This document discusses the ingredients and functional roles of edible oils. It begins by defining various lipid terms and explaining that the functionality of fats and oils comes from their chemical composition. It then explores several functions of lipids in food preparation such as enhancing flavor through absorption and preservation of flavors. The document also discusses how lipids can negatively impact flavor through rancidity if they oxidize. It provides examples of carrier oils that are used to dilute essential oils and explains why dilution is important. The final sections cover balanced fatty acid profiles recommended by WHO and some beneficial phytonutrients commonly found in crude vegetable oils.

1. Ingredients and Functional
Roles of
Edible Oils
Prof. Dr. Adel Gabr Abdel-Razek
Fats and Oils Dept.,
National Research Centre, Egypt.
‫يوت‬‫ز‬‫لل‬ ‫الوظيفية‬ ‫واألدوار‬ ‫املكوانت‬‫الغذائية‬

2. Terms used for lipids:
 Fat
 Oil
 Shortening
 Grease
 Cholesterol

5. The Origins Of
The Functionality Of Fats And Oils Lies In
The Chemical Constitution.

7. Functions of Lipids in Food Preparation
 Enhance Flavor:
• Fats add flavor, helps transfer and intensify flavor.
Examples: Butter adds flavor to bread
• Onions and garlic cooked in fat will be stronger than
if cooked in a broth base.

8. • The way fat coats the tongue and allows flavors to linger can
also alter a flavor experience.
The species-specific flavors of meats are carried in their lipids;
the flavors of beef and lamb are indistinguishable, if the lipids
are stripped from the meats.
Lipids and Flavor
• Fat has the unique ability to absorb and
preserve flavors.
• Fats also contain compounds that lend specific
flavors of their own.

9.  Many important flavor compounds in plants result from the
enzymatic degradation of unsaturated fatty acids.
• The PUFA of fish lipids are degraded to aldehydes,
ketones, and alcohols.
• The desirable flavor in many cheeses is created, in part, by
lipid oxidation products, such as ketones and aldehydes.
• In lipids consisting of short-chain FA, both oxidation and
lipolysis influence off-flavor.

10. Off-Flavor
 In contrast to improving flavor,
 the presence of lipids in foods
 can negatively affect flavor.
 This usually happens when they go rancid.
 Lipids go rancid when they react with oxygen in a process
called auto-oxidation. This process produce off-flavors that
have a rancid odor. Conditions such as heat, light and metals
increase the rate of auto-oxidation.
 Therefore, to prevent auto-oxidation you should seal fats and oils in their
packages properly, to prevent oxygen from getting in.
 Therefore, add antioxidants to prevent oxidation and rancidity.

11. Carrier oils
Carrier oils, referred to as base oils or vegetable oils
(generally cold-pressed), are used to dilute essential
oils.
It is an oil that “carries” other oils (e.g. before applying
them to the skin).

12. Why use a carrier oil?
for several reasons.
You might use a carrier oil in order to help you cover a large
part.
Carrier oils are also used as a safety precaution.
Essential oils are very powerful. When using EOs on someone
with skin sensitivity or an infant or child, it is very important to
dilute.
Carrier oils also help the oils absorb more rapidly into the skin

13. Vegetable Oils as Alternative Solvents for Green Oleo-Extraction

14. Concerning the Balanced Fatty Acid Groups
WHO recommended that:
Best balance between (S:M:P) fatty acids as 1:1:1.
This for generating the best LDL/HDL ratio.
Health benefits
associated with consumption oils balanced in omega-6/omega-3
Maintaining normal brain function.
Reducing the risk of cancer , and
Preventing cardiovascular disease.

18. Crude vegetable oil contains about 1% valuable components
(phytonutrients) that are beneficial to health.
These phytonutrients include:
 Carotenes,
 Vitamin E (tocopherols and tocotrienols),
 Sterols
 Squalene
 Co‐enzyme Q10
 Phospholipids
 The presence of these phytonutrients will increase the
demand for palm oil

19. Beta Carotene
Beta-carotene is one of most active
provitamina-A, that the body it is responsible
for transforming it into vitamin A carotenoids.
*-* functions *-*
-Immune function: enhances resistance to infections.
-Protection against solar radiation
*-* Treatments *-*
- Acne treatment.
- Avoids eye dry.
- Prevents cell oxidation

20. Vitamin can be found in vegetable oils, unprocessed
cereal grains, fruits, nuts, vegetables, and meat (Institute of
Medicine, 2000).

26. COENZYME Q10
BEEF
MACKEREL
SOY
SPINACH
PEANUTS
Cardiovascular benefits
• Protects Ischemic heart muscle)
• Antihypertensive)
Anti-cancer effects
• Breast cancer cells
Enhance Production of cellular
Energy
• Exercise Performance)
Antioxidative defense mechanism
• In plasma and blood cells
Some government officially approved
for use co-enzyme Q10 as medicine
for treatment of congestive heart
failure way back and for use in food
and dietary supplements.
PALM FRUIT