FST-403

 Technology of Oils and Fats

         3(2-1)

Description

This course will cover the general methods used to examine oils and fats for their physical properties and more basic analytical criteria, procedures to give detailed information on their quality criteria. This course provides the basic chemistry of fats and oils with focus in the understanding of relevance of their physicochemical and biochemical properties in their functions as ingredients in foods. Oil and fats are important parts of the human diet and more than 90% of the world production from vegetable, animal and marine sources is used as food or as ingredient in food products. World demand for dietary oils and fats is steadily increasing. Oils and fats serve as a rich source of dietary energy. They contain certain fatty acid components which are essential nutrients and their functional and textural characteristics contribute to the flavour and palatability of many natural and prepared foods. Modern advances in oils and fats technology and science of nutrition have led to the need for greater awareness of the composition and structure of dietary lipids and many new test methods and analytical procedure have been recently introduced.

Contents (Theory)

1. Physical and chemical characteristics of Oils and Fats
2. Oil Bearing Materials: Pre-treatment, storage.
3. Extraction Methods: Rendering, expression, solvent extraction.
4. Processing: Degumming, refining,
5. Bleaching, deodorization, fractionation,
6. Winterization, hydrogenation,
7. Interesterification, esterification,
8. Emulsification, stabilization.
9. Spoilage: Oxidative and hydrolytic rancidity chemistry,
10. Prevention use of antioxidants.
11. Manufacture of frying oils, margarine, mayonnaise.
12. Byproducts of fats and oils industry and their uses.

Contents (Practical)

1. Basics of lab work (Safety, hygiene, sanitation etc.).
2. Handling and storage of glass ware.
3. Solution preparation and standardization.  Extraction of oils and fats.
4. Determination of Color, cold test, melting point, smoke point, specific gravity, solid fat index, refractive index, acid value, peroxide value, iodine value, saponification value.
5. Visit to oil and fat industries.

Recommended Texts

1. Hoffmann, G., & Taylor, S. L. (2013). The chemistry and technology of edible oils and fats and their high fat products. Amsterdam: Elsevier Science.
2. O'Brien, R. D. (2008). Fats and oils: formulating and processing for applications. (3rd ed.) Florida: CRC Press.

Suggested Readings

1. Bockisch, M. (2015). Fats and oils handbook. Amsterdam: Elsevier Science.
2. Talbot, G. (2015). Specialty oils and fats in food and nutrition. Cambridge: Woodhead Publishing.
3. Hernandez, E. M., & Kamal-Eldin, A. (2013). Processing and nutrition of fats and oils: New Jersey: John Wiley & Sons.