oxidative stability of fat
or oil
H H H H
C C C C
H H H H
C C C C
+
H 2
H H H H
C C C C
H H H H
Hydrogenation Reactor
 Advantage
a. increase melting point

b. increase solid fat content

c. increase thermal and oxidative stability

 Disadvantage
a. Decrease nutritional value
b. Not healthy because unnatural-exist trans FA
• Process that combining different oils and fats,
• It change the position of fatty acid (reposition) from one
TAG molecule to other TAG molecule
• Makes it possible to produce hard fats from a wide range
of raw materials.
• Interesterification does not affect the degree of
saturation of the fat, nor the location of the cis/trans
chemical bonds.
• Largely done to control the consistency of the oil or fat at
different temperatures,
TYPES OF INTERESTERIFICATION
• It has following types:
Chemical interesterification
✓ it is done in the presence of basic catalyst : sodium methoxide
✓ it result in non-selective or random rearrangements of fatty acids

Enzymatic interesterification
✓ it is done by using immobilized lipases
✓Commonly use in industry
✓Selective modification of fatty acids
CHEMICAL INTERESTERIFICATION VS
ENZYMATIC INTERESTERIFICATION
PROCESS CHEMICAL ENZYMATIC
Catalyst Sodium Methoxide Lipase
Condition Batch T=110 0C, Continuous 50-70 0C
fast and complete reaction Slow and incomplete reaction
Product Fully determined by Fully determined by
component component
And process control
Non-selective / random Selective modification
rearrangement
 Interestrification used to modify the :
a) melting point
b) slow rancidification
c) create an oil more suitable for deep frying or making
margarine with good taste
 The interesterification process is carried out by using
a chemical catalyst (sodium methylate, NaOCH3) to
bring about a regrouping of the position of the fatty
acids on the basic glycerol molecule.
INTERESTERIFICATION
• The mixture of oils and fats is pumped from the mixing
tank to a steam heater and then to the reactor under
vacuum for drying. To improve drying efficiency, the oil is
pumped through a recirculation section.
• After drying the oil, a catalyst is introduced into the oil
recirculation stream, using the special catalyst dosing
device. When the catalyst reaction is completed, the oil
is discharged to the post-treatment reactor.
• The catalyst is deactivated with acid and the oil is treated
using bleaching earth.
• As an alternative, the catalyst can be deactivated with
water in the washing tank.
• The soap generated in this process is removed using a
disc stack centrifuge. The oil is then dried and sent to the
post-treatment stage.
INTERESTERIFICATION PROCESS
• CHEMICAL INTERESTERIFICATION
Pretreatment Catalyst : Catalyst
Bleaching Deodorization
of oil CH3ONa deactivation

• ENZYMATIC INTERESTERIFICATION
Pretreatment Catalyst :
deordorization
of oil Lipase
INTERESTERIFICATION : MONITORING THE
REACTION
• SFC
• Melting Point
• Dropping Point
• Cloud Point
• TAG Profile (FT-NIR)
ADVANTAGES OF INTERESTERIFICATION
• The benefits of EIE are :
• Doesn’t change the degree of unsaturation or isomeric state of FA
• low investment costs
• no trans fats formed
• simple and easy continuous process
• more natural fat produced
• production of a large variety of end-products
• environment friendly production because no use of chemicals or solvents.
• used to produce IE fats of specific triglycerides.
INTERESTERIFICATION : PRODUCT
Low/No Trans Margarines and Spreads
Low/No Trans Shortenings
Cocoa Butter Alternative Fats
Reduced Calorie/ No Calorie Fats
Milk Fats
TRANSESTERIFICATION
• Transesterification is the general term used to describe the reaction
of ester with alcohol in order to replace the alkoxy group
• Used in the synthesis of polyesters and in production of biodiesel
 Alcoholysis (exchange of alcohol between esters
and alcohols

RCOOR1 + R2OH RCOOR2 + R1OH

GLYCEROLYSIS
• A reaction of an ester with glycerol
• Especially the reaction of TAG with glycerol to form MAG and DAG

CH2OCOR1 CH2OH CH2OH CH2OCOR1

CHOCOR2 + CHOH CHOCOR2 CHOH

CH2OCOR3 CH2OH CH2OCOR3 CH2OH

TAG glycerol DAG MAG

ACIDOLYSIS
GLYCEROLYSIS
ALCOHOLYSIS
 c.Acidolysis (exchange of carbonyl group
between esters and carboxylic acids (fatty
acids)
R1COOR 2 + R3COOH R3COOR2 + R1COOH

d. Transesterification/ ester interchange

(exchange of carbonyl groups between
esters)
R1COOR2 + R3COOR4 R3COOR2 + R1COOR4