-
Process For Refining Vegetable Oil And Its Food Value
CHAPTER ONE -- [Total Page(s) 3]
Page 2 of 3
-
-
-
Naturally, palm oil contains a high level of tocols (vitamin E) which
are poverty natural anti-oxidants. It contains a very 100 concentration
of linolenic acid and a moderate proportion of linolenic acid, the most
readily oxidized component of oils. Natural palm oil is known for its
excellent stability at high temperatures. The low content of
polyunsaturated fatty acids, which centers resistance to rancidity.
In addition, vitamins are accessory food factors, which cannot be
synthesized in the human body, and have to be supplied in the diet,
albeit in small quantities.
The fat – soluble vitamins namely:
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
Are
contained in fat and oils. Vitamin A carotene from natural palm oil is
nature’s most abundant source. In nature, there are approximately six
hundred known carotenoids, rangity from yellow orange to red, lives and
some of these pipmeirts possess vitamin A activity of varying degrees.
Red
palm oil is one of the richest natural plant sources of carotenoids
with concentration of 500 – 750 ppm. No other vegetable oil contains
carotenoids in significant quantities.
Vitamin E is one of the most
important phytonutrients in edible oils/. It consists of eight naturally
occurring isomers a family of four tocopherots (alpha, beta, gamma and
delta), and four tocotrinots (alpha, beta, ----mma and delta)
homologues.
Tocotrinols are naturally present in most plants;
however, they are dound most abundantly in palm oil extracted from palm
fruits vitamin E anti – oxidant play protective role in cellular aging,
atheroseclerosis and cancer.
Vitamin D on the other hand, is a sterol and is essential for borne formation.
Nevertheless, the vegetable oil obtained from t h e same fruits as palm
oil is very different products because of its lauric and content. It
has a similar composition and behaviours of those of acid content of
this oil make it a desirable ingredient in the manufacture of margarines
confectionery and based goods.
This acid also gives the oil some
special quantities which makes it desirable in soap manufacturing. It
acts as processing acids in the rubber industry due to its softening and
plastering effects.
Oils and fat are liable to spoilage
which results in the production of unpleasant odours and flavours. This
is used in described as rancidity. Different types of oil and fats show
varying degree of resistance to spoilage, thus most vegetable oils
deteriorate only slowly, whereas animal fat deteriorate rapidly and
marine oil. This is because animal fat contain a relatively high
proportion of combined high unsaturated fatty acids. The two most common
forms of rancidity are hydrolytic.
Generally, palm tree
is highly valuable plant in the sense that non of its component is a
waste. The palm founds could be used for there feeding of domestic
animals as improvised roofs for local houses. The stem could on its own
serve as alternative to plant in the conventional roof for modern
building. The fruits/kernel provide goods source of vegetable oil.
All crude oils and fats when fresh produced contain unwanted impurities.
These unwanted impurities consist of:-
- Free fatty acids
- Moisture
- Gums
- Trace metals
- Odourferious materials
- Colouring matter
- Resins
-
And sometime vitamins. These impurities affect flavour, odour, and
clarity and are removed during returning. Process is carried out in a
number of stages which may be considered in turn:-
- Degummiry
- De odourizing
- Reaction with alkali
- Bleaching
CHAPTER ONE -- [Total Page(s) 3]
Page 2 of 3
-
