University of Mindanao

Matina, Davao City

In Partial Fulfillment of the Requirements in CHE 443

Chemical Process Industries

A Written Report on Vegetable Oils

Submitted by:

Diola, Grazel Mae E.

BS ChE 4

Submitted to:

Engr. Luomar Jake Cabatas

Instructor

October 3, 2018
OBJECTIVES

1. To know the Brief History, Uses, And Economic Standing Of Vegetable Oils In The

Philippines.

2. To learn about the Manufacturing of Vegetable Oils by presenting a flowchart

3. To understand the Four Basic Processing Of Oils

INTRODUCTION

Brief History

According to Austin ( 1984), the industrialization of oils and fats began with the

erection of a cottonseed mill in South Carolina, about 1826. In 1850, the use of

caustic soda to remove free acids from oil was introduced from France. The beginning

of the oleomargarine (margarine) industry in Chicago in 1885 gave impetus to the

cottonseed-oil industry. In 1893, it was learned that the oil could be deodorized by

blowing steam through it at high temperatures. Later it was found that deodorization

under reduced pressure improved both flavor and odor.

Uses and Economics

Vegetable oils have been used for many centuries. They are used in a variety of

ways, being for instance ingredients in soap, paints and varnishes, lubricants and

cosmetics. By far the largest demand for these fatty oils now comes from the food

industries. (Mountjoy, 1957)

According to UCAP (2018), data from Oil World show the Philippines imported

1.348 million MT of vegetables oils in January-December 2017, an increase by 26.4%

from same period year-earlier at 1.066 million MT. Palm oil remained the leading

import at 1.175 million MT (931,300 MT year-earlier), followed by palm kernel oil at

85,200 MT (62,500 MT), soybean oil at 60,300 MT (51,200 MT), and rapeseed oil at

27,200 MT (20,900 MT).

According to Euromonitor Int’l (2015), San Pablo Manufacturing Corporation led

oils and fats in 2015 with value share of 31%. A greater portion of its value sales is

derived from vegetable and seed oil where its brand, Minola, ranks first with value

share of 40% in 2015.

MANUFACTURING OF OILS

According to Gunstone (2002), most vegetable oils are obtained from beans or

seeds, which generally furnish two valuable commodities—an oil and a protein-rich

meal. Seed extraction is achieved by pressing and/or by solvent extraction. Oils such

as palm and olive, on the other hand, are pressed out of the soft fruit (endosperm).

Seeds give oils in different proportions. Other vegetable oils like Linseed oil, Coconut

oil, Corn oil, Palm oil, Peanut oil, Castor oil, and Safflower oil has similar or more

likely differs a little when it comes to process of production and refining used for

cottonseed.

Manufacturing Cottonseed oil by Expression and Solvent Extraction

For high-oil content seeds, such as cottonseed and safflower seed, usually both

expression and extraction are utilized in the recovery systems for higher yields. Most

oilseeds require some degree of cleaning and preparation before the oil is separated

from the solid portion of the seed . So preparation process are: Cleaning, Delinting,

Dehulling, Separation, Flaking, Cooking, Oil extraction.

° Cleaning. When the cottonseeds are removed from storage for extraction, dirt and

other trash must be removed. Several seed-cleaning systems are used, which are all

based on some type of screening. Trash that is lighter or smaller than the seeds will be
aspirated in pneumatic systems or sifted out mechanically. The larger pieces of trash

are screened out and magnets are used to remove ferrous metal

° Delinting. This step is unique to cottonseed among all the oilseeds. The cellulose

linter fibers must be removed from the seeds because leaving them on the seed would

lower the yield of oil due to absorption of the oil by the cellulose fibers.

° Dehulling And Separation. Once the lint is removed, the hulls are separated from

the seeds. Hulls that are allowed to remain with the kernels absorb oil during

extraction and lower the quality of the meal produced by lowering the protein level.

° Flaking. After hulling, the meats or kernel are reduced in size or flaked to

facilitate oil removal. Meats are rolled into thin flakes (.25 to .35 mm thick) to make

them easily permeable to steam in the cooking operation. Cottonseeds may be flaked

by passing between two rolls mounted side-by-side.

° Cooking/Conditioning. They are cooked in horizontal cookers at 110◦C for 20

min. These horizontal cookers are generally integrated with the expellers.

° Oil Extraction may be a single or combination of various method:

1) Expression in expeller

2) Solvent extraction

a) Direct solvent extraction

b) Pre-press solvent extraction

Solvent extraction recovers up to 98% of the cotton seed oil , compared with 90% to

93% from screw press expression alone

PROCESSING OF OILS

° Refining. The usual processing of vegetable oils involves four steps:

1. Degumming/Steam Refining is a process of removing phospholipids to

improve its physical stability and facilitate further refining.

 2. Absorptive Bleaching

3. Hydrogenation

4. Deodorization

° Bleaching. The bleaching of edible oils and fats is an important part of the

refining process of crude oils and fats. It does remove the several contaminations

which impacts adversely the physical appearance and quality of the oil. Generally the

oil after degumming / neutralization also does have impurities in various quantities.

Many of these impurities have to be removed from the oil to achieve the high quality

oil for the edible use.This is accomplished by cooling to about 5°C and filtering out

any solidified material.

° Hydrogenation. The conversion of various unsaturated radicals of fatty glycerides

into more highly or completely saturated glycerides by the addition of hydrogen in the

presence of catalyst.  Soybean , cottonseed converted by partial hydrogenation into

fats of composition more suitable for margarine and other edible purposes. Taste and

odor is also make better.  The amount of hydrogen is related to degree of reduction

of unsaturation required. Measured by decrease in iodine number.  Theoretical

quantity is 0.95 m3 per metric ton of oil to reduce iodine number one unit.  Degree

of hydrogenation is controlled by refractrometer to indicate the physical.

° Deodorization is accompanied by blowing superheated steam through the oil.

Under high vacuum of 138 to 800 pa and 210 to 275 degree Celsius. Odor causing

and color producing pigments are also removed.

References

Austin, G. (1984) Shreve’s Chemical Process Industries. New York :McGraw Hill
Professional

Euromonitor International (2015, October) Oils and Fats in the Philippines. Retrieved from
https://www.euromonitor.com/oils-and-fats-in-the-philippines/report

Gunstone, F.D.(2002) Vegetable Oils In Food Technology: Composition, Properties And Uses.
Osney Mead, Oxford OX2 0EL, UK : Blackwell Publishing Ltd

Mountjoy, A. B. (1957, January) Vegetable Oils and Oilseeds. Retrieved from

https://www.jstor.org/stable/40563899

Shreve, N. R. (1977) Chemical Process Industries. New York :McGraw Hill Professional

United Coconut Association of the Philippines, Inc. (2018, February 8) Philippine Import Of
Selected Vegetable Oils And Fats Up In 2017. Retrieved from https://ucap.org.ph/news-
manager/2018/02/philippine-import-of-selected-vegetable-oils-and-fats-up-in-2017/