CANADIAN ERUCIC ACID OILS: III. SHORTENINGS FROM RAPE AND MUSTARD SEED OILS
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Published:1949-02-01
Issue:2
Volume:27f
Page:28-34
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ISSN:1923-4287
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Container-title:Canadian Journal of Research
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language:en
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Short-container-title:Can. J. Res.
Author:
Lips H. J.,Grace N. H.,Jegard Suzanne
Abstract
Processed rape and mustard seed oils were hydrogenated at 50 lb. pressure and 284° F., using a commercial nickel formate catalyst, and were deodorized for one hour at 464° F. The stability of the hardened oils compared favorably with that of a standard commercial vegetable shortening. Taste panel tests indicated that both the rape and mustard shortenings were as satisfactory as the commercial reference material for the preparation of pastry and doughnuts. Special study of the rape product showed that it could be plasticized, and it gave good results in baking volume experiments.
Publisher
Canadian Science Publishing
Subject
Pharmacology (medical),Complementary and alternative medicine,Pharmaceutical Science
Cited by
2 articles.
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1. A review of rapeseed oil uses for edible purposes;Journal of the American Oil Chemists Society;1971-12
2. An historical survey of fats and oils research in Canada;Journal of the American Oil Chemists Society;1959-09