#61M 5th International Conference on Rice Bran Oil 24th - 25th May 2018, Hanoi, Vietnam
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This document summarizes a study on the effect of refining processes on the cellular antioxidant activity (CAA) of rice bran oil. The study found that deacidification, which removes free fatty acids, significantly reduced the CAA value of rice bran oil samples. Higher concentrations of rice bran oil extracts exhibited higher CAA values. The CAA value was also correlated with minor components like sterols and oryzanols. The crude rice bran oil with more minor components and free fatty acids showed higher antioxidant enzyme activity compared to refined oils. The refining process needs optimization to retain beneficial minor components that contribute to rice bran oil's antioxidant properties.
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#61J
This document provides an overview of oils quality in the Vietnamese market and the health value of rice bran oil. It analyzes 28 oil samples from the Vietnamese market, investigating their physicochemical properties, chemical composition, fatty acid profiles, and stability. The results show that rice bran oil has relatively high stability during storage and is distinguished by its antioxidant capacity and fatty acid balance, with a ratio of omega-6 to omega-9 to saturated fatty acids of approximately 1:1:1. The document concludes that rice bran oil contains beneficial compounds like gamma-oryzanol and vitamin E and recommends consuming 20-30 ml per day for health benefits.
#61D
This document summarizes the characteristics and uses of rice bran oil in Japan. It finds that rice bran oil production has increased in Japan as rice production has decreased. Rice bran oil has several advantages over other oils like soybean and canola oils for cooking. These include being allergen-free, having low trans fatty acids, high oxidation stability due to vitamin E and antioxidant content, and producing less unpleasant smells during cooking and frying compared to other oils. The document concludes rice bran oil can help restaurants by making dishes tastier and easier to cook with less oily smells.
#61R
This document discusses global laws and standards regarding rice bran oil (RBO), including the Codex Alimentarius standard. It provides an overview of RBO production globally and its health benefits. Standards from India, Japan, FSSAI, and Codex are described, outlining specifications for RBO composition and quality parameters. The challenges of classifying crude RBO as edible oil are discussed. At a Codex committee meeting, India proposed revising the standard to clarify that crude RBO's fatty acid composition is applicable to refined RBO as well. This proposal was accepted with support from over 18 countries.
#61N
1) The document discusses strategies to mitigate glycidyl esters (GE) during rice bran oil refining. GE levels above 1 ppm are not compliant with EU regulations.
2) GE form from diglycerides at temperatures above 230°C. Rice bran oil is sensitive to GE formation due to its high diglyceride content and refining temperatures of 235-240°C.
3) To reduce GE, refiners should control deodorization time and temperature, aiming to keep temperatures below 240°C. A dual-temperature process, with an initial high-temperature stripping followed by lower-temperature bleaching, may help minimize GE formation.
#61S
The document summarizes the development of a national standard for rice bran oil in Vietnam. It describes the procedure for developing TCVN 12107:2017, which included collecting international and national standards, developing a technical committee draft, gathering public comments, and finalizing the standard. The main results were the publication of TCVN 12107:2017, which establishes requirements for raw materials, technical specifications, food safety, testing methods, packaging, labeling, storage, and transportation of rice bran oil. The standard is intended to promote the production and international trade of rice bran oil as a value-added rice product in Vietnam.
Cooking oil presentation and frying technology
The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
Innovative Alternatives for Hard Fats and High Stability Oils in the Food Ind...
Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items.
Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY.
Recommended
#61J
This document provides an overview of oils quality in the Vietnamese market and the health value of rice bran oil. It analyzes 28 oil samples from the Vietnamese market, investigating their physicochemical properties, chemical composition, fatty acid profiles, and stability. The results show that rice bran oil has relatively high stability during storage and is distinguished by its antioxidant capacity and fatty acid balance, with a ratio of omega-6 to omega-9 to saturated fatty acids of approximately 1:1:1. The document concludes that rice bran oil contains beneficial compounds like gamma-oryzanol and vitamin E and recommends consuming 20-30 ml per day for health benefits.
#61D
This document summarizes the characteristics and uses of rice bran oil in Japan. It finds that rice bran oil production has increased in Japan as rice production has decreased. Rice bran oil has several advantages over other oils like soybean and canola oils for cooking. These include being allergen-free, having low trans fatty acids, high oxidation stability due to vitamin E and antioxidant content, and producing less unpleasant smells during cooking and frying compared to other oils. The document concludes rice bran oil can help restaurants by making dishes tastier and easier to cook with less oily smells.
#61R
This document discusses global laws and standards regarding rice bran oil (RBO), including the Codex Alimentarius standard. It provides an overview of RBO production globally and its health benefits. Standards from India, Japan, FSSAI, and Codex are described, outlining specifications for RBO composition and quality parameters. The challenges of classifying crude RBO as edible oil are discussed. At a Codex committee meeting, India proposed revising the standard to clarify that crude RBO's fatty acid composition is applicable to refined RBO as well. This proposal was accepted with support from over 18 countries.
#61N
1) The document discusses strategies to mitigate glycidyl esters (GE) during rice bran oil refining. GE levels above 1 ppm are not compliant with EU regulations.
2) GE form from diglycerides at temperatures above 230°C. Rice bran oil is sensitive to GE formation due to its high diglyceride content and refining temperatures of 235-240°C.
3) To reduce GE, refiners should control deodorization time and temperature, aiming to keep temperatures below 240°C. A dual-temperature process, with an initial high-temperature stripping followed by lower-temperature bleaching, may help minimize GE formation.
#61S
The document summarizes the development of a national standard for rice bran oil in Vietnam. It describes the procedure for developing TCVN 12107:2017, which included collecting international and national standards, developing a technical committee draft, gathering public comments, and finalizing the standard. The main results were the publication of TCVN 12107:2017, which establishes requirements for raw materials, technical specifications, food safety, testing methods, packaging, labeling, storage, and transportation of rice bran oil. The standard is intended to promote the production and international trade of rice bran oil as a value-added rice product in Vietnam.
Cooking oil presentation and frying technology
The document discusses the importance and roles of fat in nutrition, providing energy, carrying vitamins, and being a component of cell membranes and hormones. It compares coconut oil and palm olein, noting they are both vegetable oils that are cholesterol and trans fat free and best for frying. It provides details on the fatty acid composition and health benefits of coconut oil, palm oil, and their constituents like medium chain triglycerides, tocotrienols, and carotenes. The document also discusses frying oil technology, including the changes that occur in hot oil during frying and best practices to prevent oil degradation and absorption during frying.
Innovative Alternatives for Hard Fats and High Stability Oils in the Food Ind...
Presented at the American Oil Chemists’ Society Annual Meeting & Expo, these slides highlight what the industry is doing to replace partially hydrogenated oils, and what opportunities are on the horizon. Discover insights from the industry’s technological leaders on advancements like interesterification and blending components to eliminate trans fats while retaining the structural functionality needed for applications like doughnut frying and baking, along with the latest results from high stability oil functionality tests. Learn about recent foodservice case studies that evaluated new oils to improve functionality and the nutritional profile of menu items.
Presenters included Robert Collette, Institute of Shortening and Edible Oils; Tom Tiffany, ADM Oils; Josh Tuinstra, Stratas Foods LLC; and Richard Galloway, QUALISOY.
Profile of High Stability Oils | AOCS 2015
QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.
1.1 int. class._of_edible_oil
This document provides an introduction to edible oils, including their classification, composition, and sources. It discusses the major components of edible oils like glycerides and fatty acids. The key types of edible oils covered are vegetable oils (including palm oil and olive oil), land animal fats (lard and tallow), and marine animal fats. The document also provides details on various components of oils like phospholipids, tocopherols, sterols and carotenoids. Examples of characteristics like iodine value, saponification value, and melting points are given for selected oil types.
edible oils and their quality aspects
India produces around 25 million tons of edible oils per year from various oilseed crops like groundnuts, soybeans, rapeseed/mustard, sesame, and niger. The major edible oils produced are groundnut, soybean, rapeseed/mustard, sesame, and sunflower oils. Various quality aspects of edible oils are regulated by acts and standards organizations to ensure safety and nutritional quality. Oils undergo various tests to check parameters like acid value, iodine value, fatty acid profile and contaminants to ensure they meet standards before packaging and labeling for consumers.
changes in edible oil quality
a brieg study about changes in edible oil quality can make you to a healthy body and effects of continous use of oil in humans.
#61M
This document summarizes a study on the effect of refining processes on the cellular antioxidant activity (CAA) of rice bran oil. The study found that deacidification, which removes free fatty acids, significantly reduced the CAA value of rice bran oil samples. Higher concentrations of rice bran oil extracts exhibited higher CAA values. The CAA value was also correlated with minor components like sterols and oryzanols that are removed during refining. The results indicate refining processes should be optimized to retain beneficial minor components that contribute to rice bran oil's antioxidant properties.
Manage Your Frying Oil
This document discusses best practices for managing frying oil to extend its useful life, improve food quality, and increase profits. It recommends frequent filtering, proper temperature control, and using high-quality filtration media to remove contaminants that degrade oil quality the most. Adopting these oil management practices can significantly prolong the optimal life of frying oil and offset the higher costs of healthier oils that break down more quickly. The document provides specific guidelines for establishing a filtration schedule, indicators for determining when to discard oil, and safer disposal methods.
Edible oil adulterations
This document discusses edible oil adulteration, including common adulterants and health hazards. It outlines traditional techniques for detecting adulteration based on parameters like saponification value, iodine value, and acid value. However, these techniques are not sensitive enough for sophisticated adulteration. The document then describes several advanced techniques used to detect adulteration, including Fourier transform infrared spectroscopy, high performance thin layer chromatography, gas chromatography-mass spectrometry, and electrospray ionization mass spectrometry fingerprinting. These techniques allow for detection of adulteration at lower concentrations and in a more accurate manner than traditional techniques. The health of consumers is the top priority, so preventing edible oil adulteration using sensitive
Ghee vs butter
Ghee vs butter is a common dilemma for planning your diet. Both are milk-made products, and both are loaded with fats and offer somehow same fatty acids and nutrients. Despite some similarities, if we compare ghee and regular butter, we will find significant differences between the dairies.
To know more : https://milkio.co.nz/ghee-vs-butter/
Aqueous extraction processing
Aqueous extraction technology provides an environmentally friendly alternative to traditional solvent extraction for edible oils. It uses water instead of hexane to simultaneously extract oil and protein from seeds. The process involves grinding seeds followed by aqueous extraction, solid-liquid separation, centrifugation, demulsification, and drying. Key process parameters like temperature, pH, and enzymes affect extraction efficiency. Aqueous extraction reduces solvent use and safety risks but yields are typically lower than solvent extraction and effluents require proper treatment. Further research is optimizing parameters and developing demulsifying enzymes to improve yields and make the process economically viable.
Fats and oils food production
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
Palm kernel seed & oil
If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!
Detection of oxidative status of some edible oil
The document analyzes the oxidative stability of sunflower and corn oils under different storage conditions and numbers of fryings. It finds that storing oils in the dark for up to 30 days and frying oils fewer than 15 times increases oxidative stability, as measured by peroxide value, anisidine value, and totox value. Repeated frying and long storage periods decrease unsaturated fatty acids and increase saturated fatty acids and trans fatty acids. It recommends proper storage, use of antioxidants, limiting frying reuse, and increasing public education to minimize health risks.
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
#61
The document discusses rice bran oil production globally and opportunities for growth. It notes that while the potential global production of rice bran oil is 6.8 million tons based on rice production, current production is only 1.7 million tons, leaving 5.1 million tons of untapped potential. India produces 1 million tons of rice bran oil annually against a potential of 1.6 million tons. The document calls for greater international awareness of rice bran oil's health benefits and untapped production opportunities in order to increase its market and value.
Ghee boiling
This document provides information about ghee, including its definition, production methods, chemical composition, and flavor formation. Some key points:
- Ghee is a clarified butter made by heating butter to remove water and milk solids. India produces over 900,000 tons annually worth $1.35 billion.
- Different production methods include direct heating of butter/cream or pre-stratification to remove moisture before heating.
- Chemical analysis shows buffalo ghee has higher levels of unsaturated fatty acids and flavor compounds like carbonyls and lactones compared to cow ghee.
- Flavor develops from thermal degradation of proteins, carbohydrates, and lipids, producing compounds like free fatty acids
Animal fats and oil
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
The Positive Attributes Required of Edible Oil Used in Deep Frying ApplicationsMalaysian Palm Oil Council (MPOC Egypt)
The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.IRJET- Parameter Design for Optimum Percentage Yield for Bio-Diesel from ...
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Progress, prospect and challenges in glycerol purification process
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Oil to Biodiesel from Two Potential Sources – A 360 degree Comparative Study
Oil to Biodiesel from Two Potential Sources – A 360 degree Comparative StudyAssociate Professor in VSB Coimbatore
Jatropha curcas oil (JCO) and karanja oil have been identified for the comparative study of production of renewable energy sources i.e. biodiesel as well as physico-chemical properties of biodiesel for its potentiality. Enzyme Novozyme 435 (Candida antarctica) is used as biocatalyst (8%) for the conversion in both the cases with 5:1 molar ratio of alcohol to oil for 8 hours with mixing intensity of 600 rpm at 550C. JCO shows higher conversion efficiency at these parameters than karanja oil. Biodiesels obtained from JCO and karanja oil are analysed based on physico-chemical properties like specific gravity, kinematic viscosity, density, calorific value, cetane number, flash point, cloud point and acid number. With regard to specific gravity, kinematic viscosity, density, calorific value and cetane number, the JCO biodiesel shows higher values than karanja biodiesel whereas flash point and cloud point of karanja biodiesel are higher than JCO biodiesel. With respect to the compositional analysis, JCO biodiesel contains 95.67% methyl ester but karanja biodiesel contains 92.57% methyl ester. Apart from this, triglycerides (TG), diglycerides (DG) and monoglycerides (MG) content of JCO and karanja oil biodiesel are 1.68%, 1.08%, 2.68% and 1.89%, 2.75% and 3.69% respectively.T 1 scope for biotechnology in paint industry - dr. d.k. bhattacharyya
1. Biotechnology can be applied in the paint industry through the production of specialized oils, fatty acids, dibasic acids, bioalkyds, and surfactants using techniques like genetic engineering, fermentation, and enzymatic processes.
2. Specific enzymes from fungi, bacteria, and yeast can be used to modify vegetable oils to produce oils with desired fatty acid compositions for use in paints. Lipases and other enzymes can also produce short and long chain dibasic acids.
3. Bioalkyds are alkyds made from renewable oils/fats through a two-step process involving bioalcoholysis and bioesterification or biointeresterification using lipases. These bio
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Profile of High Stability Oils | AOCS 2015
QUALISOY and Stratas Foods presented new high oleic soybean oil functionality testing results at the 2015 American Oil Chemists’ Society (AOCS) Annual Meeting. The presentation, Functionality Studies on High Oleic Soybean Oil, highlighted test results confirming high oleic soybean oil performs equivalent or superior to other high stability oils in deep frying application testing.
1.1 int. class._of_edible_oil
This document provides an introduction to edible oils, including their classification, composition, and sources. It discusses the major components of edible oils like glycerides and fatty acids. The key types of edible oils covered are vegetable oils (including palm oil and olive oil), land animal fats (lard and tallow), and marine animal fats. The document also provides details on various components of oils like phospholipids, tocopherols, sterols and carotenoids. Examples of characteristics like iodine value, saponification value, and melting points are given for selected oil types.
edible oils and their quality aspects
India produces around 25 million tons of edible oils per year from various oilseed crops like groundnuts, soybeans, rapeseed/mustard, sesame, and niger. The major edible oils produced are groundnut, soybean, rapeseed/mustard, sesame, and sunflower oils. Various quality aspects of edible oils are regulated by acts and standards organizations to ensure safety and nutritional quality. Oils undergo various tests to check parameters like acid value, iodine value, fatty acid profile and contaminants to ensure they meet standards before packaging and labeling for consumers.
changes in edible oil quality
a brieg study about changes in edible oil quality can make you to a healthy body and effects of continous use of oil in humans.
#61M
This document summarizes a study on the effect of refining processes on the cellular antioxidant activity (CAA) of rice bran oil. The study found that deacidification, which removes free fatty acids, significantly reduced the CAA value of rice bran oil samples. Higher concentrations of rice bran oil extracts exhibited higher CAA values. The CAA value was also correlated with minor components like sterols and oryzanols that are removed during refining. The results indicate refining processes should be optimized to retain beneficial minor components that contribute to rice bran oil's antioxidant properties.
Manage Your Frying Oil
This document discusses best practices for managing frying oil to extend its useful life, improve food quality, and increase profits. It recommends frequent filtering, proper temperature control, and using high-quality filtration media to remove contaminants that degrade oil quality the most. Adopting these oil management practices can significantly prolong the optimal life of frying oil and offset the higher costs of healthier oils that break down more quickly. The document provides specific guidelines for establishing a filtration schedule, indicators for determining when to discard oil, and safer disposal methods.
Edible oil adulterations
This document discusses edible oil adulteration, including common adulterants and health hazards. It outlines traditional techniques for detecting adulteration based on parameters like saponification value, iodine value, and acid value. However, these techniques are not sensitive enough for sophisticated adulteration. The document then describes several advanced techniques used to detect adulteration, including Fourier transform infrared spectroscopy, high performance thin layer chromatography, gas chromatography-mass spectrometry, and electrospray ionization mass spectrometry fingerprinting. These techniques allow for detection of adulteration at lower concentrations and in a more accurate manner than traditional techniques. The health of consumers is the top priority, so preventing edible oil adulteration using sensitive
Ghee vs butter
Ghee vs butter is a common dilemma for planning your diet. Both are milk-made products, and both are loaded with fats and offer somehow same fatty acids and nutrients. Despite some similarities, if we compare ghee and regular butter, we will find significant differences between the dairies.
To know more : https://milkio.co.nz/ghee-vs-butter/
Aqueous extraction processing
Aqueous extraction technology provides an environmentally friendly alternative to traditional solvent extraction for edible oils. It uses water instead of hexane to simultaneously extract oil and protein from seeds. The process involves grinding seeds followed by aqueous extraction, solid-liquid separation, centrifugation, demulsification, and drying. Key process parameters like temperature, pH, and enzymes affect extraction efficiency. Aqueous extraction reduces solvent use and safety risks but yields are typically lower than solvent extraction and effluents require proper treatment. Further research is optimizing parameters and developing demulsifying enzymes to improve yields and make the process economically viable.
Fats and oils food production
Edible fats and oils come from three main sources: vegetable, animal, and fish. Vegetable oils are derived from seeds and include coconut, olive, peanut/groundnut, and soybean oils. Animal fats come from beef, pigs, and sheep as byproducts of slaughter. Fish oils are extracted from oily fish. Fats and oils are classified by their source and physical state. They are used as ingredients, cooking mediums like for shallow frying, and have different functions like improving texture, volume, and nutritional value. Butter comes from churned cream while margarine is made from vegetable oils through hydrogenation and blending. Manufacturing processes refine, bleach, filter, and deodorize oils.
Palm kernel seed & oil
If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!
Detection of oxidative status of some edible oil
The document analyzes the oxidative stability of sunflower and corn oils under different storage conditions and numbers of fryings. It finds that storing oils in the dark for up to 30 days and frying oils fewer than 15 times increases oxidative stability, as measured by peroxide value, anisidine value, and totox value. Repeated frying and long storage periods decrease unsaturated fatty acids and increase saturated fatty acids and trans fatty acids. It recommends proper storage, use of antioxidants, limiting frying reuse, and increasing public education to minimize health risks.
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
One of our previous infographics looked at an overview of the complexity in the palm oil / palm kernel oil supply chain. RSPO (Roundtable on Sustainable Palm Oil) certified oil still remains a market niche (16% of total palm oil production now RSPO certified); keeping physical oil separated from non certified oil can be very difficult and impossible depending on where you are based and the types of process and products used. If the world just used crude palm oil, tracing physical sustainable palm oil would be simpler.
We now delve a little deeper into the supply chain, identifying the various processes along the supply chain. Included are examples of product applications with a key that describes the various products and processes e.g Fractionation, Hydrogenation, distillation, IE Palm Stearin, RBD Palm Kernel Stearin, Emulsifier etc.
The product examples we provide do not cover all individual products that palm or palm kernel oil are used in. All main refinery processes are covered; however further blending and manufacturing processes do take place passed what is shown in this graphic.
Processes
- Palm Oil Mill Process
- Crushing
- Refining RBD
- Fractionation
- Interesterification
- Hydrogenation
- Glycerolysis
- Distillation
Products
- RBD Palm Oil
- RBD Palm Olein
- RBD Palm Stearin
- Double Olein (or Super Olein)
- Palm Mid Fraction
- Double Stearin
- Mid Stearin
- Palm Kernel Expeller
- RBD Palm Kernel Oil
- RBD Palm Kernel Olein
- RBD Palm Kernel Stearin
- Palm Fatty Acid Distillate (PFAD)
- Palm Kernel Fatty Acid Distillates (PKFAD)
- Oleochemicals
- Hydrogenated Palm Kernel Oil (HPKO)
- Emulsifier
- Hydrogenated Palm Olein
- Hydrogenated Double Olein
- Hydrogenated Palm Oil
- Hydrogenated Palm Kernel Olein
- IE Palm
- IE Palm Olein
- IE Palm Stearin
#61
The document discusses rice bran oil production globally and opportunities for growth. It notes that while the potential global production of rice bran oil is 6.8 million tons based on rice production, current production is only 1.7 million tons, leaving 5.1 million tons of untapped potential. India produces 1 million tons of rice bran oil annually against a potential of 1.6 million tons. The document calls for greater international awareness of rice bran oil's health benefits and untapped production opportunities in order to increase its market and value.
Ghee boiling
This document provides information about ghee, including its definition, production methods, chemical composition, and flavor formation. Some key points:
- Ghee is a clarified butter made by heating butter to remove water and milk solids. India produces over 900,000 tons annually worth $1.35 billion.
- Different production methods include direct heating of butter/cream or pre-stratification to remove moisture before heating.
- Chemical analysis shows buffalo ghee has higher levels of unsaturated fatty acids and flavor compounds like carbonyls and lactones compared to cow ghee.
- Flavor develops from thermal degradation of proteins, carbohydrates, and lipids, producing compounds like free fatty acids
Animal fats and oil
This document provides information on the fatty acid composition of various animal fats and oils, including lard, goat fat, butterfat, whale oil, tallow, emu oil, horse oil, and snake oil. It lists the major fatty acids in each oil, such as lard containing around 44% C18:1 and 26% C16:0, goat fat containing around 28.9% C16:0 and 27% C18:1, and snake oil containing around 48% C14:0 and 20% EPA (omega-3 fatty acid). The document presents the fatty acid profiles of these common and exotic animal oils used for cooking and other purposes.
The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
The Positive Attributes Required of Edible Oil Used in Deep Frying ApplicationsMalaysian Palm Oil Council (MPOC Egypt)
The document discusses the attributes required of edible oils used for deep frying applications. It notes that frying is commonly used in food preparation and that oils are important for heat transfer, flavor development, and texture modification. Ideal frying oils should be heat stable and resist oxidation, hydrolysis, and flavor deterioration. Palm olein is identified as a suitable blending oil due to its oxidative stability and abundant supply. The document recommends blending palm olein with more unsaturated oils like soybean and sunflower oils to improve the stability of frying oils.What's hot (17)
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
Palm Oil, Palm Kernel Oil Process - Fractions, Derivatives and Product Uses
The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
The Positive Attributes Required of Edible Oil Used in Deep Frying Applications
Similar to #61M 5th International Conference on Rice Bran Oil 24th - 25th May 2018, Hanoi, Vietnam
IRJET- Parameter Design for Optimum Percentage Yield for Bio-Diesel from ...
This document summarizes a study that used Taguchi methodology to optimize parameters for maximum biodiesel production from linseed oil through transesterification. The parameters investigated were molar ratio of methanol to triglyceride, reaction temperature, reaction time, and catalyst concentration. Experiments were conducted according to an L9 orthogonal array. ANOVA results showed that reaction temperature had the greatest effect on yield, contributing most to variation in yield. The optimal conditions found were a molar ratio of 6:1, reaction temperature of 60°C, reaction time of 60 minutes, and catalyst concentration of 1%, which yielded 95% biodiesel. Further work could utilize other experimental designs like factorial or response surface methodology.
Progress, prospect and challenges in glycerol purification process
This document reviews various methods for purifying crude glycerol produced during biodiesel production. Crude glycerol contains impurities like methanol, soap, fatty acids and salts that must be removed. Common purification methods include neutralization to remove soap and acids, evaporation to remove methanol, and vacuum distillation. Emerging methods like ion exchange, activated carbon adsorption and membrane technologies are also discussed but have challenges to overcome like fouling and energy requirements. Overall the document provides an overview of progress in glycerol purification and the need for improved small-scale and economically viable processes.
Oil to Biodiesel from Two Potential Sources – A 360 degree Comparative Study
Oil to Biodiesel from Two Potential Sources – A 360 degree Comparative StudyAssociate Professor in VSB Coimbatore
Jatropha curcas oil (JCO) and karanja oil have been identified for the comparative study of production of renewable energy sources i.e. biodiesel as well as physico-chemical properties of biodiesel for its potentiality. Enzyme Novozyme 435 (Candida antarctica) is used as biocatalyst (8%) for the conversion in both the cases with 5:1 molar ratio of alcohol to oil for 8 hours with mixing intensity of 600 rpm at 550C. JCO shows higher conversion efficiency at these parameters than karanja oil. Biodiesels obtained from JCO and karanja oil are analysed based on physico-chemical properties like specific gravity, kinematic viscosity, density, calorific value, cetane number, flash point, cloud point and acid number. With regard to specific gravity, kinematic viscosity, density, calorific value and cetane number, the JCO biodiesel shows higher values than karanja biodiesel whereas flash point and cloud point of karanja biodiesel are higher than JCO biodiesel. With respect to the compositional analysis, JCO biodiesel contains 95.67% methyl ester but karanja biodiesel contains 92.57% methyl ester. Apart from this, triglycerides (TG), diglycerides (DG) and monoglycerides (MG) content of JCO and karanja oil biodiesel are 1.68%, 1.08%, 2.68% and 1.89%, 2.75% and 3.69% respectively.T 1 scope for biotechnology in paint industry - dr. d.k. bhattacharyya
1. Biotechnology can be applied in the paint industry through the production of specialized oils, fatty acids, dibasic acids, bioalkyds, and surfactants using techniques like genetic engineering, fermentation, and enzymatic processes.
2. Specific enzymes from fungi, bacteria, and yeast can be used to modify vegetable oils to produce oils with desired fatty acid compositions for use in paints. Lipases and other enzymes can also produce short and long chain dibasic acids.
3. Bioalkyds are alkyds made from renewable oils/fats through a two-step process involving bioalcoholysis and bioesterification or biointeresterification using lipases. These bio
IRJET - Watermelon Seed Oil: Its Extraction, Analytical Studies, Modifica...
This document summarizes a study on the extraction of oil from watermelon seeds using different solvents, characterization of the extracted oil, and its application in cosmetic products. Watermelon seeds contain 35-40% oil consisting primarily of unsaturated fatty acids like linoleic acid. The study extracted oil from the seeds using n-hexane, benzene, and a mixed solvent system via solvent extraction. Analysis found the oil had properties suitable for use in skin care products due to moisturizing effects. A moisturizer formulation utilizing 6-10% of the extracted watermelon seed oil was developed and found to have similar properties to commercial moisturizers. The extracted oil was also characterized and found to have fatty
IRJET- Process Optimization for Biodiesel Production from Sissoo Seed Oil
This document discusses optimizing the process for producing biodiesel from Sissoo seed oil through transesterification. The acid value of the Sissoo seed oil was determined to be 1.2 mg KOH/g. A two-step process was used, involving an acid-catalyzed pretreatment followed by an alkaline transesterification, to convert the oil to methyl esters. The parameters affecting the transesterification process were optimized, including methanol to oil ratio, catalyst amount, reaction temperature, and time. Maximum ester yield of 89.21% was achieved using sodium methoxide catalyst at 0.4% concentration, 6:1 methanol to oil ratio at 65°C for 60 minutes
An Evaluation of the Effect of Epoxidized Thevetia Nerrifolia Seed Oil Modifi...
1) Thevetia Nerifolia seed oil was extracted and characterized, with an iodine value of 92.46 indicating it contains predominantly polyunsaturated fatty acids.
2) The oil was then epoxidized, lowering its iodine value to 19.65 due to reduced unsaturation.
3) Soybean adhesive was modified by adding 20% epoxidized Thevetia Nerifolia oil, improving its water resistance over three soak cycles compared to the unmodified adhesive.
ELT10 Bangera - Free Fatty Acid Reduction in Edible Oils
This document discusses reducing free fatty acids (FFA) in edible oils through reesterification. It describes industrial deacidification methods, including chemical neutralization and physical refining. It then focuses on reesterification, comparing chemical and enzymatic approaches. The enzymatic method is shown to reduce FFA below 2% without side reactions, offering advantages over chemical reesterification like increased oil yields, flexibility in raw materials, and reduced environmental impact. The document concludes by discussing applications in refineries and the way forward for commercializing the enzymatic FFA reduction process.
IRJET-Performance and Emission Characteristics of C.I. Engine with Diesel-Bio...
This document summarizes a study on the performance and emissions of a diesel engine fueled with blends of sunflower biodiesel and petrodiesel. Biodiesel was produced from sunflower oil through a transesterification process. The engine was tested using pure diesel, B20 (20% biodiesel), and B100 (100% biodiesel). Results showed carbon monoxide and carbon dioxide emissions decreased with higher biodiesel content, while nitrogen oxide emissions increased. Brake thermal efficiency decreased and brake specific fuel consumption increased with higher biodiesel content compared to pure diesel, due to the lower energy content of biodiesel. Overall, the study found sunflower biodiesel to have comparable
Food waste and food processing waste for renewable energy production
Full proceedings at: http://www.extension.org/72790 This high efficient and low-cost eggshell catalyst could make the process of biodiesel production economic and fully ecologically friendly. The ecologically friendly and economic process could effectively reduce the processing cost of biodiesel, making it competitive with petroleum diesel.
Possibilities and Potentiality to increase-blending-ratio- of palm olein wit...
Possibilities and Potentiality to increase-blending-ratio- of palm olein wit...Adel Gabr Abdel-Razek
This document discusses increasing the blending ratio of palm olein with soft oils in the Egyptian market. It provides an overview of Egypt's oils and fats profile, the role of frying in food processing, strategies to improve oxidative stability through blending, and recommendations. Blending palm olein with oils like soybean oil can improve various properties including oxidative stability, color, and fatty acid balance. The document recommends that Egyptian manufacturers work with palm oil experts to increase palm olein ratios in blends while avoiding winter precipitation, and educate consumers on palm olein's properties as a frying oil.Cd33488492
IJERA (International journal of Engineering Research and Applications) is International online, ... peer reviewed journal. For more detail or submit your article, please visit www.ijera.com
Cd33488492
International Journal of Engineering Research and Applications (IJERA) is an open access online peer reviewed international journal that publishes research and review articles in the fields of Computer Science, Neural Networks, Electrical Engineering, Software Engineering, Information Technology, Mechanical Engineering, Chemical Engineering, Plastic Engineering, Food Technology, Textile Engineering, Nano Technology & science, Power Electronics, Electronics & Communication Engineering, Computational mathematics, Image processing, Civil Engineering, Structural Engineering, Environmental Engineering, VLSI Testing & Low Power VLSI Design etc.
Pupal oil - An alternative feedstock for biodiesel production
This presentation is about silkworm pupal oil and this is my PhD seminar presentation and it will help to know about value addition to silkworm pupal oil.
Investigation of biodiesel from Canola oil deodorizer distillate using dual b...
Investigation of biodiesel from Canola oil deodorizer distillate using dual b...Associate Professor in VSB Coimbatore
Depleting nature of nonrenewable energy sources and continuous environmental tribulations make the mankind to think differently regarding alternative renewable energy sources. In this regard, present research investigation contributes biodiesel from canola oil deodorizer distillate (CODD) using Lipase AY Amano 30 (Candida rugosa) and Novozyme 40013 (Candida antarctica) in the presence of methanol. Initially the neutral glycerides present in CODD were hydrolysed using lipase Amano AY 30 in the presence of water. The hydrolysed CODD was then esterified with methanol using non-specific immobilized enzyme NS 40013 for the production of biodiesel. The characteristics of final product were compared with diesel fuel and it showed good results. This bioprocess technology using biohydrolysis and bioesterification is a novel technology for biodiesel production from cheap raw materials like CODD.J011646668
This document summarizes research into optimizing the production of biodiesel from waste cooking oil via transesterification. Key findings include:
1) The optimum conditions for highest biodiesel yield (99.2%) were 0.75% catalyst concentration, 15% alcohol concentration, and 45 minute reaction time.
2) The biodiesel produced under optimal conditions had viscosity, flash point, and fire point within specifications of ASTM standards for biodiesel.
3) Waste cooking oil has potential to be used as an alternative fuel source after processing into biodiesel via transesterification to reduce its high viscosity.
Effect of Extraction Method of Chia Seeds Oil on its Content of Fatty Acids a...
This study examined the extraction of oil from white and black chia seeds using three different methods: solvent extraction, Soxhlet extraction, and screw pressing extraction. Solvent extraction yielded the highest percentage of oil at 30% for both white and black seeds. Fatty acid analysis found that arachidic acid and linoleic acid were most abundant in oil from white seeds, while linoleic acid was highest in oil from black seeds. Extracted oils from both seeds showed antioxidant effects and presence of compounds like flavonoids and terpenes.
Extraction of Gamma Oryzanol from Rice Bran Lecithin
This document summarizes research on extracting gamma oryzanol from rice bran lecithin. It describes de-oiling lecithin to obtain rice bran oil, then using liquid-liquid extraction with organic solvents like methanol and n-hexane to extract gamma oryzanol from the oil. Gamma oryzanol was characterized using thin layer chromatography, confirming its presence. The yield of gamma oryzanol extracted was 2.2%. The document concludes that gamma oryzanol is a high-value compound that can be profitably extracted from rice bran oil industry byproducts and waste streams.
#61N 5th International Conference on Rice Bran Oil 24th - 25th May 2018, Hano...
#61N 5th International Conference on Rice Bran Oil 24th - 25th May 2018, Hano...Solvent Extractors' Association of India
1) The document discusses strategies to mitigate glycidyl esters (GE) during rice bran oil refining. GE levels above 1 ppm are not compliant with EU regulations.
2) GE form from diglycerides at temperatures above 230°C. Rice bran oil is sensitive to GE formation due to its high diglyceride content and refining temperatures of 235-240°C.
3) The key to mitigating GE is controlling time and temperature during deodorization. A dual temperature process, with stripping below 240°C followed by bleaching below 225°C, can achieve low GE levels in refined rice bran oil.Benefits of Rice Bran Oil
Glo Herbals is a GMP certified herbal products manufacturing unit based on ancient Indian life sciences.
www.gloherbals.com
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#61M 5th International Conference on Rice Bran Oil 24th - 25th May 2018, Hanoi, Vietnam
- 1. Cellular antioxidant activity of rice bran oil at different stages of refining Tao Zhang, PhD Candidate School of Food Science and Technology State Key Laboratory of Food Science and Technology International Joint Research Laboratory for Lipid Nutrition and Safety May 23-25 ｜Hanoi, Vietnam SCHOOL OF FOOD SCIENCE AND TECHNOLOGYJIANGNAN UNIVERSITY The 5th International Conference of Rice Bran Oil｜2018 1
- 2. Outline Structure of the presentation Jiangnan University Introduction Cellular antioxidant activity (CAA) assay Results and discussions Summary and future perspectives 2
- 3. Introduction Rice bran oil & unsaponifiable matter Jiangnan University 0 10 20 30 40 50 Limitvalue(g/kgoil) Limit value of unsaponifiable matter of vegetable oil National Standard of China Rice Bioactive molecules bran oil Bioactive compound existed in RBO is in the form of unsaponifiable matter 3
- 4. Introduction Minor components in rice bran oil Jiangnan University 4
- 5. Introduction Minor components in rice bran oil Jiangnan University Group A: Minor components removed (MCR)oil Group B: Native (N) oil 5
- 6. Introduction Minor components in rice bran oil Jiangnan University Therefore, while studying the effect of rice bran oil on antioxidant status in experimental systems, we should consider the contributions of minor compounds present in unsaponifiable fractions. 6
- 7. Introduction Comparison of chemical and CAA assays Jiangnan University 7
- 8. Introduction Method and principle of CAA assay Jiangnan University Antiox = Methanol extract of oil 8 esterases
- 9. 37 oC, 24 h 600 µM ABAP 37 oC, 1 h Ex=485 nm Em=538 nm OME+ 25 µM DCFA-DA PBS Wash 1 h PBS Wash Introduction Process flowchart of CAA assay Jiangnan University 4×104/well SA- BA CAA unit 100 100 CA- BA 9
- 10. Samples Detail information of rice bran oils Jiangnan University A1 A2 A3 A4 A5 A6 A7 A8 B1 B2 B3 B4 B5 B6 B7 B8 B9 C1 C2 C3 C4 Group A: Qinhuangdao Factory (8 samples) Group B: Taizhou Factory (9 samples) Group C: Ha’erbin Factory (4 samples) Samples of Group A from Qinhuangdao Factory A1 A2 A3 A4 A5 A6 A7 A8 10
- 11. Results CAA assay model specification Jiangnan University Quercetin Fluorescence was inhibited by quercetin in a dose-dependent manner. 11
- 12. Results Cell viability of rice bran oil methanol extracts Jiangnan University Cell viability was higher than 90%, cytotoxicity was not observed. Qinhuangdao factory 12
- 13. Results Effect of refining process on CAA value Jiangnan University Qinhuangdao factory Deacidification was a critical process that influenced the CAA value. 13
- 14. Effect of refining process on CAA value Jiangnan University Results Why the CAA value changed significantly at the point of deacidification? 14
- 15. Effect of refining process on acid value Jiangnan University Results The deacidification process efficiently removed the free fatty acids in the oil. Qinhuangdao Factory Taizhou Factory Ha’erbin FactoryDeacidification 15
- 16. Effect of refining process on minor components Jiangnan University Results The dewaxing process efficiently removed the minor components in the oil. Deacidification Deacidification Deacidification Deacidification Deacidification Deacidification 16
- 17. Effect of refining process on CAA Jiangnan University Results Whether the changes of CAA value are really related to free fatty acids and minor components? Key points during the refining process: • Acid value (free fatty acids) • Minor components. • Deacidification 17
- 18. Effect of free fatty acid on CAA value Jiangnan University Results Answer 1: Oil extracts with free fatty acids exhibited lower CAA value. Oil extract Oleic acid + extract Control 18
- 19. Effect of methanol extract on CAA value Jiangnan University Results Answer 2: Higher concentration of oil extracts exhibited higher CAA value. Blank Control 0.25 mg/mL 0.5 mg/mL 1.0 mg/mL 2.0 mg/mL 5.0 mg/mL 19
- 20. T-AOC SOD CAT Control 0.66 ± 0.02 5.87 ± 0.24 12.66 ±1.50 H2O2 0.40 ± 0.01 1.79 ± 0.06 4.39 ± 0.20 Quercetin + H2O2 0.26±0.03 3.15±0.03 9.33±0.59 Crude oil + H2O2 0.23±0.00 4.15±0.10 7.48±0.37 Deacidification oil + H2O2 0.71±0.03 3.24±0.07 10.47±0.20 Refined oil product + H2O2 0.20±0.02 5.31±0.25 5.65±0.57 Effect of refining process on antioxidase Jiangnan University Results The rice bran oil with abundant minor components and less free fatty acids exerted higher activity of antioxidase. Crude oil • Higher free fatty acids • Higher minor components Deacidification oil • Higher minor components • Less free fatty acid Refined oil • Less free fatty acid • Less minor components 20
- 21. Tocopherol Squalene Campesterol Stigmasterol Oryzanol Polyphenol CAA value 0.644 0.585 0.909** 0.838** 0.725* 0.661 Tab. Pearson correlation coefficient among minor components and CAA value Pearson correlation coefficient analysis Jiangnan University Results (*p<0.05, **p<0.01) CAA value was significantly correlated with sterol and oryzanol. 21
- 22. Proposed mechanisms Jiangnan University Results Crude oil Extract TAG FFA Minor components ABAP ROO· DCFH-DA DCFH DA DCF ROO· ROS· ROS· ROO· ABAP SOD, CAT↑ H2O Polarity: FFA > Minor components a. Higher permeability rate of FFA b. Minor components packaged by FFA b a 22
- 23. Edible oil needs precise and appropriate processing Jiangnan University Summary & Perspectives Attention should be given to minor constituents • RBO contains sufficient amounts of endogenous minor constituents . • Minor constituents have a vital role in providing anti-oxidant properties. Refining methods for oils should be optimized • Edible oil needs precise and appropriate processing. • Refining methods should be optimized to retain oryzanol and sterol. 23
- 24. The 5th International Conference of Rice Bran Oil｜2015 This work was supported by “Science Fund of Wilmar Global R&D Center”. Acknowledgement 24