Canola Oil Extraction and Processing

Extruders. Extruders, or expanders, are widely applied in the oilseed industry, but mostly for press-cake conditioning in canola oil extraction, and for extruding soybean flakes into expanded collets for improved extraction yield. Extruders as cookers are used in some soybean extraction plants to achieve enzyme inactivation. Lusas investigated inactivation of enzymes during extrusion of soybean (69). Extruders could be used to pretreat canola seed to assist prepressing and to inactivate the enzymes however, commercial application of this process in canola industry is not known. 

Latif, S., Diosady, L.L. and Anwar, F. (2008) Enzyme-assisted aqueous extraction of oil and protein from canola (Brassica napus L.) seeds. European Journal of Lipid Science and Technology, 110(10), 887-892. Proctor, R. (1997) Soybean oil extraction and processing, in Soybeans Chemistry, Technology and Utilization (ed. K. Li), Chapman HaU, New York, pp. 297-346. 

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). 

Investigations into avoid this danger have taken place. Extended anionic surfactants have been employed to extract corn oil instead of hexane [17]. These extractions were shown to extract 83% of the oil available and also maintained the composition of the corn oil when compared to extractions carried out using hexane. A mixture of enzymes to extract oil from Irvingia gabonensis kernels was employed controlled, ordered addition of the enzymes optimized the extraction of the oil up to 90% efficiency [18]. Similar protocols were applied to the extraction of canola oil [19] and showed that the enzymatically assisted extractions were more efficient than by using water alone and produced better oil quality than both aqueous and solvent extractions. The efficiency of the process in this instance was significantly increased from those previously stated (circa 25%). 

Eor the production of virgin canola oil, the pressing process involves the extraction of raw material by a screw press, the simplest method for producing oil in small- and... 

Lipases have also been used in hyphenated extraction-reaction routes to deriving natural oils using two high-pressure units in series. Canola oil was extracted from canola flakes and fatty acid ethyl esters synthesised using an immobilised enzyme (Lipozyme M) (Kondo et al, 2002). It was clear that each unit in this process, whether reaction or extraction, needed to be run under its own optimum conditions. 

The values for the crude oil compare closely with those of other commercial oils, such as soybean oil, when produced according to good extraction practices. Chlorophylls and sulfur compounds levels are higher in canola oil compared with most other commodity oils. The deodorized oil data reflect good refining practice and are similar to the data obtained with other deodorized commodity oils processed for food applications. 

Processing methods developed over the years are designed to extract canola oil from the seeds to produce a high-quality raw oil for further processing and a high-quality protein meal as an animal feed. 

Solvent-extracted rapeseed oil has been found to contain the highest level of phosphorus. For this reason, it is common practice to degum solvent-extracted oil or the mixed crude oil from pressing and subsequent solvent-extraction. As the double-zero rapeseed varieties such as canola became available, the applications of rapeseed lecithin have developed positively. Where at first rapeseed lecithin was applied as an emulsifier and energy component in animal feed, the recent concerns about GMO soybean varieties in some parts of the world have increased the market value of the softseed lecithins for food applications (45). The phospholipid composition is similar to soybean lecithin with variations due to crop and processing conditions. The rapeseed phospholipid compositions in Table 12 have been confirmed by recent data, whereas the soybean lecithin composition in... 

Canola oil contains mostly a- and y-tocopherol, with the amount of the latter twofold higher. The content of tocopherols in refined, bleached and deodorized (RBD) oils is reduced by processing, mainly by extraction, refining and deodor-ization. The lowest content of tocopherols was found in cold pressed canola oil. However, when the temperature of pressing was increased, the amount of... 

Canola oil is the oil extracted from whole seeds of varieties from Brassica campestris and Brassica napus species with low levels of both erucic acid and glucosinolates, which are commonly processed for edible purposes. It shall not contain more than 5% erucic acid. For complete details see Table II. 

This volume covers a wide range of subjects related to rapeseed, i.e., from plant breeding to industrial processing to nutrition and biochemistry. The editors felt that this was appropriate since for many people rapeseed oil is a totally new food and that therefore all aspects of its production and use are of interest. Furthermore, rapeseed oil, or more appropriately, canola oil, as all vegetable oils, has its own unique fatty acid composition and its extraction, processing, and refining techniques are not exactly like those of other vegetable oils. 

This is a blend of edible fats and oils from different sources that have been recovered by different methods and/or refined in various ways. Margarine stock may include solvent extracted soybeans and canola oils, hot-pressed cottonseed oil and expeller extracted peanut or tree nut oil. After blending, the physical and chemical characteristics are standardized and hydrogenated for further processing, including addition of colors and flavors. 

The process has been used for extracting rapeseed/canola oil (Owusu-Ansah, 1988 unpublished Sosulski and Sosulski, 1990) and can be extended to other plant materials such as coconut, peanut, cottonseed and sunflower seeds. The process uses conventional process flows and equipment. 

Sosulski, K. and Sosulski, F.W. (1990) Enzyme pretreatment to enhance oil extractability in canola, in Canola and Rapeseed Production, Chemistry, Nutrition and Processing Technology, ed. F. Shahidi, Van Nostrand Reinhold, New York, pp. 277-289. 

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