DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY

COLLEGE OF AGRICULTURE, FOOD AND SUSTAINABLE DEVELOPMENT

MARIANO MARCOS STATE UNIVERSITY
City of Batac 2906 Ilocos Norte

FST 122- Food Chemistry 1

Laboratory Exercise No. 6
Solidification of Fats and Oil

Name: GROUP 3 Date Submitted: December 4, 2020

JEREMY FELICIANO
CLARENCE MANEGDEG
ERIEKA CASTILLO
CHARY OLIGARIO
MA. REGINA TAGAVILLA
ERICA VILLANOS
Submitted to: MR. BUCHARD CUTIN Date Received:

I. Introduction

Fats and oils are important in the baking process and to our diet. This section reviews
the common terms used with fats and oils and provides basic information on their relevance
in baking and food production. They are fundamentally and chemically similar, but oil is
liquid, while fat is solid, at room temperature.
However, any oil, when sufficiently chilled, will solidify. Conversely, any edible fat
will liquefy when sufficiently heated. The various needs of food manufacturers and dietary
changes by consumers have determined the evolution of fat manufacturing. To a large extent,
vegetable oils have displaced animal fats in food production.
II. Objectives

1. Determine the solidification of Fats and Oils

III. Methodology

Procedure:
1. Place 5 mL each of oil and fat samples in individual test tubes.
2. Immerse one set of samples in an ice bath and stir continuously.
3. Describe the changes in the sample at 30 oC at 5o interval.
4. Record all results in table.
 Materials:
• Oil and fat samples
• Ice
• Thermometer
• Beakers
• Test tubes

IV. Discussion

Sample Rate of Time (min.) Observations

Solidification
1. Corn oil 3 10.50 Yellowish liquid, more
solid, cloudy at bottom,
2. Coconut Oil 2 3.40 White solid
3. Lard 1 0.50 Cream, solid

V. Review Question

1. Discuss crystal formation of lipids.

Plastic fats are a crystalline network in a continuous oil matrix. The
crystallization process is the arrangement of the structure as a result of the driving
force, characterized by a complete or partial restriction of movement induced by
physical or chemical bonds between the molecules of the TAGs

2. What are the properties of lipid crystals?

• Lipids may be either liquids or non-crystalline solids at room temperature.
• Pure fats and oils are colorless, odorless, and tasteless.
• They are energy-rich organic molecules
• Insoluble in water
• Soluble in organic solvents like alcohol, chloroform, acetone, benzene, etc.
• No ionic charges
• Solid triglycerols (Fats) have high proportions of saturated fatty acids.
• Liquid triglycerols (Oils) have high proportions of unsaturated fatty acids.
a. Hydrolysis of triglycerols
Triglycerols like any other esters react with water to form their carboxylic
acid and alcohol– a process known as hydrolysis.
b. Saponification
Triacylglycerols may be hydrolyzed by several procedures, the most
common of which utilizes alkali or enzymes called lipases. Alkaline hydrolysis is
termed saponification because one of the products of the hydrolysis is a soap,
generally sodium or potassium salts of fatty acids.
 c. Hydrogenation
The carbon-carbon double bonds in unsaturated fatty acids can be
hydrogenated by reacting with hydrogen to produce saturated fatty acids.
d. Halogenation
Unsaturated fatty acids, whether they are free or combined as esters in fats
and oils, react with halogens by addition at the double bond(s). The reaction results
in the decolorization of the halogen solution.
e. Rancidity
The term rancid is applied to any fat or oil that develops a disagreeable odor.
Hydrolysis and oxidation reactions are responsible for causing rancidity. Oxidative
rancidity occurs in triacylglycerols containing unsaturated fatty acids.

3. What is winterizing? For what purpose is it used?

The process of winterization consists of fractional crystallization of
oils and fats followed by the separation of solids to make high quality salad oils.
To design a winterization process, the rate of cooling of oil, the temperature of
crystallization and the mobility of triglyceride molecules in the oil mass are
crucial. These variables play a significant role both in separating the solid fats
as distinct crystals and facilitating their filtration from the oil. Thus, the main
emphasis in this paper is on the effect of the above variables on the performance
of the winterization process.

VI. Conclusion
In conclusion, fats and oils is significant to the functionality in food products.

VII. References

Foubert I. In: The lipid handbook. 3. Gunstone FD, Harwood JL, Dijkstra AJ,
editors. Boca Raton: CRC Press;
2007.https://www.ncbi.nlm.nih.gov/pmc/articles
Sagar A. (2018) Lipids- definition, properties, structure, types, examples,
functions, https://microbenotes.com/lipids-properties-structure-
classification-and-functions/
Pushpinder P. ( 1980) Winterization of oils and fats ,
https://link.springer.com/article/10.1007/BF02687675