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FAT MODIFICATION
PROCESS

INTRODUCTION

Oils and fats - sources of energy for human diet

-contribute significantly to the sensory
characteristics of food.

Fat modification - introduced to improve the quality of fat

- diversify uses
- improve functionality, shelf life, nutrition
- interchangeability

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PALM OIL PRODUCTS

CATEGORIES OF OILS AND FATS BASED ON

SMP

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SOLID FAT CONTENT (SFC) of VARIOUS

PALM FRACTIONS

STRUCTURES OF CHOCOLATE

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MODIFICATION PROCESS

Hydrogenation

Fractionation

Interesterification

COMPOSITION OF PALM OIL PRODUCTS

(MEAN VALUES)

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COMPARATIVE PHYSICAL PROPERTIES OF

PALM OIL PRODUCTS (MEAN VALUES)

FATTY ACID COMPOSITIONS OF PALM

OIL VS PALM KERNEL OIL

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IMPACT of UNSATURATION on
MELTING POINT
80

60

40
Temperature (C)

20

-20

-40

-60
18:0 18:1 18:2 18:3 20:4
Fatty Acid

HYDROGENATION

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HYDROGENATION
• modification process of adding hydrogen atoms to carbon atoms in the
presence of catalyst which harden the physical properties of the oil
(increase melting point)
• Unsaturated fatty acid converted to saturated fatty acid or cis double bonds
isomerise to trans double bonds

FULLY HYDROGENATED

source: desmet ballestra

PARTIALLY HYDROGENATED

HYDROGENATION
To modify hardness of the oil for various application
with a wide range of melting profiles and melting
points

Increase oxidative stability by reducing the levels of

cis-unsaturated triglycerides

Less prone to oxidation and polymerisation, longer

shelf life

Provide hard stock for margarines and shortenings

Give specific functional characteristics

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PURPOSE OF HYDROGENATION
1. To enable fats with a wide range of melting profiles and melting
points to be produced from simple liquid oils
2. Increase the melting point and decrease iodine value
3. Increases the stability of oils
4. To improve oxidative stability and thus longer shelf life

HYDROGENATION

Partial hydrogenation or Full hydrogenation

Partial hydrogenated fats widely used as

confectionery fats

Partial hydrogenation produces trans fatty acid (trans

fats)

Trans fats = unhealthy

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PARTIALLY HYDROGENATED
• The hydrogen atom is added until the oil is at the
desired consistency.
• Double bonds shifted to unnatural positions, resulting
in the generation of trans fatty acids or trans fat,
which is more stable

• Semi-solid partially hydrogenated oil has a

consistency like butter, produces richer flavour and
texture but cheaper than butter.

TRANS FATTY ACIDS

• Formed during partial hydrogenation

• High temperature treatment eg during deodorization (2-1%) & deep fat frying

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TRANS FATTY ACID

• WHO/FAO recommendation –
TFA < 1% of total energy in
human diet.
• Most EU countries and North
America – 2% TFA limit in
dietary oils/fats
• 2006 FDA introduced
Mandatory Labeling of Trans
Fats Content on Retail Food
packaging
• 2013 - 25% of retail goods still
contain PHVO

FATTY ACID COMPOSITION (wt%) of NATURAL SEMI-

SOLID FATS, SOYBEAN OIL AND PHVO

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HYDROGENATION PROCESS

HEATING CATALYST HYDROGENA

COOLING FILTERING
AND DRYING ADDITION TION

PROCESS DESCRIPTION

• The purpose of heating and drying is to ensure the oil is free

from other catalyst poison such as gums, soap and sulphur.
• The catalyst that commonly used is nickel.
• The hydrogenation reaction occur at 200 °C for 2hrs
• The oil is cooled by cooling water and transferred to a holding
tank for filtration
• Bleaching and deodorization.

HYDROGENATION PROCESS
Hydrogenation Filtration
Post
Bleached oil Heating Rx (spent
Bleaching
(Catalyst, H2) catalyst)

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HYDROGENATION PROCESS
PALM KERNEL OIL

• May be partially hydrogenated with minimal hydrogenation needed

(already highly saturated)

Source: the food & drink innovation network

PALM OIL : TRANS-FREE SOLUTIONS

• Palm oil semi-solid fat - fractionation to get harder fats

• Crystal structure in palm oil ideal for creaming and
smooth texture – no need for hydrogenation
• Longer shelf-life - balanced content of saturated and
monounsaturated fats & no linolenic acid
• Versatile- almost unlimited variety of textures from hard
solid to liquid

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PALM OIL : TRANS-FREE SOLUTIONS
ADVANTAGES AND DISADVANTAGES OF HYDROGENATION
ADVANTAGES
q Changes a liquid oil to a semi-solid or solid
q Increase the melting point
q Decrease the rate of oxidation (increase
stability with increasing saturation)
q Increase hardness
q Control the feel and plasticity/stiffness of
fate
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DISADVANTAGES
q Monounsaturated fats are healthier for
the health
q Partial hydrogenation produce trans fats
q Trans-fats are hard to metabolize,
accumulate in fatty tissue and are difficult
to excrete from the body
q Trans-fat increases the level of LDL (low-
quality energy source) and lower the level
of cholesterol.
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