This document discusses various types of oils and fats, their properties, uses, and health impacts. It notes that certain oils higher in monounsaturated and polyunsaturated fats like hazelnut, walnut, olive and flaxseed oils are preferable to consume due to their positive health effects when used in moderation. It also warns that partially hydrogenated oils contain unhealthy trans fats and that overconsumption of saturated fats is linked to increased risk of cardiovascular disease.

1. Laurence Eyres FNZIFST
ECG Ltd December 2013

2.  Depending on what kind….
◦ Omega 3 fatty acids (fish oils-EPA, DHA;
plant sources -ALA)
◦ Mono-unsaturated fats (canola and olive oils)
 Decreased fat consumption since the
1960’s associated with obesity
epidemic—CHO intake has increased
dramatically
 Glycemic index/glycemic load
 Consumption via
 Retail oils-bottles or solid fat in tubs
 Retail spreads
 Take away foods/restaurant food
 Baked goods

3.  Cost and quality
 Stability
 Crystal structure
 Nutrition-saturated fat and cholesterol
 Environmental issues
 GM
 Trans fats

4. Culinary oils Saturated fat Monounsaturated fat Polyunsaturated fat
(cold pressed)
Olive oil 15 80 5
Avocado oil 12 80 8
Flaxseed oil 8 18 74
Walnut oil 10 21 67
Macadamia nut oil 13 83 4
Hazelnut oil 9 80 11
Hempseed oil 9 12 78
canola oil 8 60 32
pumpkinseedoil 20 30 50
RBD rice bran oil 25 37 38

5.  Hazelnut oil
 Walnut oil
 Extra virgin Olive Oil
 Avocado
 Flaxseed
 Hempseed
 Cold pressed NZ canola-high quality

6.  Low in saturated fats <20%
 Adequate essential fatty acids
 Low in oxidation products (no rancidity)
 Contains other functional ingredients such as
antioxidants
 Been subject of clinical trials or
epidemiological studies
 Tastes great so you consume it regularly

7.  In a new study, researchers from the University of
Otago, Wellington analysed the data from several
international studies examining the links
between saturated and polyunsaturated fat and
cardiovascular disease. They then applied their
findings to the average New Zealand diet, and
determined that switching just 5% the daily
energy intake from saturated fats to
polyunsaturated fats could lead to a 10%
decrease in heart disease.
 Australian and New Zealand Journal of Public
Health
 Volume 37, Issue 4, pages 329–336, August 2013

8. Fatty acids Coconut Medium chain triglycerides
Butyric 4:00 0 0
Caproic 6:0 1 <2
Caprylic 8:00 9 50-80
Capric 10:00 7 20-50
Lauric 12:00 47 <3
Myristic14:00 16.5 <1
Palmitic16:00 7.5 0
Stearic18:00 3 0
Oleic18:1 cis 6.4 0

10.  Moisture
 FFA as oleic acid
 PV –initial stages of oxidation
 Melting Point
 SFC done by NMR

11.  Frying is a demanding process
 180 degrees Celsius
 Polyunsaturated fatty acids deteriorate rapidly
 Linolenic (18:3) should be less than 3 %
 Natural antioxidants play a part in stability

12. oxygen, heat, water
VOLATILE
PRODUCTS
Aldehydes
Hydrocarbons
Alcohols
Ketones
Methyl Ketones
Pentyl Furans
Carboxylic acids
Lactones
* potato chips fried 
pyrazines
NON-VOLATILE
PRODUCTS
Polar & Nonpolar
Free Fatty Acids
Cyclic Fatty Acids
Dimers
Hydroperoxides
Oxysterols
FATS DECOMPOSITION
PRODUCTS

13. Parameter Specification How the processor
delivers
Phosphorus < 1 mg/kg or
better still ND
Efficient degumming +
bleaching
Free Fatty
Acids
< 0.05 % oleic
acid
Alkali or physical
refining
Peroxide Value < 1 meq O2/kg good bleaching +
nitrogen sparging
antioxidants
Soaps Traces Citric acid and bleaching
Metals Fe < 0.1 mg/kg
Cu < 0.02 mg/kg
Efficient chelation and
bleaching

14.  Virtually all available frying oils were used
◦ Edible Beef Tallow, Palm, Soy, Cottonseed, then
Canola. Market leader was Chefade (refined tallow)
 Cholesterol fears saw the gradual decrease in
the use of animal fats-but Chefade was
economical and long lasting
 Growth in the QSR-McDonalds used
Deodorised beef /cottonseed
 Tallow replaced by palm
 Now palm being replaced by liquid oils

15.  Edible tallow
 Refined Tallow
 Palm oil or palm olein/HPOl
 Cheap imported liquid oils (SBO,canola)
 Blends of physically refined oils-high oleic
 Rice bran Oil

17.  Retail oils-SBO,SFSO, Rice Bran Oil, Canola,
Olive, Avocado, Flaxseed
 QSR High oleic acid oils-Frying Oils
 Industrial Food Oils-Palm, Coconut,
sunflower,canola,cottonseed
 Margarines and shortenings (Palm a major
constituent)

18.  Brass fittings
 Wrongly calibrated thermostats
 Long periods of non-use heat left on
 Sulphur dioxide in the potatoes
 No filtering
 Lots of fatty chicken being fried

19.  Fractionate crude tallow at 39 degrees
 Alkaline refine and bleach
 Hydrogenate 2-3 IV units
 Post filter and post bleach with citric acid
 Deodorize at 180 degrees
 Final colour 5.0 Y0.5R
 FFA <0.07%
 Add TBHQ,1 ppm silicone, citric AOM 100
hours
 Eyres, Food Industry Magazine (1986)

20.  Intake of 1-hour oxidised PUFA appears to
activate the endothelium in CAD patients
(increase in plasma VCAM-1 levels).
 This may be due to increased oxidative stress
as indicated by increased plasma peroxides
and decreased resistance of serum to
oxidation
©University of Otago 2003

21. Oil type DO temp.
(°C)
DO time
(hours)
C18:2
Degree Isom.
C18:3
Degree Isom.
Soyabean 226 2 0.37% 5.7%
Sunflower 223 2 0.24% ND
Canola 226 2 0.21% 5.1%
Canola 246 2 1.7% 20.8%
Isomerisation level – Industrially Deodorised, Refined, oil
samples
Source: Kemeny et.al., JAOCS, 78(9), 973-979 (2001)
Total deodoriser induced trans fats typically 1% or
less

22.  Margarines (80% fat) are not made any more –
all spreads-fat contents 45-70%
 Used to contain 11-15% trans monoenes. Not
now
 Now contain 20% interesterified saturated fats
 Use olive oil, sunflower, soybean ,canola, rice
bran oil
 Plant sterol spreads a profitable niche

23.  Margarines contain 16% water
 Shortenings are dry fats
 Most commercial biscuit fats are now
anhydrous palm based fats
 Commercial pastry fats are predominantly
tallow based for performance

24.  Cocoa butter substitutes-palm fractions and
shea butter stearine
 Compound fats based on hydrogenated palm
kernel stearine (high in lauric acid)
 Hard fats but melt in the mouth

25.  Nutritional issue is with partially
hydrogenated vegetable oils
 In USA foods contained fats that had 40%
trans
 This issue never arose in NZ
 Average intake of trans in NZ is 1-2 g per day
 Butter and animal fats are sources of natural
trans due to ruminant metabolism

27.  Have to be plasticized in special plants for
texture
 Cake ,biscuits and pastry all require different
melting points, solid fat contents and
crystallisation properties

28.  Texture deterioration-bloom in chocolate or
shortbread
 Oxidative rancidity which analyses ?
 Hydrolytic rancidity-due to lipase
 Analysis
 Extraction-free fat or total lipids?

29.  Biggest source of dietary fat in the Western
world (45% saturated FA)
 No trans fats and adequate EFA
 Red palm oil has high levels of Vitamin E and
tocotrienols plus carotenoids
 Mostly consume RBD palm products with little
carotenoids and reduced Vitamin E although
contains tocotrienols

30.  A growing nutritional area of study
 Polyunsaturated fats are unsuitable for high
temperature frying
 Polar oxidised material and oxidised tallow
atherogenic
 The Med diet relies on EV olive oil with high
levels of polyphenols
 NZ consumes imported oxidised olive oils
with depleted polyphenol levels (if any at all)

31.  More than 19,000 scientific papers have been
published on omega-3s, including 2,000
randomized, controlled trials in
humans. The ability of EPA omega-3s to
reduce triglycerides( now on drug register)
is well-documented, but because EPA and
DHA are an integral and structural
component of cells, we are still learning
about the full extent of the beneficial health
effects they exert.

32. Two imbalances in food choice
cause damage
& disease
&
death
Prevent the two food imbalances
and prevent the damage & distress
Here’s a simple idea

33.  NZIC oils and fats website
www.oilsfats.org.nz
 AOCS website
 Food NZ