Extracting and Refining Oils

Review
 Extraction Methods
• Mechanical pressure
• Organic solvents
• Prepress - solvent extraction
– combination of both
 Objectives of the extraction
method:
• To extract as much oil as possible from the
oil-bearing material.
• Produce oil components as free from
undesirable impurities as possible.
 Steps
• Regardless of oil extraction methods, it
usually begins with heating and crushing or
flaking the seed.
• This ruptures cell walls and makes it easier
to remove the oil.
 Prepress-Solvent Method
• flaked seed mechanical pressure squeezes out
more than 50% of the oil.
• remainder of the oil is removed by washing the
cake with an organic solvent such as hexane.
• The oil dissolves in the hexane and the solvent is
then evaporated off leading crude oil.
• The hexane is recovered and reused.
 Oilseed Extraction Plants
• various types of oilseeds with relatively
minor adjustments.
• The extraction method effects oil left in the
seed meal.
• Effects the energy value of the meal as a
livestock feed.
• The more oil the more energy - 9cal/g, CHO
and protein 4 cal/g
 Cold Pressing
• Is the method of oil extraction preferred by
the health food industry.
• Process can be used with oilseeds high in
oil such as canola and sunflower.
• Not as efficient as the solvent method
– leaves 10% or more of oil in the meal.
 Refining Vegetable Oils
• Crude oil is refined to remove all oil gums
and other impurities.
• The oil is then bleached to remove color
pigments.
• The oil is deodorized in the final stage to
produce the finished product.
• Finished products
 Double Bonds
• Double bonds (unsaturation) in fatty acids make
them unstable.
• They react readily with other atoms that have a free
bond.
• The more double bonds, the greater the will react
with other things and the more unstable.
• They are more unstable at higher temps.
• When they are exposed to air, the double bonds are
broken and an oxygen atom atom attaches.
Oxidation of Unsaturated Fats

CH3 COOH

C === C
H H

Oxygen

CH3 COOH
C C
H O H
 Oxidation of Unsaturated Fats
• As a result of the addition of the oxygen
molecule (oxidation), the oil develops off-
flavors and undesirable colors.
• Storing at cool temps slows down the
reaction.
• The higher the temp, easier the reaction.
 Oxidation of Unsaturated Fats
• is the basis of the industrial use of linseed
oil (flax).
• Linseed oil contains high levels of linolenic
acid (C18:3).
• This highly unsaturated oil oxidizes readily
and develops a plastic-like film.
• This drying characteristics
 Hydrogenation
• Oils as liquid at room temp and are useful for
salad and cooking oils.
• Hydrogenation to make margarine.
• Hydrogen is added in the presence of a nickel
catalyst.
• In the process, double bonds are eliminated and
the hydrogen is added to the carbon atoms.
• They are them more saturated.
 Hydrogenation
• Hydrogenated oil has a higher melting point
and becomes more stable.
• Partial hydrogenation can also be
accomplished depending on whether a hard
or semi hard product is require.
 Trans F.A. and Hydrogenation
• The partial hydrogenation of oils to make
them solid at room temp and more stable
• While it changes some of the double bonds
in to single bonds (saturates), it changes the
formation of the double bonds into trans
formation.
 Trans F.A. and Your Health
• Trans fatty acids, in recent years, have been shown
to act like LDL-cholesterol (bad cholesterol -
coming up).
• High intakes of bad cholesterol (saturated fatty
acids too) increase your risk of heart disease.
 Food Uses of Vegetable Oils
• Edible fats are obtained from:
– vegetable oils 70% of world consumption.
Some oils such as flax and erucic acid are used
as industrial oils.
– animal fats including butter fat (milk), lard
(hog), tallow (beef). Makes up 30% of world
consumption.
– Fish oils such as cod liver oil, anchovy oil,
blubber. Makes up 2% of world consumption.
 Oils in Plants
• Fat and oil storage is rare in the leaves, stems and
roots.
• Common in the seeds (corn, canola) and fruits
(olives, avocados).
• Fats and oils are concentrated in the storage tissues
(cotyledon) but may also be present in the embryo.
• Fats are stored in special bodies in the cytosol called
oleosomes.
• May be 100 to 1000 in a storage cell.
 Oils in Plants
• Fats and oils are made in the seeds and
fruits from the sugars that come from the
leaves (photosynthesis).
• Too insoluble to be transported in the plant.
• Temp can have an effect on the oil type
made in the plant.
– Lower temp more unsaturated
– Higher temp more saturated
 Oils in Plants
• The breakdown of oleosomes in seeds and
fruits releases large amounts of energy.
• Energy to drive seedling to the surface.
• Oils and fats are broken down into sugars
and is mobile.
• Only plants and fungi can convert fat to
sugar not humans or other animals.
 Role of Fats and Oils in Human
Nutrition
• To supply energy
– protein 4 cal/g
– carbohydrates 4 cal/g
– fats and oils 9 cal/g
 Role of Fats and Oils in Human
Nutrition
• Fats and oils supply 35-45% of the energy
uptake of people in developed countries
compared to 10 - 20 % in developing
countries.
 Role of Fats and Oils in Human Nutrition
• Dietary fats are carriers and facilitate
absorption of vitamins A, D, E & K.
• <50% of fat intake in developed countries is
visible fat - margarine.
• Fat in N.A. is
– 50% saturated
– 40 % monounsaturated
– 10% polyunsaturated
 Role of Fats and Oils in Human Nutrition

• Fats have been related to arteriosclerosis -

degenerative disease of the arteries.
• Cause of heart attacks and strokes.
• Characterized by the deposit of cholesterol
esters in the innermost layer of the arterial
wall.
 Cholesterol
• All body tissue require some cholesterol.
• Comes from diet and produced by the body.
• Cholesterol is transported as fat/protein
molecules known as lipoproteins.
• There are two kinds of lipoproteins:
– low density lipoproteins
– high density lipoproteins
 Low Density Lipoproteins
• low density lipoproteins (LDL) is known as
bad cholesterol.
• Thickens artery walls.
 High Density Lipoproteins
• high density lipoproteins (HDL) is good
cholesterol.
• Removes excess bad cholesterol from the
artery walls and transports it to the liver for
processing.
 Types of Fatty Acids and Their
Affects
• Saturated fatty acids raise the blood
cholesterol levels.
• Especially the short chain fatty acids
– lauric (12) palm and coconut oil
– myristic (14) butterfat, coconut, palm oil
– palmitic (16) palm oil
 Types of Fatty Acids and Their Affects
• Linoleic acid (18:2) is thought to reduce
blood cholesterol levels.
• It is an essential fatty acid (body can’t make
it) and must be obtained from the diet.
• Dietary recommendations
– reduce fats
– <30% from fat & saturated fat make up < 10%
of diet.
New Material
 Health and Fats
• Omega 3 fatty acids are essential nutrients and
may help prevent heart disease.
• In Canada, 75% of vegetable oil is canola oil.
• The shift to vegetable oil from animal fats has
resulted in a modest decrease in the intake of
saturated fat
• But increase in Trans fatty acids
– thought to raise LDL cholesterol.
Industrial Uses
 Industrial Uses of Oilseeds
• ~60 mil tonnes of fats and oils are used
annually for for and industrial products.
• 5 plant oils widely used for industry:
– coconut
– soybean
– linseed
– castor
– tall
 Industrial Uses of Oilseeds
• Coconut is used 50/50 edible/industrial.
– Soaps and surfactants
• Soybean is inexpensive and readily available.
• Linseed has special use because of 57%
linolenic acid which reacts with air to produce
an insoluble, tough, adherent film.
• Castor has its own unique chemistry used in
cosmetics, inks, lubricants, pharmacueticals.
 Industrial Uses of Oilseeds
• Tall oil
– by-product of pine tree pulp
– not veggie oil
– major industrial source
– industrial coatings
– adhesives, cosmetics, soaps, and detergents
World Production
 World Production
• Great increase after WW2 - more acres, better yielding
varieties.
• Soybean steady increase - demand for meal for livestock.
• Livestock meal - canola and sunflower.
• Cotton production dependent on the demand for cotton
fibres.
• Other oilseeds - peanut, coconut and palm oil.
• Palm oil has increased due to efforts in plant breeding
(hybrids) and is one of the cheapest oils in the world.
 World Trade
• Main oilseed export areas:
– North American, South America, Philippines,
Malaysia
• Importers:
– Europe, Japan, developing countries to some
extent
 Oilseed Prices
• Dependant on many things.
• Demand has been on a continual increase but production
fluctuates from year to year dictating the pricing.
• The oils and fats are interchangeable.
• If one oil price gets too high, the manufacturers which
switch to a cheaper source.
• Same factors apply to oilcake and meal industry. Price
governed by protein content, competition from other
sources, and livestock prices.
• The world oilseed market is very complex.
• Oil World publicaiton classes twelve
commodities as major sources of edible oils
and fats in the world.
• Not only is edible oil obtained from plant
sources, it can be produced from marine
and animalsources.
• Besides producing vegetable oil, oilseeds also produce
meal.
• Each oilseed has its own unique oil and meal content
• Each with different fatty acid ratios.
• Meal has different protein levels.
• For example canola has an oil content of approximately 41
percent and meal content of 58 percent.
• Soybeans have an oil content of about 18 percent and a
meal content of 80 percent.
• The protein of canola meal ranges from 35 to 38 percent
while soybean meal protein is around 45 percent.
• Price levels for world oilseeds are determined by the
world demand for their two by-products, oil and
meal.
• Taking into account quality differences, the various
oils or meals must remain price competitive with
each other.
• The relative price of any one oilseed will depend to
a certain degree on the availability of, and demand
for, its oil or meal.
• However, if the price gets too far out of line,
substitution will occur and bring prices back into
line.
Canola

Module 2
 Objectives
• Characteristics of canola
• Growth stages
• Adaptation and production
• Uses of canola products
• Fertilizer requirements
• Disease, insects, weeds
• Harvesting and Storing
• Breeding and Biotech
 History
• Only recently important in Canada but history goes
way back.
• Earliest reference 2000 B.C.
• Mentioned by Greeks, Romans, and Chinese
writings of 500 to 200 B.C.
• Domestication probably occurred in the middle
ages.
• Commercial plantings in Netherlands in the 16th
century.
 History
• Rapeseed was used early in Asia as a lamp oil.
• Later it was used for foods and as a cooking oil.
• Its use in Europe was not extensive until the
team engine - cling to water better than any
other lubricant.
• This is why it was introduced in Canada.
• During WW2 Canada supplied rapeseed oil for
lubricants for ships to the allies.
 History
• In 1943 plots of rapeseed were grown
(purchased from USA and originating in
Argentina).
• The species was Brassica napus and
became known as Argentine because of its
origin.
• Rapeseed prices were considerably better
than wheat.
 History
• In 1936, Fred Solvoniuk (Shellbrook, SK)
obtained rapeseed from Poland and grew it
in his garden.
• After 1943, this rapeseed was multiplied for
commercial production.
• This species was Brassica rapa (used to be
called campestris) and because of its origin
became known as Polish canola.
 History
• Shortly after the war, the demand for
lubricants dropped.
• In the 1950s rapeseed oil began to be
promoted as an edible oil and commercial
production increased.
 Development of Canola
• Most oils including canola have value from the
oil and the high protein meal which remains after
oil extraction.
• In 1956, it was ruled that rapeseed was not
approved as an edible oil because of high levels
of erucic acid.
• Breeding began and in 1968 the first low erucic
acid (C22:1) was released and in 1970 there was
change from rapeseed to low erucic acid varieties.
 Development of Canola
• Rapeseed as a livestock feed resulted in enlarged thyroids and reduced rate
of weight, particularly in hogs and poultry.
• The problem with the feed was glucosinolates.
• Glucosinolates occur in all Brassica species and give that distinct flavor
(and odor).
– Gives the hot flavor in mustard and horseradish
• In 1974 the first low erucic acid and low glucosinolate variety was
released.
• This type of rapeseed was given a new name CANOLA to reflect the
major changes in the plant.
• 5% max erucic in canola and through plant breeding it has been reduced to
2% (current world standard) and 30 micromoles of glucosinolates per
gram.
 Development of Canola
• First canola variety bred in Canada (AAFC
Saskatoon) GOLDEN - Argentine
• First canola variety with low erucic acid
(AAFC Saskatoon) ORO - Argentine
• First canola variety with low erucic acid
and low glucosinolates (AAFC Saskatoon)
GOLDEN - Polish (Manitoba first
Argentine)
 High Erucic Acid
• High erucic acid varieties are still grown
today for the production of plastics,
lubricants, detergents, and lacquers.