Chemical composition of olive oil

The olive tree belongs to the Oleaceae family, to the Olea genus and to the Olea europea family – the only one with edible fruit.

A profile of olive oil composition depends on several variables that can be clustered into four large groups: climate, soil, olive ripeness and cultivar. Between 98% and 99% of olive oil is made up of triglycerides. The triglyceride structure is formed by one molecule of glycerol and three fatty acids. It also contain free fatty acids, the proportion of which is variable and depends on the extend of triglycerides hydrolysis.

But the fatty acid composition of olive oil varies according to variety climatic conditions and production location.

Phenolic compounds present in Olea europea L. belong to six main families of compounds: phenolic acids, phenolic alcohols, flavonoids (flavones, flavonols, flavanones and flavanols) isochromans, lignans and secoiridoids and their derivatives.

Among phenolic compounds, phenolic acids are those with the simplest form (benzoic acids and cinnamic acid derivative).

Olive oil has organoleptic characteristics that most other oils do not possess, such as fruity olive characteristics. The characteristics aroma of olive oils results from a complex set of over 100 volatile components at are found only in very small quantities.
Chemical composition of olive oil

Cocoa butter

Cocoa butter is used to make chocolate, as was well as some ointments, toiletries and pharmaceuticals. Cocoa butter also is an important ingredient for confectionery products, having a major influence on the organoleptic and physical properties.

More than 98% of cocoa butter is simple lipid. More than 95% of this is triacylglycerol. Free fatty acid values are reported to be 1.5% and the concentration of mono- and diacylglycerol is about 2% of the simple lipid fraction.

Cocoa butter contains a high proportion of saturated fats, derived from stearic and palmitic acids. It exhibits a very complex crystallization system as a result of the different glycerides present. It is polymorphic, which means it will crystallize in several different forms according to how the liquid fat is solidified.

It generally acts as the continuous phase in chocolate, supporting the nonfat ingredients.

Thus, the properties of the chocolate – relatively hard and brittle at room temperature yet melting rapidly in the mouth – are greatly dependent on the properties of the cocoa butter itself. It is light yellow fat, exhibiting a distinct brittle fracture below 20 °C, a fairly sharp complete melting point about 35 °C with an incipient fusion or softening around 30-32 °C.
Cocoa butter

Composition of White Egg

Composition of White Egg
The white consists almost wholly of water and proteins, with a few minerals, which is very unusual for product of animal origin (90% of the dry matter consists of proteins).

It also contains free glucose (at double the concentration of blood plasma) which constitutes a primary source of energy available to the embryo. Each protein is known for its specific properties, both functional and nutritional.

Ovalbumin, the most abundant protein in albumen, is phosphoglycoprotein. It contains 3.5% carbohydrates with the number of moles of phosphates bonded to the serine residues varying from 2 to 0.

The molecule contains four free sulphydryl groups and two disulphide bridges, but the number of the latter increases during storage and an ‘S-albumin’ is formed which is more thermostable than the native protein. The proportion of S-ovalbumin, which is 5% at the time of laying, can reach 80% after six months’ cold storage.

Conalbumin (or ovotransferrin) is a glycoprotein consisting of two subunits. It has the capacity to bind bi- and trivalent metal cations into a complex. At its pHi one molecule can bind two cations and take on a red (Fe3+) and yellow (Cu2+) color. These metals complexes are more thermostable than protein in the native state.

Ovomucoid is a glycoprotein which is consists of three sub-units. It is heat resistant – except in an alkaline medium – and has an anti-trypsin activity.

Lysozyme is a holoprotein with a very high pH. It has a B-glucosaminidase enzymatic activity which allows it to lyse the wall of certain Gram-positive bacteria.

Ovomucin is a glycoprotein whose carbohydrate content is almost 30%. The stretched structure of the molecule and a result of the electrostatic repulsion due o the negative charges of the residues of sialic acid which are responsible to the viscosity of the gel layer of the albumen.

This protein is insoluble in water and soluble in salt solutions whose pH is higher than, or equal to 7.
Composition of White Egg

Composition of milk

Food Ingredient
The average gross composition of cow’s milk is as follows: water, 87%, fat, 3.7%; lactose, 4.9%; protein, 3.5%; and ash, 0.7%.

However, the composition of milk from individual cows may vary considerably from these average values.

Breed differences, the time of year, the time of day, individual differences, the age of the cow, the period of lactation, the portion of any one milking , feeding, etc. are some the factors that may contribute to composition of milk.
Usually milk obtained in the fall and early winter is richer in fat that that obtained in the spring and summer. 

The morning milk usually richer in aft than evening milk, at times by almost 2%.The first portions of milk drawn in the milking process are lower fat that the last portions.
Food Ingredient