Canola oil production

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. 

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. 

Ratanayake, W.M.N., and J.K. Daun. 2004. Chemical composition of canola and rapeseed oils. In Rapeseed and Canola Oil Production, Processing, Properties and Uses. RD. Gunstone, Ed. Oxford, U.K. Blackwell, chap. 3. 

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... 

The food technologist may be especially interested in the fate of the carotenoids in the seed oil. Like red palm oil, the resulting carotenoid-pigmented canola oil may be more stable due to the antioxidant properties of carotenoids and may be more attractive to consumers. Alternatively, for food security concerns, transgenic soybean or canola oils and seed meals that are genetically modified for more efficient bio-diesel production may be bio-safety marked with lipid-soluble carotenoids and water-soluble anthocyanins, respectively. Potatoes are excellent potential sources of dietary carotenoids, and over-expression of CrtB in tubers led to the accumulation of P-carotene. Potatoes normally have low levels of leaf-type carotenoids, like canola cotyledons. 

Apart from a few reports" on solid acid catalyzed esterification of model compounds, to our knowledge utilization of solid catalysts for biodiesel production from low quality real feedstocks have been explored only recently. 12-Tungstophosphoric acid (TPA) impregnated on hydrous zirconia was evaluated as a solid acid catalyst for biodiesel production from canola oil containing up to 20 wt % free fatty acids and was found to give ester yield of 90% at 200°C. Propylsulfonic acid-functionalized mesoporous silica catalyst for esterification of FFA in flotation beef tallow showed a superior initial catalytic activity (90% yield) relative to a... 

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... 

Brassica napus is a widely grown crop used primarily for the production of oil, which is classed as either rapeseed oil or canola oil depending on its quality and content. 

Use of cosolvent. Various cosolvents, such as acetone, ethanol, methanol, hexane, dichloromethane, and water, have been used for the removal of carotenoids using SC-CO2 extraction (Ollanketo and others 2001). All these cosolvents except water (only 2% of recovery) increased the carotenoid recovery. The use of vegetable oils such as hazelnut and canola oil as a cosolvent for the recovery of carotenoids from carrots and tomatoes have been reported (Sun and Temelli, 2006 Shi, 2001 Vasapollo and others 2004). For the extraction without cosolvent addition, the lycopene yield was below 10% for 2- to 5-hr extraction time, whereas in the presence of hazelnut oil, the lycopene yield increased to about 20% and 30% in 5 and 8 hr, respectively. The advantages of using vegetable oils as cosolvents are the higher extraction yield the elimination of organic solvent addition, which needs to be removed later and the enrichment of the oil with carotenoids that can be potentially used in a variety of product applications. 

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... 

The major protein sources used in animal production are oilseed meals. Their use in poultry diets was reviewed by Ravindran and Blair (1992). Soybeans, groundnuts, canola and sunflowers are grown primarily for their seeds, which produce oils for human consumption and industrial uses. Cottonseed is a by-product of cotton production, and its oil is widely used for food and other purposes. In the past linseed (flax) was grown to provide fibre for linen cloth production. The invention of the cotton gin made cotton more available for clothing materials and the demand for linen cloth decreased. Production of linseed is now directed mainly to industrial oil production. Thus, soybean is clearly the predominant oilseed produced in the world. 

Three oilseeds and four oils dominate production and export and have become more dominant with the passage of time. These are soybean oil (produced mainly in the United States, Brazil, Argentina, and China), palm oil (Malaysia and Indonesia), rape/canola oil (China, EU-15, India, and Canada), and... 

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... 

The stability of canola oil is limited mostly by the presence of linolenic acid, chlorophyll, and its decomposition products and other minor components with high chemical reactivity, such as trace amounts of fatty acids with more than three double bonds. These highly unsaturated fatty acids can possibly be formed during refining and bleaching (52). The presence of 7% to 11% of linolenic acid in the acylglyce-rols of canola oil places it in a similar category with soybean oil with respect to flavor and oxidative stability. The deterioration of flavor as the result of auto -and photo-oxidation of unsaturated fatty acids in oils and fats is referred to as oxidative rancidity. 

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. 

---