Canola Oil

Abstract

During the past two decades, canola oil, a modified rapeseed oil, has become one of the main commodity oils around the world. Rapeseed oil is still produced and used as industrial oil mainly for nonfood uses, with the exception of China and India, where it is used in food applications. In this chapter, the following aspects of canola/rapeseed oil are discussed: origin, detailed composition, physical properties, extraction, refining, processing, food utilization, nutritional properties, production of seeds and oils, canola/rapeseed as biodiesel, greases, and machine oils.

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

“…Canola oil (CO) has gained an excellent reputation for its fatty acid composition, which assures its oxidative stability and nutritional qualities in the human diet. However, due to its liquid state, it needs to be blended and/or interesterified with hard stocks for production of margarine and shortening fats [11]. Because of their high oxidative stability and providing saturated fatty acids, palm olein (POo) and fully hydrogenated soybean oil (FHSBO) are good choices for blending/interesterification with CO [4,12].…”

Fatty Acid Content of Seed at Different Development Stages in Canola on Different Soil Types with Low Organic Matter

“…Canola (Brassica napus L.) is one of the most important oilseed crops in the world, and its acreage has increased dramatically over the past decade (Przybylski et al, 2005). It is also a potential alternative cash crop for farmers in Turkey.…”

Interesterification of Engkabang (Shorea macrophylla) Fat - Canola Oil Blend with Lipase from Candida antarctica to Simulate the Properties of Lard

“…The SFC of EF was almost zero at the temperature range of 35-40 indicating that most of the TAGs were in liquid phase. Being a liquid oil, CaO would not perform any solidification even at 4 26 because it possessed high levels of triunsaturated and monosaturated TAG molecules Table 2 . When compared to CaO, EF-4 was found to have SFC value of 38.9 at 0 because of the significant decrease in the proportion of triunsaturated TAG molecules 51.5 with the concurrent increase in disaturated TAG molecules Table 2 .…”