Deodorization canola oil

A typical chemical composition of crude, refined, and deodorized canola oils is presented in Table 12. The deodorized oil data represents the oil quality used as a food ingredient. 

Unrefined canola oil is said to contain low levels of sulfur-containing fatty acids, resulting in the presence of sulfur in the oil in the stable form of triglycerides. These triglycerides resist refining procedures. See Table II for the sulfur content of crude, refined, and deodorized canola oils. ... 

Table II Total sulfur content in crude, refined and bleached and deodorized canola oil. ° ...

Suggested specifications for refined, bleached, and deodorized canola oil are shown in Table IV. A specification for canola oil is contained in the Food Chemicals Codex (FCC). 

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. 

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. 

TABLE 12. Typical Chemical Analysis Data of Crude and Refined, Bleached, and Deodorized (RBD) Canola Oil. 

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. 

Dewaxing Canola oil is a natural salad oil. This means that it remains clear and liquid at refrigerator temperatures. It is used without winterization to produce bottled oil and salad dressings. However, the oil may contain a small and variable concentration of compounds (about 20-400 ppm), which may over time appear as sediment in the deodorized oil. This appears to be dependent on seed growing conditions. For the sake of simplicity, the term "waxes" is applied to these compounds, but it is known (99) that about 20-40% of these compounds are not wax esters. The crystallization behavior of the mix of compounds that can crystallize from canola oil is unpredictable in that low concentrations (<50 mg/kg) can sometimes show up in the oil as a sediment and that the sedimentation can occasionally occur in a few days, or take several months. 

Typically, they are produced by feeding poultry diets containing whole flax seed or flax seed oil or by eliminating animal coproducts and feeding poultry diets containing vitamin E, kelp, and canola oil (110). Use of deodorized seal blubber oil has also proven effective (111). 

Canola oil is obtained by mechanical expression or -hexane extraction from the seeds of Brassica napus (Brassica campes-tris) var. oleifera and certain other species of Brassica (Cruciferae). The crude oil thus obtained is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and miscellaneous nonoil materials. 

Refined, bleached, and deodorized palm stearine was obtained from CanAmera Foods (Toronto, Ontario, Canada) lard and canola oil were purchased from a local supermarket. Tween 80 was supplied by Quest International (Lachine, Quebec, Canada). Free fatty acid content was determined [as percentage oleic acid (w/w)] by titration (12). Free fatty acid contents were 0.03, 0.1, and 0.02%, respectively, for the lard, palm stearine, and canola oil. 

Minor acids present in oils often differ from the major components by the location of the double bond. Generally these acids are present in canola oil in the 0.01-0.1% range, except for 16 ln-7 which is around 0.3%. Most of these minor fatty acids are from the n-1 series, rather than the more common n-9 isomers (Ackman 1990). A similar series of minor fatty acids was found in B. rapa variety Candle (Sebedio and Ackman 1981). Conjugated 18 2 fatty acids have also been found in canola oils. Some of these acids are artefacts of refining and deodorization, although some were also observed as natural components in... 

Canola oil contains mostly a- and y-tocopherol, with the amount of the latter twofold higher. The content of tocopherols in refined, bleached and deodorized (RBD) oils is reduced by processing, mainly by extraction, refining and deodor-ization. The lowest content of tocopherols was found in cold pressed canola oil. However, when the temperature of pressing was increased, the amount of... 

The composition of major sterols in common vegetable oils is presented in Table 4.8. Brassicasterol is a major sterol in rapeseed and canola oils and as it is unique to brassica oils it is often used to detect adulteration of other oils with rapeseed/canola oils (Strocchi 1987 Ackman 1990). Sterols are affected by processing and about 40% of these components can be removed from the oil during deodorization. Refining also causes changes in the chemical structure of sterols (Kochar 1983 Marchio el al. 1987). 

Table 4.12 Typical chemical analysis data of crude and refined, bleached and deodorized (RBD) canola oil...

Viscosity measures relative thickness or resistance of oil to flow. The viscosity of refined, bleached and deodorized (RBD) canola oil is higher than for soybean oil. Lang and co-workers (1992) and Noureddin and co-workers (1992b) found that the viscosity of canola and other vegetable oils was affected by temperature, similarly to other liquids. They derived an equation to calculate viscosity in the temperature range from 4-100°C. The viscosity of HEAR oil is significantly higher than that of canola oil. 

Canola oil Deodorized kerosene Rapeseed (Brassica campestris) oil quenching, silicone emulsions Carbomer... 

Soybean oil and other linolenate-containing oils such as canola oil are notorious for their flavor deterioration noted at unusually low levels of oxidation, sometimes at peroxide values below 1. This flavor defect is known as reversion , an obsolete term derived from the flavor characteristic of cmde soybean oil described as beany or grassy . Oils susceptible to this flavor defect contain oxidatively derived dimers and oligomers produced during deodorization by thermal decomposition of hydroperoxides present initially... 

Gil lu-Ustundag, O. and Temelli, F. 2007. Column fractionation of canola oil deodorizer distillate using supercritical carbon dioxide, J. Amer. Oil Chem. Soc. 84 953-961. 

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