Canola oil processing in Canada

@article{Mag1983CanolaOP,
  title={Canola oil processing in Canada},
  author={T. K. Mag},
  journal={Journal of the American Oil Chemists’ Society},
  year={1983},
  volume={60},
  pages={380-384}
}
  • T. Mag
  • Published 1 February 1983
  • Chemistry
  • Journal of the American Oil Chemists’ Society
Canola is the registered trademark of the Canola Council of Canada for the seed, oil and meal derived from rapeseed cultivars low in erucic acid and low in glucosinolates. Conversion to canola cultivars on a commercial scale started in 1976; in 1981, ca. 87% of the brassica-based oil crop in Canada was of canola quality. Canola oil is the most important oil in Canada. Processing of the oil is, in its essentials, conventional. A few problems not usually encountered with other oils are its… 
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References

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The treatment of crude edible oils with sodium hydroxide solutions is the standard refining procedure in the industry. Refining with NaOH removes free fatty acids, some phosphatides, proteinaceous
Sulfur content of rapessed oils
Sulfur contents in rapeseed oils were determined by reduction with Raney nickel, acidification, and titration of released H2S with mercuric acetate. The sulfur contents decreased with successive
Content of chlorophylls and carotenes in rapeseed oil
The content of the green components in crude rapeseed oil, namely chlorophylls A and B, as well as the products of their decomposition pheophytins A and B, were determined by means of the
Composition of seeds of cruciferous oil crops
Several species of the Cruciferae family are presently used as oilseed crops, viz.,Brassica campestris (turnip rape and sarson),B. juncea (brown or yellow mustard),B. napus (rape),Crambe abyssinica
Specific gravities of rapeseed and canbra oils
Abstract and SummaryNew varieties of rapeseed oils grown in Canada have bess than 1% erucic (cis-13-docosenoic) acid and also a reduction in cis-11-eicosenoic acid. The replacement of these acids
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The first paper in this series described the effect of refining and degumming methods on the quality of steam- and caustic-refined soybean oils. Flavor evaluations demonstrated that phosphoric
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In conventional refining processes most vegetable oils are first waterdegummed and subsequently refined with caustic or with phosphoric acid/caustic. In these treatments also the non-hydratable
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For many years, phosphoric acid has been used for degumming vegetable oils with high phosphatide content prior to alkali refining. One disadvantage of this technique is the resulting undesirable
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Processing can have rather strong effects on oil quality. It is very important to avoid deleterious factors such as long processing times, contact with oxygen, high temperature, light, and other
Fatty acid composition of oils extracted from Canadian weed seeds
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