Canola Oil Mixture Research Articles

Effects of different oils and plant extracts on in vitro ruminal methane production

Effects of oils and plant extracts on CH4 production from a barley grain (47%) – barley silage diet [53%; dry matter (DM) basis] were investigated. Exp. 1 used ruminal fluid alone (control), canola oil (CO), sunflower oil (SO), cod liver oil (CLO), or a (70:30) mixture of CO and CLO (MIX) at 2.5 or 5% of DM. CH4/g DMD increased (p < 0.05) for CO5, SO2.5, CLO5, and MIX5. In Exp. 2, MIX5, hop extract at 7.5 (H7.5) and 15.0 (H15.0) and steroidal saponin extract at 2.4 (S2.4) and 4.8 (S4.8)% DM with and without MIX5 were examined. H7.5–MIX and S2.4–MIX increased CH4/g DMD (p < 0.05). Addition of oil resulted in a decline in DMD in both experiments. None of the additives reduced CH4/g DMD. Further studies to determine if more than one mitigation additive has detrimental or synergistic impacts on CH4 produced per unit DMD are required.

Triacylglycerol Interfacial Crystallization and Shear Structuring in Water-in-Oil Emulsions

We demonstrate the collective roles of surfactant–triacylglycerol interactions and confined gap shear crystallization on the creation of novel microstructured water-in-oil emulsions containing solid lipid-encapsulated water droplets. The emulsions studied consisted of 20 wt % water dispersed in a mixture of canola oil, a stabilizing fat [hydrogenated canola oil (HCO)] and either glycerol monoleate (GMO) or polyglycerol polyricinoleate (PGPR) as surfactants. Following valve homogenization, emulsions were cooled from 70 to 25 °C either in a stirred beaker (bulk-cooling) or on a rheometer stage (confined gap shear-cooling). Irrespective of the cooling protocol, GMO promoted HCO nucleation at the oil–water interface and later in the continuous phase, providing combined Pickering and network stabilization. With PGPR, HCO nucleated in the continuous phase with little evidence of interfacial nucleation. Bulk-cooling resulted in spherulitic HCO crystalline aggregates, whereas in a confined gap, ellipsoidal crystalline masses (crystal cocoons) were created. The presence of GMO led to the inclusion of the dispersed aqueous phase within these cocoons, whereas with PGPR, no such droplet encapsulation was observed. It is proposed that molecular compatibility between the oleic acid in GMO and the stearic acids in HCO permitted their liquid-state association and thus HCO nucleation and crystallization on the droplet surface, whereas PGPR’s lack of complementarity did not promote such nucleation. The formation of such crystal cocoons enclosing water droplets represents the first instance of this new class of Pickering-type emulsion stabilization.

Biochar-based catalyst for simultaneous reactions of esterification and transesterification

Biochar, a by-product of fast pyrolysis of woody biomass, was developed as a renewable catalyst for simultaneous transesterification and esterification of canola oil and fatty acid (oleic acid) mixture at 150°C under 1.52MPa. Surface area and porosity of biochar were increased significantly from negligible to 990m2/g, and 0.9 cm3/g through chemical activation method with KOH. The resultant biochar was sulfonated with fuming sulfuric acid to produce the biochar-based catalyst with high surface area and porosity (949m2/g and 0.85cm3/g). The ester formation yield was investigated based on the molar ratios of alcohol to canola oil (A:O), alcohol to oleic acid (A:FFA), or at constant mass ratio of alcohol to the mixture of oil and oleic acid. Increasing the FFA concentration from 15, 30 to 50wt.% (at constant A:O molar ratio) resulted in slight increase of reaction yields from 27.9, 35.1, to 36.7%, respectively. Results also revealed a continuous increase in reaction yield from 38.0 to 48.1% as increasing A:FFA molar ratio (from 10:1 to 30:1) at constant A:O. However, increasing A:O ratio (from 10:1 to 30:1) at constant A:FFA resulted in an unexpected decrease in the reaction yield from 48.1 to 28.8%. The biochar based catalyst showed promising catalytic activity (48% yield in 3h) for the combination of transesterification and esterification reactions in a mixture of canola oil and oleic acid for biodiesel production. Reaction yield decreased by ∼8% upon reusing the catalyst.

Viscosity and rheological behavior of castor–canola mixture

AbstractIn this work, the effects of shear rate on viscosity of selected pure food grade oils (castor and canola) are investigated. The rheological behavior of castor–canola oil mixture is also studied through modeling the experimental data. The effect of shear rate on the variation of viscosity was clearly observed. Interpretations of the results from rheological models indicate that these food grade oils belong to pseudo‐plastic category. The results also show that among the six used mixing rules, Grunberg–Nissan model seems very well fitted to the experimental data.

Biodiesel production from mixtures of canola oil and used cooking oil

Abstract Used cooking oil (UCO) was mixed with canola oil at various ratios in order to make use of used cooking oil for production of biodiesel and also lower the cost of biodiesel production. Methyl and ethyl esters were prepared by means of KOH-catalyzed transesterification from the mixtures of both the oils. Water content, acid value and viscosity of most esters met ASTM standard except for ethyl esters prepared from used cooking oil. Canola oil content of at least 60% in the used cooking oil/canola oil feedstock is required in order to produce ethyl ester satisfying ASTM specifications. Although ethanolysis was proved to be more challenging, ethyl esters showed reduced crystallization temperature (−45.0 to −54.4 °C) as compared to methyl esters (−35.3 to −43.0 °C). A somewhat better low-temperature property of ester was observed at higher used cooking oil to canola oil ratio in spite of similar fatty acid compositions of both oils.

Improving the oxidative stability of polyunsaturated vegetable oils by blending with high‐oleic sunflower oil

AbstractMixing different proportions of high‐oleic sunflower oil (HOSO) with polyunsaturated vegetable oils provides a simple method to prepare more stable edible oils with a wide range of desired fatty acid composition. Oxidative stability of soybean, canola and corn oils, blended with different proportions of HOSO to lower the respective levels of linolenate and linoleate, was evaluated at 60°C. Oxidation was determined by two methods: peroxide value and volatiles (hexanal and propanal) by static headspace capillary gas chromatography. Determination of hexanal and propanal in mixtures of vegetable oils provided a sensitive index of linoleate and linolenate oxidation, respectively. Our evaluations demonstrated that all‐cis oil compositions of improved oxidative stability can be formulated by blening soybean, canola and corn oils with different proportions of HOSO. On the basis of peroxide values, a partially hydrogenated soybean oil containing 4.5% linolenate was more stable than the mixture of soybean oil and HOSO containing 4.5% linolenate. However, on the basis of volatile analysis, mixtures of soybean and HOSO containing 2.0 and 4.5% linolenate were equivalent or better in oxidative stability than the hydrogenated soybean oil. Mixtures of canola oil and HOSO containing 1 and 2% linolenate had the same or better oxidative stability than did the hydrogenated canola oil containing 1% linolenate. These studies suggest that we can obviate catalytic hydrogenation of linolenate‐containing vegetable oils by blending with HOSO.

Detection of olive oil adulteration with canola oil from triacylglycerol analysis by reversed‐phase high‐performance liquid chromatography

The objective of this study was to explore the use of reversed‐phase high‐performance liquid chromatography (RP‐HPLC) as a means to detect adulteration of olive oil with less expensive canola oil. Previously this method has been shown to be useful in the detection of some other added seed oils; however, the detection of adulteration with canola oil might be more difficult due to similarities in fatty acid composition between canola oil and olive oil. Various mixtures of canola oil with olive oils were prepared, and RP‐HPLC profiles were obtained. Adulteration of olive oil samples with less than 7.5% (w/w) canola oil could not be detected.

Influence of spray diluents on physicochemical properties, and physical and chemical compatibility of eight oil-based tank mixes of aminocarb

Abstract Matacil® 180F, a commercial formulation of aminocarb, was diluted with carrier diluents to provide eight different oil‐based tank mixes. The diluents included three vegetable oils, Dowanol ®TPM (a glycol ether), kerosine and fuel oil (mixtures of aliphatic hydrocarbons), Cyclosol® 63 (a mixture of aromatic hydrocarbons) and a 50:50 mixture of canola oil and Cyclosol 63. The interrelationships between physicochemical properties, solubility aspects, phase separation, resuspensibility of sediments, and chemical compatibility were investigated during storage for 96 h at 10°C. Among the physicochemical properties studied, only viscosity and solubility played important roles in the physical compatibility of the tank mixes: high‐viscosity diluents (vegetable oils) imparted high viscosity to the tank mixes and provided good suspensibility for the milled aminocarb particles present. The medium‐viscosity diluent, Dowanol TPM, showed very high solubility for aminocarb and therefore, no phase separation prob...

Effects of Interesterification on Mixtures of Canola Oil and Hear Stearine

Effects of Interesterification on Mixtures of Canola Oil and Hear Stearine

Enzymatic Interesterification of Canola Oil

Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and carefully dried under vacuum. Although the initial rate of reaction appeared to be fast, completion of the reaction required prolonged (up to 72h) incubation period. The extent of interesterification appeared to be independent of the reaction temperature within the range of 20°C to 60°C. Positional analysis of fatty acids of interesterified oils showed that pancreatic lipase was specific for positions 1 and 3 of triacylglycerols. The physical properties of interesterified oils were markedly different from those of the starting mixtures. During interesterification, extensive rearrangement of fatty acids among triacylglycerols had taken place, resulting in new species of triacylglycerols.

Efficacy of canola oil, pork lard and marine oil singly and in combination as supplemental dietary lipid sources for juvenile coho salmon ( Oncorhynchus kisutch)

Canola oil, pork lard and herring oil singly and in combination were assessed as supplemental sources of dietary lipid for juvenile coho salmon held at 10–12°C on a natural photoperiod over an 84-day period. Each of the six different types of supplemental lipid comprised about 56% of the lipid content (15% of dry matter) in an experimental dry diet (West Van 1). Some groups received Oregon moist pellets (OMP) which is presently the standard hatchery diet. All groups were fed twice daily to satiation. Relative to coho fed West Van 1 with marine oil alone, type of supplemental lipid did not influence coho growth, food, protein and energy utilization, body proximate composition, fish health or survival, or the histological structure of selected organs. Coho fed OMP grew significantly faster than those fed West Van 1 supplemented with lard or mixtures of canola oil with herring oil or lard due to increased appetite. Body lipid composition mirrored that of dietary lipids except levels of saturated and unsaturated fatty acids showed less variation than those in dietary lipids. It is concluded that canola oil, pork lard and a blend of these lipid sources are excellent alternative types of supplemental dietary lipid for coho salmon under our test conditions. They are more available, often less expensive, and less prone to oxidation than marine oil.