benefits of ALA mentioned above, it is believed that food sources with omega-3 fatty
acids have benefits for health. Among all, the omega-3 long-chain polyunsaturated
fatty acids (PUFA) had the most conclusive results obtained for rheumatoid arthritis
(Miles and Calder 2012). Additionally, epidemiological studies indicate that omega3 fatty acids may be beneficial (i.e., lower the associated risk) in breast, prostate, and
colorectal cancers (Gerber 2012). Phytonutrients are associated with reducing the
risk of inflammation, thrombotic tendency, carcinogenesis, and cardiovascular disease (Pietta 2000).
18.7 Food Applications
In January 2010, Health Canada approved camelina oil as a novel food. Since then,
camelina oil is sold in the Canadian food market as an edible oil (http://www.hc-sc.
gc.ca/fn-an/gmf-agm/appro/index-eng.php). However, the pressed camelina meal
after oil extraction has not been approved safe for human consumption. It is being
said that camelina oil is the new go-to cooking oil. Camelina oil can be used in food
as a replacement for other omega-3 oils. In the GRAS exemption claim of camelina
oil submitted to the FDA, it was proposed that the oil can be used in several food
products. Camelina oil can be added during the production of cookies (excluding
low fat and dietetic), meal replacement beverages, sports drinks, energy drinks,
cereal and granola bars (excluding low fat types), yogurt (excluding fat-free
types), fruit-flavored drinks, fruit juices, vegetable juices, chips, and other savory
snacks, salad dressings (excluding mayonnaise, fat-free and low-fat types), soft
candies, nut-based chocolate confectioners, etc. The high omega-3 content in
camelina oil makes it suitable to be used as specialty oils such as omega-3 enriched
butter, margarine, salad dressings, and spreads.
18.7.1 As an Edible Oil
The health benefits associated with camelina oil makes it a potential choice for food
application.
Camelina oil has been consumed in Europe for a long time. The smoke point of
the oil is high (246
C). The smoke point is the temperature at which an oil starts to
burn, producing smoke and harmful chemical by-products. The smoke point of
coconut oil and extra-virgin olive oil is 176
C approximately. Therefore, camelina
oil is a better choice for cooking at high temperatures than these oils; however, deep
frying in camelina oil develops an undesirable paint like flavor (Crowley and
Frohlich 1998). Therefore, camelina oil can be used for sautéing, baking, and
moderate heat cooking applications (Fan and Eskin 2013). Other than cooking,
camelina oil can be used in cream spreads, salad dressings, margarines, and specialty
oil. The important parameter considering oil would be its oxidative stability. As
464
S. K. Singh et al.
acids have benefits for health. Among all, the omega-3 long-chain polyunsaturated
fatty acids (PUFA) had the most conclusive results obtained for rheumatoid arthritis
(Miles and Calder 2012). Additionally, epidemiological studies indicate that omega3 fatty acids may be beneficial (i.e., lower the associated risk) in breast, prostate, and
colorectal cancers (Gerber 2012). Phytonutrients are associated with reducing the
risk of inflammation, thrombotic tendency, carcinogenesis, and cardiovascular disease (Pietta 2000).
18.7 Food Applications
In January 2010, Health Canada approved camelina oil as a novel food. Since then,
camelina oil is sold in the Canadian food market as an edible oil (http://www.hc-sc.
gc.ca/fn-an/gmf-agm/appro/index-eng.php). However, the pressed camelina meal
after oil extraction has not been approved safe for human consumption. It is being
said that camelina oil is the new go-to cooking oil. Camelina oil can be used in food
as a replacement for other omega-3 oils. In the GRAS exemption claim of camelina
oil submitted to the FDA, it was proposed that the oil can be used in several food
products. Camelina oil can be added during the production of cookies (excluding
low fat and dietetic), meal replacement beverages, sports drinks, energy drinks,
cereal and granola bars (excluding low fat types), yogurt (excluding fat-free
types), fruit-flavored drinks, fruit juices, vegetable juices, chips, and other savory
snacks, salad dressings (excluding mayonnaise, fat-free and low-fat types), soft
candies, nut-based chocolate confectioners, etc. The high omega-3 content in
camelina oil makes it suitable to be used as specialty oils such as omega-3 enriched
butter, margarine, salad dressings, and spreads.
18.7.1 As an Edible Oil
The health benefits associated with camelina oil makes it a potential choice for food
application.
Camelina oil has been consumed in Europe for a long time. The smoke point of
the oil is high (246
C). The smoke point is the temperature at which an oil starts to
burn, producing smoke and harmful chemical by-products. The smoke point of
coconut oil and extra-virgin olive oil is 176
C approximately. Therefore, camelina
oil is a better choice for cooking at high temperatures than these oils; however, deep
frying in camelina oil develops an undesirable paint like flavor (Crowley and
Frohlich 1998). Therefore, camelina oil can be used for sautéing, baking, and
moderate heat cooking applications (Fan and Eskin 2013). Other than cooking,
camelina oil can be used in cream spreads, salad dressings, margarines, and specialty
oil. The important parameter considering oil would be its oxidative stability. As
464
S. K. Singh et al.