Canola definition

The name canola was registered by the Western Canadian Oilseed Cmshers in 1978 and subsequently transferred to the Canola Council of Canada in 1980. It included those cultivars containing less than 5% emcic acid in the oil and 3 mg/g aliphatic glucosinolates in the meal. In 1986, the definition of canola was amended to B. napus and B. rapa lines with less than 2% emcic acid in the oil and less than 30 pmol/g glucosinolates in the air-dried, oil-free meal. The oil was added to the Generally Recognized as Safe (GRAS) list of food products in the United States. 

In canola, the most important fatty acids are oleic acid (C18 l), a-linolenic acid (ALA, C18 3), erucic acid and the sum of the total saturated fatty acids. Canola is often referred as a double low rapeseed, low in total glucosinolate—<30 pmol/g oil-free solid dry basis, and low erucic acid—<2% (http //canolacouncil.org/canola the offlcial deflnition.aspx). To ensure that the seeds conform to the definition of canola, it is important to analyse the erucic acid content. Nowadays monthly monitoring of Canadian canola exports showed that erucic acid content is weU below the 2% mark, in fact, the erucic acid content average was below 0.15%. Canola oil has been modified in response to industry demand for an oil that allows deep-frying. It was necessary to develop an oil more stable to oxidation, to allow the high deep-frying temperatures. Low a-linolenic acid canola (LowLin) was developed. The new varieties could be grouped into low a-linolenic acid (below 5%) with an oleic acid content of around 65%, or into very low a-linolenic add (below 3%) with a content... 

All CP results were obtained at 5°C. Correlation of SFC values at 5°C with CP data indicated that a small difference in SFC led to large variations in rheological behavior. Thus, the role of solid fat appeared to be secondary when it came to CP. The small changes in SFC were not solely responsible for the substantial differences in HI observed for the CIEbutterfat-canola oil blends with 70-100% butterfat. Other mechanisms were definitely at play. As stated by Mahklouf et al. (1987), fats with identical SFCs can have vastly different rheological properties. 

Synonyms Alkyl C16-18 methyl esters Canola methyl ester Canola oil, methyl ester Rape oil, methyl ester Rapeseed oil, methyl ester Definition Methyl esters of canola oil... 

Synonyms Fatty acids, canola oil, compds, with triethanolamine Definition Triethanolamine salt of the fatty acids derived from canola oil Uses Emulsifier, foaming agent in cosmetics ManuWistrib. Somerset Cosmetic Co, Variati TEA cocoate... 

---