Canola oil processing

Sosulski et al. (22) examined the polar lipids (PL), phospholipids, and glycolipids in several rapeseed cultivars, including a low erucic acid winter cultivar grown in Poland and found that phospholipids accounted for the major portion (3.6%) of total polar lipids, whereas glycolipids contributed only 0.9%. A more recent study by Przybylski and Eskin (23) reported changes in phospholipids during canola oil processing, as shown in Table 4. 

Suzuki, K. and Nishioka, A. (1993) Behavior of chlorophyll derivatives in canola oil processing. J. Am. 

Vaisey-Genser, M. and Eskin, N.A.M. 1979b. Canola oil Processes and Food Quality. Publication No. 55, Rapeseed Association of Canada, Winnipeg, pp. 40. 

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... 

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. 

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. 

C. E. Temple-Heald, in E D. Gunstone, ed. Rapeseed and Canola Oil—Production, Processing, Properties and Uses, Blackwell Pubfishing, Oxford, U.K., 2004, pp. 111-130. 

Brassicasterol is the major and unique sterol present in rapeseed and canola oils. This sterol is often used to determine adulteration of other oils with rapeseed/canola oil (4, 39). Sterols are also affected by processing, with about 40% of these... 

TABLE 9. Chlorophyll Pigments in Canola Oil During Processing (mg/kg). 

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). 

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. 

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. 

Processing of crude canola oil to edible oil products is very similar to that applied to other vegetable oils. Figure 2 gives an overview of the process steps that are applied in the industry. 

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. 

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. 

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