Natural Resources

Vegetable Oils

Triglycerides extracted from plant seeds or fruits.

Triglyceride

An ester derived from glycerol and three fatty acids.

Unsaturated Oils

Oils that contain double carbon-carbon bonds.

Saturated Oils

Oils that contain only single carbon-carbon bonds.

Bromine Test

A method to determine the saturation of oils, where colorless indicates unsaturated oil and red indicates saturated oil.

Iodine Value

Measures the degree of unsaturation in oils, fats, and waxes based on the amount of iodine absorbed.

Cold Press

A method of extracting oils at room temperature, preserving nutritional value.

Hot Press

A method of extracting oils where seeds are roasted and chemicals may be used, resulting in less nutritious oils.

Degumming

Process of removing phospholipids or gums from crude oil.

Neutralization

Process that removes free fatty acids from oil using a diluted alkali solution.

Bleaching

Removal of color pigments from vegetable oils.

Deodorization

Process that removes unwanted flavors and odors from oils.

Hydrogenation

A process that solidifies unsaturated oils by adding hydrogen.

FFAs (Free Fatty Acids)

Acids that can indicate the quality of edible oils, with high levels causing reduced stability.

Polysaturated Oils

Oils rich in omega-6 and omega-3 fatty acids.

Animal Fats

Rendered tissue fats obtained from various animals.

Waxes

Monoesters of long-chain fatty acids and long-chain primary alcohols, typically solid at room temperature.

Quality Control Parameters

Standards used to assess the quality of edible oils, including FFA, peroxide value, and color.

AOM (Active Oxygen Method)

Test used to predict the shelf-life of fats and oils.

Waste Management

Strategies to handle organic solid waste and by-products from oil processing to minimize environmental impact.

What are vegetable oils?

Triglycerides extracted from plant seeds or fruits.

What is a triglyceride?

An ester derived from glycerol and three fatty acids.

What are unsaturated oils characterized by?

They contain double carbon-carbon bonds.

What distinguishes saturated oils?

Saturated oils contain only single carbon-carbon bonds.

What does the Bromine Test indicate?

It determines the saturation of oils; colorless indicates unsaturated oil and red indicates saturated oil.

What does the iodine value measure?

The degree of unsaturation in oils, fats, and waxes based on iodine absorption.

What is the cold press method?

A method of extracting oils at room temperature, preserving nutritional value.

How does hot press extraction differ from cold press?

Hot press involves roasting seeds and may use chemicals, resulting in less nutritious oils.

What is the purpose of degumming in oil processing?

To remove phospholipids or gums from crude oil.

What is the role of hydrogenation?

A process that solidifies unsaturated oils by adding hydrogen.

Vegetable oils are primarily __________ extracted from plant seeds or fruits.

triglycerides

The process of __________ removes phospholipids or gums from crude oil.

degumming

Saturated oils contain __________ carbon-carbon bonds only.

single

The __________ Test is used to determine the saturation of oils.

Bromine

Hydrogenation is a process that adds __________ to unsaturated oils.

hydrogen

Oils rich in omega-6 and omega-3 fatty acids are known as __________ oils.

polysaturated

The __________ value measures the degree of unsaturation based on iodine absorption.

iodine

A method of extracting oils at room temperature is called __________ press.

cold

The technique of __________ removes unwanted flavors and odors from oils.

deodorization

Quality control parameters for edible oils include FFA, peroxide value, and __________.

color