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Hydrogenation of Canola Oil

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Canola and Rapeseed

Abstract

Oils and fats play an important role in the human diet. Besides their high caloric value, they are also the source of essential fatty acids (e.g., linoleic and arachidonic acids) and an important vehicle for the fat-soluble vitamins—A, D, E, and K. In frying foods, fats provide an efficient heat-transfer medium for rapid and uniform cooking. Moreover, fats contribute to flavor and palatability of foods and act as physical lubricants. The flavors contributed may be their own or solubilized from other ingredients. Also, fat oxidation and browning products may contribute desirable flavors or off-flavors (Coenen 1974).

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Authors
  1. S. S. Koseoglu
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  2. E. W. Lusas
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Editors and Affiliations

  1. Food Science Program, Department of Biochemistry, Memorial University of Newfoundland, St. John’s, Newfoundland, Canada

    Fereidoon Shahidi

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© 1990 Springer Science+Business Media New York

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Koseoglu, S.S., Lusas, E.W. (1990). Hydrogenation of Canola Oil. In: Shahidi, F. (eds) Canola and Rapeseed. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3912-4_8

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  • DOI: https://doi.org/10.1007/978-1-4615-3912-4_8

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6744-4

  • Online ISBN: 978-1-4615-3912-4

  • eBook Packages: Springer Book Archive

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