Oils and fats form an important part of a healthy diet. Structurally they are esters of glycerol with three fatty acids. Chemically, they can be divided into four main types – saturated, cis-monounsaturated, cis-polyunsaturated and trans fatty acids. n very broad terms, saturated fatty acids and trans fatty acids are solid at room temperature while the cis - unsaturates are liquid at room temperature.

1. FOOD AND NON FOOD
APPLICATIONS OF OILS AND FATS

2. INTRODUCTION
• Oils and fats form an important part of a healthy
diet.
• Structurally they are esters of glycerol with three
fatty acids.
• Chemically, they can be divided into four main
types – saturated, cis-monounsaturated, cis-
polyunsaturated and trans fatty acids.
• n very broad terms, saturated fatty acids
and trans fatty acids are solid at room
temperature while the cis - unsaturates are liquid
at room temperature.

3. • Oils are the triglycerides in liquid form and
Fats are the triglycerides in solid form.
• They are commonly of vegetable origin (e.g.
palm oil, rapeseed oil, soyabean oil, olive oil,
cocoa butter, etc) or animal origin (e.g. pork
lard, beef tallow, fish oils) as well as from
animal milk fats.
• The fatty acids found in most commonly
consumed oils and fats are composed of long
carbon and hydrogen chains, typically
containing from 8 to 20 carbon atoms

5. Oils and Fats in Food
• Different food products have different
requirements as far as the functionality of the
fat they contain is concerned.
• The requirement of oils and fats are based on
their properties imparting on foods. They are,
– Melting point and melting profile
– Crystallization characteristics
– Storage stability (oxidative and hydrolytic stability)
– Nutritional requirements.

6. Oils and Fats in Bakery Field
• Fats used in bakery products, need to have a
certain level of solid fat present at the
temperature.
• The dough is mixed with this fat in order to give
enough structure to hold a light aerated structure
and to stop more liquid triglycerides from
separating from the baked end product.
• Biscuit and pastry doughs are often mixed at
about 25°C
• At this temperature, the dough fat used needs to,
ideally, contain between 25% and 40% solid fat.

7. • Higher solid fat levels make the dough difficult
to mix; lower solid fat levels risk some of the
liquid fat exuding from the final biscuit or
pastry making it oily to the touch.

8. • Shortenings of fat and butter substitutes
ensure a crisp bite in biscuits, cookies,
crackers and pastry, a good crumb structure
and volume in bread and cakes and fillings
with a creamy, full-bodied taste.
• The fats anti-staling properties see to it that
these desirable eating characteristics are just
as evident on the last day in storage as they
are on the first.

9. Oils and Fats in the field of Chocolate
and confectionery
• Chocolate and chocolate like coatings need to be
solid at ambient temperatures but then melt
quickly at mouth temperature.
• Cocoa butter does this and is obviously the gold
standard as far as this is concerned.
• Cocoa butter is rich in what are called
symmetrical monounsaturated triglycerides –
SOS.
• 80% of the composition of cocoa butter they give
it its very sharp melting properties.

10. • Non-cocoa butter confectionery coatings are
also produced and used
• These cannot legally be called chocolate.
• It is essentially a cocoa butter equivalent used
at a much higher level than that allowed in
chocolate itself.
• For this purpose, vegetable oils similar to SOS
is used like palm oil.

11. • Cocoa butter alternatives (CBA) have lower
cost than cocoa butter, at the same time as
they offer technical advantages and improved
quality all through the production,
distribution, storage and consumption of
chocolate and confectionery products.

12. Oils and Fats in Ice-creams
• Fats for ice cream need to have at least 50% solid
fat at 0°C to structure the ice cream but should
have a melting point below normal mouth
temperature because, during ice cream
consumption, the mouth cools.
• Dairy ice cream must contain only dairy fat.
• Non-dairy ice cream can be based on vegetable
fats.
• Palm kernel oil or Coconut oil are usually used as
the base oil in non-dairy ice cream.

13. • Replacing milk fat by vegetable fats not only
reduces costs, it also makes the texture of the
ice cream easier to adjust to the demands
specified and allows higher production
output.
• Vegetable fats also have the important
advantage over milk fat that they make it
possible to balance the content of saturated
and poly-unsaturated fats in the composition
and to reduce the cholesterol content.

14. • Fat fulfills different functions in ice cream:
– The fats act as a lubricant and must melt properly
during eating.
– The fats act as a structure builder, on which
depends the texture of an ice cream. The fat’s
performance during aging, freezing and aeration is
very important. Fat crystals make it possible to
incorporate air cells to give the desired overrun
while at the same time retaining a smooth
texture.
– The fats act as a flavor carrier and for that reason
it must have a bland taste that does not mask any
added flavors.

15. Oils and Fats for the Frying Purpose
• Frying oils need to have a high degree of
oxidative stability because of the high
temperature of use.
• Saturated fatty acids and trans unsaturated
fatty acids have a much higher degree of
oxidative stability than do cis unsaturated
fatty acids.
• The main choices of oil for frying are palm oil,
sunflower oil, rapeseed oil, Coconut oil, etc.

16. Non Food Applications of Oils and Fats
• Oils and Fats have lot of Non-Food applications.
• They commonly used as feedstock in oleo
chemicals, lubricants in automobiles and
machines, etc.
• The oleo chemical industry uses oils and fats as
essential feedstock.
• It used mainly to produce surface-active
compounds for personal care and for cleaning
processes.

17. • Other industrial uses include paints and inks,
lubricants, and production of polyols to make
polyurethanes.
• Lauric oils, Palm oils, Rapeseed oils, Soybean
oils, Coconut oils are the major oils used in the
oleo chemical field.

18. Conclusion
• Oils and Fats are essential in our daily life.
• The usage of oils and fats directly and indirectly in
our daily usage.
• The food application of oils and fats include in the
field of Bakery, Confectonary, Icecreams,
Chocolates and the primary function that is
Cooking purpose.
• Non food application include in the field of oleo
chemical, lubricants, paints and inks, and so on.

19. Reference
• https://www.ifst.org/resources/information-
statements/oils-and-fats
• https://www.fediol.eu/web/food%20applicati
ons/1011306087/list1187970106/f1.html
• https://en.wikipedia.org/wiki/Oil
• https://lipidlibrary.aocs.org/resource-
material/market-trends/non-food-uses