Canola high-oleic

NuSun—Mid-oleic sunflower oil HO Sun—High oleic sunflower oil HO Canola—High oleic canola oil LL... 

As mentioned earlier, both MCTs and LCTs are used in tube feeding products. Corn, soy, and safflower oils have been the mainstay sources of fat in these products, providing mainly co-6 polyunsaturated fatty acids (PUFAs). On the other hand, some newer EN products contain higher quantities of co-3 PUFAs from sources such as fish oil [i.e., docosahexenoic acid (DHA) and eicosapentenoic acid or (EPA)]. Still other formulas contain higher quantities of monounsaturated fatty acids from canola oil and high-oleic safflower or sunflower oils. The essential fatty acid (EFA) content (mainly linoleic acid) of EN... 

Oleic acid was increased to 48% of total milk fatty acids by feeding oleamide as a rumen-protected source of oleic acid (Jenkins, 1998). The response was nearly linear up to 5% of supplement in the diet dry matter. Proportions of all de uovo-synthesized milk fatty acids, except butyric, were reduced (Jenkins, 1999). LaCount et al. (1994) abomasally infused fatty acids from canola or high oleic acid sunflower oil into lactating cows. The transfer of oleic acid to milk fat was linear (slope = 0.541 0 350 g infused/ day) the proportion of oleic acid in milk fat increased and proportions of all de novo-synthesized fatty acids, except C4 and C6 decreased. The proportion of Ci8 o also was unchanged. Linoleic acid from canola also was transferred linearly (slope = 0.527 0-90 g infused/day). These transfers from the intestine are nearly identical to that reported by Banks et al. (1976). Hagemeister et al. (1991) reported 42 to 57% transfer of abomasally-infused linolenic acid to milk fat. 

LaCount, D.W., Drackley, J.K., Laesch, S.O., Clark, J.H. 1994. Secretion of oleic acid in milk fat in response to abomasal infusions of canola or high oleic sunflower fatty acids. J. Dairy Sci. 77, 1372-1385. 

High oleic acid canola varieties were introduced recently to directly compete in applications formerly using olive oil. 

High oleic olive, safflower, sunflower, canola, groundnut, soybean... 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

Abbreviations LLCAN—Low iinoienic acid canola oil HOGAN—High oleic acid canola oil GLCO—Canola oil with gamma linolenic acid LLFlax—Flaxseed oil with reduced content of linolenic acid LTCAN—Canola oil with high content of lauric acid SUN—Sunflower oil MUFA—Monounsaturated fatty acids PUFA— Polyunsaturated fatty acids. 

Abbreviations LLCO—Low linolenic canola oil HOCO—High oleic canola oil ... 

Abbreviations HEAR—High erucic rapeseed oil CAN—Canola oil LLCAN—Low linolenic canola oil HOCAN—High oleic canola oil HOLLCAN—High oleic low linolenic canola oil SOY—Soybean oil SUN—Sunflower oil. 

Monounsaturated fatty acids. The report that monounsaturated fatty acids (viz., oleic acid) were just as effective as polyunsaturated fatty acids (viz., linoleic acid) in lowering plasma total and low-density lipoprotein (LDL) cholesterol (100) aroused interest in the nutritional properties of canola oil. Canola oil contains 60% oleic acid and is second only to olive oil, among the common vegetable oils, in oleic acid content. Although avocado oil and high-oleic sunflower oil also contain high levels of oleic acid (>70%), they are minor constituents in the average diet. 

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

There is considerable research and development work underway in many countries to test low-linolenic, high-oleic and high-palmitic canola oil varieties as base stocks to determine which of these oils with modified fatty acid compositions is best suited for the various products and applications. 

These oilseeds have been developed over the past two decades. These oils are very low in linolenic acid (except high oleic canola). All of these oils can be used for industrial frying without hydrogenation. Fatty acid compositions of these oils are listed in Table 6. These oils are in hmited supply and they are expensive. Com oil, cottonseed oil, and palmolein have been included along with the others for comparison. 

Goulson, M.J. and Warthesen, J.J. 1999. Stability and antioxidant activity of (3-carotene in conventional and high oleic canola oil. J. Food Sci. 64, 996-999. 

In the following chapters, examples are cited where fatty acid composition has been modified by biological methods—both traditional and modern. Well-known examples include low-erucic acid rapeseed oil (canola oil) and high-oleic sunflower oil, but attempts to develop oils with modified fatty acid are being actively pursued in many counties—in both academic and industrial laboratories—and substantial developments are likely in the next five to ten years. Some of have been described by the author (Gunstone 2001) and others are cited in the following chapters of this book. 

Abbreviations LLCO-low-linolenic canola oil HOCO - high-oleic canola oil Ln - linolenic L - linoleic O - oleic S - stearic P - palmitic Others -group of 15 triacylglycerols with contribution below 1 % each. Symbols such as POS (etc) represent all glycerol ester containing these three acyl chains. Adapted from Kallio and Currie 1993. 

Anonymous (2000) Australians using high-oleic canola oil for frying. Inform, 11, 10, 1061. Anonymous (2001a) High-laurate canola oil sold for use as boiler fuel. Inform, 12, 10, 1019—1020. Anonymous (2001b) Diacylglycerol oil products may be headed for US. Inform, 12, 5, 487. 

Wang and Johnson (2001) processed normal soybeans and several types of genetically enhanced soybeans with four extraction methods. The genetically enhanced soybeans were high-oleic with 79.2% oleic acid, low saturated fat with 8.4% total saturated fatty acids, low-linolenic with 3.1% linolenic acid, lipoxygenase-free, and an experimental line of high-cysteine soybeans. The fatty acid compositions of some of these soybeans are compared to oil from commodity soybeans (Table 6.6). Comparisons of fatty acids of soybeans to corn oil, canola, and lard are also given in Table... 

---