canola (fat_oil) — Ingredient · Foodgeist

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canola (fat_oil) — Ingredient · Foodgeist

What science says

compound effect

“The modified canola oil (IMC 129) with the highest oleic acid level (78%) had the lowest content of total polar compounds and the lowest total volatile compounds at most of the storage times; however, the sensory quality of the potato chip was only fair.”

modified canola oil (IMC 129) → had → the lowest content of total polar compounds and the lowest total volatile compounds

Effects of frying oil composition on potato chip stability DOI →1994DOI

compound effect

“cis ‐9, trans ‐13 octadecadienoic acid was identified as the major isomer”

cis-9, trans-13 octadecadienoic acid → is → the major isomer in partially hydrogenated canola oil-based spread

Positional and geometrical isomers of linoleic acid in partially hydrogenated oils DOI →1992DOI

technique parameter

“chemical interesterification led to increases in both the HI and G′ of lard and LCO blends”

lard‐canola oil (LCO) blends → increased hardness index (HI) and shear storage modulus (G′) → upon chemical interesterification

The influence of chemical interesterification on the physicochemical properties of comp...DOI →1998DOI

technique parameter

“Refrigerated margarine was prepared using 60% SL and 40% canola oil, whereas 100% SL was used for the nonrefrigerated margarine.”

refrigerated margarine → is prepared using → 60% SL and 40% canola oil

Enzymatic Modification of High-Laurate Canola To Produce Margarine Fat DOI →2001DOI

technique parameter

“Butter fat/canola oil blends ranging from 100% butter fat (w/w) to 60:40% butter fat/canola oil were enzymatically interesterified with an sn-1,3 specific lipase from Rhizopus arrhizus in a liquid/solid two-phase system. Interesterification progress was monitored by following the changes in the relative proportions of 50-carbon triacylglycerols (TAGs) to 38-carbon TAGs (50/38 ratio) as a function of reaction duration. Most of the changes in TAGs occurred within the first 24 h of reaction.”

butter fat/canola oil blends → were enzymatically interesterified → with an sn-1,3 specific lipase from Rhizopus arrhizus

Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via <i>Rhizopus arrhi...DOI →1998DOI