Canola type oils

African peanut oil. Canola-type oil (practically free of erucic acid). 

In China, canola-type rapeseed oil products still contribute a very small proportion of total rapeseed oil products. Oil from both high erucic acid rapeseed and canola rapeseed represent the largest use of edible oil at present. The oil from these two sources is almost entirely used as cooking oil. There are very little amounts of this oil used for margarine or shortening formulations at present. Efforts are being made to widen the spectrum of edible oil products and convert from HEAR cultivation to canola cultivation. 

The modification of vegetable oil composition involves, on the one hand, a reduction in the saturated FA concentration. This was achieved by DuPont, which reduced the concentration of these acids in soybean oil from 15% to less than 4% by suppressing the activity of a type 11 acetyl-ACP thioesterase (Kinney, 1996). The other direction of genetic modifications leads to an increase in the concentration of the unsaturated FA in oils. For example, greater unsaturated FA concentrations in canola seed oil (from 68% to 83%) were obtained by suppressing the activity of the... 

Japan is the largest importer of rapeseed in the world (Table VIII), largely because they prefer rapeseed oil for cooking, japan itself produces relatively little rapeseed (Table IV), but their imports of rapeseed have increased steadily since 1971 to a total of 1,200,000 tonnes in 1981. Most of this comes from Canada. As would be expected, the production of rapeseed meal in Japan has also increased during the past decade to 684,000 tonnes in 1981. As the Canadian production of rapeseed has shifted to the canola types, so has the Japanese crushing since it is derived largely from the import of Canadian seed. The canola meal in Japan is now used extensively in feeding livestock. 

Fully refined LEAR oil (cv. Tower) canola type 1 ... 

In 1975, Tower, the first variety of rapeseed with low levels of glucosino-late and erucic acid, was licensed in Canada (Stefansson and Kondra, 1975). By 1981, six varieties of rapeseed with the above characteristics were licensed. In 1979, these varieties were given the trademark canola by the Canola Council of Canada. Canola types of rapeseed contain lower levels of glucosinolate in the meal than ordinary rapeseed (Table IV). The level of erucic acid in canola oil is equal to or lower than the level of erucic acid in LEAR oil (Table V). The only difference between canola and LEAR oils is that most canola oils contain substantially lower amounts of sulfur (from gluco-sinolates) than LEAR oils. 

Sensory Evaluation Figure 5.3 shows the mean acceptance scores obtained for French fries, chicken and fish sticks fried in different oils. Consumer panel is a subjective type of measurement because panellists are not trained and assessment is based on previous experience of each panellist. Here some skewed results are acceptable because experience of each panellist is different within particular group of assessors. Main oil on the market will make consumers familiar to its characteristics and cause acceptance at the higher level, whereas consumers for which type oil is not known have tendency to score lower. For example, it can be canola oil for Canadians and for Americans soyabean oil. 

Oils such as olive oil, soybean oil, or canola oil make softer soaps. Castile soap is any soap that is made primarily of olive oil. This type of soap is known for being mild and soft. 

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. 

Samples. Eleven hazelnut oils, 25 olive oils, and 7 other types of oil (canola, soybean, corn, sunflower, sesame, walnut, and peanut) were purchased from local grocery stores and Internet suppliers. For the adulteration studies, 10 olive oil and 10 hazelnut oil brands were randomly chosen from the samples purchased, and blends of olive oil... 

The above list does not include cocoa butter nor minor oils such as rice bran oil or safflower oil. Nor does it distinguish between oils from a common botanical source with a modified fatty acid composition, such as canola oil and high-erucic rape seed oil, linseed oil and linola, or the various types of sunflower oil. 

The Oleic Linoleic Acid Group This is the most common type of vegetable oil and includes peanut or groundnut (38% oleic and 41% linoleic acid), safflower (14% and 75%), sesame (38% and 45%), and sunflower (20% and 69%). The sum of these two acids is generally 80-90% so there can only be low levels of saturated or other acids. At the present time, there is a demand for high oleic oils, so variants of these oils enriched in oleic acid have been developed (Section 4.2.4). Cottonseed (18% and 51%) differs from the others cited here in its higher level of palmitic acid. Low-erucic rape/canola (56% and 26%) and soybean oil (22%... 

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 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). 

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