CANADIAN ERUCIC ACID OILS: II. EDIBLE USE OF RAPE AND MUSTARD SEED OILS

Abstract

Canadian grown rape and mustard seed oils were alkali refined with 10° Bé. sodium hydroxide, bleached for 20 min. at 212° F. with 2 or 4% Superfiltrol, and deodorized at 464° F. for one hour. These oils were lighter in color and more viscous than commercial corn oil, had smoke points over 400° F., and were clear at refrigerator temperature (40° F.). Consumer acceptance tests indicated that the erucic acid oils, either fresh or aged for 10 days at 100° F., were generally as acceptable as corn oil when used as salad oils or for the preparation of mayonnaise and pastry. The fresh oils were generally not as satisfactory as corn oil for the preparation of doughnuts, although some of the aged oils gave results comparable with those for aged corn oil.