Canola oil properties

Source Data from B.M. Craig et at, Influence of Genetics, Environment, and Admixtures on Low Erucic Acid Rapeseed in Canada, J. Am. Oil Chem. Soc., Vol. 50, pp. 395-399, 1973 and M. Vaisey-Genser and N.A.M. Eskin, Canola Oil Properties and Performance, 1987, Canola Council. 

In the publication Canola Oil, Properties Processing and Food Quality,"... 

Vaisey Genser, M., and Eskin, N. A. M. (1979). "Canola Oil, Properties, Processes and Food Quality," Publ. No. 55. Rapeseed Association of Canada, Winnipeg, Manitoba. 

Much of the historical information used in this chapter may be found in The Story of Rapeseed in Western Canada" (McLeod, 1974). Most of the data used is unpublished data although it may have appeared in abbreviated form in crop reports or in the "Prairie Wide Co-operative Rapeseed Test" from which data is used with permission of the test coordinator. Useful background on the conversion to low erucic acid varieties may also be found in minutes of the "Annual Meetings of the Rapeseed Association of Canada" (Rapeseed Association of Canada, 1971-1975). For information on quality and composition see Chapter 4 or the publication "Canola Oil, Properties, Processes and Food Quality" by Vaisey-Genser and Eskin, 1979. 

Classification Quaternary ammonium compd. Empirical C25H49N2O C2HSO4S Formula [RCO-NH(CH2)3N(CH3)2CH2CH3] CH3CH20S03 , where RCO- represents fatty acids derived from canola oil Properties Cationic... 

Vaisey-Genser, M. and Eskin, N.A.M. 1982. Canola Oil Properties and Performance. Publication No. 60, Canola Council of Canada, Winnipeg, pp. 50. 

Canola Council of Canada, 2010. Canola QU Properties and Uses. httpi/Zwww.canolacouncil.a g/ canola oil properties and uses.aspx. 

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. 

Rousseau et al. (1996a, b) examined the properties of physical blends and those of blends obtained on chemical esterification of milk fat-canola oil blends (using 0.5% methoxide, 78-82°C for 15-120 min). For milk fat-canola oil blends containing >20%, w/w, canola oil, chemical interesterification reduced the solid fat content of all blends (Rousseau et al., 1996a). For non-interesterilied and interesterified blends, hardness decreased with increasing content of canola oil. 

Rousseau, D., Marangoni, A.G. 1998b. Tailoring attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase-catalyzed interesterification. 2. Modification of physical properties. J. Agric. Food Chem. 46, 2375—2381. 

Rousseau, D., and Marangoni, A.G. (1998). The effeets of chemical and enzymatic interesterification on the physical and sensory properties of butterfat-canola oil spreads. Food Research International. 31 381-388. 

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. 

The properties of canola oil are governed by the components present in the oil and described by the general standards for vegetable fats and oils. Selected physical properties for canola oil in comparison with HEAR oil are shown in Table 13. 

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 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). 

Monounsaturated fatty acids. The report that monounsaturated fatty acids (viz., oleic acid) were just as effective as polyunsaturated fatty acids (viz., linoleic acid) in lowering plasma total and low-density lipoprotein (LDL) cholesterol (100) aroused interest in the nutritional properties of canola oil. Canola oil contains 60% oleic acid and is second only to olive oil, among the common vegetable oils, in oleic acid content. Although avocado oil and high-oleic sunflower oil also contain high levels of oleic acid (>70%), they are minor constituents in the average diet. 

Canola Rapeseed Oils with Modified Fatty Acid Composition Since the introduction of standard canola, there has been considerable plant breeding efforts to produce canola oils with modified fatty acid compositions. These efforts were primarily to improve oxidative stability, or crystallization properties, or even produce lauric acid-containing oils and, more recently, canola oil containing gamma linolenic acid (11). The following is a list of these developments ... 

Standard canola oil, mainly because of its fatty acid composition, is relatively well suited for biodiesel production. Harrington (145), and Knothe et al. (146) discussed desired properties of fatty acid ester structure for biodiesel. Knothe et al. (146) also discussed biodiesel standards in different countries, for those interested. Briefly, the desired properties of vegetable oil fatty acids for methyl ester biodiesel can be summarized as follows ... 

Standard canola oil is high in CIS fatty acids, about 95%, which is higher than the other commodity vegetable oils. It is high in CIS In - 9 oleic acid at about 60%, much higher than any other vegetable oils, and it is relatively low in polyunsaturated fatty acids, linoleic at about 21%, and linolenic at about 10%. Viscosity, cold hlter plugging point, and cetane number are some of the most important biodiesel fuel properties influenced by fatty acid composition. 

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