Oil and Fats Flashcards
why are fats added to diets
dense source of energy
source of essential fatty acids
lubrication during pelleting
dust control
improved pallatability
crude oil is used for
how is it made
feed
gums removed
water is dried out
coloured compounds
food oil processing sequence
how is it made
refined, bleached, degummed
drying
gums removed
deodorized, bleached
removal of free fatty acids
removing foots
some extracted with oil
some settle out
high temp and press design can control
remove large scale with decanter and centrifuge
crude degumming
add water, mix, heat, centrifuge
Superdegumming
user citric acid to further degumm
key physical and chemical fat characteristics for feedstocks (9)
fatty acid profile
free fatty acids
specific gravity
refractory index
iodine number
saponification number
titer
MIU%
Colour
problem with free fatty acids
prone to oxidation (going rancid)
refractory index
indirect measurement of unsaturation
iodine number
measure of double bonds
saponification number
indication of average molecular weight
Titer
melting point
MIU%
moister, insoluble impurities, unsaponifiable material (not fat)
palmitic acid
no double bonds so completely saturated
increases milkfats in ruminants
omega 3 and 6 rich oils
cameline flax fish
