OILS AND FATS

INDUCTION TRAINING (TECHNICAL-1/2)

https://navabharat.in/
Outline
 About Oils and fats & its functions.
Types of Fatty acids, structures and its sources.
Key differences between oils and fats, oils modification and its
technologies.
Minor constituents of oils, its uses and applications.
Oil quality parameters.
Nutrition of oils and fats(WHO recommendations).
Regulation of Foods-oils and fats-India.
Edible oil production &consumption in India.
 What are Oils and Fats?
Ø Chemically they are triglyceride esters of fatty
acids, they are hydrophobic in nature (water
insoluble).
Ø  Pure fats and oils are colorless, odorless, and
tasteless.
Ø  For example, the yellow color of butter is due to
the presence of the pigment carotene; the taste of
butter comes from two compounds—diacetyl and 3-
hydroxy-2-butanone—produced by bacteria in the
ripening cream from which the butter is made
Ø Oils/fats can be split up by hydrolysis, heat with
c o n c a c i d . W h e n h e a t W i t h N a O H i t w i l l f o r m S O A P.
 Oils and fats are energy dense (9kcal/g) & has twice calories
to protein & carbohydrates. It serves as energy reserve.

They are structural & functional unit of cell membranes of

brain, heart and skin of human body.

Oils and Fats important in delivering vitamins A, D, E, and K

Why oils/fats
are Important Acts as cushion and protect the heart and other vital organs

Provide insulation and warmth

Enhance the flavor and texture of foods

Types of fatty acids & its Sources

Fatty acids

Saturated Unsaturated
/

Lauric Acid (12:0) Palmitic acid(C14:0) Stearic acid Poly- unsaturated fatty acids Monounsaturated Fatty acid
(C18:0)

Linoleic acid (C18:2) Linolenic acid (C18:3) Oleic Acid (C18:1)

Structure of Fatty Acids
Fatty acid Double Source
bond
Lauric (C12:0) 0 CNO & PKO
Palmitic(C16:0) 0 Palm oil
Stearic acid(C18:0) 0 CB, RBO & Lard
Oleic acid (C18:1) 1 Olive oil & Palm
Linoleic acid 2 SFO, Corn
(C18:2)
Linolenic 3 Flaxseed oil
acid(C18:3)
Linoleic Acid structure
EPA(C20:5) 5 Fish oil
DHA(C22:6) 6 Fish oil

CNO: Coconut oil; PKO: Palm Kernel oil; GNO: Groundnut oil;
RBO: Rice Bran oil; SFO: Sunflower oil; EPA: Eicosatetraenoic
acid; DHA: Decosohexnoic acid
Fatty acid composition of oils & fats
Difference between oils and Fats

Fats Oils

Remains Solid at room Remains Liquid at room

temperature temperature

Relatively more saturated Relatively more unsaturated

Relatively higher melting point Low melting point

More stable (longer shelf life) Less stable

Examples: Vanaspati, ghee, Examples: Sunflower oil, Palm

Bakery fats, Cocoa butter & Palm olein and other liquid Vegetable
stearin oils
Can liquid oil
converted into
Solid fats? And
why they do it?.

Yes it known as oil

modification and
three ways do it.
1. Hydrogenation
2. Interesterification
3. Fractionation
Hydrogenation v/s Interesterification v/s Fractionation
Parameters Hydrogenation Interesterification Fractionation
Process It is a It is process rearrange fatty Cooling of the oil, thereby
chemical reaction between oil& acids on glycerol backbone inducing a crystallization. The
Hydrogen (H2) in the presence with help of catalyst Sodium remaining liquid (olein) is then
of a catalyst such as nickel, methoxide or lipase enzyme separated from the solid fraction
palladium or platinum. (stearin) by means of a filtration
or centrifugation
Process Type Chemical method Chemical method Physical method
Process cost Higher cost Higher cost Low cost & simple
Fat quality & Increase trans fats & Oxidative Stability issues & Good quality, process is simple &
Functionality consistent Not consistent consistent

Health benefit Disadvantage(Trans fat) Neutral Neutral

Food Process progressively Emerging alternative Emerging alternative technology
regulatory abandoned technology
(FSSAI)
Minor constituents of oils & fats
 The main components of
edible fats and oils are Wax
triglycerides.
 Crude veg etable oils contain FFA,MAG Tocopherol/
approximatel y 2-3 percent of & DAG Vitamin E
minor components. These
minor components are oi l
soluble. Oil/
 Minor components are TAG Plant
byproduct of vegetable oil Squalene
refining industry . sterols

 Some of these minor

components are high value
nutraceuticals and other used Carotene
Gums
as functional ingredient in -eidos
food and cosmetic industry
Minor constituents of oils- Its Uses & Applications
Tocopherols(antioxidant) are oil soluble Vitamin E, it prevents the oxidation of oils
& it reduce the risk of heart attack, strokes, cancers and slowdown ageing

Phytosterols close resemblance to cholesterol Phytosterols are anti-cholesterol

additives in functional foods, having anti-cancer properties and also used in anti-
aging creams and sun-care lotions

Beta-carotenes (red color) in palm oil offers oxidative protection (antioxidants) and it
also known as provitamin A. it also proven to beneficial in cancer patients

Phospholipids/Gums collectively called lecithin. Lecithin has a variety of applications in

personal health as well as industry. Lecithin’s unique properties make it an excellent additive in
food, feed, pharmaceutical and cosmetics industries

Wax is byproduct of Sunflower & rice bran oil industry these waxes have many applications like
Cosmetics(lipsticks face cream and Lips balm) polishing, coating of fruits and vegetables, water
proof paper and used in chocolates & printer inks.
Oil Quality Parameters
In q u a li ty c o n tr o l o f e d ib le o i ls , q ua l it y p ar a m e te r a r e of in t er es t a s th e y
d et er m i ne t h e q ua lit y a nd he n c e th e e co no mi c v al ue o f t he p r o du ct .

Acidity

Peroxide Value
 Oil undergo
oxidation in prance
of oxygen, light and
heat to form rancid
 It should be NMT
10 meq/O2 kg oil
Applications of Oils & Fats

• Cooking oils • Surfactants • Biodiesel

OLEO-CHEMICALS

BIOMASS & ENERGY

FOOD
• Industrial frying • Soap & • Dairy Feed
• Margarine Detergent • Poultry Feed
• Bakery • Personal care
• Confectionery • Cosmetics
• Ice-cream • Agrochemicals
• In Vitamins • Lubricants
supplements • Paints
• Non diary • Printing inks
creams • Polyols
• Polyurethanes
• Pharmaceuticals
• Candles
Nutrition of Oils and Fats
Based on human nutritional requirements, fatty acids are classified into two categories.
ESSENTIAL FATTY ACIDS
Which are important for normal
body function and it can’t
synthesize by human body
hence its requirements met
through the food.
Ex: Linolenic acid (18:3) and
linolenic acid(18:3) (PUFAs)
Sources: Sunflower oil, Soybean
oil, Maize oil, Fish and other nuts
and seeds
NON-ESSENTIAL FATTY ACIDS
Non-Essential fatty acids are those
the body is capable of synthesizing
most of the fatty acids it needs from
food. 
Ex: Palmitic acid, stearic acid (SFA) &
Oleic acid (MUFA)
Sources: Beef/Red Meat, Butter,
Cocoa butter and Margarine
 Total Fat Intake
• Total fat intake should not exceed 30% of total
energy requirements

Saturated fatty acids (SFA) Intake

• Intake of saturated fats should be <10% of total energy
requirements.
WHO
recommendation for
the consumption of Trans fatty acid (TFA) Intake
fats and oils Industrially produced trans fat consumption should be
restricted to <1%

Ideal ratio for SFA:MUFA:PUFA

SFA:MUFA:PUFA (balanced ratio)
1 : 1: 1
 Cholesterol has sterol backbone and fat-like substance in our blood
and mainly found in animal tissues (meat, Butter, ghee lard and etc)

What is Vegetable oil has no Cholesterol in it (cholesterol free)

Cholesterol? Is it
really bad? What Cholesterol is ESSENTIAL for many body processes

are its Sources & Cholesterol produces bile acids which aid in digestion and
Functions?. absorption of fats.

Cholesterol is structural backbone for steroid hormones like

adrenocortical hormones and sex hormones,

Cholesterols Insulate nerve cells to prevents loss of signals and also

it is part of cell membranes
LDL & HDL & its Significance
Parameter LDL HDL
Full form & Low density lipoproteins & Bad High density lipoproteins &Good
type cholesterol cholesterol
Size Large, 20-25nm Small, 7-11nm
Composition Free cholesterol(46-50%) and less Less cholesterol (30%) in esterified
protein (25%), form and more protein (33%)
21-22% phospholipid and 29% phospholipid,
8-10% triglycerides in its core 4-8% triglycerides.

Function LDL transport cholesterol form Liver to HDL transport cholesterol form
other peripheral tissues of organs. peripheral tissue to liver, where it
converted to bile acids later expelled.

Blood Levels Optimal level: <110 Optimal level: >45

(mg/dL) High level : 110-129 High level : 45-60 (Good)
V High level : >130 V High level : <60
Significance High level of LDL in blood circulation Higher HDL means remove the
will be prone to oxidation and get cholesterol form circulation.
entrapped in below endothelium of
blood vessel and cause inflammation
subsequently cardiovascular & stroke
diseases
Foods that
affects HDL
and LDL
levels
Food Regulation- in India
• The Government of India by notification established a body known as the Food Safety & Standards
Authority of India (FSSAI)under this FSS Act 2006.

• FSSAI is to ensure availability of wholesome safe food for human consumption

• The Food Safety Standards Authority of India is governed by Ministry of Health and Welfare

• FSSAI implemented from 5th August 2011 in the interest of Food Business Operators and consumers &
Integrated the following eight acts in it

1. The Prevention of Food Adulteration Act, 1954

2. The Fruit Products Order, 1955
3. The Meat Food Products Order, 1973
4. The Vegetable Oil Products (Control) Order, 1947
5. The Edible Oils Packaging (Regulation) Order, 1998
6. The Solvent Extracted Oil, De-oiled Meal & Edible Flour (Control) Order, 1967
7. The Milk & Milk Products Order, 1992
8. Any other order issued under the Essential Commodities Act, 1955 (10 of 1955) relating to food
FSSAI Functions
FSSAI-Food Labelling
1. The Name of Food: Shall include trade name or description of food
contained in the package.
2. Ingredients:
3. Nutritional information :
I. Energy value in kcal;
II. Protein,
III. Carbohydrate
IV. Fat (g) Saturated fatty acids, Monounsaturated fatty acids and
Polyunsaturated fatty acids in gram (g) and cholesterol in milligram (mg)
and Trans fatty acid in gram (g)
4. Declaration regarding Veg or Non veg –
5. Declaration regarding Food Additives- Antioxidant
6. Name and complete address of the manufacturer
7. Net quantity:
8. Lot/Code/Batch identification:
9. Date of manufacture or packing:
10. Best Before and Use By Date:
11. Country of origin for imported food:
12. Instructions for use: (If applicable)
13. FSSAI fortification logo
Oils and Fats Production & Consumption in India
India’s oil statistics (in MT)
Oil Imported Domestic % Dependency
(19-20) (18-19)
Crude palm 66,66,331 2,00,000 98%
oil(CPO)1
Refined Palm oil 4, 21,320 -
Sunflower oil 25,18,999 1,20,000 95%
Soybean oil2 33,84,054 14,70,000 70%
Cotton Seed oil 3,201 13, 20,000 0.5%
Palm Kernel oil 129,685 40,000 80%
Canola oil/Mustard3 55,000 21,10,000 2.5%

Groundnut oil - 7,10,000 -

Rice Bran oil - 10,00,000 0%
Others - 7,20,000 -
Total (MT) 1,31,75,448 76,60,000 65%

Total Consumption (Y18-19) 2,25,60,000 MT

Data Source: https://seaofindia.com/import-of-veg-oils-nov-18-sept-19/

Where India Imports its oil for Consumption?

Edible oil imports (MMT)

2019-20
Country Total
Argentina 2.94
Brazil 0.47
Indonesia 4.45
Malaysia 2.65
Russia 0.57
Ukraine 1.82
Others 0.31
Total (MMT) 13.17

Data Source: https://seaofindia.com/import-of-veg-oils-nov-18-sept-19/

 Kg/Year
Countries 
2006-08 2016-18 2028
World 15.0 18.2 19.7
LDCs 6.6 8.7 9.7
India 9.5 11.0 14.9
Per capita
Indonesia 9.5 19.7 25.0
consumption of
oils and fats(kg) China 18.0 26.4 29.1
around the world Latin America 18.2 20.1 20.8

European Union 25.0 23.7 23.7

United States 38.7 40.4 40.5

Data Source: OECD/FAO (2019), “OECD-FAO Agricultural Outlook”, OECD Agriculture statistics (database), http://dx.doi.org/10.1787/agr-outl-data-en
Summary
1. Oils and Fats are calories dense(9kcal/g), nutrient carrier(Vit A, D E &K), it insulate the body and it is
integral part of cell membranes and it is essential for normal body function.
2. Oil is molecule of triglyceride and made-up of fatty acids and glycerol.
3. Fatty acid composition determines the type of oil(its Source)
4. Fats are solid at room temperature and oils are liquid in nature at room temperature
5. Hydrogenation process used to create fats form liquid oils, and its also produces trans fats.
6. Fractionation, interesterication and blending produces zero trans fats for bakery fat applications
7. Minor compounds present in oils has a lot of health benefits and applications (antioxidants, anticancer
cosmetics and etc.).
8. Oil quality parameters such as IV, moisture content, and PV as well as the FFA content are determine the
quality and hence the economic value of the product.
9. WHO recommends NMT 30% of calories from oils & fat with balanced fatty acids composition of SFA:MUFA
and PUFA 1:1:1.
10. Vegetable oil do not contain any cholesterol.
11. FSSAI is Food regulatory authority in India and also control oils & fats, FSSAI issue guidelines and
licenses for manufacturing, packing and marketing.
12. India is one of the largest importer of edible oils in the world (65% of its needs), Palm oil accounts 45% of
total oil consumption and it produce Palm less than 2% its consumption.
Thank you