Abstract
The occasional development of a haze in canola oil represents a problem to the quality and acceptability of this oil. The present study examined the formation of sediment in bottled canola oil during storage at 2, 6 and 12°C over a 4-d period. Oils stored at 2°C showed the highest rate of sediment formation, followed by storage at 6°C. Removal of sediment from canola oil prior to storage by cold precipitation and filtration did not eliminate this phenomenon, which still developed rapidly at 2°C. Chemical composition and thermal properties of canola oil sediment were compared to sediment obtained from commercial winterization of this oil. The thermal properties of the purified winterization sediment (melting temperature, 74.9°C) closely resembled those of the sediment from bottled canola oil. Saponification of both sediments yielded large amounts of long-chain fatty acids and alcohols, which were identified by gas chromatography-mass spectrometry. Sediment from commercial winterization contained higher amounts of fatty acids and alcohols with more than 24 carbon atoms in the chain.
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Presented in part at the AOCS meeting in Toronto, Ontario, May 1992.
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Przybylski, R., Biliaderis, C.G. & Eskin, N.A.M. Formation and partial characterization of canola oil sediment. J Am Oil Chem Soc 70, 1009–1015 (1993). https://doi.org/10.1007/BF02543028
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DOI: https://doi.org/10.1007/BF02543028