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.

1. COOKING OIL
PRODUCT ORIENTATION

2. IMPORTANCE AND ROLE OF FAT INIMPORTANCE AND ROLE OF FAT IN
NUTRITIONNUTRITION
• Provide Energy to the bodyProvide Energy to the body
• Carrier of Vitamins A, D, E, K in the bodyCarrier of Vitamins A, D, E, K in the body
• Precursor of some hormones and enzymesPrecursor of some hormones and enzymes
• Needed for brain function and structureNeeded for brain function and structure
• It is a component of cell membranesIt is a component of cell membranes
• Fat cushions the vital organs and holds the body in shape.Fat cushions the vital organs and holds the body in shape.
• The layer of fat below the skin makes it supple. It also helps toThe layer of fat below the skin makes it supple. It also helps to
retain heatretain heat

3. SIMILARITIES OF COCONUT ANDSIMILARITIES OF COCONUT AND
PALM OLEINPALM OLEIN
• Both are Vegetable oilsBoth are Vegetable oils
• Cholesterol – FreeCholesterol – Free
• Trans Fat – FreeTrans Fat – Free
• Both are best used for fryingBoth are best used for frying
How much fat do we need in the body?How much fat do we need in the body?
Only 30% of our energy requirement should comeOnly 30% of our energy requirement should come
from fat.from fat.

4. COCONUT OILCOCONUT OIL
F
A
T
T
Y
A
C
I
D
S
LEGEND :
Long-Chain
Saturated
(LCF)
Medium-Chain
Saturated
(MCF)
Long-Chain
Unsaturated
% 100 -
90 -
80 -
70 -
60 -
50 -
40 -
30 -
20 -
10 -
0 -
COCONUT
OIL
BUTTER LARD PALM OIL CORN OIL SOYBEAN
OIL
FATTY ACID COMPOSITION OF COMMON FATS AND OILS
(g FA/100g TOTAL FA)The best way to evaluate the
health benefits of an oil are by
the fatty acid composition:
Long Chains – Poor
absorbability
Short - Medium Chains -
Good absorbability
Saturated - Good frying
stability
Unsaturated – Poor frying
stability

6. Veg Oil is a Mixture of Fatty Acids –
Fatty Acid Profile Controls Stability
Oleic acid (18:1)
C
C
C
C
C
C
C
C
C
C
C
C
C
C
COOHC
C
C
Linoleic acid (18:2)
C
C C
C
C
C
C
C
C
C
C
COOHC
C
CC C
C
Linolenic acid (18:3)
C
C
C
C
C
C
C
C
C
COOHCC C
C
CCC
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
C
COOH
C
C
Stearic acid (18:0)

7. Fatty Acids
18:1 Oleic
18:2 Linoleic
Relative Oxidation Rates
1
41x faster than Oleic
18:3 Linolenic 98x faster than Oleic
More polyunsaturates means faster oxidation

8. MELTING POINT, °C % SATURATION
COCONUT OIL 24 - 29 92
PALM OIL 37 – 40 49.6
HYDROGENATED
PALM STEARIN
57 – 62 100
ANHYDROUS MILKFAT
/ BUTTER
25 - 27 69
SOYA OIL -LIQUID- 69
Normal internal body temperature is 34Normal internal body temperature is 34 °°C.C.
Comparison of Physical parametersComparison of Physical parameters

9. COCONUT OILCOCONUT OIL
COMPLETELY SPARES THE HEART
PROVIDES A READY ENERGY BOOST

10. COCONUT OILCOCONUT OIL
STAPHYLOCOCCUS
BACTERIA
MONOLAURIN / LAURIC ACID
Monolaurin has strong anti-microbial and anti-viral properties.
ENHANCES THE IMMUNE SYSTEM

11. COCONUT OILCOCONUT OIL
• Mother's milk is rich in lauric fatty acid.
• This is the substance responsible for protecting the
newborn baby against disease.
• Lauric Fatty Acid is also a major component of
coconut oil.
• This is why Coconut oil is used in infant milk
formulation to supply fat.

12. Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
Oils and Fats Typical, ppm
Coconut oil 14
Palm oil 16
Sunflower 17
Soybean oil 28
Cottonseed oil 44
Rapeseed 53
Corn oil 50
Pork Fat / Lard 3500
Milk Fat / Butter 3150
Beef fat / Tallow 1100
Duck egg 8000
Chicken egg 6500
Sources:
1) MJ Downes, Leatherhead Research Report No. 781
(1982), No. 436 & 411 (1983), No. 487 & 455 (1984),
No. 518 & 519 (1985)
2) FD Gunstone, JL Hardwood, FB Padley in the Lipid
Handbook, Chapman & Hall, London, New York, pp
104 & 124 (1986)
Oils and Fats Typical, ppm
Anchovies 3830
Prawns 1300
Cuttlefish 1200
Chicken meat 850
Mutton 550
Lean pork 500
Beef 450

13. Cholesterol
• Is an essential chemical of a healthy body
• Is an essential component of cell membrane
• Stabilizes a cell against temperature changes
• Is a major part of the membranes of the nervous system, brain, spinal
cord and peripheral nerves
Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
• Is a forerunner of sex hormones and vitamin D
• Nearly all body tissues are capable of making cholesterol but the liver and
intestines make the most
• Is required to produce bile needed to digest fat in our food.

14. Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
CHOLESTEROLEMIA – High cholesterol levels
(i.e. HYPERCHOLESTEROLEMIA) in the blood is a
major risk for Coronary Heart Disease leading to
heart attack
Cholesterol is transported to and from cells by lipoproteins :
• LDL (Low Density Lipoprotein) is regarded as
threatening because it deposits as plaque and
clogs up the arteries.
• HDL (High Density Lipoprotein) is thought to
remove cholesterol and transporting it to the liver.

15. Cholesterol Content of Oils & FatsCholesterol Content of Oils & Fats
FAT – BILE ACIDS – CHOLESTEROL:
• Only a small fraction of the cholesterol we eat ends up in our
bloodstream
• Fat intake stimulates bile production which in turn stimulates
cholesterol production.
• Fat absorbed in the gut is also raw material for more cholesterol to
be made in the liver.

16. Palm Fruit Oil
Palm Kernel Oil
16

17. Crude Palm OilCrude
Palm Kernel Oil
17

18. PALM OIL
(Refined, Bleached, Deodorized)
PALM OLEIN
60% (Liquid portion)
Clear, yellow to light yellow
PALM STEARIN
40% (Solid portion)
White, grainy
PALM OLEIN
Vitamins + antioxidants
Margarines and
Shortenings
PALM OLEINPALM OLEIN

19. PALM VITAMIN E
( 800 ppm )
65% 35%
19
PALM OLEINPALM OLEIN

20. In-vitro studies showed that TocotrienolsTocotrienols is 40 - 60 times
more potent as an anti-oxidant compared to Tocopherols
d-Alpha-tocotrienol possesses 40-60 times highr antioxidant activity
against (Fe + ascorbate)- and (Fe +NADPH)-induced lipid
peroxidation in rat liver microsomal membranes and 6.5 times
better protection of cytochrome P-450 against oxidative damage
than d-alpha-tocopherol.
Elena Serbinova, Valerian Kagan, Derick Han, and Lester Packer
Radical Biology & Medicine, Vol. 10 p.p.263-275, 1991

21. Health Benefits ofHealth Benefits of TocotrienolsTocotrienols
• Cholesterol lowering effects
• Inhibit platelet aggregation
• Anti-cancer and tumor suppressive
• Anti-oxidant properties
• Retard cellular ageing due to oxidation
• Protects against neurodegeneration
• Alleviates fatigue
• Prevents external scar formation
• Accelerates healing of burns
PALM OLEINPALM OLEIN

22. Anti-oxidant Activity
• Excessive free radicals can cause cell and
tissue damage leading to disease
• Antioxidants neutralize free radicals by
donating one of their electrons ending the
chain reaction
• Vitamin E is the most abundant fat-soluble
anti-oxidant in the body
• Vitamin E protects against cardiovascular
disease by defending again LDL oxidation
and plaque formation

23. DISTRIBUTION OFDISTRIBUTION OF CAROTENESCAROTENES IN CARROT AND PALM FRUITIN CARROT AND PALM FRUIT
OILOIL
Source
Carotenes
Carrot Palm Fruit Oil
Alpha – Carotene 32% 34%
Beta – Carotene 63% 60%
Others 5% 6%
TOTAL < 100 ppm 500 – 700 ppm
23
PALM OLEINPALM OLEIN

24. Health Benefits ofHealth Benefits of CarotenesCarotenes
• Pro-vitamin A activities
• Anti-cancer and tumor suppressive
• Anti-oxidant properties
• Protects against stroke
• Protects against cataracts
• Reduces risk of prostate cancer
PALM OLEINPALM OLEIN

25. COCONUT OIL PALM OIL
MCT √√
TOCOTRIENOLS / TOCOPHEROLS √√
VITAMIN E √√
VITAMIN A √√ √√
LOWERS BLOOD CHOLESTEROL √√
LOWERS LDL BAD CHOLESTEROL √√ √√
INC. GOOD HDL CHOLESTEROL √√ √√
LOWERS LDL:HDL RATIO √√
IMPROVES IMMUNE SYSTEM √√
PREVENTS CORONARY HEART DISEASE √√ √√
IMPROVES METABOLISM / ENERGY LEVELS √√
GOOD ABSORPTION / LOW HEART RISK √√
ANTI-OXIDANT FUNCTION √√
ANTI-CANCER √√ √√
SUMMARY OF HEALTH BENEFITS

26. Two Principles of Frying:
1. Mass Transfer – water migrates from the central
portion toward the walls and edges to replace what
is lost by dehydration of the exterior surfaces. As
long as water is leaving, the food will not char or
burn.
2. Heat Transfer – water carries off heat from the hot
oil surrounding the food.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

27. 170 -180°C
100°C
Frying Oil
Food product
130 - 140°C
Steam

28. What are the changes that take place in the hot Fat?
 The color changes from light yellow to
amber or brown
 Smoke point of the fat is lowered
 Fat becomes viscous and starts to foam
 Fat absorption in the food increases
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

29. FIVE (5) PHASES OF OIL DEGRADATION:
1. Break in - the product is white, raw and ungelatinized
starch at the center; no cooked odor; little oil pick up by
the food
2. Fresh oil – slight browning at the edges; partially cooked
center; slight oil absorption.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

30. FIVE (5) PHASES OF OIL DEGRADATION:
3. Optimum oil - product is golden brown in color; crisp, rigid
surface; delicious odor; fully cooked centers; optimal oil
absorption
4. Degrading oil – darkened or spotty surface; excessive oil
pick-up; product is less rigid and more limp; case
hardening on surface.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

31. FIVE (5) PHASES OF OIL DEGRADATION:
5. Runaway oil – dark, case hardened surface; excessively oily product;
surface collapses inward; centers not fully cooked; off-odor / flavor
and viscous oil.
140
145
150
155
160
165
170
175
180
1st 2nd 3rd 4th 5th 6th 7th
Number of Loading
FryingTemp,C
INLET
OUTLET
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

32. FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY
1. Reduce contact time with food
2. Reduce the exposed surface to fat
3. Coat the surface with egg
4. Keep the fat at optimum temp at all times
5. Do not overload the kettle to prevent drop
in temp. & result to increase in cooking
time
Parameters
12 – 14 minutes
Breading
330 – 350F
(165 – 180C)
36 – 45 pcs.
How do we prevent oil degradation and oil absorption??

33. SMOKE POINT
Maximum temperature in which the
fat can be heated before
decomposition occurs.
Decomposition is indicated by the development of
ACROLEIN, thus the term, “ACRID” smell or taste
that is slightly bitter.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

34. SMOKE POINTS OF DIFFERENT OILS
°F °C
CANOLA OIL, unrefined 225 107
CANOLA OIL, semi-refined 350 177
CANOLA OIL, refined 400 204
CORN OIL, refined 450 232
COCONUT OIL, refined 350 177
SOYA OIL / SUNFLOWER / PEANUT, refined 450 232
OLIVE OIL, refined 438 232
BUTTER OIL 350 177
LARD, refined 361 – 401 183 – 205
PALM OLEIN, refined 400 204
AVOCADO OIL, refined 520 271
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

35. Factors that effect oil quality:
1. Processing of oil – all cooking oils undergo Refining, Bleaching
and Deodorization (RBD); poor processing, poor quality
2. Number of Frying – the higher the usage, the more deterioration,
the poorer the quality.
3. Type of oil used or Source of oil – unsaturated oils have lower
frying capability and poorer fried food quality.
FRYING FAT TECHNOLOGYFRYING FAT TECHNOLOGY

36. Palm Olein sample BPalm Olein sample B
Palm Olein sample APalm Olein sample APalm Olein sample
A
Palm Olein sample
A
Palm Olein sample
B
Palm Olein sample
B

37. The fried food were not significantly different in terms of
appearance and still had acceptable quality even after the seventh
frying. However, the oil was already distinctly dark.