UTILIZATION OF OLEIN OIL RESULTING FROM FRYING PROCESSES IN SOAP MANUFACTURE | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 1, Issue 6, June 2010, Pages 367-373 PDF (229.1 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2010.82125 | ||
| Authors | ||
| H. E. Helmy; M. G. Megahed | ||
| Fats and Oils Dept., National Research Centre, Dokki, Cairo, Egypt | ||
| Abstract | ||
| In Egypt most restaurants used olein oils for frying of many different kinds of foods. The quantity olein oil resulting from frying processes represents more than half of the total olein oils used in Egyptian restaurants. Olein oils resulting from frying processes were characterized via fatty acids composition and other physical and chemical characteristics (e.g. colour, odour, iodine value, saponification value, titer number etc…) and utilized in the preparation of soaps. The solubility, foam volume, foam lasting time and consistency of soap were evaluated. Results reveal that high performance foam volume, foam lasting time and solubility properties were achieved. The importance of these soaps is due to their environmentally friendly nature, relatively safe utilization by humans, in addition to their economical feasibility. | ||
| Keywords | ||
| Olein oil; frying wastes; soap manufacture | ||
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