Food Waste and Catering Waste; Focus on Valorisation of Used Cooking Oil and Recovered Triglycerides - The Economic Utilisation of Food Co-Products - page 93

The oxidative stability of vegetable oils is determined in a complex way by
their fatty-acid composition and tocopherol contents. Highly unsaturated fatty
acids are more susceptible to oxidation, however this susceptibility is affected
by their position within the triacylglycerol molecules, with the intermediate
position (sn-1) being slightly protected. Among the tocopherols, a-tocopherol is
the most ecient in scavenging peroxyl radicals, but its antioxidant activity in
vegetable oils is partially minimized because of participation in side reactions
leading to increased rates of initiation. With the identification of e cient
synergists, the stability of vegetable oils might be improved. 39

d n 9 r 3 n g | 0

d y y f n n 3 .

Other techniques: Near and Mid-IR are reliable techniques suitable for the
determination of triglyceride content in foodstuffs and also to support the
determination of frying-oil quality parameters such as viscosity, smoke
point, FFA and TPM values. In addition, HS-GC may be employed in
order to determine the nature of the volatile components, HPLC and GC-
MS may also be used for the determination of the polar components.
NMR could be used for the characterisation of the mentioned parameter,
although it is also employed for the quatification of oil and solid fat
content (SFC) in seeds and foodstuff.

6.4 Legislation and Social Issues Regarding the
Valorisation of UCO and Triglyceride-Rich Food
Waste
Historically, UCOs from catering and food production facilities have been
recycled into the human food supply chain as an animal feed supplement.
However, regulation linked to the outbreak of the BSE in the late 1990s, has
restricted the use of UCO as a component for animal feed. UCOs are these days
regulated under the animal by-products regulations.
More recently, the contamination with pesticides and mineral oils of some
materials intended to be recycled into the human food supply chain (FVO) has
increased pressure and restrictions for these types of materials. FVO is indeed
used as an animal feed supplement to add calorific/nutritive content to pellets used
for poultry, pork and beef breeding, with the exception of those processing
facilities where meat has been processed. In recent years there have been attempts
within the feeds and fats industry to deregulate certain types of materials with a
high degree of traceability and removal of substances of concern (generally muscle
fibre), allowing the recyclability into the food supply chain of highly traceable oils
which have been in contact with meat.
UCO and other recovered triglycerides have different statuses as waste, and
this status is either as waste or as product. Therefore the valorisation of which
will be subjected to regulatory constraints stated in the waste framework
directive (WFD) safegarding human and environmental health for the food
supply chain in addition to target waste minimisation and proper treatment
(either by recovery, recycling and other treatments) of food wastes (Figure 6.5),