Partially hydrogenated canola oil

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... 

Labeling Hydrogenated Canola Oil less than fully hydrogenated must be labeled as Partially Hydrogenated Canola Oil. Identification Unhydrogenated Canola Oil exhibits the following composition profile of fatty acids, determined as directed under Fatty Acid Composition, Appendix VII. 

Note HOLL canola oil = High-oleic, low-linolenic canola oil PHCO = Partially hydrogenated canola oil HOSO = High-oleic sunflower oil PO = Palm olein. 

In the past, margarine oils made entirely from canola oil were produced, especially in Canada and Sweden. This is still of interest when the hard fat must be made from canola oil because of cost or oil availability. Using partially hydrogenated canola hard fat requires control of -crystals, which must be suppressed. This can be done by a) adding about 0.3-0.5% of sorbitan tristearate... 

Vega-Lopez, S. L.M. Ausman S.M. Jalbert A.T. Erkkila A.H. Lichtenstein. Palm and partially hydrogenated soybean oils adversely alter lipoprotein profiles compared with soybean and canola oils in moderately hyperlipidemic subjects. Am. J. Clin. Nutr. 2006, 84, 54-62. 

The four oils most resistant to polymerization were Omega-9 canola, partially hydrogenated soyabean oil, Omega-9 sunflower and the ultra low-saturated fat Omega-9 sunflower oil. 

Omega-9 oils can also blend with other liquid oils (com, conventional canola, etc.) to attain the desired qualities of the fatty acid profile, oxidative stability, taste and eost. Figure 5.2 shows the difference in the saturated and trans fats in French fries when fried in partially hydrogenated soyabean oil and Omega-9 canola oil. 

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