Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends viaRhizopus arrhizusLipase-Catalyzed Interesterification. 2. Modifications of Physical Properties

1998 ◽  
Vol 46 (6) ◽  
pp. 2375-2381 ◽  
Author(s):  
Dérick Rousseau ◽  
Alejandro G. Marangoni
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Oil Blends ◽  
Butter Fat ◽  
Textural Attributes

Experimental Study on Co-hydroprocessing Canola Oil and Heavy Vacuum Gas Oil Blends

2013 ◽  
Vol 27 (6) ◽  
pp. 3306-3315 ◽  
Author(s):  
Jinwen Chen ◽  
Hena Farooqi ◽  
Craig Fairbridge
Keyword(s):  
Experimental Study ◽  
Canola Oil ◽  
Vacuum Gas Oil ◽  
Gas Oil ◽  
Oil Blends ◽  
Heavy Vacuum Gas Oil

scholarly journals EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

2016 ◽  
Vol 7 (2) ◽  
pp. 81-96
Author(s):  
W. EL-Reffaei ◽  
A. EL-Sebeay ◽  
Hanan EL-Ghandour ◽  
Eman Ragheb ◽  
S. Badr
Keyword(s):  
Sunflower Oil ◽  
Canola Oil ◽  
Deep Fat Frying ◽  
Oil Blends ◽  
Nutritional Studies

Peanut Oil Stability and Physical Properties Across a Range of Industrially Relevant Oleic Acid/Linoleic Acid Ratios

2016 ◽  
Vol 43 (1) ◽  
pp. 1-11 ◽  
Author(s):  
J.P. Davis ◽  
K.M. Price ◽  
L.L. Dean ◽  
D.S. Sweigart ◽  
J.M. Cottonaro ◽  
...  
Keyword(s):  
Refractive Index ◽  
Oleic Acid ◽  
Linoleic Acid ◽  
Physical Properties ◽  
Shelf Life ◽  
Stability Index ◽  
Oil Stability ◽  
Oil Viscosity ◽  
High Oleic ◽  
Oil Blends

ABSTRACT High oleic cultivars are becoming increasing prevalent in the peanut industry due to their increased shelf life compared to conventional cultivars. High oleic peanuts are typically defined as having oleic acid/linoleic acid (O/L) ratios ≥ 9, whereas most traditional varieties have O/L ratios near 1.5-2.0. In practice, this ratio can vary substantially among commercial material; accordingly, the goal of this study was to gain an understanding of the shelf life and physical properties of 16 model oil blends with O/L ratios systematically prepared from 1.3 to 38.1. Across these samples, % oleic acid, % linoleic acid, refractive index, density and dynamic viscosity were all highly (R2 > 0.99) linearly correlated. Increasing concentrations of oleic acid and corresponding decreases in linoleic acid were associated with decreasing oil density, decreasing refractive index, and increasing viscosity. Oxidative stability index (OSI), an established method for predicting relative oil shelf life, increased more than 7X from an O/L of 1.3 to 33.8 and this response was well described by a 2nd order polynomial. Oil stability was also assessed by storing oil blends at 24 C with 50% R.H. for 24 wk and periodically sampling these oils to measure peroxide value (PV) and describe oil flavor via sensory analysis. Excellent correlations were observed among O/L chemistry and off-flavor (oxidized/cardboard/rancid) development during storage, PV development during storage, and OSI. While viscosity was greatest for high oleic samples when comparing fresh oils, after storage under abusive conditions oil viscosity increased exponentially with decreasing O/L ratio due to oxidation/polymerization reactions. Overall, these data and observations will aid processors in selection of high O/L peanuts for various food applications and better determine final product shelf life.

scholarly journals Effects of maltodextrin on the physical properties of canola oil-based ice creams

2020 ◽  
Vol 1 (4) ◽  
pp. 1-5
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Recent Trend ◽  
Saturated Fat ◽  
Ice Cream ◽  
Melting Rate ◽  
Future Studies ◽  
Unsaturated Fat ◽  
Significant Difference ◽  
Ice Creams

Recent trend in production of healthy food products has stimulated ice cream manufacturers to minimize the saturated fat content by replacing it with high-unsaturated fat or oil such as canola oil, yet maintaining the physical properties of the end product. Addition of maltodextrin (MD) into the formulation may assist in obtaining the desirable physical properties. Therefore, the objective of this study was to develop hard ice creams containing different ratios of canola oil and MD. Four ice cream formulations were prepared by weight: MD-0 (5% oil, 0% MD), MD-1 (4% oil, 1% MD), MD-2 (3% oil, 2% MD), and MD-3 (2% oil, 3% MD). Both MD-2 and MD-1 exhibited the highest (45.05±4.28%) and the lowest (32.49±1.20%) overrun, respectively, yet there was no significant difference (p > 0.05) between all ice creams in terms of hardness (3.20-4.79 kg). Additionally, there was no significant difference (p > 0.05) between MD-0, MD-1, and MD-2 in their melting rates which were significantly slower (p < 0.05) than those of MD-3. In overall, decreasing the amount of oil (i.e. increasing amount of MD) resulted in significant (p < 0.05) increase in overrun, yet had no significant (p > 0.05) effect on the ice cream's hardness and melting rate except for MD-3 for the latter. The ice cream that exhibited the most desirable physical properties was MD-2 (overrun, 45.05±4.28%; hardness, 3.73±0.75 kg; slowest melting rate). This finding highlighted the potential of MD in providing desirable texture to the ice creams to certain extent. Future studies are recommended in maintaining the ice cream's flavour and physical properties upon storage, and in determining its sensory acceptability among consumers.

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