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Non-hydrogenated canola oil for food applications

Inactive Publication Date: 2005-01-13
CARGILL INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides an oil comprising a non-hydrogenated canola oil having an oxidative stability of from about 37 to about 30 AOM hours in the absence of antioxidants. The oil of the present invention also has fry stability for up to at least 64 hours. After 64 hours of frying, the oil of the present invention has reduced total polar material content of about 23%, reduced free fatty acid content of about 0.7%, reduced red color development as shown by a Lovibond color value of 6.7 red and reduced para-anisidine value of 125 absorbance / g. After 32 hours of frying, the oil of the present invention has reduced total polar material content of about 12%, reduced free fatty acid content of about 0.3%, reduced red color development as shown by a Lovibond color of 2.7 red and reduced para-anisidine value of 112 absorbance / g.

Problems solved by technology

However, generic canola oil has limited use in deep frying operations, an important segment of the food processing industry, due to its instability.
The oil is unstable and easily oxidized during cooking, which in turn creates off-flavors of the oil and compromises the sensory characteristics of foods cooked in such oils.
It also develops unacceptable off odors and rancid flavors during storage.
In this process the oil increases in saturated and trans fatty acids, both undesirable when considering health implications.
Blending canola oil with other vegetable oils such as cottonseed will increase the saturated fatty acids content of the oil but decreases the healthy attributes of canola oil.
The low α-linolenic acid oil was reduced in odor when heated in air, but still remained unacceptable to the sensory panel in flavor evaluations (Eskin et al., J. Am. Oil Chem. Soc. 66:1081-1084 (1989)).

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

A cross of IMC 129×IMC 01 was conducted to obtain A13.30038, a dihaploid Spring canola variety. IMC-129 (U.S. PVP Certificate No. 9100151) is a Spring canola Brassica napus variety possessing high oleic acid (>75%) in the seed oil. IMC 01 is a Spring canola Brassica napus variety possessing low α-linolenic acid (<2.5%) in the seed oil. A genetic cross was made in 1989 to combines the low α-linolenic and high oleic acid traits in a high yielding background for commercial production.

The F1 plants (IMC 129×IMC 01) were grown in a growth chamber at 12° / 6° C. (day / night) with 16 hours of illumination. Flower buds between 2-3.5 mm were selected for microspore isolation. The microspores were isolated and cultured to produce embryos using the method of Lichter, R., Z. Pflanzenphysiol, 105:427-434 (1982). Plants regenerated from the microspores were grown in the greenhouse until flowering. Haploid plants were treated with colchicine to induce chromosome doubling. Dihaploid plants wer...

example 2

The oil of Example 1 and IMC 144, a generic canola oil, were subjected to further testing to determine frying stability as measured by oxidative degradation during frying.

1900 g of each test oil was placed in a clean six quart capacity 110 volt, commercial fryer (Tefal Super Cool Safety Fryers Model 3617). Oil temperature was maintained at 190° C. for eight hours each day. Temperature was controlled to ±5° C. of the target temperature using a Cole-Palmer temperature controller.

Commercially available frozen french fries. (100 g) were fried for four min, three times per eight hour day in each test oil. 50 mL of oil were removed each day for chemical analysis to determine the amount of oxidative degradation. Fresh oil was added to the fryer each day to replace the amount removed for samples or lost through absorption on fries and retention on process equipment.

The oxidative parameters of the oils after frying were measured using procedures established by the AOCS (Official Metho...

example 3

The oil of Example 5 plus the following oils were subjected to further testing. IMC 129—high oleic canola oil

Quality analysis of each oil is found in Table 6.

TABLE 6Oil AnalysisIMC 130IMC 129Red Color0.80.3Yellow Color62para-anisidine value32.580.66Peroxide Value10.30.3Totox Value23.181.24% Polars0.69.64% Polymers0.0130.010% Free Fatty Acids0.0220.014% C16:03.53.6% C18:02.32.0% C18:173.475.7% C18:211.19.5% C18:35.76.2

1Peroxide Value, meq / Kg

2Totox Value = para-anisidine value + 2 (peroxide value)

3Para-anisidine value, absorbance per gram

Oxidative stability of the oil in Example 5 was demonstrated by measuring the increase in Peroxide Value and in para-Anisidine Value generated under accelerated aging conditions using a modified Schaal oven test. The test oil (200 g) was placed in an 500 ml uncovered amber glass bottle with a 4.3 cm opening, and placed in a 60° C. convection oven. One bottle was prepared for each evaluation. Results are found in Table 7 and Table 8.

The per...

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PUM

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Abstract

A non-hydrogenated canola oil having superior oxidative stability and fry stability useful for food applications is disclosed, as well as seeds, plant lines and progeny thereof from which the oil is derived.

Description

FIELD OF THE INVENTION The present invention relates to non-hydrogenated canola oil having improved flavor and performance attributes especially suitable for food applications, and to the Brassica seeds, plant lines and progeny thereof from which the oil is derived. BACKGROUND Canola oil has the lowest level of saturated fatty acids of all vegetable oils. As consumers become more aware of the health impact of lipid nutrition, consumption of canola oil in the U.S. has increased. However, generic canola oil has limited use in deep frying operations, an important segment of the food processing industry, due to its instability. Canola oil extracted from natural and commercial varieties of rapeseed contains a relatively high (8%-10%) α-linolenic acid content (C18:3) (ALA). The oil is unstable and easily oxidized during cooking, which in turn creates off-flavors of the oil and compromises the sensory characteristics of foods cooked in such oils. It also develops unacceptable off odors a...

Claims

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Application Information

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IPC IPC(8): A01H5/10A23D9/00A23L1/00A23L19/18C11C3/00
CPCA01H5/10A23L1/217A23L1/0055A23D9/00A23P20/11A23L19/18A01H6/202
Inventor FAN, ZHEGONG
Owner CARGILL INC
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