This document discusses specialty oil products including lecithin, glycerol monostearate, and nutritional foods derived from oil seeds. It provides details on the properties and applications of lecithin and glycerol monostearate as emulsifiers. It also discusses how seed cakes and meals produced from oil seed processing can be used to fortify various foods while increasing their protein content. Examples include adding defatted sesame, flaxseed, peanut, and niger seed flours to baked goods and snacks. Sensory testing showed the highest levels of incorporation that maintained acceptability varied by product but was often between 5-50%.

1. Module 5: Speciality Oil Products
Presented by
Dr. A.Surendra Babu, Ph.D., PDF
Assistant Professor,
Dept of Food Technology,
Hindustan University, Chennai
FT1601- PROCESSING OF OILS AND FATS
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2. Lecithin
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• Lecithin, also called Phosphatidyl Choline, a group of
phospholipids.
• Pure lecithin is white and waxy and darkens when exposed to air.
• Lecithin - natural emulsifier & non-toxic, hence preferred to be
used in many food preparations.
• Lecithin is “generally recognized as safe” (GRAS) by the US Food
and Drug Administration (FDA).
• Lecithin is found naturally in egg yolk, grains, legumes, peanuts,
soybeans, wheat germ etc.,

3. • The properties of lecithin include
1. Lecithin reduces viscosity in confectionery.
2. It controls sugar crystallization and flow properties of
chocolate.
3. Lecithin also helps in homogeneous mixing of ingredients.
4. It improves shelf life of some of the food products.
5. It gives texture to dressings and other creamy products.
6. Lecithin can also be used as a coating.
• Lecithin as emulsifier is used in baked goods like cakes,
chocolate, margarine, and mayonnaise because of its ability to
moisturize, preserve, and emulsify
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4. • Soy Lecithin is the most popular food emulsifier and finds
place in the top 10 most used ingredients in processed foods.
• Soy lecithin is a byproduct of soybean oil and is derived from
soybeans mechanically or chemically.
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5. 5
• Glycerol monostearate is a glycerol ester of stearic acid widely
used as thickening, emulsifying, anti-caking, and preservative
agent in food and beverage industries.
• GMS may also contain glycerol mono-, di- and triester of
(palmitic acid or other fatty acids) present in commercial stearic
acid.
Types of Glycerol Monostearate
GMS is generally classified into three types in the market:
• GMS 40: glycerol monostearate not less than 40%
• GMS 60: glycerol monostearate not less than 60%
• DGM (distilled glycerol monostearate) which has the highest
level, not less than 90%
Glycerol monostearate

6. Applications
• Breads: improve the softness and retard starch retrogradation and
therefore extend the shelf life.
• Cakes: used as a foam-promoting emulsifier in cake to stabilize air
bubbles in the batter. GMS acts as a fat replacer to hold water.
• Biscuit: prevent the oil separate out.
• Pasta: anti-stickiness.
• Ice cream: prevent forming large ice crystals, stabilize the
structure and provide a creamy texture.
• Caramels, toffees and chocolate: reduce stickiness and prevent
sugar crystallization.
• Chewing gum: improve gum base softness.
Hydrogen lamp
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7. Nutritional foods from oil seeds
Vegetable oils are the most important source of fat in the human
diet so oils are extracted and processed for a variety of food uses.
Seed Cake or Meal:
• Seed cake is a valuable by-product of pressing.
• Sunflower seed cake is not suitable for people, but it makes a
good addition to chicken, pig, or cattle feed.
• Since sunflower seed cake has all the seed hulls in it, it is very
fibrous
• It is quite high in crude protein, but contains very few
carbohydrates.
• It should be used as a feed additive, not a feed by itself.
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8. • Partially de-oiled peanut meal flour (DPMF) was blended with
wheat flour for making biscuits at 5, 10, 15 and 20% levels.
• The highest overall sensory acceptability score of 8.6 was
obtained with 5% fortification.
• The acceptable percentage of peanut meal flour in various
products was 5% for soup, 10% for vada, pancake, biscuits and
kheer,
• 15% for halwa and dhokla, 20% for idli and burfi, 30% for
vadiya and papad and 50% for panjeeri.
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De-oiled peanut meal flour

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Sesame seed flour
• Defatted sesame seed flour was used to replace millet flour at
30, 40, and 50% for the preparation of biscuits.
• Protein content of the biscuits was significantly increased by
replacement with sesame seed flour.
• Cookies were prepared from blends of wheat flour with 10,
20, 30 and 40% dehulled sesame seed meal.
• The protein content increased from 12.52% with wheat flour
to 16.86% with 40% substitution.

10. Flaxseed flour
• Cakes containing four different concentrations of flaxseed
flour (5, 15, 30 and 45%) as partial replacement for wheat
flour were prepared.
• An energy bar sample was prepared with different levels of
flaxseed (0–20%) in addition to cereals and pulses with
varying levels of sweeteners (45, 50, and 55%) to deliver a
nutritious food to the consumer.
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11. Niger seed flour
• Traditional products such as chikki, ladoo and chutney powder
were developed by substituting the major ingredients in the
recipe by Niger seed.
• Chikki was best accepted at 50 per cent level of incorporation
and 60 per cent level incorporation was best accepted for both
ladoo and chutney powder
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