Hydrogenation canola oil

Because of the small concentration of sulfur compounds in canola oil, there is a somewhat greater tendency of sulfur poisoning of the catalyst, with the result that slightly higher trans-isomer concentrations may come about compared with, for example, soybean oil. Hatfield (91) has focused on this aspect of canola oil hydrogenation. 

Koseoglu SS, lusas EW. Recent advances in canola oil hydrogenations. J Am on Chem Soc 1990 67 3947. 

Table V gives the solid fat index (SFI) of typical hydrogenated canola oil, hydrogenated soybean oil, and palm oil at different temperatures.

Solid Fat Index of Typical Hydrogenated Canola Oil, Hydrogenated Soybean Oil, and Palm Oil Used as Ingredients For Formulation... 

Temperature (°C) Hydrogenated canola oil Hydrogenated soybean oil Palm oil... 

Recrystallization can be inhibited in two ways. The addition of sorbitan tristearate at a level of about 0.3%, as suggested by Madsen and Als (1969) is usually very effective. Introduction of a non-C,g fatty acid into the triglycerides by interesterification can be helpful. For example, 10% of palm oil was interesterified with 90% of canola oil hydrogenated to an I.V. of 66. A blend consisting of 55% of the interesterified mixture and 45% of lightly hydrogenated canola oil was found to have good crystal stability. 

Hydrogenated Canola Oil 81-601-0. See Hydrogenated canola oil Hydrogenated castor oil CAS 8001-78-3 EINECS/ELINCS 232-292-2 Synonyms Castor oil, hydrogenated ... 

Unsaturated fats, found in plants, are better choices for a healthful diet. These fats, usually soft or liquid at room temperature, vary from mono-unsaturated (the major fatty acid in olive oil) to polyunsaturated fatty acids (found in cottonseed, soybean, corn, and canola oils). Hydrogenation, a process that changes fatty acids from liquid to solid, creates trans fats. Trans fats raise blood cholesterol levels and may contribute to heart disease. 

Functional Blends. The term functional blend refers to various ingredient blends formulated to achieve a certain objective such as fat reduction. An example of this blend consists of water, partially hydrogenated canola oil, hydrolyzed beef plasma, tapioca flour, sodium alginate, and salt. This blend is designed to replace animal fat and is typically used at less than 25% of the finished product. Another functional blend is composed of modified food starch, rice flour, salt, emulsifier, and flavor. A recommended formula is 90% meat (with 10% fat), 7% added water, and 3% seasoning blend... 

Traditionally, another use of IV has been to monitor the hydrogenation process and establish the hydrogenation end point relative to the finished product s functionality (solid fat index or SFI). A typical result from a hydrogenation of canola oil is shown in Table D 1.4.5. As the level of hydrogenation increases, as evidenced... 

Canola Oil occurs as a light yellow oil. It is typically obtained by a combination of mechanical expression followed by n-hexane extraction, from the seed of the plant Brassica juncea, Brassica napus, or Brassica rapa (Fam. Cruciferae). The plant varieties are those producing oil-bearing seeds with a low erucic acid (C22 i) content. It is a mixture of triglycerides composed of both saturated and unsaturated fatty acids. It is refined, bleached, and deodorized to substantially remove free fatty acids phospholipids color odor and flavor components and miscellaneous, other non-oil materials. It can be hydrogenated to reduce the level of unsaturated fatty acids for functional purposes in foods. It is a liquid at 0° and above. 

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. 

The crystal structures of margarines based on sunflower or canola oil (rape-seed) along with hydrogenated oil are stabilized in the p form by interesterification leading to randomization of the glycerol esters. 

Typical properties of alkah-refined, bleached canola oil and of acid-water-degummed, acid pretreated, bleached canola oil ready for hydrogenation or steam refining/deodorization are given in Table 16. With the exception of the concentration of free fatty acids, the two process routes produce the same bleached oil quality. 

TABLE 17. Hydrogenated Canola Oils for Margarines, Shortenings, and Frying Fats. 

The determination of sulfur compounds in the range of concentrations, which occur in edible oils, is difficult. The literature on concentrations found in rapeseed and canola oils can be confusing. Considering relevance to hydrogenation effects and speed of analysis, ICP spectroscopy for determining sulfur in canola oil is presently the most appropriate method. 

The process of hydrogenation of canola oil is usually carried out batch-wise. There are various reactor designs in use. Often, in-house designs are used, but many companies in the field of supplying the edible oil industry with process equipment are able to furnish proven hydrogenation and catalyst removal equipment. 

Very lightly hydrogenated canola oil (IV about 90) and more highly hydrogenated canola oil (IV lower than 90) are used for frying and in margarine and shortenings. 

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. 

It is important to note that lightly hydrogenated canola oil, such as listed in Table 21, does not contribute significantly to the fat crystal matrix of fat products in which it is used. In this respect, it is similar to the use of liquid canola oil that is, it can be used in products such as margarine and shortenings without contributing to... 

In Canada, only selectively hydrogenated canola oil is used. The practical reason is that the somewhat higher content of trans-isomers makes the more highly hydrogenated oil more resistant to beta crystallization compared with nonselectively hydrogenated canola oil. When trans-isomer content must be minimized in canola oil products, hquid canola oil or very lightly hydrogenated canola oil is used, such as shown in Table 21. 

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