Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

Canola oil is very low in saturated fatty acid (~8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheological properties of canola oil.
Canola oil was added 0.5, 3.0 and 5.0% MAGs. Fatty acid composition, iodine value (IV), slip melting point (SMP), solid fat content (SFC), rheological properties (viscose, elastic and complex moduli, complex viscosity and tand) and its microstructure by polarized light microscopy (PLM) were evaluated.
MAGs at 0.5% concentration, did not affect the saturated fatty acid (SFA) content; however, at 3 or 5% concentrations, SFA content increased (P Canola oil structured with MAGs, can find its application in the production of liquid margarines and shortenings suitable for the use in bakery.