QUALITY ANALYSIS

OF FATS AND OILS

SUBMITTED BY
SAKSHI THAKUR
1732065
3rd sem
M.Sc. Food Science and
technology
I.K.Gujaral Punjab Technical
UNiversity
OILS AND FATS
• Fats are typically solid at room temperature whereas oils
are liquid at room temperature.
• Important parts of human diet.
• Rich source of dietary energy.
• Contribute to flavour and palatability of natural and
prepared foods.
• Contain certain fatty acids.
DIFF.TYPES OF OILS AND FATS
• Cocoa butter
• Refined sal seed fat
• Mango kernel fat
• Phulwara fat
• Intersterified fat
• Vanaspati
• Table Margarine and Bakery/ Industrial Margarine
• Ghee
• Butter
• Butter oil
• Mutton/ Goat fat
• Lard
SOME IMP. DEFINITIONS
De-oiled meal – means the residual material left over when
oil is extracted by a solvent from any oil-bearing material.
Hydrogenation – means the process of addition of hydrogen
to an edible vegetable oil using a catalyst to produce a fat
with semi-solid consistency.
Margarine – means an emulsion of edible oils and fats with
water.
Refined vegetable oil – means any vegetable oil which is
obtained by expression or solvent extraction of vegetable oil
bearing material, deacidified with alkali and physical refining
using permitted food grade solvents followed by bleaching
with absorbent earth and activated carbon and deodorized
with steam without using any other chemical agents.
• Solvent extracted oil- means any vegetable oil obtained
from oil-bearing material by the process of extraction by a
solvent.
• Vegetable oils- means any oil produced from oilcakes or
oilseeds or oilbearing materials of plant origin and containing
glycerides.
REGULATIONS FOR OILS
COCONUT OIL (naryal ka tel)
• Obtained from the kernel of Cocos mucifera nuts
• It shall be clear from rancidity, suspended or another foreign matter,
separated water, added colouring or flavouring substances, or mineral
oils.
• It shall be conform to following standards:
Butyro refractometer reading at 40˚C – 34.0 to 35.5
Saponification value – Not less than 250
Iodine value – 7.5 to 10.0
Polenske value – Not less than 13.0
Acid value – Not more than 6.0%
Unsaponifiable Value – Not more than 1.0%
Test for Argemone oil shall be negative.
 COTTON SEED OIL (Binola ka tel)
• Oil extracted from clean, sound delinted and decorticated cotton seed.
• It shall be refined.
• It shall be clear, free from rancidity, suspended of other foreign matter,
separated water, added colouring or flavouring substances or mineral oil.
• It shall conform to following standard:
Butyro refractometer reading at 40˚C – 55.6 to
60.2 Saponification value – 190-198
Iodine value – 98-112
Unsaponifiable matter – Not more than 1.5%
Acid value – Not more than
0.50% Test for Argemone oil shall be
negative.
 GROUNDNUT OIL (Moongphali ka tel)
• Oil extracted from clean and sound groundnuts.
• It shall be clear, free from rancidity, suspended or other foreign
matter, separated water added colouring or flavouring substances
or mineral oil.
• It shall conform to following standards:
Butyro-refractometer – 54.0 to 57.1
Saponification value – 188 to 196
Iodine value – 85 to 99
Unsaponifiable matter – Not more than 1.0%
Acid value – Not more than 6.0%
Bellier test turbidity temperature acetic acid - 39˚C to 41˚C
Test for Argemone shall be negative.
 MUSTARD OIL (Sarson ka tel)
• Means the oil expressed from clean and sound mustard seeds belongs
from compestris, juncea or napus varieties of Brassica.
• It shall be clear,free from rancidity, suspended or other foreign
matter, separated water added colouring or flavouring substances
or mineral oil.
• It shall conform to following standards:
Butyro-refractometer – 48.0 to
60.5 Saponification value – 168 to177
Iodine value – 96 to 112 (polybromide test shall be
negative) Unsaponifiable matter – Not more than 1.2%
by weight
Acid value – Not more than 6.0%
Bellier test turbidity temperature acetic acid – 23˚C to 27.5˚C
Test for Argemone shall be negative.
Test for Hydrocyanic acid shall be negative.
 OLIVE OIL
• Means oil extracted from fruit of olive tree (O.lea eurpaea sativa). It shall be of three types:
VIRGIN OLIVE OIL – Oils suitable for consumption in natural state without refining.
• It shall be clear, yellow to green in colour, with
specific odour and taste, free from odours or tastes indicating alteration or
pollution of oil.
• It shall be free from rancidity, suspended or other foreign matter, separated water,
added colouring or flavouring substances or mineral oils.
REFINED OLIVE OIL – Oils obtained from virgin olive, the acid content or organoleptic
characteristics of which render it unsuitable for consumption in natural state, by refining
methods which do not lead to alternations in initial glyceridic structure.
• It shall be clear, limpid without sediments, yellow in colour, without specific odour or
taste and free from odours or taste indicating alteration or pollution of oil.
• It shall be free from rancidity, suspended or other foreign matter, separated water,
added colouring or flavouring substances or mineral oils.
REFINED OLIVE POMACE OIL – Oil obtained from olive pomace by extraction by means of
solvents and made edible by means of refining methods whci donot lead to alteration in
initial glycerdic structure.
• It shall be clear, limpid without sediments, yellow to yello-brown colour, without
specific odour or taste and free from odours or taste indicating alteration or
pollution of oil.
• It shall be free from rancidity, suspended or other foreign matter, separated water,
added colouring or flavouring substances or mineral oils.
• It shall conform to following standards:
PARAMETERS VIRGIN OLIVE OIL REFINED OLIVE OIL REFINED OLIVE POMACE OIL

B.R. READING AT 40˚C 51.0 to 55.6 51.0 to 55.6 51.6 to 55.9

SAPONIFICATION VALUE 1.4600-1.4630 1.4600-1.4630 1.4604-1.4632

IODINE VALUE 75-94 75-94 75-92

UNSAPONIFIABLE VALUE Not more than 15g/kg Not more than 15g/kg Not more than 30g/kg

ACID VALUE Not more than 6.0 Not more than 5.0 Not more than 0.5

BELLIER TEST Not more than 17 Not more than 17 Not applicable

OLIVE POMACE OIL TEST Negative Negative Negative

COTTON SEED OIL TEST Negative Negative Negative

TEASEED OIL TEST Negative Negative Negative

ARGEMONE OIL TEST Negative Negative Negative

 SESAME OIL (Til ka tel)
• Means oil expressed from clean and sound of Til (Sesamum indicum),
black, brown, white or mixed.
• It shall be free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral
oils.
• It shall conform to following standards
Butyro-refractometer – 58.0 to 61.0
Saponification value – 188 to 61.0
Iodine value – 188 to 193
Unsaponifiable matter – Not more than 1.5%
Acid value – Not more than 6.0%
Bellier test turbidity temperature acetic acid -
22˚C
Test for Argemone shall be negative.
 MAIZE OIL
• Oil extracted from gram of clean and sounde seeds of Zea mays.
• It shall be free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral
oils.
• It shall conform to following standards:
Butyro-refractometer – 56.7
to 62.5
Saponification value – 187 to 195
Iodine value – 103 to 128
Unsaponifiable matter – Not more than
1.5% Acid value – Not more than
0.50%
Test for Argemone shall be negative.
 ALMOND OIL
• oil extracted from seeds of Prunus amygdalus batach without
application of heat.
• It shall be free from rancidity, suspended or other foreign matter,
separated water, added colouring or flavouring substances or mineral
oils.
• It shall conform to following standards:
Butyro-refractometer – 54 to 57
Saponification value – 186 to 195
Iodine value – 90 to 109
Acid value – Not more than
6.0% Bellier test – No more
than 60%
Test for Argemone shall be negative
REGULATION FOR EDIBLE FATS
BEEF FAT or SUET
• Means fat obtained from a beef carcass. It shall have a Saponification value
varying from 193 to 200 and an Iodine value from 35 to 46.
MUTTON FAT
• Means fat obtained from the carcasses of sheep. It shall hav a
saponification value varying from 192 to 195 and an Iodine value from 35 to
46.
GOAT FAT
• Means rendered fat from goat. It shall have a saponification value varying
from 193 to 196 and Iodine value from 36 to 45.
LARD
• Means the rendered fat from hogs and shall not contain more than 1.0% of
substances other than fatty acids and fat. It shall not have a saponification
value varying from 192 to 198 and Iodine value from 52 to 65.
 COCOA BUTTER
• Means the fat obtained by expression from nibs of beans of Theobroma cocoa. It shall
be free from other oils and fats, mineral oils and added colours. It shall conform to
following standards:
Butyro-refractometer – 40.9 to 48.0
Saponification value – 185 to 200
Iodine value – 32 to 42
Melting point – 29˚C to 34˚C
% of free fatty acids – Not more
than 1.5