Fats and Oils :

Properties and
Sources

Classified - Internal Use Only

M7180-DS intro 9-8 JLG to Mediasense-v12sk
 FATS : solid at ambient temperature
OILS : liquid under room temperature

PROTEIN CARBOHYDRATE

Hydrophobic and immiscible with water

Caloric value (9 kcal/g): 2X HIGHER
Serve as heating medium: cooking
Reversible solid to liquid phase: pastry fats, frying shortening, etc
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 The Importance of Fats and Oils :
a. High content of energy (the greatest possible storage of
energy in the smallest possible amount of food
substance)
b. Allow human to consume fat soluble-vitamins and
provide essential fatty acids (EPA & DHA)
c. Provide a smooth, creamy consistency to many dishes
(good mouth-feel)
d. Economic aspect (> 180 million tonnes of oils and fats)
   national interest
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Global vegetable oil production : 187 million tonnes
87%: Palm oil, Soybean oil, Rapeseed oil and Sunflower oil
13%: Coconut oil, Olive oil, Peanut oil, etc
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Global Vegetable Oil Consumption
(Million Tonnes)
Source 2015/16 2016/17 2017/18
Palm oil 59.28 59.97 62.92
Soybean oil 52.15 53.62 55.99
Sunflowerseed oil 15.18 16.52 16.79
Palm kernel oil 6.81 7.02 7.21
Peanut oil 5.44 5.77 5.99
Cottonseed oil 4.40 4.38 4.93
Coconut oil 3.26 3.17 3.22
Olive oil 2.81 2.63 2.64
Rapeseed oil 28.18 29.22 29.35
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 e. Substantial market for industrial fats and oils usage
Oil type and non food usage (%)
- Soybean oil 0.25
- Palm oil 10
- Palm kernel oil 10
- Rapeseed oil 40
- Coconut oil 55
- Castor oil 100  > 90% ricinoleic acids: viscosity 
- Linseed oil 100  35-60% linolenic acids: drying oil
- Tung oil 100  77-86% eleostearic acids: drying oil
- Tallow and Lard  frying fat
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Type of usage
- Fatty acids : coconut, rapeseed, palm kernel, palm, soybean,
sunflower
- Animal feed : tallow
- Soap : tallow, coconut, castor, calophyllum (nyamplung)
- Varnish & Paints : linseed, soybean, castor, jatropha
- Lubricants : animal fats, castor, coconut, jatropha, rubber, aleurites
- Resin & Plastics : linseed, soybean, tung, calophyllum, aleurites
- Others : cosmetic, textile, ink, adhesives, pharmaceutical, food
emulsifier
- BIODIESEL
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Comparison of Diesel oil, rapeseed oil and sunflower oil
Sunflower Rapeseed
Diesel oil Crude oil Methyl ester Crude oil Methyl ester
1. Caloric value (MJ/kg) 42-46 39.28 40.16 37 37.02-37.20
2. Density (g/cm3) 0.835 0.925 0.880 0.92 0.86-0.90
3. Viscosity (cP, 20°C) 3.9 34.7 4.22 68-97 6-9
4. Flash point (°C) 50-77 215.5 183 317-324 111-175

Jatropha Crude oil Methyl ester

1. Caloric value (MJ/kg) 40.7 41.2
2. Density (g/cm3, 15°C) 0.920 0.879
3. Viscosity (cSt, 30°C) 52 4.84
4. Flash point (°C) 240 191

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only

 Sources of Fats and oils
- Oilseeds: annual plants that must replanted each year
→ soybean, sunflower, rapeseed, canola, corn,
peanut, cottonseed, linseed, etc…
- Oil-bearing trees: fruit oils are harvested from trees
with long life spans → olive, coconut, palm, tung, castor,
jatropha, calophyllum, aleurites, etc…
- Animals: lard from pig, tallow from cattle and sheep,
milk fat or butter from cows

Fats and oils vary with:

→ environmental condition : climate and weather
→ genetic make-up : varieties
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Components of fats and oils
Fats/Oils : esters of fatty acids with the trihydric alcohol glycerol
 TRIGLYCERIDES (Min. 98%)
H H
I I
H – C – OCOR1 H – C – OH R1COOH
I I
H – C – OCOR2 + 3HOH  H – C – OH + R2COOH
I I
H – C – OCOR3 H – C – OH R3COOH
I I
H H
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Glycerol
- propane-1,2,3-triol
- Physical data (molecular weight 92.11, melting point 20°C,
density 1.2611 g/cm3, viscosity 1759.6 cP, solubility in
water/alcohol infinitely)

Fatty Acid
o > 200 are known: C2 to C30
o Carbon chain terminated with a carboxylic acid (-COOH) and a
methyl group (CH3)
o The structure of fatty acid has a great influence on their
physical data
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Jenis Rumus molekul
Asam Lemak Jenuh:
Butirat (C4:0) CH3-(CH2)2-COOH
Kaproat (C6:0) CH3-(CH2)4-COOH
Kaprilat (C8:0) CH3-(CH2)6-COOH
Kaprat (C10:0) CH3-(CH2)8-COOH
Laurat (C12:0) CH3-(CH2)10-COOH
Miristat (C14:0) CH3-(CH2)12-COOH
Palmitat (C16:0) CH3-(CH2)14-COOH
Stearat (C18:0) CH3-(CH2)16-COOH
Arachidat (C20:0) CH3-(CH2)18-COOH
Behenat (C22:0) CH3-(CH2)20-COOH
Lignoserat (C24:0) CH3-(CH2)22-COOH
Serotat (C26:0) CH3-(CH2)24-COOH
Asam Lemak Tak Jenuh:
Lauroleat (C12:1) CH3-(CH2)-CH=CH-(CH2)7-COOH
Miristoleat (C14:1) CH3-(CH2)3-CH=CH-(CH2)7-COOH
Palmitoleat (C16:1) CH3-(CH2)5-CH=CH-(CH2)7-COOH
Oleat (C18:1) CH3-(CH2)7-CH=CH-(CH2)7-COOH
Gadoleat (C20:1) CH3-(CH2)9-CH=CH-(CH2)7-COOH
Erukat (C22:1) CH3-(CH2)7-CH=CH-(CH2)11-COOH
Linoleat (C18:2) CH3-(CH2)4-CH=CH-CH2-CH=CH-(CH2)7-COOH
Linolenat (C18:3) CH3-CH2-CH=CH-CH2-CH=CH-CH2-CH=CH-(CH2)7-COOH
Arachidonat (C20:4) CH3-(CH2)3-(CH2-CH=CH)4-(CH2)3-COOH
EPA (C20:5) CH3-(CH2-CH=CH)5-(CH2)3-COOH
DHA (C22:6) CH3-(CH2-CH=CH)6-(CH2)2-COOH
Eleostearat (C18:3) CH3-(CH2)3-CH=CH-CH=CH-CH=CH-(CH2)7-COOH
Asam Hidroksi:
Risinoleat (C18:1)OH CH3-(CH2)5-CH-CH2-CH=CH-(CH2)7-COOH
|
OH
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Saturated fatty acids (CnH2nO2)
Structural symbol Systematic name Common name mp (°C) d (g/mL) MW
4:0 Tetranoic Butyric -5.3 0.9583 88.10
6:0 Hexanoicc Caproic -3.2 0;9276 116.16
8:0 Octanoic Caprylic 16.5 0.9105 144.21
10:0 Decanoic Capric 31.6 0.8858 172.26
12:0 Dodecanoic Lauric 44.8 0.8477 200.31
14:0 Tetradecanoic Myristic 54.4 0.8439 228.36
16:0 Hexadecanoic Palmitic 62.9 0.8414 256.42
18:0 Octadecanoic Stearic 70.1 0.8390 284.47
20:0 Eicosanoic Arachidic 76.1 - 312.52
22:0 Docosanoic Behenic 80.0 - 340.57
24:0 Tetracosanoic Lignoceric 84.2 - 368.62

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only

 Unsaturated fatty acids
Structural symbol Systematic name Common name mp (°C) MW
cis trans
14:1 (9) 9c-Tetradecenoic Myristoleic -4 18.5 226.34
16:1 (9) 9c-Hexadecenoic Palmitoleic 0.5 32 254.40
18:1 (9) 9c-Octadecenoic Oleic 16 45 282.45
20:1 (9) 9c-Eicosenoic Gaddeic - - 310.50
22::1 (13) 13c-Docosenoic Erucic 34 60 338.56

Unsaturated fatty acids : monoene or methylene interrupted polyene acids

(-CH=CH-CH2-CH=CH-)
- cis form : double bonds are oriented with both H atoms on the same side
- trans-form : double bonds are oriented with both H atoms on opposite side
 more stable
 melting point >>>

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only

 Unsaturated fatty acids
Structural symbol Systematic name Common name MW
18:2 (9,12) 9c-12c-Octadecdienoic Linoleic 280.44
18:3 (6,9,12) 6c-9c-12c-Octadectrienoic -Linolenic 278.42
18:3 (9,12,15) 9c-12c-15c-Octadectrienoic -Linolenic 278.42
20:4 (5,8,11,14) 5c-8c-11c-14c Eicosatetraenoic Arachidonic 304.46
20:5 (5,8,11,14,17) 5c-8c-11c-14c-17c-Eicosapentaenoic EPA 302.46
20:6 (4,7,10,13,16,19) 4c-7c-10c-13c-16c-19c-Docosahexaenoic DHA 328.46

• cyclic acid: cyclopropanoic acids  cottonseeds oils

CH3-(CH2)5-CH-CH-(CH2)9COOH
\ ⁄
CH2
• ricinoleic acid: 12-hydroxy oleic acid  castor oils
CH3-(CH2)5-CHOH-CH2-CH=CH-(CH2)7COOH

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only

 Jenis Minyak 8:0 10:0 12:0 14:0 16:0 16:1 18:0 18:1 18:2 18:3 Lain-lain
Biji bunga matahari - - - - 6 - 5 20 60 <1 -
Biji jagung - - - - 13 - 3 31 52 1 -
Biji jarak kepyar - - - - - 1 - 3 5 1 Risinoleat
(89%) dan
estearat
(1%)
Biji jarak pagar - - - - 14.7 0.9 7.4 39.4 36.5 0.7 0.5
Biji kapas - - - - 27 - 2 18 51 <1 -
Biji karet - - - - 10.2 - 8.7 24.6 39.6 16.3 0.6
Biji kacang tanah - - - - 13 - 3 38 41 <1 -
Biji kedelai - - - - 11 - 4 22 53 8 -
Biji kemiri - - - - 5.5 - 6.7 10.5 48.5 28.5 -
Biji kemiri sunan - - - - 9.7 - 8.5 11.6 19.4 - Eleostearat
(50.7%)
Biji moringa - - - - 9.1 2.1 2.7 79.4 0.7 0.2 5.8
Biji nimba - - - - 14.9 14.4 - 61.9 7.5 - 1.3
Biji nyamplung - - - - 17.9 2.5 18.5 42.7 13.7 2.1 2.6
Kelapa 8 7 48 16 9 - 2 7 2 - -
Kelapa sawit - - - - 46 - 4 40 10 <1 -
Linseed - - - - 6 - 3 17 14 60 -
Palm kernel 3 4 45 18 9 - 3 15 2 - -
Rapeseed - - - - 4 - 2 56 26 10 -
Zaitun - - - - 10 - 2 78 7 1 -
Lemak coklat - - - - 26 - 34 35 - - -
Lemak babi - - - 2 27 4 11 44 11 - -
Lemak sapi - - - 3 27 11 7 48 2 - -
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 MINOR COMPONENTS OF FATS AND OILS
Free Fatty Acids  Max. 0.1%
Mono- and di- glycerides  Max. 0.5%
Phosphatides (Phospholipids)  TRACE (ppm)
• glycerophosphatides
• sphyngolipids
Unsaponifiables (the portion of oils and fats which is not saponified
• sterols (simply alicyclic alcohols)  Max. 0.3%
• vitamins (A, D, E, K)
• tocopherols
• waxes (the fatty acids are esterified with a sterol or a aliphatic alcohol (C26- C36)
• coloring substances
• aliphatic and terpenic alcohols
• saturated and unsaturated hydrocarbons
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 PHYSICAL & CHEMICAL PROPERTIES
Density/Specific gravity
- Density/specific gravity increases with lower molecular weight and
temperature, and higher unsaturation of fatty acids
- Density of fats >>>> density of oils (0.91-0.92 at room temperature)
- d = 0.85430 + 0.000308*SV + 0.000574*IV – 0.00068*T

Melting Point
- Melting point increases with higher carbon chain length (molecular weight)
and lower unsaturation of fatty acids
- Melting point of a triglyceride is related to that of the corresponding fatty
acids

Boiling Point
- Boiling point increases with higher carbon chain length of fatty acids
- Fatty acids are more volatile than mono- and triglycerides

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only

 Jenis Asam Berat Densitas Titik Cair Titik Didih
Lemak Molekul (g/mL at C) (C) (C/mm Hg)
C4 :0 88.11 0.9387/20 -7.9 163.5/760
C6 :0 116.16 0.9290/20 -4 202/760
C8 :0 144.21 0.9088/20 16.7 239.7/760
C10 :0 172.27 0.8858/40 31.3 269/760
C12 :0 200.32 0.8477/40 43.5 225/100
C14 :0 228.38 0.8439/40 54.4 250.5/100
C16 :0 256.43 0.8414/40 62.9 268.5/100
C18 :0 284.49 0.8390/40 69.6 298/100
C20 :0 312.54 0.8240/100 75.4 326/100
C22 :0 340.59 0.8221/100 79.9 306/60
C12 :1 198.31 0.9130/15 1.0-1.3 170-173/13
C14 :1 226.36 0.9130/15 -4.5 183-186/14
C16 :1 254.42 0.9003/15 0.5 218-220/15
C18 :1 282.47 0.8950/15 13 286/100
C18 :2 280.44 0.9020/20 -5.2 229-230/16
C18 :3 278.42 0.9046/20 -11 230-232/17
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Viscosity
- A measure of internal friction of a liquid to resist flow
- Viscosity increases with higher carbon chain length of fatty acids and lower
temperature

Heat of Combustion
- Heat of combustion increases with higher carbon chain length of fatty acids
- HC of triglycerides === HC of fatty acids composed
- Heat of combustion = 1080 - IV- 9.15*SV

Titik asap, kilat dan api

Titik asap adalah suhu ketika asap (cloud or condensed vapor) terdeteksi
untuk pertama kalinya pada waktu minyak dan lemak dipanaskan. Titik kilat
adalah suhu ketika produk-produk yang mudah menguap dalam minyak dan
lemak mulai terbakar, sedangkan titik api adalah suhu ketika pembakarannya
berlangsung secara kontinyu.
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Jenis Viskositas (cP) pada 70°C Viskositas (cP) pada 90°C
C12:0 4.415 2.982
C14:0 5.984 3.906
C16:0 7.682 4.885
C18:0 9.583 6.294
C18:1 17.70 (38°C) 13.20 (49°C)
C22:1 32.30 (38°C) 22.40 (49°C)
Jenis Minyak/Lemak Densitas (g/mL, 15°C) Viskositas (cP, 50°C) Titik Caird (°C)
Biji kedelai 0.922-0.934 20.5 -16
Biji kapas 0.917-0.931 25.3 -1
Biji bunga matahari 0.920-0.927 21.5 -17
Rapeseed 0.910-0.917 28 -10
Linseed 0.930-0.935 17.5 -24
Kelapa 0.919-0.937 16.8-17.3 26
Kelapa sawit 0.921-0.947 24 39
Palm kernel 0.925-0.935 17.4-18 29
Biji jarak kepyar 0.950-0.974 123 -18
Biji jarak pagar 0.907-0.908 34-37 (40°C) 31
Biji nyamplung 0.910-0.990 32.5 (40°C) 33-39
Biji karet 0.910 41.24 (30°C) 28-33
Zaitun 0.914-0.919 24 -6
Lemak babi 0.914-0.922 - 43
Lemak sapi 0.936-0.952 - 48
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Jenis minyak Titik asap (°C) Titik kilat (°C) Titik api (°C)
Rapeseed 218 317 344
Biji kapas 223 322 342
Biji kedelai 213 317 342
Biji bunga matahari 209 316 341
Biji kelapa 194 288 329
Kelapa sawit 223 314 341
Biji jarak pagar - 229 274
Biji nyamplung - 224 -
Biji karet 245 294 345
Titik asap, titik kilat dan titik api terutama
dipergunakan dalam penggunaan minyak dan
lemak untuk menggoreng.

Makin tinggi titik asap, titik kilat dan titik api

↔ kualitasnya makin baik
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Iodine Value : a measure for determining the unsaturation degree of fats/oils
and fatty acids, defined as the amount of iodine (in gram) which is absorbed by
100 gram of fat/oils
- Higher iodine number → Higher degree of unsaturated fatty acids present

Peroxide Value : a measure for determining the content of reactive oxygen of

fats and oils in terms of milli equivalents of oxygen per 1000 gram fats/oils, for
evaluating their keeping qualities or shelf life.
- Oxidation is a primary cause of oil deterioration.
- Fresh deodorized oils → PV ≈ 0, Cooking oils with PV > 10 → unusable

Acid Value : a measure used for determining the content of free fatty acids
contained in oils/fats, and defined as the number of milligrams of potassium
hydroxide needed to neutralize the FFA contained in 1 gram of fat.
- FFA are generated by hydrolysis in the oil-bearing materials throughout pre- &
post-harvesting, handling, processing and storage.

Saponification Value : the number of milligrams of potassium hydroxide needed

to saponify 1 gram of fat.
-Estimation for the average MW of fatty acids present in the oils
- Average MW of a fat → Inverse proportion to its saponification value
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Edible fats and oils with special properties
- Melting behavior: Cocoa butter
→ fairly sharp melting point (near human body
temperature): ideal in manufacture of various
confections
- Flavors: olive, peanut, palm kernel, coconut, sesame,
butter → presence of short-chain acyl groups and small
amounts of hydroxy- and keto- esters
- Stability: olive, coconut, palm kernel
→ small amount of polyunsaturate of fatty acids
- Nutritive value: fish oils
→ presence of EPA and DHA
M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only
 Fats of animal origin
Hog (pig) fat or lard : bacon (subcutaneous fatty tissue),
lard/hog fat (rendered from the internal tissues)
→ palmitic, stearic and oleic acids

Tallow : from the fatty tissues of cattle, sheep and goats

→ palmitic, stearic and oleic acids

Sardine oil : from the body of the Caerulea and Ocelata

sardinops → palmitic acid
Cod liver oil : from the fish Gadus morrhua → high content
of vit A and D

M7180-DS intro 9-8 JLG to Mediasense-v10sk Internal use only