8 women, aged 35–70 years) and found significant change in HbA 1c (from 6.6% to
6.2%) and liver fat content (from 7.4 Æ 2.8 to 5.2 Æ 2.7) after 8-week intervention
period. Similarly, Garg (1998) conducted a meta-analysis of ten randomized crossover trials comparing isoenergetic high-MUFA and high-carbohydrate diets in type
II diabetic patients and observed improved fasting and post-prandial glucose level
with no significant difference on fasting insulin, HbA 1c , or insulin sensitivity in
high-MUFA group when compared with other group.
2.5 Food Applications
2.5.1 As Cooking Oil, Salad Oils, and Margarines
The most common food applications of canola oil are in cooking and liquid oils.
Currently, about 90% of canola oil is used in the preparation of salad dressing, salad
oil, soft and hard margarines, mayonnaises, and shortenings. Approximately 65% of
produced oil is exported from Canada and most of it is used as a liquid oil. There is a
growing interest in cold-pressed or virgin canola oil due to the retention of higher
amount of phytosterols and bioactive components. Although there is problem of
flavor with cold-pressed canola oil, still, the global market is growing rapidly in this
area. Germany is the most advanced producer of virgin canola oil, and a lot of
research has been done to establish its health benefits.
Canola oil is the principal oil used in salad dressings. The advantage of canola oil
for the use in salad dressings/salad oils is the lowest amount of saturated fatty acids
among all common vegetable oils. Therefore, canola oil remains transparent and/or
liquid even at refrigeration temperature without producing haziness. Other oils need
fractionation and/or winterization before use as a salad oil. Another reason to use
canola oil in salad dressing is its superior nutritional value. Canola oil has been
reported to contain the highest amount of monounsaturated fatty acids (oleic acid),
less amount of linoleic acid (omega-6), and good amount of α-linolenic acid (omega3) among commonly used vegetable oils such as soybean, sunflower oil, and peanut
oil. For frying applications, canola oil, again, shows some chemical properties which
are important for improved oxidative stability and, thus, enhanced shelf life during
processing conditions. As previously discussed, canola oil has lower amount of
linoleic acid (PUFA) as compared to other oils, it is more oxidative stable during
frying operations. Though canola oil has good amount of highly oxidative
α-linolenic acid; nevertheless, it is more stable to high temperatures probably due
to presence of high amount of natural antioxidants and high amount of MUFA.
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A. Goyal et al.
6.2%) and liver fat content (from 7.4 Æ 2.8 to 5.2 Æ 2.7) after 8-week intervention
period. Similarly, Garg (1998) conducted a meta-analysis of ten randomized crossover trials comparing isoenergetic high-MUFA and high-carbohydrate diets in type
II diabetic patients and observed improved fasting and post-prandial glucose level
with no significant difference on fasting insulin, HbA 1c , or insulin sensitivity in
high-MUFA group when compared with other group.
2.5 Food Applications
2.5.1 As Cooking Oil, Salad Oils, and Margarines
The most common food applications of canola oil are in cooking and liquid oils.
Currently, about 90% of canola oil is used in the preparation of salad dressing, salad
oil, soft and hard margarines, mayonnaises, and shortenings. Approximately 65% of
produced oil is exported from Canada and most of it is used as a liquid oil. There is a
growing interest in cold-pressed or virgin canola oil due to the retention of higher
amount of phytosterols and bioactive components. Although there is problem of
flavor with cold-pressed canola oil, still, the global market is growing rapidly in this
area. Germany is the most advanced producer of virgin canola oil, and a lot of
research has been done to establish its health benefits.
Canola oil is the principal oil used in salad dressings. The advantage of canola oil
for the use in salad dressings/salad oils is the lowest amount of saturated fatty acids
among all common vegetable oils. Therefore, canola oil remains transparent and/or
liquid even at refrigeration temperature without producing haziness. Other oils need
fractionation and/or winterization before use as a salad oil. Another reason to use
canola oil in salad dressing is its superior nutritional value. Canola oil has been
reported to contain the highest amount of monounsaturated fatty acids (oleic acid),
less amount of linoleic acid (omega-6), and good amount of α-linolenic acid (omega3) among commonly used vegetable oils such as soybean, sunflower oil, and peanut
oil. For frying applications, canola oil, again, shows some chemical properties which
are important for improved oxidative stability and, thus, enhanced shelf life during
processing conditions. As previously discussed, canola oil has lower amount of
linoleic acid (PUFA) as compared to other oils, it is more oxidative stable during
frying operations. Though canola oil has good amount of highly oxidative
α-linolenic acid; nevertheless, it is more stable to high temperatures probably due
to presence of high amount of natural antioxidants and high amount of MUFA.
62
A. Goyal et al.