UNIT 2:

FATS AND OILS

PROCESSING

POLITEKNIK TUN SYED NASIR SYED ISMAIL

Plant Animal

Extraction Rendering

Oil / Fats
Seed Intake Pre- Storage
Cleaning

Dehulling /
Flaking Breaking
Decortication

Cooking / Crude oil extraction

Conditioning
⦁ Control seed quality
⦁ Control seed weight
⦁ To remove over sized particles such as
stalks, stones and other debris

⦁ This can prevent damages while

mechanical handling / processing
equipment

⦁ Use course screen

⦁ Preserve quality of certain seed.

⦁ Eg: Soybeans 12% moisture

content shelf life 6-9 month. Less
than 10% can store up to 4 years.
⦁ To remove the major part of the fibre

⦁ Can improve flavour. Eg. Cocoa bean.

⦁ To avoid absorption of oil in press cake

because hull contain low oil content.

⦁ Most seed can process with outer layer but

some not. Eg. Canola and Safflower are not
dehulled because of small size, half of
Sunflower seed hull are removed.
⦁ Reduce particle size to increase the
surface area. This can increase the
yield of oil.

⦁ Use hammer mills / roll stands

⦁ To rupture the oil cell to
allow the lipid particles to
migrate to the outer surface

⦁ 0.3 – 0.4 mm thickness

⦁ To decrease the viscosity of the oil
(easier to remove).
⦁ Rupture oil cells by steam.
⦁ Coagulate protein in seed.
⦁ Sterilize (destroy enzyme action and
prevent microorganism growth).
⦁ Detoxify certain undesirable seed
constituents (gossypol in cottonseed).
⦁ Vegetables oils are extracted from fruits or
nuts with different pressing method:

1. The mechanical screw press (palm)

2.Pre-pressing then solvent extraction
(sunflowers and canola)
3. Cold pressing (not economic) (olive oil)
4. Extraction (soybean) - hexane
⦁ It squeezes the oil from the seed
⦁ Normally applied to seed that
relatively high in extractable oil
⦁ In this method the cooked flakes are
separated into crude oil and press
cake (3-10% oil), sold as protein
sources
⦁ Eg.: Palm, soybean, peanut, coconut,
kernel
⦁ It used chemicals, instead of
mechanical forces (extrusion) are used
to extract oil from the soybean meal.
⦁ Yield about 25% more oil than
pressing method.
⦁ Normally hexane is used as a solvent
⦁ Cold pressed means that the oil
was not heated over than 80oC
during processing
⦁ Retain more nutrients, flavour
and undergoing less degradation.
⦁ First cold pressed, which is of
even higher quality than cold
pressed, means that the oil was
made with the first pressing of
the olives.
⦁ Use to extract fat from animal.
⦁ Generally heat rendered (coagulate protein
from cell wall) from animal tissue.
⦁ Divided into 2 :
🞄 Wet
🞄 D ry Wet • Edible products
• Pets food

Dry • Inedible products

• Sanitary products
⦁ Adipose tissue from Chopping
pig (lard) fats
⦁ Direct steam injection
into the vessel (40 -
60psi / 90-140°C) Melting
⦁ Fat floats to the top,
drawn off and
centrifuge to remove
excessive water. Centrifuge
⦁ To produce tallow (beef Chopping
fats
cattle)
⦁ Heated in steam jacketed
vessel at 115-120°C / Steam jacket
1.5 – 4 hrs until most of vessel
water evaporated.
⦁ The remaining solid
material is pressed / Pressed /
centrifuge to separate fat centrifuge

from protein
⦁ “Alkali Refining”
⦁ To reduce FFA & gross impurities
(minor chemical component in oil)
⦁ Divided into 2 :
◦ Physical Refining
◦ Chemical Refining
 Crude oil
Chemical Physical
refining refining

Degumming Degumming

Neutralization
Bleaching

Bleaching
Deodorization/
deacidification
Deodorization

Refined oil
⦁ Usually practiced to oil with low
phosphatide content (degumming).
⦁ Remove FFA by distillation.
⦁ Advantages :
◦ Higher oil yield
◦ Reduction of use the chemicals
◦ Reduction of water use and effluent of 75-
90%
◦ Reduction of environmental impact
⦁ Remove FFA through neutralization process
⦁ The excessive quantity of FFA contribute to
an unsatisfactory flavor

RCOOH + NaOH RCOONa + H2O

FFA Alkali Soap Water

*(saponification)
fats + alkali soap + water +glycerine
⦁ Soap stock is produced and removed
by centrifuge
⦁ Oil washed by hot water (excessive of
soap)
⦁ Advantages :
◦ Higher yields
◦ Lighter (desirable color)
⦁ There are a few reason why phospholipid must be
remove:
◦ It can increase refining loses (act as emulsifier)
◦ Connected to part of metals (iron), may cause
oxidation
◦ It cause color inversion & fixation in deodorized
Phosphoric acid (generally used)
Citric Acid (> expensive)
Silica gel

Bleaching earth
CRUDE OIL + H20 Hydrated phophatide
(precipitation/centrifugation)?
+ lecithin, trace metals
(copper & iron)
*increase oxidation
🞄Oil Contain low contents of phospholipid /gums
(palm oil, coconut oil, sunflower oil, corn oil
animal fat)
🞄Advantages:
- lower energy consumption
- lower operation maintenance cost
🞄Trace amount of phospholipid can be removed
by adding bleaching earth to:
-enhance the absorbing of hydrated phosphatide.
-Increase the efficiency of the degumming
process.
 Crude Oil + Acid (Phosphoric Acid 85%)
80-100°C 0.05-1.2% of oil

+ Bleaching earth + H2O (Enhanced bleaching

efficiency)
+ Vacuum

Heated oil to bleach

Cooled (< 100°C)
(120-140°C / 15 min)

Oil – FFA < 0.2%

Bleaching earth
- Phosphorus < 5ppm removed by
filtration
🞄Oil contain high content of gums (corn
germ oil)
🞄Advantages :
🞄Good quality of oil (non hydratable gums
removes by centrifuge
🞄Not use bleaching earth.
Crude Oil + Acid (Phosphoric Acid 85%)

0.05-1.2% of oil

+ Hot H2O, 2% , 20-30 min

(gums precipitation) *mendakan

Removed by a separator
centrifuge
⦁ Use in chemical refining process.
⦁ Remove FFA, Phosphatides & large
portion of pigment.
⦁ Use Caustic Soda follow by
centrifugation
⦁ Involve 3 steps:
◦ Neutralization
◦ Washing
◦ Drying
Neutralization of Oil

Heated 65°C (oil sensitive

color)
90°C
+ NaOH (8-24%)

Washing of oil
8-10% hot H2O (90-95°C)
Washes oil contain 0.3-0.5%
H2O
Drying
(H2O content 0.1%)
⦁ Removing color & further purifying
⦁ Trace metal, color bodies (chlorophyll),
soaps and oxidation product.
⦁ Optimum Temp 90-110°C under reduced
pressure (to control moisture content (0.1%)
+ Bleaching clay (removed by filtration &
recyclable)
⦁ Bleached oil nearly colorless and peroxide
value near 0.
⦁ Remove trace constituents (give
undesirable flavors, color & odor)
⦁ Also remove pesticide / metabolites
⦁ Remove volatile compound use steam
under vacuum (to reduce hydrolysis of
fat).
 Oil

Bubbled steam through oil

(T° & high vacuum)

Cooling

Filtered

Blend Oil Stored in tank

(low level of FFA & 0 peroxide value)

(certain polyunsaturated oil, N gas bubbled into
a tank to remove air and oxidation from oil)
⦁ Gossypol is a pigment which gives raw
cottonseed oil an almost black colour.
⦁ An alternative to this process is so-called
miscella refining. This process refines the
crude oil as early as the extraction stage and
was developed specifically for the
neutralization of cottonseed oil to remove
gossypol (a particularly stubborn pigment)
effectively.
⦁ The oil is dissolved in hexane in miscella
refining, which is why the separators which
separate the soapstock from the
neutralization process are blanketed with
inert gas. The hexane is removed from the oil
phase by evaporation and the cottonseed oil
is then bleached and deodorized.
a) Give the definition of the terms below:
⦁ Berikan definisi istilah-istilah berikut:

i. rendering / ’rendering’
ii. crude oil / minyak mentah
Based on figure 2(b), answer the questions below:

Fruits and seeds Seed intake Pre-cleaning Storage

Pressing Cooking Flaking Breaking Dehulling

Crude oil

⦁ Figure 2(b): Flow chart of extraction process

of vegetable oil
⦁ i. Explain the purpose of pre-cleaning and
breaking.
🞄
⦁ ii. Explain why dehulling is very important in
oil extraction process.
🞄
⦁ iii. Discuss TWO (2) effects on oil if cooking is
not performed.
c) Based on figure 2(c), answer the questions
below: Chemical Physical
refining refining

Crude oil

Degumming Degumming

S Bleaching

Bleaching
Deodorization

Deodorization

Refined Oil

Figure 2(c): Flow chart of oil refining process

⦁ i. Differentiate between chemical refining and
physical refining.
🞄
⦁ ii. Explain TWO (2) effects on oil if
phosphatides are not removed in degumming
process.
🞄
⦁ iii. Explain process S.
🞄