Animal fats and oil

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This is a student assignment on oils and fats from animals.

This is a student assignment on oils and fats from animals.

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  • 1.  Lard Goat Fat Butterfat Whale Oil Tallow Emu Oil Horse Oil Snake Oil
  • 2. LARDby Chia Siew WenA128424
  • 3. •Definition of lard•‘lard’ or ‘grease’?•During 19th century, lard was common used inNorth America and many European nations.
  • 4. •colourless or yellowish oil•melting point: leaf fat: 43–48 °C backfat: 30–40 °C•Specific gravifty: 20 °C
  • 5. •Stable and preferred fat for frying.•Acid value: 3.4•IV: 46 – 70•Saponification value: 195.4
  • 6. Fatty Acid Composition
  • 7. • Culinary uses-consist no trans fat.Bread spreadLard riceLard cake or pie
  • 8.  Cutting fluid in machiningType of coolant and lubricant Lard soap
  • 9. BySUZY NOR ARNIZA BTMAT JUSOH (A128802)
  • 10. The domestic goat is a subspecies of goat domesticatedfrom the wild goat of Southwest Asia and Eastern Europe.Member of the Bovidae family . Closely related to the sheep as both are in the goat-antelope subfamily Caprinae. There are over three hundred distinct breeds of goat.
  • 11. Characteristics Goat MilkColour Almost white (cream tinge)Odour Buttery,with a slight tallowyodourSize of fat globules Very small compare to cowmilkMelting point 37˚C
  • 12. Characteristics Goat milkUnsaponifiable matter of milk fat(%)0.41±0.02Iodine Value 30.44±3.57Saponification Value 228.6±5.24pH Value 6.5±0.04Refractive Index 1.450±0.39
  • 13. Fatty Acid (Saturated) Goat MilkButyric Acid C4:0 2.6Caproic Acid C6:0 2.3Caprylic Acid C8:8 2.7Capric Acid C10.0 2.7Lauric Acid C12:0 4.5Myristic Acid C14:0 11.1Palmitic Acid C16:0 28.9Stearic Acid C18:0 7.8Arachidonic Acid C20:0 0.4Fatty acid profile of goat and cow milk in relation to human milk
  • 14. Fatty Acid (Unsaturated) Goat MilkOleic Acid C18:1 27.0Linoleic Acid C18:22.6C22-20 Acids 0.4Arachidonic Acid C20:4 1.5
  • 15.  Fresh goat’s milkUHT milkPowder milkSpreadable CheeseGreek CheeseMedium Hard CheeseFarmhouse Mature CheeseProbiotic YogurtsButter
  • 16. i. Goat milk fat normally has 35 percent of medium chain fattyacids (C6-C14)ii. Three are named after goats: Caproic (C6), caprylic (C8), capric(C10) ,totaling 15 percent in goat milk fat.iii. Capric, caprylic and other MCT have been used for treatmentof: > treatment of malabsorption syndrome > intestinal disorders > coronary diseases > pre-mature infant nutrition > cystic fibrosis > gallstone problems
  • 17. ButterfatBy Melissa LiewA129081
  • 18. • Butterfat/milkfat: fatty portion of milk• Cow milk fat• Milk/cream aresold according tothe amount ofbutterfat they contain• Butter made bychurning fresh or fermented cream/milk
  • 19.  Soft solid atroom temperature(effective spread) Colour:Light Yellow/Yellow Butter melts at 35⁰C Has to be cooled to 23⁰Cto solidify it Butter produced from butterfatof cow with diet high in stearicacid is softer Works well as flavour carrier
  • 20.  Comprised mostly of triglycerides, phospholipids,glycolipids and lipo-proteins Saponification value: 226 IV value: 26 - 42
  • 21.  Cooking
  • 22. Yogurt/Yogurt DrinksCreamCheeseIce-cream
  • 23. By PasheenaA129425WHALE OIL
  • 24. Obtained from the blubbers of various species of whales• Right Whale• Bowhead Whalechemically a liquid wax and not a true oil• Flows readily• Clear• Bright honey yellow to a dark brownStearin and spermaciti-separated-at low temp. -crystallize and filtered out
  • 25.  concrete, fatty substance, a white, pearly, semi-transparent mass of neutral reaction and crystalinefoliaceous texture friable and somewhat unctuous to the touch, slightlyinodorous and insipid insoluble in water, but soluble in the fixed oils specific gravity is 0.945, or 18° Baume, and it melts atabout 122° F. and congeals near 113° F.
  • 26. • pale, yellowish- coloured liquid (smell of fishy)•not liable to become rancid , no corrosive action onmetal, and no tendency to dry and become gummy.• retains its viscosity under influence of heat better•Sulphuric acid increases heat,(yellowish-brown mass), -distinguishes sperm oil from other fish oils.• differs from other fish oils also by its chemicalconstitution and its low specific gravity• lightest of all natural oils.
  • 27. Consists of :a)acetyl palmitate(the ester of acetylalcohol and palmitic acid),C15H31COO-C16H33b) cetinelaic acid (mainly)c) stearic acid, myristic, lauro-stearic acids (smallquantity)d) a compound of fatty acids with alcohol radicals,the acids belonging to the oleic acid series.
  • 28. Fatty acid Blue Whale14:0 516:0 816:1 918:0 218:1 2918:2 218:3 0.518:4 0.420:1 2220:4 0.520:5 2.522:1 1422:5 1.522:6 3
  • 29.  additives in motor oils automatic transmission fluid lubricant for delicate high altitude lubricant. glycerine cosmetics rust-proofing compounds chemical fibers detergent vitamins (vitamin E) glaze (on photographs) 70+ pharmaceutical compounds
  • 30. TallowBy Muhammad DanialA128533
  • 31.  White,brittle,inodorous,and bland taste. Melting point : 113° - 122° F Congeals : 98° and 104° F Specific gravity : 0.937 - 0.952 or 18° - 20° by Baumeshydrometer.
  • 32. •Saponification value: 196•IV: 38 – 46•Reacts with acids to liberate heat
  • 33.  The composition of the fatty acids is typically as follows. Saturated fatty acids: Palmitic acid: 26 % Stearic acid: 14 % Myristic acid: 3 % Monounsaturated fatty acids: Oleic acid: 47 % Palmitoleic acid: 3 % Polyunsaturated fatty acids: Linoleic acid: 3 % Linolenic acid: 1 %
  • 34. Nutritional Value per 100 g(3.5 oz)Energy 3,774 kJ (902 kcal)Carbohydrates 0gFat 100gSaturated 50gMonunsaturated 42gPolyunsaturated 4gProtein 0gCholestrol 109mg
  • 35. Candle
  • 36. Food
  • 37. Lubricant
  • 38. Medical and Soap
  • 39. EMU OILBy Ros BalqisA130763
  • 40.  Scientific name: Dromaius novaehollandiae Cannot fly, strong legs. 70km/h. 1.3-1.8 meter. 40 years.
  • 41.  Non toxic Insoluble in water Semi-solid at temperature of 200C Yellowish liquid at temperature higher than 600C Odourless Strong oxidizing agent
  • 42.  Acid Value : 0.40 Saponification Value : 189.84 Iodine Value 65.83 Peroxide Value 2.83
  • 43.  Oleic Acid (45%-55%) Palmitic Acid (20%-25%) Linoleic Acid (15%-20%) Stearic Acid (8%-12%) Myristic Acid(0.4%) Palmitoleic Acid (3.6%)
  • 44.  Pharmaceutical Pain release Sore muscle Cosmetic Eczema Diabetics
  • 45.  Washing-Removal of fatty tissue from the emu carcassusing 120° - 140° F of water bath. Cooking-fat is removed from the fatty tissue by breakingthe fat cells through application of heat.-the cooker be blanketed with nitrogen to preventoxidation from the presence of air.
  • 46.  Fat separation-Fat generated in the cooker is then filtered to furthereliminate contaminants. Fat washing-carried out to coagulate and separate proteinaceouscomponents of the recovered fat. Fat drying-Water present in the fat, will cause the fat todeteriorate rapidly.
  • 47. Horse OilBy Fatin DamiaA129286
  • 48. Kingdom: AnimaliaClass: MammaliaFamily: EquidaeGenus: EquusSpecies: E. ferusSubspecies: E. f.caballus• The oil extracted camefrom the hoof, offal, andthe bone.• Horse has life expectancyup to 25 to 30 years old.• Gestation only last for 350days ad resulted one foal.
  • 49. The HoofThe Offal
  • 50. liquidThe color is white It smells like raw animal
  • 51. -Characteristics of horse oils used in theinvestigationOil Sap.val IV FFA UnsaponifableMatterBone 283.5 99.0 1.1 0.72Offal 283.5 97.9 1.5 0.97Hoof 285.9 109.3 2.3 1.11
  • 52. Oil C12 C14 C16 C18 C20Bone 0.2 3.1 25.3 4.1 0.10.2 2.6 25 5.1 -Offal - 1.1 27.4 1.7 -Hoof - 0.8 17.9 2.5 0.7
  • 53.  The fatty acid composition of horse oil is similar tothat of human sebum. Sebum has skin barriersystems that can protect your skin frombacteria, harmful substances and outside stimuli. Strongly recommended for people of all ages whohave dry skin. For hair, use only a small amount to add textureand shine.
  • 54. CHINESE WATERSNAKE OIL(Enhydris chinensis) By Nur Syazani A129418
  • 55. •Originated from China, called ‘sheyou’.•Treats inflammation and pain.•High in EPA.•Believed to help hair growth during theancient time.
  • 56. • Reptile• Lives in pondsand rivers• Feeds on fishesand frogs• Venomous.
  • 57.  Liquid Yellow boiling point>150 flammable limits in air: lower
  • 58. matter Percentage/valueSaponification value 192.6Iodine value 104.4Free fatty acids (%) 0.52
  • 59.  75% mostly unidentified carrier material,including camphor 25% oil from Chinese water snakes, itself consisting of: 20% (EPA)(omega-3 FA) 48% (14:0) 10% (18:0) 14% (18:1ω9) 7% (18:2ω6) and (20:4ω6)
  • 60.  Relieves joint pain (EPA). Relieves inflammation. Helps hair growth . Reduce blood pressure, cholesterol level,and depression.
  • 61. Animal Oils Major Fatty AcidLard C18: 1 about 44%,C16: 0 about 26%Goat Fat C16: about 28.9%C18:1 about 27%Butterfat C18:1 about 31.9%C14:0 about 19.8%Whale Oil C18:1 about 29%,C20.1 about 22%Tallow C18:1 about 47%C16:0 about 26%Emu Oil C18:1 about 45% - 55%,C16:0 about 20% -25%Horse Oil C18:0 about 29.5% - 33.3%C16:0 about 26.1% - 28%Snake Oil C14:0 about 48%EPA (omega-3 FA) about 20%