Canola

“The HI and G′ of lard decreased upon addition of canola oil”

lard‐canola oil (LCO) blends → decreased hardness index (HI) and shear storage modulus (G′) → upon addition of canola oil

“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

“Analysis of myocardial phospholipid fatty acids showed that consumption of canola oil decreased the ratio of (n-6)/(n-3) polyunsaturated fatty acids relative to the other diets, as does dietary fish oil.”

canola oil → decreases → ratio of (n-6)/(n-3) polyunsaturated fatty acids

“Stearic acid was enzymatically transesterified with high-laurate canola using a nonspecific lipase from Candida antarctica to produce structured lipids (SL) suitable for margarine application. Stearic acid levels ranged from 10 to 40 wt % of high-laurate canola oil.”

stearic acid → is enzymatically transesterified with → high-laurate canola

“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