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Canola oil — Ingredient · Foodgeist
Ingredient
Canola oil
Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae.
About
Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil.There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae.
Aroma profile
Derived from this ingredient’s flavor compounds
fatty×4
wax×2
waxy×2
grass×2
creamy×2
oily×2
rancid×2
dairy
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“The effect of substituting canola oil/caprylic acid structured lipid for shortening (at 0%, 25%, 50%, 75%, and 100% levels) on the viscoelastic and thermal properties of soft wheat flour dough (28.4% total lipid, 43% moisture) was determined using dynamic rheological and differential scanning calorimetry tests.”
canola oil/caprylic acid structured lipid→affects→viscoelastic and thermal properties
“In this high γ‐linolenic acid canola oil (HGCO), the predominant 18∶3n−6‐containing triacylglycerol (TG) molecular species were GGL (23%), GLO (20%), and GGG (11%).”
high γ‐linolenic acid canola oil (HGCO)→contains→triacylglycerol (TG) molecular species
“The SHRSP rats fed the noncanola oil-based diets lived longer (mean survival time difference was 6-13 d, P < 0.05) than those fed canola and low-sulfur canola oils.”
SHRSP rats fed noncanola oil-based diets→lived longer→than those fed canola and low-sulfur canola oils
“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
“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
