Canola oil composition

Canola oil, composition, 474 (table) Capacitance, in water activity measurement, 67-70 Capacitance manometer vs. U-tube manometer, 61,64 Capacitor model in interface studies, 624-625 Carbazole, 737 Carbohydrates... 

In order to understand the influence of chemical interesterification on the physical properties of butterfat, it is imperative to understand the changes in composition. Shown in Figure 1 are the changes in butterfat TAG and canola oil composition following 2 h of interesterification. On average over a period of two hours, TAG species C24-C32 and C44-C48 increased at the expense of species C36-C40 and C52-C54, which decreased. Results indicated that interesterification was incom-... 

Table D1.4.5 Iodine Value (IV), Fatty Acid Composition, and Solid Fat Index (SFI) of Canola Oil" ...

Iodine, colorimetric determination of amylase using, 689-692 Iodine value, lipid composition canola oil, 474 (table) oil quality indices, 467-469, 475-477 lodometric titration, determination of peroxide value, 518-519 Ionization techniques, in mass... 

R Przybylski, NAM Eskin. Phospholipid composition of canola oils during the early stages of processing as measured by TLC with flame ionization detector. J Am Oil Chem Soc 68 241-245, 1991. 

DePeters, E.J., German, J.B., Taylor, S.J., Essex, S.T. and Perez-Monti, H. (2001) Fatty acid and triglyceride composition of milk fat from lactating Holstein cows in response to supplemental canola oil. J. Dairy Sci., 84, 929-936. 

Jenkins, T.C. (1998) Fatty acid composition of milk from Holstein cows fed oleamide or canola oil. J. Dairy Sci., 81, 794-800. 

Rousseau, D., Marangoni, A.G. 1998a. Tailoring attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase-catalyzed interesterification. 1. Compositional modifications. J. Agric. Food Chem. 46, 2368—2374. 

Labeling Hydrogenated Canola Oil less than fully hydrogenated must be labeled as Partially Hydrogenated Canola Oil. Identification Unhydrogenated Canola Oil exhibits the following composition profile of fatty acids, determined as directed under Fatty Acid Composition, Appendix VII. 

Seedfats are characterized by low contents of saturated fatty acids. They contain palmitic, oleic, linoleic, and linolenic acids. Sometimes unusual fatty acids may be present, such as erucic acid in rapeseed oil. Recent developments in plant breeding have made it possible to change the fatty acid composition of seed oils dramatically. Rapeseed oil in which the erucic acid has been replaced by oleic acid is known as canola oil. Low linolenic acid soybean oil can be obtained, as... 

The above list does not include cocoa butter nor minor oils such as rice bran oil or safflower oil. Nor does it distinguish between oils from a common botanical source with a modified fatty acid composition, such as canola oil and high-erucic rape seed oil, linseed oil and linola, or the various types of sunflower oil. 

Canadian investigators have bred Brassica juncea (orienal mustard) from an Australian line with low erucic acid and low glucosinolate so that it has a fatty acid composition (palmitic 3%, stearic 2%, oleic 64%, linoleic 17%, and linolenic acid 10%) similar to that of canola oil from B. napus and B. rapa. This makes it possible to expand the canola growing area of Western Canada (143). 

Canola Oil Canola oil is obtained from low erucic acid, low glucosinolate rapeseed. The unique polyunsaturated fatty acid and low saturated composition of canola oil differentiates it from other oils. It has a higher oleic acid (18 1) content (55%) and lower linoleic acid (18 2) content (26%) than most other vegetable oils, but it contains 8-12% of linolenic acid (18 3) (58). Canola oil is most widely used in Canada and is considered a nutritionally balanced oil because of its favorable ratio of near 2 1 for linoleic to linolenic acid content. Unlike most other edible oils, the major breakdown products of canola oil are the cis, trans- and tram, trans-2,4-heptadienals with an odor character generally described as oily, fatty, and putty. Stored canola oil shows a sharp increase in the content of its degradation products, which are well above their odor detection thresholds. The aroma is dominated by cis, tram-, tram, frani-2,4-heptadienals, hexanal, nonanal, and the cis, trans- and... 

Edible oils and fats are composed primarily of triacylglycerols (TAG), ester of one molecule of glycerol, and three molecules of fatty acids. Analysis of canola oils showed that TAGs constituted 94.4% to 99.1 % of the total lipid (2). The typical composition of canola, rapeseed, and soybean oils is presented in Table 1. 

Sterols are present in canola oil in two forms in equal amounts, free sterols and esterified sterols (19, 37). The fatty acid composition of the esterified sterol fraction in canola oil is shown in Table 7. 

The fatty acid distribution in esterified sterols differs from that found for canola oil. In the sterol esters, higher levels of palmitic and stearic acids were observed. All three major sterols were equally distributed in esterified and free sterol fractions in canola oil. Twice the amount of brassicasterol was found in free sterols than in esterified sterols. The total amount of sterols in rapeseed and canola oils ranges from 0.7% to 1.0%. The composition of major sterols in common vegetable oils is presented in Table 8. 

The type and content of chlorophylls and their derivatives in the seed define the quality of extracted and processed canola oil, which has an impact on the quality of the processed oil. Composition and content of these pigments is related to the maturity of the seed (Table 10). 

A typical chemical composition of crude, refined, and deodorized canola oils is presented in Table 12. The deodorized oil data represents the oil quality used as a food ingredient. 

Typical values for the specific gravity of canola oil are shown in Table 13. Ackman and Eaton (56) indicated that a different proportion between eicosenoic (C20 l) and octadecanoic, polyunsaturated fatty acids could be a major factor in changing the relative density of canola oil. Noureddini et al. (57) described relationship between temperature and density of vegetable oils including canola. As for other liquids, the density for vegetable oils is temperature dependent and decreases in value when the temperature increases. The same authors also modified the Rackett equation to calculate density, which is based on the composition of fatty acids. 

The higher value for canola oil is caused, in part, by the replacement of erucic acid with octadecenoic acids, mainly oleic acid, accompanied by a slight increase in linoleic and linolenic acids (Table 13). The iodine value can also be calculated from fatty acid composition using the specific factors for each unsaturated fatty acid (61). The calculation method provides more accurate data than the iodine absorption assessment. 

The current interest in dietary fat, however, stems primarily from its implication in the origin of several chronic diseases. Interest has centered on both the amount and type of dietary fat in the development of cardiovascular disease, cancer, hypertension, and obesity. As a result, dietary recommendations in many countries call for a reduction in total fat intake, to 30% of energy, and in saturated fat intake, to less than 10% of energy. In addition, some nutrition recommendations specify recommended levels of n-6 and n-3 fatty acids in the diets. Hence, the source of fat in the diet has assumed considerable importance over the past few years. Interest in the nutritional properties of canola oil developed because of its fatty acid composition (Table 2). Canola oil is characterized by a low level of saturated fatty acids, a relatively high level of monounsaturated fatty acids, and an appreciable amount of the n-3 fatty acid ot-linolenic acid (18 3 n-3). 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

Canola oil is used either pure or, increasingly, in some markets, as a component in salad oil blends of several oils. Such blended salad oils are usually aimed at achieving a certain fatty acid composition for nutritional reasons. Canola oil contributes low saturated fat and some hnolenic acid. 

Detailed fatty acid composition of canola, soybean, sunflower, corn (maize), and flax oils as well as some specialty canola oils and HEAR oil are given in Table 2. 

Frying Fats Large amounts of canola oil are used as lightly hydrogenated (IV 90), stable, but pourable frying fat. Canola oil is uniquely suited to combine good stability with pourability because of its fatty acid composition. 

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