General notes for school or college students who wants to know basic of edible oil

1. 1.1 INTRODUCTION &
CLASSIFICATION OF
EDIBLE OIL
Chapter 1

2. Learning Objectives
• Sub topics inside:
• introduction of edible oil world and local
• know the major player in the industry
• local edible oil from raw until product
• expose the processes involved
CPB 30303 (SEM July 2018)

3. Learning Outcomes
At the end of this chapter students should be able to:
• describes about edible oil industries and the
classification
• describe about oil palm plantation
• discuss about palm oil industry in Malaysia
• comprehend the milling process in extracting oil or
kernel
• discuss quality control practices in palm oil milling
CPB 30303 (SEM July 2018)

4. Introduction
• Edible means: fit to be eaten or safely to consume
• There are lot of edible oil such as: sunflower oil,
Soya bean oil, coconut oil, and palm oil, rapeseed,
fish oil,
• Major components in edible oil:, carbohydrates,
vitamin, protein, fat saturated & unsaturated or
polysaturated, cholesterol and natrium.
CPB 30303 (SEM July 2018)

5. What is oil and fats?
• Terminology:
• Occurred in liquid (oil) and solid (fat)
• Primarily of glycerides
CPB 30303 (SEM July 2018)

6. History
• Used since primeval to make cheese or butter from
animal milks
• Bronze Age used poppy, linseed, seed as bread
• Widely used all over the world as food .
• Early 19th century impetus of oil & fats industry
CPB 30303 (SEM July 2018)

7. Composition in edible oil
• Glycerides
• Fatty acid
• Phospolipids
• Tocopherols and Tocotrienols
• Sterol & Sterol Ester
• Caratenoids
• Minor Constituent-pesticides, trace metals
CPB 30303 (SEM July 2018)
Most important characteristic.

8. Glycerides
• Occurs about 97 % as triglycerides-triester of
glycerols with fatty acids
• 2% as diglycerides
• 1% as monoglycerides
• Tri, di and mono consists of 1 mol of glycerols esterified
with 3mol, 2mol, or 1 mol of fatty acid
CPB 30303 (SEM July 2018)

9. Glycerides…..
• Triglycerides of naturally occurring oil and fats
contains at least two different fatty acid group
• Chemical, physical & biological properties of oil and
fats determined by type of fatty acid groups and their
distribution over the triglycerides molecules
• Melting point increase when long chain of fatty acid
or decrease of proportion of unsaturated fatty acid.
CPB 30303 (SEM July 2018)

10. Glycerides….
• As example: milk fat (butterfat) and coconut oil
which contains a high proportion of C6-C12 fatty
acids- have lower melting point compare to fats such
as tallow or lard which consist of C16-C18.
CPB 30303 (SEM July 2018)

11. Glycerides….
• It is a chemical compound of one molecule of glycerol bound to three
molecules of Fatty Acid:
CH2 – OH + R1-COOH CH2 – COOR1
CH – OH + R2-COOH CH – COOR2 + 3H2O
CH2 – OH + R3-COOH CH2 – COOR3
Glycerol Fatty Acid Triglyceride Water
CPB 30303 (SEM July 2018)

12. Fatty Acid
• Fatty acid that form the triglycerides of naturally
occurring oil & fats with predominant even
numbered, straight chain, aliphatic monocarboxylic
acid with chain length ranging from C4 to C24
• Distinguish by:
• Chain length
• Number & position of double bonds
• Position of the fatty acids within the glyceride molecule.
CPB 30303 (SEM July 2018)

13. Fatty Acid
• the simplest lipids that exhibit the above properties
• carboxylic acids with long hydrocarbon tail (fatty
acids).
• usually contain an even number of carbons
• If double bonds are present (unsaturation), they're
usually cis.
• pKa of fatty acids' carboxyl groups about 4.5
CPB 30303 (SEM July 2018)

14. Fatty Acid
 (a) Stearic acid (stearate at
pH 7), a fully saturated 18-C
fatty acid (no double bonds),
in its usual extended
conformation
 (b) Oleic acid (oleate at pH
7), an 18-C fatty acid with 1 cis
double bond. Double bond
doesn't permit rotation, and
introduces "kink" (rigid bend)
in hydrocarbon tail
CPB 30303 (SEM July 2018)

15. Fatty Acid.....
• Unsaturated fatty acids differ in number and position
of double bonds and its configuration.
• Common fatty acid are know with trivial name such
as: butyric, lauric, palmitic, oleic,stearic, linoleic,
linolenic.
• Crude oil contains significant amount of Free fatty
acid(FFA)
CPB 30303 (SEM July 2018)

16. Fatty acid…..
• Most fatty acid come from vegetable oil and consist
of palmitic, oleic and linoleic acid.
• For land animal such as cow, goat, fatty acid form
from conversion of carbohydrates, proteins or fats or
originate directly from ingested fat.
CPB 30303 (SEM July 2018)

17. Fatty acid…..
• Produce in plants or animal by derivation :
• Biosynthesis
Synthesis of fatty acid in plants or animal starts with activated
acetic acid derived from carbohydrates via pyruvic acid
• Biodegradation
During digestion and absorption of fats, triglycerides are
successively split into di-and monoglycerides, glycerols and
fatty acids by lipases.
CPB 30303 (SEM July 2018)

18. Fatty acid structure
• Fatty acid
CPB 30303 (SEM July 2018)

19. Fatty Acid
(Saturated and unsaturated)
• Chemical structure
CPB 30303 (SEM July 2018)

20. Phospolipids
• Mostly present as lipoproteins and lipid carbohydrate
complex.
• Also known as phosphoglycerides
• Examples of rich sources of phospolipids: oilseed,
cereal germs, eggyolk and brain.
CPB 30303 (SEM July 2018)

21. Tocopherols &Tocotrienols
• From tocols- as natural anti oxidants.
• Tocopherol, or vitamin E, is a fat-soluble vitamin in
eight forms that is an important antioxidant.
• Natural vitamin E exists in eight different forms or
isomers, four tocopherols and four tocotrienols
CPB 30303 (SEM July 2018)

22. Tocopherols &Tocotrienols…..
• All isomers have a chromanol ring, with a hydroxyl
group which can donate a hydrogen atom to reduce
free radicals and a hydrophobic side chain which
allows for penetration into biological membranes.
• There is an alpha, beta, gamma and delta form of
both the tocopherols and tocotrienols, determined by
the number of methyl groups on the chromanol ring.
Each form has its own biological activity, the
measure of potency or functional use in the body.
CPB 30303 (SEM July 2018)

23. Tocopherols &Tocotrienols…..
• As a food additive, tocopherol is labeled with these E
numbers: E307 (α-tocopherol), E308 (γ-tocopherol),
and E309 (δ-tocopherol).
• The stability of many vegetable oils based on
presence of thes natural antioxidant.
CPB 30303 (SEM July 2018)

24. Tocopherols &Tocotrienols….
• The actual content of Vitamin E for rich sources is
stated in the following list:[2]
• Wheat germ oil (215.4 mg/100 g)
• Sunflower oil (55.8 mg/100 g)
• Hazelnut (26.0 mg/100 g)
• Walnut oil (20.0 mg/100 g)
• Peanut oil (17.2 mg/100 g)
CPB 30303 (SEM July 2018)

25. Tocopherols &Tocotrienols….
• The actual content of Vitamin E for rich sources is
stated in the following list:[2]
• Pollard (2.4 mg/100 g)
• Corn (2.0 mg/100 g)
• Asparagus (1.5 mg/100 g)
• Oats (1.5 mg/100 g)
CPB 30303 (SEM July 2018)

26. Tocopherols &Tocotrienols….
• The actual content of Vitamin E for rich sources is
stated in the following list:[2]
• Chestnut (1.2 mg/100 g)
• Coconut (1.0 mg/100 g)
• Tomatoes (0.9 mg/100 g)
• Carrots (0.6 mg/100 g)
• Crude Palm oil 600-1000ppm
CPB 30303 (SEM July 2018)

27. Sterols and Sterols Ester
• Nonsaponifaible matter of oil and fats consists of
sterols present such as fatty acid esterand glycolipids.
• The most improtant sterol in animal fats is
cholesterol
• β- sitosterol is predominant sterol in vegetable oil
and fats.
CPB 30303 (SEM July 2018)

28. Carotenoids
• Consider nonsaponifiable matter
• Normally consists of terpenes and terpene alcohol
• Carotenoids presence in oils and fats example:
tetrapenes, β-carotene, α- carotene, lycopene and
xanthophyl &etc..
• Crude palm oil contains up to 500 to 700 ppm
CPB 30303 (SEM July 2018)

29. CPB 30303 (SEM July 2018)

30. Systematic name Trivial name Shorthand
designation
Molecular wt. Melting point (°C)
butanoic butyric 4:0 88.1 -7.9
pentanoic valeric 5:0
hexanoic caproic 6:0 116.1 -3.4
octanoic caprylic 8:0 144.2 16.7
nonanoic pelargonic 9:0 158.2
decanoic capric 10:0 172.3 31.6
dodecanoic lauric 12:0 200.3 44.2
tetradecanoic myristic 14:0 228.4 53.9
hexadecanoic palmitic 16:0 256.4 63.1
heptadecanoic margaric (daturic) 17:0 270.4 61.3
octadecanoic stearic 18:0 284.4 69.6
eicosanoic arachidic 20:0 412.5 75.3
docosanoic behenic 22:0 340.5 79.9
tetracosanoic lignoceric 24:0 368.6 84.2
hexacosanoic cerotic 26:0 396.7
heptacosanoic carboceric 27:0 410.7
octacosanoic montanic 28:0 424.8
triacontanoic melissic 30:0 452.9
dotriacontanoic lacceroic 32:0 481
tritriacontanoic ceromelissic (psyllic) 33:0 495
tetratriacontanoic geddic 34:0 509.1
CPB 30303 (SEM July 2018)

31. Types of Edible Oil in the World
• Vegetables Oils and Fats
• Land Animals Fats
• Marine Animals Fats
• Synthetic Fats
CPB 30303 (SEM July 2018)

32. Vegetables Oils and Fats
• Classification
• Fruit Pulp / Mash fats
• such as Palm Oil , Olive and avocado, coconut
• Seed Kernel fats
• Major source of oil and fats
• such as palm kernel oil,, corn oil, sunflower oil and etc
CPB 30303 (SEM July 2018)

33. Land Animals Fat
• Lard-Hog(pig)
• Tallow(cattle and sheep)
• Milk or butter(cow)
CPB 30303 (SEM July 2018)

34. Land Animals Fat
• Lard-Hog(pig)
• Composition and physical have wide variation refer to the
climate which it was raised, animal diet
• Low in PUFA & have good an oxidative stability
• Lack of natural antioxidants such as(butylated
hydroxyanisole(BHA), butylated hydroxytoulene(BHT) ,
tertiary butylhydroquinone(TBHQ)
CPB 30303 (SEM July 2018)

35. Land Animals Fat
• Lard-Hog(pig )…..
• Ordinary lard
characterized by
translucence and a poor
plastic range
Saponification value 193-203
Iodine value 45.0-70.0
Nonsaponifiable
matter
< 0.1
Melting point 31.5-33.0 °C
Refractive Index at
40 °C
1.448-1.460
Fatty Acid C14,C16,C18
C18:1,C18:2
CPB 30303 (SEM July 2018)

36. Land Animals Fat
• Tallow(cattle and sheep)
• Hard fat of ruminant(Chewing cud mammals such as cow,
ox, camel and etc)
• Contains saturated fatty acid s and at least 5% trans acids
(characteristic of ruminant digestive system)
CPB 30303 (SEM July 2018)

37. Land Animals Fat
• Tallow(cattle and sheep)…
• To undergo rendering processs (wet / dry) for meat fat but before that
impurities such as proteins and free fatty acid . Cause black spot
(proteins turns into black due direct contact to steam during steam
distillation)
CPB 30303 (SEM July 2018)

38. Land Animals Fat
• Tallow(cattle and sheep)
• Two processes:
• Filtration-bleaching earth added and wash with water-
• Water washing- 10% of capacity but not practically . Needs extra
centrifuges and can’t removed 100%
CPB 30303 (SEM July 2018)

39. Land Animals Fat
• Tallow(cattle and sheep)…
• Contain: red & yellow pigment
• High level of saturated fatty
acid, Consistent at room
temperature.
Saponification
value
190-202
Iodine value 40.0-49.0
Nonsaponifiable
matter
< 0.8
Melting point 45.0-48.0 °C
Refractive Index at
40 °C
1.448-1.460
Fatty Acid C16,C18,
C16:1,
C18:1,C18:2
CPB 30303 (SEM July 2018)

40. Vegetables Oils and Fats….
• Palm Oil: composition
• C12:0 Lauric - 0.2%
• C14:0 Myristic - 1.1%
• C16:0 Palmitic - 44.0% saturated fatty acid
• C18:0 Stearic - 4.5%
• C18:1 Oleic - 39.2% unsaturated
• C18:2 Linoleic - 10.1% fatty acid
CPB 30303 (SEM July 2018)

41. Vegetables Oils and Fats….
• Palm Oil characteristics:
Saponification value 195-205
Iodine value 44-58
Nonsaponifiable matter 0.5%
Melting point 36-40 °C
Refractive Index at 40 °C 1.453-1.456
Carotene Content 50-2000 ppm
CPB 30303 (SEM July 2018)

42. Vegetables Oils and Fats….
• Olive Oil :Obtained from olive fruit:
• C16:0 Palmitic - 16.0% saturated fatty acid
• C18:0 Stearic - 4.0%
• C18:1 Oleic - 64.0%
• C18:2 Linoleic - 5.0% unsaturated fatty acid
• C18:3 Linoleic-b - 5.0%
CPB 30303 (SEM July 2018)

43. Vegetables Oils and Fats….
Saponification value 185-196
Iodine value 80-88
Nonsaponifiable matter < 1.4%
Melting point -3 °C
Refractive Index at 25 °C 1.466-1.468
CPB 30303 (SEM July 2018)
• Olive Oil characteristics:

44. Vegetables Oils and Fats….
• Avocado Oil
• From Persea Gratissima L tree.:
C16:0 Palmitic - 7.0% saturated fatty acid
C18:0 Stearic - 2.5%
C16:1 Palmitoleic - 76.0% unsaturated
C18:1 Oleic - 10.0% fatty acid
C18:2 Linoleic - 5.0%
CPB 30303 (SEM July 2018)

45. Seed Kernel Fats
• Lauric Acid Oils
• Palmitic-Stearic acid Oil
• Palmitic Acid Oils
• Oleic-Linoleic Oils
• Leguminous Oil
• Cruceferous Oil
• Conjugated Acid Oil
• Substituted Fatty Acid Oils
CPB 30303 (SEM July 2018)

46. Seed Kernel Fats…(Lauric Acid)…..
• Lauric Acid Oil
• Saturated Fatty acid with chain C12 & C14(myristic)
• Coconut Oil characteristics:
Saponification value 250-262
Iodine value 7-10
Nonsaponifiable matter 0.15-0.60 %
Melting point 20-28 °C
Refractive Index at 40 °C 1.448-1.450
CPB 30303 (SEM July 2018)

47. Seed Kernel Fats…(Lauric
Acid)…..
• Coconut Oil composition:
C12:0 Lauric - 41.0% saturated
C14:0 Myristic - 18.0% fatty acid
C16:0 Palmitic - 9%
C18:0 Stearic - 3.0%
C18:1 Oleic - 76.0% unsaturated
C18:2 Linoleic - 10.0% fatty acid
CPB 30303 (SEM July 2018)

48. Seed Kernel Fats…(Lauric Acid)…..
• Palm Kernel Oil characteristics:
Saponification value 242-254
Iodine value 16-19
Nonsaponifiable matter 0.2-0.8 %
Melting point 23-30 °C
Refractive Index at 40 °C 1.449-1.452
CPB 30303 (SEM July 2018)

49. Seed Kernel Fats…(Lauric
Acid)…..
• Palm Kernel Oil composition:
C12:0 Lauric - 45.0% saturated
C14:0 Myristic - 17.0% fatty acid
C16:0 Palmitic - 10%
C18:0 Stearic - 3.0%
C18:1 Oleic - 18.0% unsaturated
C18:2 Linoleic - 3.0% fatty acid
CPB 30303 (SEM July 2018)

50. Seed Kernel Fats…(Lauric
Acid)…..
• Others sources of Lauric Acid:
• Babassu oil from babassu palm
• Laurel treee
• Myristica officinalis-brazil
• Cuphea-mexico
CPB 30303 (SEM July 2018)

51. Seed Kernel Fats…Palmitic Stearic
Acid…..
• Cocoa(koko) butter(Thebroma cacoa) Oil characteristics:
CPB 30303 (SEM July 2018)
Saponification value 190-200
Iodine value 35-40
Nonsaponifiable matter 0.2-0.5 %
Melting point 28-36 °C
Refractive Index at 40 °C 1.453-1.458

52. Seed Kernel Fats…Palmitic Stearic
Acid…..
• Cocoa(Koko) Butter Oil composition:
• C12:0 Lauric - 46.0% saturated
• C14:0 Myristic - 21.0% fatty acid
• C16:0 Palmitic - 12%
• C18:0 Stearic - 3.0%
• C18:1 Oleic - 37.0% unsaturated
• C18:2 Linoleic - 4.0% fatty acid
CPB 30303 (SEM July 2018)

53. Seed Kernel Fats…Palmitic Acid
Oil…..
• Cottonseed Oil
• Kapok & related oil
• Pumpkin seed oil
• Corn(maize)oil
CPB 30303 (SEM July 2018)

54. Seed Kernel Fats…Palmitic Acid Oil…..
• Corn(maize)oil
Saponification value 187-196
Iodine value 109-133
Nonsaponifiable matter 1.3-2.0 %
Refractive Index at 40
°C
1.453-1.458
CPB 30303 (SEM July 2018)

55. Seed Kernel Fats…Oleic-Linoleic Acid
Oil…..
• Sunflower
• Sesame oil
• Linseed Oil
• Perilla Oil
• Hempseed oil
• Teased oil
• Safflower and Niger Seed
• Grape Seed Oil
• Poppy Seed Oil
CPB 30303 (SEM July 2018)

56. Seed Kernel Fats…Oleic-Linoleic Acid Oil…..
• Sunflower oil from sunflower seed
Saponification value 188-194
Iodine value 125-144
Nonsaponifiable
matter
0.4-1.4 %
Refractive Index at
40 °C
1.466-1.468
CPB 30303 (SEM July 2018)

57. Seed Kernel Fats…Oleic-Linoleic Acid Oil…..
• Sunflower oil Oil composition:
• C16:0 Palmitic - 8.0% saturated
• C18:0 Stearic - 6.5% fatty acid
• C18:0 Stearic - 3.0%
• C18:1 Oleic - 34.0% unsaturated
• C18:2 Linoleic - 73.0% fatty acid
CPB 30303 (SEM July 2018)

58. Seed Kernel Fats…Leguminous Oil…..
• Types:
• Soybean oil
• Peanut Oil
• Lupine oil
• flake
Saponification value 188-195
Iodine value 120-136
Solidification point -15 to - 8° C
Nonsaponifiable
matter
0.5-1.5 %
Refractive Index at
40 °C
1.465-1.469
CPB 30303 (SEM July 2018)
Soybean oil spec:

59. Seed Kernel Fats…Leguminous
Oil…..
• Soybean oil composition:
• C16:0 Palmitic - 10.0% saturated
• C18:0 Stearic - 6.0% fatty acid
• C18:1 Oleic - 25.0% unsaturated
• C18:2 Linoleic - 57.0% fatty acid
• C18:3 Linoleic-b - 11.0%
CPB 30303 (SEM July 2018)

60. Seed Kernel Fats…Cruciferous
Oil…..
• Rapeseed oil
• Mustard seed oil
CPB 30303 (SEM July 2018)

61. Seed Kernel Fats…Conjugated Acid
Oil…..
• Tung Oil & Related Oil
• Oiticica Oil
CPB 30303 (SEM July 2018)

62. Seed Kernel Fats ….Substituted fatty acid oil
• Castor oil
• Chaulmoogra,Hydnocarpus and gorli oil
CPB 30303 (SEM July 2018)

63. Seed Kernel Fats ….Land Animal fats..
• Lard
• Beef Tallow
• Mutton Tallow
• Horse, Goose & Chicken fats
CPB 30303 (SEM July 2018)

64. Seed Kernel Fats ….Marine Animal
fats..
• Whale oil
• Fish Oil
CPB 30303 (SEM July 2018)

65. Standard and quality control
• Issued by:
• Afnor-France Standard
• AOAC-American Chemist
• ASTM-American Standard
• BSI-UK
• DGF-Germany
• MPOB/Sirim -Malaysia
CPB 30303 (SEM July 2018)

66. Domestic: MAIN COMMODITY
• Oil Palm and its product: great gift of nature and can be
used to gain: palm oil, cattle food, house hold, furniture,
fertilizer and many more.
• Govern by: Malaysian Palm Oil Board (MPOB ) facilitates
such as:
• Planting Oil Palm
• Promoting Palm Oil
• Controlling and Monitoring the palm oil based activities
• Collecting information all over the world pertaining to palm
oil.
• And many mores…..
CPB 30303 (SEM July 2018)

67. Standard and Quality Control
• Three ideas about standard:
• Sampling
• Raw material
• Oil and fats characterizations
CPB 30303 (SEM July 2018)

68. Standard and Quality Control
• Sampling:
• Special sampling apparatus used-uniform
• Frequency of sampling-uniform
• Method of sampling-uniform
• Volume of sample-uniform
CPB 30303 (SEM July 2018)

69. Standard and Quality Control
• Raw materials:
• Max content of moisture in raw material-constant
• Comminuted size-constant
• Determine fat content, method:
• Extracted comminuted samples with solvents and determined the solution
by:
• Refractometer-meter
• Gravimetrically-titration(time consume-but reliable)
• Densitometrically-density measurement
• Dielectric constant-probe
CPB 30303 (SEM July 2018)

70. Standard and Quality Control
• NMR( Nuclear Magnetic Resonance) or Near
Infrared Absorption (NIR) determine solid fat
content
• Water and volatile matter determine by sample
weighing before and after heating under standard
condition.
CPB 30303 (SEM July 2018)

71. Standard and Quality Control
• Crude oil sample analyzed by:
• Water & volatile matter
• Color
• Dirt content
• Phospatides
• FFA
CPB 30303 (SEM July 2018)

72. Standard and Quality Control
Substances Content
Free Fatty Acid (FFA) 3 - 5%
Gums (phospholipids, phosphotides) 300 ppm
Dirt 0.01%
Shell Trace
Moisture and Impurities 0.15%
Trace metal 0.50%
Oxidation Products Trace
Total Carotenoids 500 - 1000 mg/ke
CPB 30303 (SEM July 2018)
Example: Crude Palm oil ( CPO)

73. Standard and Quality Control
• Oil & Fats:
• Determination of quality by:
• Physical methods
• Chemical methods
CPB 30303 (SEM July 2018)

74. Standard and Quality Control
• Physical methods:
• Density/specific gravity
• Weighing known volume( mass/ volume), determine
buoyancy
• Refractive index
• Refractometer (ABBE)at 20 °C for oil
• Refractometer (ABBE)at 40,60 or 80°C for fats(solids)
CPB 30303 (SEM July 2018)

75. Standard and Quality Control
• Physical methods:
• Slip point / melting point-
• the point of incipient fusion & complete fusion
• Flow and drop points-Ubbelohde apparatus
• Important for technical greases & plastics fats
• Cloud point-temperature at which an oil or molten fats
begins to become turbid when cooled under control
condition
CPB 30303 (SEM July 2018)

76. Standard and Quality Control: Physical
methods
• Smoke point-temp smoke 1st detected in draft
free illumination.
• Flash point-temp volatile product can be ignite
• Fire point-temp product can continue
combustion
• Color –Lovibond tintometer(popular)
• Match in standard cell 1”,5 1/4 “, with yellow, blue or
red.
CPB 30303 (SEM July 2018)

77. Standard and Quality Control: Physical
Methods
• Infrared & ultraviolet
• Fatty acid does not exhibit clearly in UV but after
Isomerization
• IR used to identify specific group such as hydroxyl and
trans double bonds.
• Mass Spectometry such GC determine the structure
of oxidation & substituted fatty acid.
CPB 30303 (SEM July 2018)

78. Standard and Quality Control
• Chemical Methods
• Involving analysis –values defined as equivalent amounts
of certain reagent which react with specific
• Recently upgraded use analytical equipment
CPB 30303 (SEM July 2018)

79. Standard and Quality Control: Chemical Methods ….
• Saponification value:
• is number of miligrams of potassium hydroxide reuqired to
saponify(hydrolyze) 1g of fat and related to the molecular mass of the fat.
• Hydroxyl value:
• is number of milligrams of potassium hydroxide required to neutralized
acetic acid needed to acetylate 1 g of fat.
CPB 30303 (SEM July 2018)

80. Standard and Quality Control: Chemical Methods ….
• Carbonyl value:
• No of miligramms of CO(carbonyl group)per gram of fat
• Peroxides value:
• Miliequivalents of active oxygen per 1000g of fat which oxidized
potassium iodide or milimoles per kilogram.
CPB 30303 (SEM July 2018)

81. Standard and Quality Control: Chemical Methods ….
• Anisidine Value
• 1000 times the absoprtion of a 1%sample solution in a 1-cm cell after
reaction with anisdine.
CPB 30303 (SEM July 2018)

82. Standard and Quality Control: Chemical Methods
• iodine value-
• % by weight of iodine bound by 100 g of fat & approximate to measure
degree of unsaturated.
• Totox value-
• Combination with peroxide value to characterize the overall autoxidative
state of an oil or fat(totox value)
Totox value= 2x peroxide value + 1x anisdine value
CPB 30303 (SEM July 2018)

83. Edible oil players in Malaysia:
• Acidchem International Sdn Bhd
• Akzo Nobel Oleochemicals Sdn Bhd
• Congis Oleochemical Sdn. Bhd.
• IFFCO (Malaysia) Sdn. Bhd.
• Natural Oleochemical Sdn Bhd
• Palm Oleo Sdn Bhd
• Pan-Century Oleochemicals Sdn Bhd
• Southern Acids (M) Sdn Bhd.
• Uniqema (Malaysia) Sdn. Bhd
• Felda
CPB 30303 (SEM July 2018)