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Sanco Foods has been in Fats and Oils business
ever since the company was incorporated in Thailand
17 years ago. Long-years knowledge of products
(both animal and vegetable oils and fats) as well
as strong connections have been developed to the
extent that we can claim a leading Fats and Oils
trader of the country. |
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 Thailand
was the first country to launch biodiesel as a
national program on July 10th 2001. It was reported
that the work was initiated by the Royal Chitralada
Project, a royal -sponsored project to help rural
farmers. International co-operation among ASEAN
country was also starting by the Renewable Energy
Institute of Thailand (Dr.Samai Jai-In) and Asia-Pacific
Roundtable for Sustainable consumption and Production
(Dr.Olivia Castillo). The primary aims of the
project in Thailand are: an alternative output
for excess agricultural produce substituting diesel
imports.
In 2006, several biodiesel plants are operating
in Thailand using the excess palm oil / palm stearin
and in some cases, waste vegetable oil as raw
materials. About 15 petrol stations are now distributing
B5 (5% biodiesel with 95% diesel) in Chiangmai
and Bangkok. The national biodiesel standard has
been developed based on the European standard.
The target of the Government is to mandate B5
by 2011 which will require almost 4 Million litres/day
of biodiesel.
The raw material will most likely come from palm
oil, coconut oil, Jatropha Curcas Linn., and tallow.
Several pilot plants are now operating such as
the Royal Chitralada Projects, Rajabiodiesel in
Surattani. Department of Alternative Energy Development
and Efficiency, Royal Naval Dockyard and Tistr.
Refer Site : www.royalchitralada.or.th |
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a)
Animal fats |
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Animal
derived fats tend to be solid fats
at room temperature. Animal fats predominantly
comprise of saturated fatty acids
(between 50% and 65% of the total
fat content) but are also a source
of monounsaturated fatty acids and
provide small amounts of polyunsaturated.
In other words, all fats provide a
combination of fatty acids. Some examples
of products made from animal fats
are given below: |
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Butter
is not pure fat, but an emulsion
of water in oil, i.e. it provides
about 80g fat / 100g. Ghee is
prepared by heating and clarifying
butter. |
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Lard comes
from pigs fat and provides about
99g of fat / 100g. It is a useful
shortening ingredient due to its
plasticity. |
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Dripping
is the fat which drips from
meat being roasted and it also
contains 99g fat / 100g. It has
a meaty flavor. |
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Suet is
obtained from the shredded fat
of cattle or other ruminant animals
(e.g. sheep). It is solid at room
temperature. |
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Fist oils
contain a high proportion of unsaturated
fatty acids. Fish oils are rich
fatty acids and vitamins A and
D, and are used for vitamin supplements. |
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| b)
Plant oils |
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Vegetable
oils are mainly produced from oil
seeds (e.g. rapeseed and sunflower
seed) as well as from the flesh of
some fruits (e.g. olives). Vegetable
oils are often a rich source of unsaturated
fatty acids, although some saturates
area also present. Vegetable oils
usually contain natural antioxidants
such as vitamin E, which helps the
oils resist rancidity (which occurs
when oxidation takes place). Sometimes
a blend of oils is used in a product
to take advantage of the desirable
characteristics of the different types
of oils. Some oils are rich in n-6
fatty acids (e.g. sunflower and corn
oils) while others provide n-3 fatty
acids (e.g. rapeseed oil and soy oil).
Other oils are rich in monounsaturated
fatty acids (e.g. olive oil, rape
seed oil. Groundnut oil) |
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| Some
examples of products made from plant
oils are given below: |
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Margarines
provide approximately 80g fat
per 100 g. |
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Spreads
these days a wide variety of spreads
exist. They vary in terms of their
fat content. They also vary in
terms of the type of oil from
which they have been made and
whether butter fat or milk solids
have been added. Low and reduced
fat spreads have a higher water
content. Low fat spreads are not
suitable for frying or baking
because of their high water content. |
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| Characteristics |
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| Flavors: |
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fats and oils have unique flavors and
odors. Some are more suited for particular
purposes than others, e.g. olive oil
for salad dressing (for flavors) and
lard for pastry (due to its blandness) |
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| Plasticity: |
Fats
do not melt immediately, but soften
over a range of temperatures, which
is determined by the nature of the
individual fat. This property is called
plasticity, and gives each fat its
unique character. The plasticity is
due to the mixture of triglycerides,
each with its own melting point. Some
fats have been formulated so that
their melting points are low and they
can be spread straight from the fridge,
e.g. soft margarine, spread able
butter. |
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| Storage: |
Fats
should be stored in a cool place,
covered, and away from strong odors.
They should be packaged to prevent
oxidation.
Oil should be stored at ambient temperature
in sealed, preferably party-coloured
containers. Oils that are to be re-used
need to be strained to remove impurities
that could lead to oxidation and associated
rancidity. Oils that have been used
frequently for deep frying, should
be discarded |
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| Copyright
© 2006 Sanco Co.,Ltd. All rights reserved. |
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