Composition and Properties of Edible Oils

Abstract

According to US Department of Agriculture (USDA) statistics, the production of nine vegetable oils from seven seeds and from palm fruit and olive was 153 million tonnes worldwide in 2010/11 (Table 1.1). In addition, production of four animal fats (butter, lard, tallow and fish oil) amounted to about 25 million tonnes. Over time, animal fats have fallen in market share, and they now make up only 15% of total annual production. Among vegetable oils, palm, soya, rape and sun oils have become increasingly important, with palm and soya dominant (Table 1.1). It is interesting that these four vegetable oils are produced in different parts of the world (Table 1.2). It should also be noted that crops grown in the southern and northern hemispheres are harvested at different times of the year, with the exception that palm oil is produced in all months of the year. This is particularly significant for soybeans, grown predominately in North and South America. Palm oil and olive oil are obtained by pressing the fruits in the countries where they grow, and trade is confined to the oil or to downstream products. Exports/imports of vegetable oils represent 41% of total production, but there is also considerable trade in unprocessed seeds (24%), especially in soybeans, with extraction occurring in the importing country. Oils and fats are used mainly for food purposes, but both oilseeds and extracted oil are also used in some part as animal feed. Oils also have industrial uses. Traditionally, these have been mainly in the production of soap and other surface-active molecules, but increasingly they are for energyproducing purposes, such as transport use by automobiles, trains, aeroplanes

Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review

“…In contrast, Nyam, Tan, Che Man, et al (2009) reported lower total tocopherol content in the Kalahari melon oil obtained by AEE than solvent extraction method. This may be due to the production of components during the digestion process in the AEE that can influence the amount of non-saponifiable matter, including tocopherols (Gunstone, 2000).…”

Crystallization of Fats: Influence of Minor Components and Additives

“…The principal minor lipid components that are indigenous to oils and fats are free fatty acids (FFA), monoacylglycerols (MAG), diacylglycerols (DAG) and phospholipids (lecithin) [14]. Within a fat, certain classes of triacylglycerols (TAG), when present at low levels, also might be considered as minor components.…”

Determination of Frying Quality of Vegetable Oils used for Preparing Falafel using Infrared Spectroscopy and Multivariate Calibration

“…Chemically, all oils and fats are made up of triglycerides which resulted from the reaction between three, two, or one fatty acid chains with glycerol molecule (Fritsch 1981). The main fatty acids composing fats and oils consist of 14-22 carbon atoms and may contain one or more double bonds (Gunstone 2000). Oleic acid (C 18:1 ) is the most abundant monounsaturated fatty acid and found in the majority of vegetable oils (Codex Standards 1999) and this molecule is stable against oxidation at storage and frying temperatures (Abdulkarim et al 2007).…”