4. Canola/Rapeseed Oil

  1. Frank D. Gunstone
  1. Roman Przybylski

Published Online: 17 MAR 2011

DOI: 10.1002/9781444339925.ch4

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition

How to Cite

Przybylski, R. (2011) Canola/Rapeseed Oil, in Vegetable Oils in Food Technology: Composition, Properties and Uses, Second Edition (ed F. D. Gunstone), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444339925.ch4

Editor Information

  1. 3 Dempster Court, St Andrews, Fife KY16 9EU, Scotland, UK

Author Information

  1. University of Lethbridge, Department of Chemistry and Biochemistry, Lethbridge, Alberta, Canada T1K 3M4, Canada

Publication History

  1. Published Online: 17 MAR 2011
  2. Published Print: 1 APR 2011

ISBN Information

Print ISBN: 9781444332681

Online ISBN: 9781444339925

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Keywords:

  • canola/rapeseed oil, and canola oil (low-erucic acid and low-glucosinolate rapeseed oil), best nutritional edible oil;
  • oilseed rape species, and canola oil and meal - from Brassica genus in the Cruciferae family;
  • major fatty acids in regular and modified canola and soybean oils - and minor fatty acids in canola/rapeseed oils;
  • canola oil, only known edible oil - fatty acids with sulfur atom as integral part of molecules;
  • triacylglycerols (TAG) - most abundant lipid class found in canola oil;
  • TAG composition, and high stearic and high lauric acid canola lines - better fry life and stability in food products;
  • composition of phospholipids - in canola oil during processing;
  • tocopherol isomer amount and composition - in modified canola oils, affected by selection process;
  • oxidative stability of canola oil - and presence of linolenic acid, chlorophyll and its decomposition products;
  • canola oil, principal ingredients in salad oil blends - nutritional value and utilization of potential health claims, related to canola oil, and blending

Summary

This chapter contains sections titled:

  • Introduction

  • Composition

  • Physical and chemical properties

  • Major food uses

  • Conclusion and outlook

  • References