Lecture 23
Oil Crops

World Production of Oils

30 billion lb./yr

  • Annual Trade
  • 10 billion lb. vegetable (soy, cotton, peanut, safflower, sesame, olive)
  • 3 billion lb. palm oil
  • 5 billion lb. industrial (flax, castor, rapeseed, tung, crambe)
  • 2 billion lb. marine (whale, fish [herring])
  • 10 billion lb. animal fats (tallow, lard)
    •
  • Annual Consumption of Fats in US
  • Dietary: 40 lb./person
  • Industry: 60 lb./person

    • Cooking

  • Salad oils: 100% fat
  • Margarine: 80% fat
  • Processed foods: 1–10% fat
  • Shortening: 100% fat
  • Emulsifiers: 50–100% fat

    		•

    Industrial

  • Paints
  • Varnishes
  • Lacquers
  • Plastics
  • Synthetic fibers
  • Linoleum
  • Oil cloth
  • Lubricants
  • Hydraulic fluids
  • Soaps
  • Resins
  • Cosmetics
  • Medicinals

    • Fatty Acids

      No. double bonds
    No. carbons 0 1 2 3 4
    (source) Saturated Mono-
    unsaturated    		 ------Poly unsaturated------
    4 (butter) butyric  
    6 caproic  
    8 caprylic  
    10 capric  
    12 (laural) lauric  
    14 (nutmeg) myristic palmitoleic  
    16 (palm) palmitric oleic linoleic* linolenic arachidonic*
    18 (tallow) stearic  
    20 arachidic  
    * essential to human nutrition

    Oil: Glycerides of Fatty Acids = glycerol + fatty acids

  • Oil: Liquid at room temperature
  • Fat: Solid at room temperature
  • Wax: Fatty esters (fatty acid + alcohol)
    Liquid or solid at room temperature
  • Carnuba wax: a palm in Brazil
  • Jojoba wax: a substitute for sperm whale oil

    		•  fig. 01
    fig. 02

    Carnuba wax palm

    		 fig. 03

    Manufacture of Soap

    Fats in Nutrition

  • Provides Calories (limiting in some instances)
  • Fat = 9 kcal/g
  • Carbohydrates = 4 kcal/g
  • Protein = 4 kcal/g
    •
  • Source of fat soluble vitamins: A,D,E,K
  • Provide essential fatty acids: linoleic, arachadonic
  • Saturated fats, trans fats, considered unhealthy but evidence is unclear.

    • fig. 04

    Oil Classification

  • Nondrying: remains liquid
  • Semidrying
  • Drying: forms films

    • Nondrying Oils


     

    fig. 07

    Butter (saturated)

    		 fig. 05

    Coconuts

    fig. 06

    Palm kernel

    Semidrying Oils

    		 fig. 09

    Cotton

    fig. 08 fig. 10

    Soy

    Corn

    fig. 11 fig. 12

    Peanut

    Safflower

    Drying

    fig. 13 fig. 14

    Linseed

    Rapeseed

    fig. 15 fig. 16

    Tung (polyunsaturated)

    Castor

    fig. 17

    Polymerization

    fig. 18

    Rancidity

    fig. 19

    Addition of oxygen between double bonds results in compounds with off flavors. Prevented by the use of antioxidants.

    fig. 20

    Babassu

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