FISHERIES AND MARINE SERVICE
Translation Series No. 4412
Food quality and hygiene
18. Fats and oils (Part 3)
by Y. Hosogai, and T. Okada
Original title: Shokuhin-shinshitsu to eisei. (18) Yushi - sono 3 -
From:
Japan Fudo Saiensu 14: 86-90, 1975
Translated by the Translation Bureau (Hcvps)
Multilingual Services Division
Department of the Secretary of State of Canada
Department of the Environment
Fisheries and Marine Service
Halifax Laboratory
Halifax, N. S.
1978
15
pages typescript
•
e
D .EPARTMENT OF THE SECRETARY OF STATE
SECRÉTARIAT D'ÉTAT
TRANSLATION BUREAU
BUREAU DES TRADUCTIONS
MULTILINGUAL SERVICES
DIVISION DES SERVICES
DIVISION
MULTILINGUES
7/
M it71
TRANSLATED FROM - TRADUCTION DE
INTO - EN
English
Japanese
AUTHOR - AUTEUR
Yütar3 HOSOGAI & Tar3 OKADA
TITLE IN ENGLISH - TITRE ANGLAIS
Food Quality and Hygiene. 18. Fats and Oils (Part 3).
TITLE IN FOREIGN LANGUAGE (TRANSLITERATE FOREIGN CHARACTERS)
TITRE EN LANGUE ÉTRANGÉRE (TRANSCRIRE EN CARACTÈRES ROMAINS)
Shokuhin-shinshitsu to eisei. (18) YUshi --sono 3-REFERENCE IN FOREIGN LANGUAGE (NAME OF BOOK OR PUBLICATION) IN FULL. TRANSLITERATE FOREIGN CHARACTERS.
RÉFÉRENCE EN LANGUE ÉTRANGÉRE (NOM DU LIVRE OU PUBLICATION), AU COMPLET, TRANSCRIRE EN CARACTÈRES ROMAINS.
Japan 1'1-id° Saiensu
REFERENCE IN ENGLISH - RÉFÉRENCE EN ANGLAIS
Japan Food Science
PUBLISHER - ÉDITEUR
DATE OF PUBLICATION
DATE DE PUBLICATION
YEAR
ANNÉE
PLACE OF PUBLICATION
LIEU DE PUBLICATION
VOLUME
PAGE NUMBERS IN ORIGINAL
NUMÉROS DES PAGES DANS
LORI GINAL
86-90
ISSUE NO.
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DACTYLOGRAPHIÉES
1975
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TRANSLATION BUREAU NO.
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HCIVP
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NOV 1 4 1978
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June 15, 1978 (submitted July 14, 1978)
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information seulement•
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MULTILINGUAL SERVICES DIVISION
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NOV 1 4 1978
,
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Japan FUdo Saiensu (japan Food Science).
1A, 1 (1975).
pp 86-90.
Food Quality and Hygiene.
18. Fats and oils (part 3).
YUtar3 Hosogai
Tokyo College of Pharmacology
Taro oKADA
Japan Food Hygiene Association
86
Animal fats and oils
Animal fats and oils can be divided into those of land
Z
0
-
5 t
7:rt e'E
0
c Z "="
3
0 0 CD
"g
e
e E
1--
hi3*
..1—
0
Z 0
0
'42
0
P:J E
D 2
origin and those of marine origin. Fats and oils of land origin
are those of beef, mutton, pork, horse, and chicken; those of
marine origin are whale, dolphin, seal, and the like. These
fats and oils may be consumed directly or after hydrogen-addition
L.
uà 14-
c
or other treatment.
Z
We would like to discuss in the following their charact-
eristics, measurement, and the like.
SEC 5-25 (Rev. 6/78)
Hilditch classifies the
••■•:
2
principal fatty
acids
exist in
examples
palmitic, oleic,
linolic acids
body fats of
birds . and
chicken, geese,
solid fats,
rabbits, rats
non- and semidrying °lib
lard, beef fat,
mutton tallow
solid fats
rodents
palmitic, stearic,
oleic (linolic)
acids
body fats of
pigs, sheep,
and -cattle
state
.
palmitic, oleic,
linolic acids, and
hexadecenoic, gadoleic acids
1.
highly unsat- marine
urated acids
.animal oils,
C 20' 22' 24
acids
2. selacholeic
acid
whale, dolphin, highly unsatherring, etc.
urated oils
fish oils
shark oil
shark
unsaturated
oils
lauric, myristic, tetradecenoic acids
sperm whale
non-drying
oils
highly unsat- dolphin
urated acids
C
C
and
20' 22'
dolphin
highly unsaturated oils
isovalerie acids
Table 1.
distribution of fatty acids in animai fats and oils aS'shown
in Table 1.
3
Land animal fats and oils
Body fats of cattle, sheep, pigs, and chickens may be
consumed.
In addition, in the case of cattle, milk fats are
also consumed. Their fatty acid compositions are shown in
Table 2.
2
beef fat
sheep fat
goat fat
hog fat
buffalo*
horse fat
.
4
6
5
.
8
7
-
10
9
0~0. 5
3~6
25~35
1 8-28
0~1
1~4
26~50
1-2.5
....
1~4
22~30
15~30
-
-
36- 55
3_ 5
-
0~0. 5
38.4
•--
--
- -
47~.50
6~13
*1
±2.5
3.5
2.1
35.5
al
0~1
24~32
8~15
.
2.4
•-•
±3
0~0. 5
0~0. 5
0-0.3 2. 5~4. 5 31~41 24~33 O.4-1.2 I. 5~2. 5 269.41 0. 9~1. 5
.O. 1~1. 0
trace
3~10
5~7
38~5 5
11~25
0~0. 6
3~6
20~30
2. 5~8. 3
1~2
1. lauric acid
2. myristic acid
3. palmitic acid
4. stearic acid
5. arachic acid
tetra- and
hexadecenoic
7. oleic acid
6.
8. linolic acid
9. linolenic acid
10. highly unsaturated acids
(
*(Indian)
%)
Table 2.
1.
Beef fat
The composition of beef fat has been much reported;
glyceride composition is said to be as follows: trisaturated
glycerides, 14-26%; disaturated-monounsaturated glycerides,
22-24%; monosaturated-diunsaturated glycerides, 40-64%;
triunsaturated glycerides.
no
87
In addition, Hilditch et al. (1938)
found the following in calf depot fat: tripalmitin, 3%; dipalmitoolein, 8%; palmitodistearin, 6%; oleodipalmitin, 15%;
oleo-
palmitostearin, 32%; oleodistearin, 2%; palmitodiolein, 23%;
and
4
stearodiolein, 11%.
Their characteristics are shown in Table 3.
nD
melting point
Polenske
saponification "
iodine value
Reichert-Meissel
unsaponi fiable
matter (%)
l3eef tallow
Pressed tallow
(60° )
1.451..4.454
40...40°
12.0,--44.6°
193",200
32~47
38^-44
0.3r-0.0
(60° )
*1.449
60,-,60°
12.5r-12.7
190-.498
14^-25
• -0.3--0.11
Bane
fat
•
(60°)
1.451 --1.452
44-.45'
-190m-200
49-43
'
..
•
1
0.5rm0.6
Bone oil
(4e)
1.461-1.463
--188^-199
67--110_
-0.1-.0.6
Table 3.
2.
Mutton fat or tallow
Fat from the mesentary and mediastinum, etc., of sheep
is used. Mutton tallow resembles beef tallow but is for the most
part white, lighter in colour than beef tallow. It is somewhat
hard and is brittle. Moreover, it has almost no odor when fresh.
Glyceride composition is: dipalmitostearin, 3-4%; palmitodistearin,
2-10%; oleodipalmitin, 5-13%; oleopalmitostearin, 28-41%; oleodistearin, l-2%; palmitodiolein, 25-46; and stearodiolein, 7-13%.
Its characteristics are shown in Table 4.
_
mutton tallow goat tallow
N D 40°
melting point
Polenske value
saponification value
iodine value
Reichert -Meissel value
unsaponifiable matter
.
1.455-4.456 1.450--1.455
44.-55°
48.4°
13,-47
— •
191.-198 •
199
31-47
33-34
30.-34
—.
0.1--0.9
0.2
(%)
Table 4.
5
Goat tallow is greyish-yellow in colour and has a similar
taste to mutton tallow. Fatty acids present are: lauric acid,
3.5%; arachidonic acid, 2.4%; and a small amount of myristic acid.
Glycerides are said to be 29% saturated, 31% monounsaturated, and
40% diunsaturated-monosaturated. Stearic and palmitic acids form
the bulk of fatty acids others than those mentioned above.
Glyceride composition of hog fat is said to bè as follows:
tripalmitin, 0-1%; dipalmitostearin, 2-4%; palmitodistearin, 2-5%;
oleopalmitostearin,
27-34%; oleodipalmitin, 5-9%; palmitodiolein,
40-53%; stearodiolein, 5-7%, with 3-10% triunsaturated glycerides.
Gas chromatographic analysis of fatty acid composition has
verified 29 varieties, having 10-22 carbons.
Characteristics are shown in Table 5.
Hog fat is.a white-coloured, plastic substance, having a
characteristic offensive odor.
ârd
saponification value
iodine value
Heichert-Meissel value
unsaponifiable matter
(%)
ardstéarin
lardojl
. bone- fat
. .
n D 40
.
±1 .458
• i
•
i.453 —i.46F•
:461
196 •
64 '
4
466
•
•
—
•
7
,
,
'O. 14-0.1
,
Table
5.
•
.
.25
•
6
4.
Horse fat
While horse fat is little consumed, it has the following
characteristics:
n 40 1.460-1.465;
D
0
melting point, 29-43 ;
saponification value, 195-204; iodine value, 1-87; unsaponifiable
matter, 0.3%-0.5%.
It has an offensive odor which resembles that of goose
fat and a taste which is similar to that of rapeseed oil. It
ranges in colour from a golden-yellow to brown.
5.
Chicken fat
Characteristics are shown in Table 6.
In addition, the fatty acid composition of chicken and
other small animal fats is shown in Table 7.
Chicken fat has an agreeable, offensive odor and taste,
and ranges in colour from yellow to white.
0.
20 - .
It is semi-liquid at
In distinction to this, the egg oil is yellow Or dark-
yellow.
chicken fat
o
n 40
D
melting point
saponification value
iodine value
Reichert-Meissel value
egg oil
7
chickenegg
turkey oil
rabbit
chicken goose
capric acid
lauric acid
myristic acid
palmitic acid
stearic acid
arachic acid
tetradecenoic
----0.1-1.2
24-26.7
4 : 1-7.0
--___
rat
-__
0.4
0.5
4.5
6.8
23.0
-:.___
20.3
4.2
1.0
1.5
12.3
---
5.8
38 - 49
34.6
56.5
52.9
23-29
10.1
3.0
9.0
6.0
--0.6
-----__
,21.0
10.6
--___
----25-33
"----___
___
2.1
29.3
9.3
4.0
0.1
___
---
---
acid
6.6-7.0
hexadecenoic
acid
38.4-43.0 49.1
18.4-22.8 19.3
—
0.3-1.3 ---
oleic acid
linolic acid
linolenic acid
20 carbon and
highly unsat-,
,urated acids
Table
7.
6.' . Tests for land-animal oils
A variety of test items are known; these include quality
tests, tests for
foreign fats.
hardened oils, and tests for adulteration by
We would like to introduce, of those, two or three
which relate to food hygiene.
Test for neutralizing agent is carried out, in the case
of testing in a simple fashion, by adding
to a stoppered test tube
2 ml of distilled water
(ifnew, wash well with water, or use
boiling water, so that no alkalinity is exhibited). Add
of a
1% 'para-nitrophenol-yater solution, and add î0 m1
1 drop
thes.test
•
8
sample. After a vigorousshaking, let the mixture stand until
it separates into two layers.
If an alkaline neutralizing agent
is present in the test.sample, the water layer will exhibit a
yellow colour. It seems most unlikely that such neutralizing
agents would remain in products of present,day quality, but if
teste are to be carried out with precision, then probably methods
emplojIng'flaié Or"emiSsiOn'Spectroenalysis are better.
One possible procedure for testing for adulteration of
lard by foreign fats, in addition to refractOmetry and measurement
of constants, involves the effecting of a colour-formation reaction,
such as Halphen's reaction in the case of cotton-seed oil, and
Baudouin's or Soltsien's reaction in the case of soy oil. These
do not seem, however, all that reliable. Measurement of a low
refractive index end high-valued constants leads us to expect
adulteration.by cacao butter or palm 7kernel oils.
In-the case of adulteration of lard by vegetable oils and .
fats, - seVeral prbcedUres‘for verifidetiOn are generally employed.
These include . measurement of melting point, investigation of
crystalline structure, and thin-layer and gas chromatographies
phytpsterols or-acetylated phytosterols. Verification of horse
fat and mutton tallow involves application of measurement of
melting point and investigation of glyceride crystal structure.
Their melting points are shown in Table 8.
89
9
glyceride
melting point
C (A)
fatty acid
melting point
C (B)
melting pt.
difference
A - B
lard glycerides
5 palmitodistearin
68.5
63.3
5.2
stearodipalmitin
58.2
55.2
3.0
a palmitodistearin
63.3
63.2
0.1
stearodipalmitin
57.5
55.7
1.8
tristearin
73.0
70.5
2.5
tallow glycerides
Table
Next, as concerns the verification of horse fat in lard,
we can put into effect the hexabromide test, as horse fat contains
2.5 - 8.3% linolenic.acid.
Namely, 100 ml of 0.5 normal
alcoholic potassium hydroxide solution is added to 10 g of
the test sample.
The aqueous solution is placed in a refriger-
ator and saponified for 30 mins. Next, following dilution with
250 ml of water, the obtained soap solution is placed in a separatory funnel, to which is added 15 ml of 5 normal sulfuric
acid and 250 ml of saturated saltwater.
out in 50 ml of ether.
Extraction is carried
The extracted liquid is washed and filt-
ered three times in 15 ml of saltwater, and 5 ml of extracted
liquid is placed in a 50 ml flask. Following cooling to -15°, 5 ml of
cooled ether and 0.45 ml of coolëd bromine are added with a burette.
10
gfomination is carried out after -standing for 15 - 18 hrs at 5 - 10°.
Next, this solution is filtered in an Allihn
filtering tube,
and the precipitate washed twice in 3 ml batches of ether,
each batch being cooled to -10 ° . Following this, drying is
carried out at 100° after volatization of the ether, and the
hexabromide weighed. Hexabromide quantities for each fat and
oil are shown in Table 9.
hexabromide mg/g
fat and fat mixtures
41.2
horse fat
2.8
lard
beef tallow
mutton tallow
3.3
lard and 30% horse fat
8.2
beef tallow " " "
108
mutton tallow " "
11.0
lard and 40% horse fat
10.2
beef tallow " " "
15.1
mutton tallow " "
16.5
Table 9.
Other tests are known in addition to these. They
include tests for
hardened
oils in lard, and procedures
for verifying adultering fats in fowl fat.
When the latter
11
is adulterated with lard, known procedures include volumetric analysis of polybrominated stearic acid insoluble in
petroleum ether, and alkaline isomerization.
90
In addition,
testing of the amount of contained arachidonic acid as a yardstick is carried out in the verification of lard in goose fat.
7.
Marine animal oils
Fish fats and oils, in addition to. whale and -seal,
are the source materials here, but these are not suitable for
consumption as is.
In the case of whales, there are upwards of ten species,
including the blue whale.
For the blue whale, quantity of oil
contained in the various visceral organs is greatest in the fat
meat, bones, and flesh, etc. Oil .is found in the liver and
other organs, but in small quantities. Characteristics of those
oils are shown in Table 10.
saponification
value
, 50
n-D
oil (overall)
fat-meat oil
bone oil
1.4633
1.4623
flesh oil
tongue oil
1.4615
1.4613
195.1
196.6 - 199.0
197.5-197.9
195.9-196.5
197.5-200.6
Table 10.
iodine
value
ReichertMeissel
value
114.9
75.8
113.5 - 137.4 69.6 - 86.8
109.9-119.3
92.2
114.0-116.6
78.2
126.7-133.4
89.1
12
In addition, fatty acid composition of marine fats
and oils, including whale fat, is shown in Table 11.
unsaturated 'acids
saturated acids
,.?:
•
f, •
•
,1
,,.
28
sperm whale
seal
herring
Japanese sardine
herring (Menhaden)
herring (Sprotten)
(Barsch)
baes
salmon (Felchen)
esokkusu*
8
5. $1'. 2 I 5-2 5
2
-
.
O 2-0 &.,
. 6-7. 5 124
30.3
, , ..
.
, ,. ,2 ' 20432.,;
c,
r
•-2.3/>. 2 6.,, 3, 3 . 5 1-9';
,
-2
-
, 10:
. ,,.. 6
- -.' • ,
3
...
.0:1,
,. . .0 1 ' 'j,
,
,tiziè,',
•
i
‘'' n,1.
ri-lç. O.
15-
•
.'
.•
'
-
.
'
- ,
.
......r--,
.
._
,.
_
.
salmon
.
19 .8'
O. Or
c22
., ,1(4,13;.,
,-19. 8
1
---,
'
.
8:;3
1bïo :
, : -
...,
Table 11.
Next, as concerné Seal fat, those constants for the spedies
Crabeater are: saponification value, .190.4;
iodine value, 165.3;
unsaponifiables, 1 - 1..5; for sealS„ values are: saponification
value, 188 - 196; iodine.value, 122 - 163; and•unsaponifiables,
0.6 - 1.5%.
In th à case of- porpoises, fatty_açid composition is as
shown in Table 12.
The distinctive characteristic hàre is the
large amourrt -of unsaturated acids.
Constant for bOdy oils are: n D 40 Q , 1.457; saponification
*Translator's note: as transliterated; meaning uncertain;
possibly a variant of "esogisu", the local Misaki name for "maeso"
(Saurida undosquamis RICHARDSON).
.
13
value, 216 - 222; and bromine value, 119 - 132.
Next, as concerns constants for shark oil, for high7
density liver oil, n r) 40 is 1.460 - 1.477, saponification value
194.4, iodine value is 75.2 - 205.6, and unsaponif-
ie
iable matter is 0.7 - 28.8.
For 16w-density oil, np 4Od is 1.464
1.485, saponification value is 23.0 - 130.1, iodine value is 122.2 344.6, and unsaponifiable matter is 35.8 - 90.2%, with the large
amount of unsaponifiable matter being one of the distinctive characteristics.
Squalene is representative of the unsaponifiable matter,
It occurs in fairly high concentrations in liver oil; in shark
species Rothai and Centrophorus, unsaponifiable matter occurs as
85.5 - 90.2%, with squalene as 80 - 85%.
For fatty acid composition of shark oil, for saturated
acids, palmitic acid occurs in large quantities.
For unsaturated
acids, there are many fatty acids of 18, 20, 22, and 24 carbons,
and a high degree of. -::'' !.unsaturation is displayed.
8.
Tests for marine animal oils.
While measurement of iodine value can determine the degree
of unsaturation, two or three colour-forming reactions are also
known.
Namely, with Tortelli and Jaffe's reactions, 1 ml of dried
sample is taken in a cylinder and 6 ml of chloroform together with
1 ml of glacial acetic acid are added and dissolved in this. Next
14
a 10% bromine-chloroform solution is added to this, and investigation is made of the colour tone which develops.
In the case of
fish oils, the colour tone varies timewise from rose-red, through
green, to yellow.
In addition we have à répôrt, for this reaction
on whale oil, that purple or blues are exhibited. It is requisite,
as is the case with the above colour-formation reactions also, that
colour-formation reactions be effected simultaneously, end in comparison with, standard items. In .addition, a variety of methods
for improving this reaction are known.
Pal improved this readtion in the following way.
3 g of
test sample are dissolved in 6 ml of a chloroform - glacial acetic
acid mixture and placed in a test tube.
When bromine is added
. drop-by-drop from a burette, a purple-red colour develops.
This
reaction is said to verify marine animal oil to eo. The.methods
of Better, together with Szimkin, et al, ;invôlve bromine-addition
reactions, similar to the above, except that Hanus' solution is
used for the bromine solution.
Aside from these, a variety of reports are known on methods
involving dissolution of the test- sample in chloroform or other
solvents, followed by addition of
Carr - Price
reagent, or addit-
ion of trichloroacetic acid and heating.
For liver oil, test sample's can be dissolved in benzene.
or other solvents and verification of vitamin A carried out.
Due to the general instability of fish oils, rancidity
_
1"
t
15
tests are frequently carried out.
Measurement procedures employed
on these occasions include measurement of peroxide value, carbonyl
value, and measurement of keobarubitsuru*
In addition to these, colourimetric methods are employed for
carbonyl compounds obtained through steam distillation.
These
include colour-formation due to Fuchsine sulferous acid reagents,
and colour-formation due to benzidine acetate.
In addition to the above, instrumental analysis based
on gas chromatography and other methods are also known.
The above outline of composition, constants, and the
like for plant and fish oils has been prepared with reference
In the next piece we would like to discuss
to Gander's work.
test procedures for fats and oils.
.—
.
,
s
.
-, 6
3 5
12 : 1
o' ‘u , 208
41
15 8
...-,
rat
,
.
'..-,..t.
•
.
,
'
,i,3•3'..
75
,
46
0 2
t race
208
152
.
94
16
.' 2
,
,
■.■
1. isovaleric acid
2. lauric acid
3. myristic acid
47'palliatic acid
5. stearic acid
6. unsaturated acids
*Trarislatdr's note: as transliterated; meaning uncertain
although most probably rendering of foreign name.