Fat and Oil Processing
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Why is extra virgin olive oil green?
the chlorophyll in the olive skin provides the green colour during pressing, it does not go through any other refinement or processing and therefore will retain the green colour
What does extra virgin olive oil have over other oils?
A superior flavour and a darker colour
What are the raw materials that go into producing fats and oils?
plants animals fish milk
how are fats and oils extracted from seeds? what is the process called?
process- milling cleaning breaking cooking expelling solvent extraction
how are fats and oils extracted from animals? what is the process called?
process- rendering
what are the two types of rendering
wet and dry
outline the process of wet rendering
tissue is heated with steam, then it is separated by centrifugation or decanting, which produces a white lipid with a neutral flavour e.g. lard
what is the product of wet rendering
lard
outline the process of dry rendering
uses a high heat alone, produces a brown liquid with a stronger flavour has non-food uses e.g. soap
what is the product of dry rendering
soap
what are the aims of the refining process
to improve flavour, stability and colour
what is this process? crude lipid- degumming- neutralisation- bleaching- deodorisation- refined oil
chemical refining
what is this process? crude lipid- degumming- steam distillation under high vacuum- bleaching- refined oil
physical refining
what occurs during degumming
removal of phospholipids and proteins
what occurs during neutralisation
removal of free fatty acids
what occurs during bleaching
removal of colour and pro oxidants
what occurs during deodorisation
removal of volatile compounds
what occurs during steam distillation
neutralisation and deodorisation in the same step - removes FFA and volatile compounds
outline everything that has been removed throughout the refining process
FFAs phospholipids proteins coloured components pro-oxidants off flavours
how long should a bottle of refined oil last?
a year