CA2340573A1 - Non-hydrogenated canola oil for food applications - Google Patents
Non-hydrogenated canola oil for food applications Download PDFInfo
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Abstract
A non-hydrogenated canola oil having superior oxidative stability and fry stability useful for food applications is disclosed as well as the seeds, meal, plant lines and progeny thereof from which the oil is derived.
Description
WO 9dJZ4a49 PCTIL'S9~;0435=
'~ T
NON-H:DROGENATED CANOLA
OIL FOR FOOD APPLICATIONS
The present invention relates to non-hydrogenated S canola oil having improved flavor and performance attributes especially suitable for food applications, and to the 9rassica seeds, meal, plant lines and progeny thereof from which the oil is derived.
10 Canola oil has the lowest level of saturated fatty acids of all vegetable oils. As consumers become more aware of the health impact of lipid nutrition, consumption of canola oil in the U.S. has increased.
However, generic canola oil has limited use in deep 15 frying operations, an important segment of the food processing industry, due to its instability. Canola oil e:a racted from natural and commercial varieties of rapeseed contains a relatively high (8%-10%) a-linolenic acid content lC18:3) «>~ The oil is 20 unstable and easily o::idized during cooking, which in turn creates off-flavors of the oil and compromises the sensory characteristics of foods cooked in such oils.
It also develops unacceptable off odors and rancid flavors during storage.
25 Hydrogenation can be used to improve performance attributes by lowering the amount of linoleic and a-linolenic acids in the oil. In this process the oil increases in saturated and traps fatty acids, both undesirable when considering health implications.
30 Blending of oil can also be used to reduce the a-linolenic acid content and improve the performance attributes. Blending canola oil with other vegetable oils such as cottonsEed will increase the saturated fatty acids content of the oil but decreases the 35 healthy att=ibutes of canola oil.
'~ T
NON-H:DROGENATED CANOLA
OIL FOR FOOD APPLICATIONS
The present invention relates to non-hydrogenated S canola oil having improved flavor and performance attributes especially suitable for food applications, and to the 9rassica seeds, meal, plant lines and progeny thereof from which the oil is derived.
10 Canola oil has the lowest level of saturated fatty acids of all vegetable oils. As consumers become more aware of the health impact of lipid nutrition, consumption of canola oil in the U.S. has increased.
However, generic canola oil has limited use in deep 15 frying operations, an important segment of the food processing industry, due to its instability. Canola oil e:a racted from natural and commercial varieties of rapeseed contains a relatively high (8%-10%) a-linolenic acid content lC18:3) «>~ The oil is 20 unstable and easily o::idized during cooking, which in turn creates off-flavors of the oil and compromises the sensory characteristics of foods cooked in such oils.
It also develops unacceptable off odors and rancid flavors during storage.
25 Hydrogenation can be used to improve performance attributes by lowering the amount of linoleic and a-linolenic acids in the oil. In this process the oil increases in saturated and traps fatty acids, both undesirable when considering health implications.
30 Blending of oil can also be used to reduce the a-linolenic acid content and improve the performance attributes. Blending canola oil with other vegetable oils such as cottonsEed will increase the saturated fatty acids content of the oil but decreases the 35 healthy att=ibutes of canola oil.
a-Linolenic acid has been reported to oxidize faster than other fatty acids. Linolejc and a-linolenic acids have been suggested as precursors to undesirable odor and flavor development in foods. To improve the functionality of canola oil, the University of Manitoba developed the canola variety "Stellar" which has reduced a-linolenic acid (Scarth et al., Can. J. Plant Sci., 68:509-511 (1988)). The low a-linolenic acid oil was reduced in odor when heated in air, but still remained unacceptable to the sensory panel in flavor evaluations (Eskiri et al., J. Am. Oil Chem. Soc. 66:1081-1084 (1989)) . The oxidative stability of Stellar oil increased in Accelerated Oxygen Method (AOM) hours by 17.5% over the commercial variety Westar (Can. J. Plant Sci. (1988) Vol.
68, pp. 509-511) European Patent Application, EP 0 323 753 Al describes a canola oil having an enhanced oleic acid content with increased heat stability in combination with other traits. The application further describes a frying oil with reduced a-linolenic acid which imparts increased oxidative stability. No flavor and performance testing with the described oil was reported.
Data which shows that oxidative stability is unrelated to fatty acid composition (described below) indicates that increased stability cannot be inferred from fatty acid composition. The amount of a-linolenic acid in the oil is only one factor which controls oxidative stability and flavor stability. Thus a canola oil which has improved stability in its flavor and performance attributes for use in food operations is needed. The present invention provides such an oil.
SUMMARY OF THE INVENTION
In accordance with another aspect of the present invention a seed of a Brassica napus canola variety that yields a canola oil having an oleic acid content from bout 74o to about 80% and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the variety produced by crossing defined germplasm.
In accordance with another aspect of the present invention a Brassica napes plant line that produces seed yielding a canola oil having an oleic acid content from about 74o to about 80o and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the line produced by crossing defined germplasm.
In accordance with another aspect of the present invention a Brassica napes line producing seeds yielding a canola oil having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the line descending from a cross of a line designated IMC129 and assigned ATCC
accession number 40811 and an line designated IMCOl and assigned ATCC accession number 40579.
In accordance with another aspect of the present invention crushed seeds of a Brassica napes canola variety that yields a canola oil having an oleic acid content from about 74o to about 80% and having an oxidative stability of from about 35 to about 40 AOM
hours without hydrogenation and in the absence of added antioxidants, the variety produced by crossing defined germplasm.
BRIEF DESCRIPTION OF THE SEED DEPOSIT
Seed designated INC 130 as described hereinafter was deposited with the American Type Culture Collection and was assigned accession number 75446.
3 a DETAILED DESCRIPTION OF THE INVENTION
The present invention provides canola (Brassica napus) seeds, meal, plant lines, and oil having superior stable flavor and performance attributes when compared to known canola oils.
In comparative stability testing, the canola oil of the present invention (designated by its line number IMC
130) is superior in oxidative stability and fry stability over known canola oils. The superior functional-ties of the IMC 130 oil were determined by WO 94/24849 PCT~'US94~OS352 means of its performance under controlled food application testing. The improved characteristics of this oil will e:aend its use into new food products and replace the need for hydrogenation where increased 5 flavor stability, oxidative stability, fry stability and shelf-life stability are desirable.
In the conte:a of this disclosure, a number of terms are used. As used herein, "functionality" or "performance attributes" means properties or 10 characteristics of the canola oil and includes flavor stability, fry stability, oxidative stability, shelf-life stability, and photoo::idative stability.
Oxidative stability relates to how easily components of an oil oxidize which creates off-flavors 15 in the oil, and is measured by instrumental analysis such as Accelerated Oxygen Method (AOM) American Oil-Chemists' Society Official Method Cd 12-57 for Fat Stability: Active Oxygen Method (re'vd 1989), and Rancimat (Laubli, M. W. and Bruttel, P. A., JOACS
20 63:792-795 (1986)) or a modification of the Schaal oven test, as described in Joyner, N. T. and J. E. McIntyre, Oil and Soap (1938) 15:184. Oils with high oxidative stability are considered to be premium oils for shelf stable applications in foods, i.e., spray coating for 25 breakfast cereals, cookies, crackers, fried foods such as french fries, and snack foods such as potato chips.
Fry stability relates to the resistence to degeneration of the oil during frying. Fry stability can be measured using various parameters which indicate 30 o::idative degeneration such as total polar material content, free fatty acid content, color development and aldehyde generation. "Fry life" is the time it takes for the flavor of a product fried in an oil to degrade to give a set score using sensory analysis. Oils for ' restaurants, hospitals and large institutions primarily are used for frying foods and require fry stability.
Flavor stability is determined by sensory analysis of an oil sample periodically taken from the oil held 5 under defined conditions. For example, oils may be stored in an oven at an elevated temperature to accelerate the aging. The oil may also be stored at room temperature. However, the length of time required for testing renders this method to be less useful.
Flavor stability is measured by the time it takes for the flavor of the oil to degrade to an established numerical score. The sensory panel rates the oil or food product from 1 (unacceptable) to 9 (bland). A
rejection point is selected where the oil or food product begins to show deterioration. Bottled cooking oils and salad dressings require high flavor stability.
Photooxidative stability is determined from analysis of oil samples taken periodically from oil stored under defined light and temperature conditions.
Photooxidative stability is reflected in the duration of time it takes for the flavor of the oil to degrade to a set score. Bottled cooking oils require high photoo::idative stability.
Shelf-life stability is determined by the analysis of food samples cooked in the oil, then packaged and stored in an oven at an elevated temperature to accelerate aging. "Shelf-life" is the time it takes for the flavor of the food to degrade to give a set score. Oils for fried snacks require shelf-life stability.
As used herein, a "line" is a group of plants that display little or no genetic variation between individuals for at least one trait of interest. Such lines may be created by several generations of self-pollination and selection, or vegetative propagation w i WO 94124849 PCTlLJS94~04352 from a single parent using tissue or cell culture techniques. As used herein, the terms "cultivar" and "variety" are synonymous and refer to a line which is used for commercial production.
5 "Saturated fatty acid" refers to the combined content of palmitic acid and stearic acid.
"Polyunsaturated fatty acid" refers to the combined content of linoleic and a-linolenic acids. The term "room odor" refers to the characteristic odor of heated 10 oil as determined using the room-odor evaluation method described in Mounts (J. Am. Oil Chem. Soc., 56:659-663, 1979) .
A "population" is any group of individuals that share a common gene pool. The term "progeny" as used 15 herein means the plants and seeds of all subsequent generations resulting from a particular designated generation.
The term "selfed" as used herein means self pollinated.
20 "Generic canola oil" refers to a composite blend of oils extracted from commercial varieties of rapeseed currently known, which varieties generally exhibited at a minimum 8-10% a-linolenic acid content, a maximum of 2% erucic acid and a maximum of 30 ~lmo1/g total 25 glucosinolate level. The seed from each growing region is graded and blended at the grain elevators to produce a uniform product. The blended seed is then crushed and refined, the resulting oil being a blend of varieties and sold for use. Table 1 shows the 30 distribution of canola varieties seeded as percentage of all canola seeded in Western Canada in 1990. Canada is a leading producer and supplier of canola seed and oil.
68, pp. 509-511) European Patent Application, EP 0 323 753 Al describes a canola oil having an enhanced oleic acid content with increased heat stability in combination with other traits. The application further describes a frying oil with reduced a-linolenic acid which imparts increased oxidative stability. No flavor and performance testing with the described oil was reported.
Data which shows that oxidative stability is unrelated to fatty acid composition (described below) indicates that increased stability cannot be inferred from fatty acid composition. The amount of a-linolenic acid in the oil is only one factor which controls oxidative stability and flavor stability. Thus a canola oil which has improved stability in its flavor and performance attributes for use in food operations is needed. The present invention provides such an oil.
SUMMARY OF THE INVENTION
In accordance with another aspect of the present invention a seed of a Brassica napus canola variety that yields a canola oil having an oleic acid content from bout 74o to about 80% and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the variety produced by crossing defined germplasm.
In accordance with another aspect of the present invention a Brassica napes plant line that produces seed yielding a canola oil having an oleic acid content from about 74o to about 80o and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the line produced by crossing defined germplasm.
In accordance with another aspect of the present invention a Brassica napes line producing seeds yielding a canola oil having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, the line descending from a cross of a line designated IMC129 and assigned ATCC
accession number 40811 and an line designated IMCOl and assigned ATCC accession number 40579.
In accordance with another aspect of the present invention crushed seeds of a Brassica napes canola variety that yields a canola oil having an oleic acid content from about 74o to about 80% and having an oxidative stability of from about 35 to about 40 AOM
hours without hydrogenation and in the absence of added antioxidants, the variety produced by crossing defined germplasm.
BRIEF DESCRIPTION OF THE SEED DEPOSIT
Seed designated INC 130 as described hereinafter was deposited with the American Type Culture Collection and was assigned accession number 75446.
3 a DETAILED DESCRIPTION OF THE INVENTION
The present invention provides canola (Brassica napus) seeds, meal, plant lines, and oil having superior stable flavor and performance attributes when compared to known canola oils.
In comparative stability testing, the canola oil of the present invention (designated by its line number IMC
130) is superior in oxidative stability and fry stability over known canola oils. The superior functional-ties of the IMC 130 oil were determined by WO 94/24849 PCT~'US94~OS352 means of its performance under controlled food application testing. The improved characteristics of this oil will e:aend its use into new food products and replace the need for hydrogenation where increased 5 flavor stability, oxidative stability, fry stability and shelf-life stability are desirable.
In the conte:a of this disclosure, a number of terms are used. As used herein, "functionality" or "performance attributes" means properties or 10 characteristics of the canola oil and includes flavor stability, fry stability, oxidative stability, shelf-life stability, and photoo::idative stability.
Oxidative stability relates to how easily components of an oil oxidize which creates off-flavors 15 in the oil, and is measured by instrumental analysis such as Accelerated Oxygen Method (AOM) American Oil-Chemists' Society Official Method Cd 12-57 for Fat Stability: Active Oxygen Method (re'vd 1989), and Rancimat (Laubli, M. W. and Bruttel, P. A., JOACS
20 63:792-795 (1986)) or a modification of the Schaal oven test, as described in Joyner, N. T. and J. E. McIntyre, Oil and Soap (1938) 15:184. Oils with high oxidative stability are considered to be premium oils for shelf stable applications in foods, i.e., spray coating for 25 breakfast cereals, cookies, crackers, fried foods such as french fries, and snack foods such as potato chips.
Fry stability relates to the resistence to degeneration of the oil during frying. Fry stability can be measured using various parameters which indicate 30 o::idative degeneration such as total polar material content, free fatty acid content, color development and aldehyde generation. "Fry life" is the time it takes for the flavor of a product fried in an oil to degrade to give a set score using sensory analysis. Oils for ' restaurants, hospitals and large institutions primarily are used for frying foods and require fry stability.
Flavor stability is determined by sensory analysis of an oil sample periodically taken from the oil held 5 under defined conditions. For example, oils may be stored in an oven at an elevated temperature to accelerate the aging. The oil may also be stored at room temperature. However, the length of time required for testing renders this method to be less useful.
Flavor stability is measured by the time it takes for the flavor of the oil to degrade to an established numerical score. The sensory panel rates the oil or food product from 1 (unacceptable) to 9 (bland). A
rejection point is selected where the oil or food product begins to show deterioration. Bottled cooking oils and salad dressings require high flavor stability.
Photooxidative stability is determined from analysis of oil samples taken periodically from oil stored under defined light and temperature conditions.
Photooxidative stability is reflected in the duration of time it takes for the flavor of the oil to degrade to a set score. Bottled cooking oils require high photoo::idative stability.
Shelf-life stability is determined by the analysis of food samples cooked in the oil, then packaged and stored in an oven at an elevated temperature to accelerate aging. "Shelf-life" is the time it takes for the flavor of the food to degrade to give a set score. Oils for fried snacks require shelf-life stability.
As used herein, a "line" is a group of plants that display little or no genetic variation between individuals for at least one trait of interest. Such lines may be created by several generations of self-pollination and selection, or vegetative propagation w i WO 94124849 PCTlLJS94~04352 from a single parent using tissue or cell culture techniques. As used herein, the terms "cultivar" and "variety" are synonymous and refer to a line which is used for commercial production.
5 "Saturated fatty acid" refers to the combined content of palmitic acid and stearic acid.
"Polyunsaturated fatty acid" refers to the combined content of linoleic and a-linolenic acids. The term "room odor" refers to the characteristic odor of heated 10 oil as determined using the room-odor evaluation method described in Mounts (J. Am. Oil Chem. Soc., 56:659-663, 1979) .
A "population" is any group of individuals that share a common gene pool. The term "progeny" as used 15 herein means the plants and seeds of all subsequent generations resulting from a particular designated generation.
The term "selfed" as used herein means self pollinated.
20 "Generic canola oil" refers to a composite blend of oils extracted from commercial varieties of rapeseed currently known, which varieties generally exhibited at a minimum 8-10% a-linolenic acid content, a maximum of 2% erucic acid and a maximum of 30 ~lmo1/g total 25 glucosinolate level. The seed from each growing region is graded and blended at the grain elevators to produce a uniform product. The blended seed is then crushed and refined, the resulting oil being a blend of varieties and sold for use. Table 1 shows the 30 distribution of canola varieties seeded as percentage of all canola seeded in Western Canada in 1990. Canada is a leading producer and supplier of canola seed and oil.
T88kE 11 Distribution of Canola Varieties Grown in Western Canada in 1990 Canola variety Percent of Seeded Area H. campestris Candle 0.4 Colt 4.4 Horizon 8.5 Parkland 2.5 Tobin 27'1 H. napes Alto 1.1 Delta 0'9 Global 0'9 Legend 18.2 Pivot 0.1 Regent 0.5 Stellar 0.2 Tribute 0.4 Triton 0 .7 Triumph 0.2 Westar 29.5 4.4 Others Source: Quality of western Canadian Canola - 1990 Crop Year.
Bull. 187, DeClereg et al., Grain Research Laboratory, Canadian Grain Coneaission, 1404-303 Main Street, Winnipeg, Manitoba, R3C
3G8.
"Canola" refers to rapeseed (Hrassica) which has an erucic acid (C22:1) content of at most 2 percent by weight based on the total fatty acid content of a seed, preferably at most 0.5 percent by weight and most 10 preferably essentially 0 percent by weight and which produces, after crushing, an air-dried meal containinc r :.
WO 94l3A849 PCT1LTS94104352 less than 30 micromoles t~nol) pez gram of defatted (oil-free) meal.
The term "canola ail" is used herein to describe an oil derived from the seed of the genus Erassica with , less than 2~ of all fatty acids as erotic acid.
Genetic crosses are made with defined gezmplasm to produce the canola oil of the present invention havinj reduced polyunsaturated fatty acids, improved flavor stability. fry stability, oxidative stability, photooxidative stability and shelf-life stability, in a high yielding Spring canola background. It~IC 129, a Spring canola variety With high oleic acid in the seed oil is crossed with IMC f1, a Spring canola variety with low a-linolenic acid in the seed oil. Flower buds of the F1 hybrid are collected fez microspore culture to produce a dihaploid population. The dihaploid plants (genetically homozygous) are selected with high oleic, and reduced linoleic and a-linolenic acids in the seed oil and field tested for stability of the fatty acids and yield.
After five generations of testing in the field and greenhouse a high yielding selection with fatty acid stability in multiple environments is selected. Seed of selection is grown in isolation, harvested, and the oil extracted and processed to produce a refined, bleached and deodorized mil using known techniques.
The oil produced was found to be functionally superior in oxidative stability and !ry stability relative to commercial-type, generic canola oil processed under similar conditions. The line was designated IMC 130.
The canola oil of the present invention as derived from IMC 130 has an oxidative stability as determined by Accelerated Oxygen Method (AOM) values of from about to about 40 hour . This is significantly hiQhor 35 than any known pilot plant or commQrcial processed ~'~'0 9412sE49 PCTNS94I04.35=
canola oil. The increase is 45 to 60% above commercial type generic canola oil.
Under e: tended f_-y;ng conditions IMC 130 of ~ i ~ significantly lower than commercial-type generic canola is the o::idative tests for total polar material, free - fatty acids, color development and p-anisidine value.
The IMC 130 oil remains significantly lower in ail o::idative parameters tested after 32 and 64 hours of frying. The IMC 130 cil has about 12% and about 23%
total polar materials at 32 and 64 hours of frying, respectively- This represents a 34% decrease at 32 hours and a 17~ decrease at 64 hours compared to commercial type generic canola oil. The total polar materials are a measure of the total amount of secondary by-products generated from the triacylglycerols as a consequence of oxidations and hydrolysis, and their reduction indicates improved oxidative stability. IMC 130 has a reduced content of free fatty acids of about 0.3% and about 0.73 at 32 and 64 hours of frying, respectively. This represents a 37% decrease at 32 hours and a 23% decrease at 64 hours compared to commercial type generic canola oil. The level of frQe fatty acids is a measure of oxidation and hydrolysis of the triacylglycerols and their reduction also indicates improved oxidative stability. The color developed in an oil during trying is also an indication triacylglycerol oxidation. The oil of the present invention demonstrated a reduced level of color development. The hovibond color is about 2.7 red and about 6.7 red at 32 and 64 hours of frying, rQSpectively. This represents a 38'~ decrease at 32 hours and a 479 decrease at 64 hours compared to commercial type generic canola oil. Reduced development of aldahydas during frying also indicate improvQd oxidative stability and are measured by the WO 9411.4x49 PCTNS9i10435~
p-anisidine value in absorbanceig at 35U nm. The IMC 13D oil has a p-anisidine value of abou~
112 abso=bance;y after ~2 hours cf frying a~d of about 125 absorbance;g after 64 hours of frying. This 5 represents a 32~k decrease at 32 hours and a 14%
decroase at 64 hours compared to commercial type generic canola oil.
The IMC 130 oil additionally has improved oxidative stability and !tying stability without 10 hydrogenation or the addition of antioxidants. Flavor stability of this oil zesults with the improved oxidative and frying stability. Addition of antio°idants to the oil will =urther increase the oxidative stability.
The IMC 13U oil is produced from a 9rassica napus plant designated as IMC 130. The seed oil has reduced atsounts of total 016:0 tPalmitic) and Cla;O tstearic) saturates of less than 6.5%. oleic acid from 74 to 80%, linoleic acid from 5 to 12%, a-linolanic acid from 2.0 to 5.0~: and erucic acid of less than 1%.
The oil of the present invention is especially suitable for use in food applications. in particular for frying foods, due to its superior oxidative stability and fry stability. Due to its non-hydrogenated nature, it is especially desirable for positive human health implications. The seeds, plant lines, and plants of the present invention are uselui !or the production of the non-hydrogenated canola of this invention.
rYn The present invention is further defined in the lollowing Examples, in which all parts and percentages are -by weight and decrees are Celsius, unless etherwi~~
stated. 1t should be underst~~d that these Example w -z WO 94l1A849 PCT/US94104352 while indicating preferred embodiments of the invention, are given by way of illustration onl~~.
A cross of IMC 129 X IMC O1 was conducted to 5 obtain A13.30038, a dihaploid Spring canola variety.
IMC 129 (U. S. PVP Certificate No. 9100151) is a Spring canola 9rassica napes variety possessing high oleic acid (> 75%) in the seed oil. IMC O1 is a Spring canola erassica napes variety possessing low 10 a-linolenic acid (< 2.5%) in the seed oil. A genetic cross was made in 1989 to combine the low a-linolenic and high oleic acid traits in a high yielding background for commercial production.
The F1 plants (IMC 129 .°. IMC O1) were grown.in a 15 growth chamber at 12°/6°C (day/night> with 16 hours of illumination. Flower buds between 2-3.5 mm were selected for microspore isolation. The microspores were isolated and cultured to produce embryos using the method of Lichter, R., Z. Pflanzenphysiol, 105:427-434 20 (1982). Plants regenerated from the microspores were grown in the greenhouse until flowering. Haploid plants were treated with colchicine to induce chromosome doubling. Dihaploid plants were self-pollinated.
25 Seed (DH1> of the selfed dihaploid plants were harvested in 1990 and analyzed in bulk for fatty acid composition via gas chromatography. Following fatty acid analysis, seed designated A13.30038 was identified with high oleic and low a-linolenic acids (Table 2).
30 The DHl seed was planted in the greenhouse and self-pollinated. The harvested DH2 seed generation maintained the selected fatty acid composition. In 1991 the DH2 seed was planted in Southeast Idaho to determine ~~ield of the line. Plants in the field were 35 self-pollinated to determine fatty acid stabilitl. The WO 94124849 PCTIL'S9~~0~35'_ -, DH3 seed maintained the selected fatty acid composition in the field. DH3 seed of A13.30038 was increased under isolation tents during the Winter of 19°1 in Southern California. The DH4 seed maintained the 5 selected fate: acid stability and was increased in isolation (2 miles) in Southeastern Idaho during 1992 to further test oil quality and yield.
After the 1992 summer trial, A13.30038 was found to have improved yield and stable fatty acid 10 composition. This line was renamed IMC 130. Its fatty acid composition over five Generations is listed in Table 2.
T88~2 Fatty Acid Composition of A13.30038 over Five Generations Fatty Composition Acid GenerationC16.C Cig_ o C1A_1 C1A_2 C1A_3 022_1 DH1 3.8 2.8 80.5 6.6 2.3 0.0 DH2 3.8 2.8 77.8 8.4 3.3 0.0 DH3 3.6 2.2 80.0 7.5 2.8 0.0 DH4 3.3 1.9 79.3 8.9 3.6 0.0 DH5 3.6 2.9 76.2 10.3 3.4 0.0 The IMC 130 seed was crushed and the resulting oil processed using a pilot plant at the POS Pilot Plant 15 Corporation, 118 veterinary Road, Saskatoon, Saskatchewan, Canada. The starting seed weight was 700 kg. All oils for which data is supplied were prepared under the same conditions set forth below. To ensure good e:a raction of the oil the seed was tempered 20 by spraying the seed with water to raise the moisture to 8.5:. The seed and water were blended and allowed to equilibrate. The seed was flaked using smooth roller. A cr.:.-.~mum Qap setting was used to produce a WO 94I1A849 PCTlUS94~04352 flake thickness of 0.23 to 0.27 mm. The eil cells were further ruptured and enzymes deactivated by heating in a two tray cooker. The top tray was heated to 65-75'C
and the bottom tray to 91-95°C using dry heat. A
5 sweeping arm was used to agitate the material.
The oil was pressed from the flaked seed using a Simon-Rosedowns 9.5 cm diameter by 94 cm long screw press operating at a screw speed of 17 rpm. The crude oil was kept under nitrogen until further processing.
10 Hexane extraction was used to remove the oil from the press cake. The press cake was extracted using a total residence time of 90 min. and a solvent to solids ratio of 2.4:1. The crude solvent extracted oil was collected and kept under nitrogen until further 15 processing.
The crude press and solvent extracted oils were dried and filtered to remove solids prior to degumming.
The oils were heated to 100°C under a vacuum until foaming stopped. The oil was cooled to 65-75°C and 20 0.8% of filter aid was added and filtered. The oil was water degummed to remove phosphatides from the oil.
The blended press and solvent extracted oils were heated to 60-70°C and 2.0% of 80-100°C water was added and mixed for 15 min. The oil was then centrifuged for 25 gum removal.
Alkali refining was used to remove the free fatty acids. Phosphoric acid (85%) was added to 0.25% of the water degummed oil held at 60-70°C and mixed for 30 min. Sodium hydroxide Was added to the acid treated 30 oil to neutralize the free fatty acids. After a 15 min. retention time the oil was heated to 75-80°C and centrifuged.
water washing was done to further remove soaps.
The refined oil was washed by adding 15% of 90-95°C
35 water to the cil and mired for 15 min. The oil was WO 94fZ4849 ?CTIii59si0s35:
maintained at 75-80~C and ce::=r_fuged. The washed oil was heated to 60-65°C and bleached using Engleha=d's 'Grade 160' bleaching clay. The eil was hQated to 105-110°C and held under a vacuum for 30 min. The oil , Was cooled to 60-55°C and 20~t of the clay weigrt was added as a filter aid.
The bleached oil was deodorized using a Johnson-Loft packed tower continuous deodorizer. The oil deodcrization temperature was 265°C and the feed rate was 200 kg/hr. The steam rate was 1% of the feed rate and the system pressure was 0.16-0.18 kPa. The oil was preheated to 68-72°C prior to being fed into the deareation vessel. The oil was cooled to 41-42°C prior to removal of the vacuum. The oil was stored under nitrogen at -20°C.
The IMC 130 oil was analyzed for fatty acid.
composition via gas chromatography along with comlnarcially available canola oils. Table 3 provides data on the fatty acid profiles of IMC 130 oil compared to commercially available canola oils, IMC 129 la high oleic acid oil), IMC 144 (a typical genQric canola oil) and Brand A (a typical generic canola oil). The data demonstrates reduced levels of linoleic (C18;2), a-linolenic (Cle:3)~ and total polyunsaturated fatty acids for IMC 130.
T~9LC_3 Tatty Acid Composition o:
Refined, Bleached and Deodori:ed Oils Tatty Composition Acld (!1 variety C160 C1A0 C~81 C19_2Cle3 Total Polys' ITlC 3.6 2.9 76.2 10.33.4 13.7 ~
IMC 114 2.9 2.1 62.6 19.5A.1 27.6 IMC 129 ?.9 2.0 78.8 7.73.9 11.5 grand 3.8 2.0 60.9 19.99.1 25.0 A
~Totnl polyunsaturated acids !, l WO 94111849 PCTILJS94~04352 Oils were evaluated for AOM hours under the methods outlined in the American Oil Chemists' Society (ROCS) Official Method Cd 12-57 for Fat StabiZity:Active Oxygen Method (re'vd. 1989). The 5 degree of o::idative stability is rated as the number of hours to reach a peroxide value of 100. Each oil sample was prepared in duplicate.
The IMC 130 oil was found to have significantly higher AOM hours than other oils tested, IMC 144, 10 IMC O1, and IMC 129 after similar pilot plant processing. The IMC 144, IMC O1, and IMC 129 oils are currently commercially available from InterMountain Canola, Cinnaminson, N.J. (Table 4). IMC 129 (a high oleic variety) and IMC O1 (a low a-linolenic variety) 15 were the parent lines crossed to generated IMC 130.
IMC 144 is a typical generic canola oil. IMC 130 oil has a minimum of 37 AOM hours which is significantly greater than commercial-type, generic canola at 22 AOM
hours. Typically, pilot plant processing of oils tends 20 to reduce AOM hours as the process is much harsher on the oil than commercial processing. The greater oxidative stability of IMC 130 can be attributed to a lower polyunsaturated fatty acid content than the IMC 144 oil or typical generic canola oil (Table 3).
25 The greater oxidative stability over the high oleic IMC 129 oil, which is similar in fatty acid composition to IMC 130 oil, indicates that oxidative stability is not solely related to fatty acid content.
T R1~LE 4 AOM Hours of Pilot Plant Processed Canola Oils Process IMC 144 IMC O1 IMC 129 IMC 130 Method (Generic) (Low ALA)' (High Oleic) (Example 1>
,Pilot Plant 15-22 20-22 16 3'1-40 "ALA - a-linolenic acid ~up'MD T' The oil ef Example 1 and IMC 144, a generic canola oil, were subjected to further testing to determine frying stability as measured by oxidative degradation 5 during frying.
1900 g of each test oil was placed in a clean sir.
quart capacity 110 volt, commercial fryer (Tefal Super Cool Safety Fryers Model 3617). Oil temperature was maintained at 190°C for eight hours each day.
10 Temperature was controlled to t5°C of the target temperature using a Cole-Palmer temperature controller.
Commercially available frozen french fries (100 g) were fried for four min, three times per eight hour day in each test oil. 50 mL of oil were removed each~day 15 for chemical analysis to determine the amount of oxidative degradation. Fresh oil was added to the fryer each day to replace the amount removed for samples or lost through absorption on fries and retention on process equipment.
20 The oxidative parameters of the oils after frying were measured using procedures established by the AOCS
(Official Methods and Recommended Practices of the American Oil Chemists' Society, Fourth Edition (1989) Ed., D. Firestone, Published by the American Oil 25 Chemists' Society, Champaign, IL). These oxidative parameters are indicators of fry stability.
The oil was analyzed after frying for Total Polar Material (~TPbi), Free Fatty Acids (~FFA), Color Development and Para-Anisidine Value (P-AV). The 30 resulting data at 0, 32, and 64 hours of frying is reported in Table 5. The IMC 130 values reported in Table 5 are significantly lower than the IMC 144 value.
with a 95; degree of confidence. This demonstrates ~rp g~4g4g PC'TlUS94~04352 improved fry stability of IMC 130 oil over commercial IMC 144 canola oil.
The percent of total polar material was determined using the AOCS Official Method Cd 20-91. The total 5 polar materials are a measure of the total amount of secondary by-products generated from the triacyl-glycerols as a consequence of oxidations and hydrolysis. Reduced accumulation of total polar material by an oil indicates improved oxidative 10 stability. IMC 130 was significantly reduced in total polar material after 32 and 64 hours of frying in comparison to commercial canola oil.
The percent of free fatty acids were determined using AOCS Official Method Ca Sa0-40. Free fatty acids 15 generated in the oil during frying is a measure of oxidation and hydrolysis of the triacylglycerols.
Reduced free fatty acids during frying of an oil indicates improved o:cidative stability. In comparison to commercial canola oil, IMC 130 oil was significantly 20 reduced in free fatty acids after 32 and 69 hours of frying.
Color development was measured using the AOCS
Official Method Cc 13b-45 using a Lovibond Tintometer and is reported as red color. Red color development in 25 the oil during frying is an indication of triacyl-glycerol oxidation. Oils with reduced red color development will have improved oxidative stability.
IMC 130 oil had significantly less red color development than the commercial oil after 32 and 64 30 hours of frying.
The para-anisidine value was measured using the AOCS Official Method Cd 18-90. Aldehydes are generated during frying from the oxidation of the triacylglycerol are measured by the p-anisidine value. The p-anisidine 35 value is 100 times the optical density measured at CVO 94!24849 PCTIUS94~0~352 350 nm _in a 1 cm cell of a solution containing 1.00 a of the oil in 100 mL of a mixture of solvent and reagent according to the method referenced, and is in absorbance/g. Reduced development of aldehydes during frying is an indicator of improved oxidative stability of the oil. IMC 130 had significantly less aldehyde content after 32 and 64 hours of frying than the IMC 144 canola oil, a typical commercial generic canola oil.
rsfpr rG ef y~nr~onO idative Para~!eters Fr IMC IMC IMC IMC IMC IMC
O:adatioa 130 144at 130 144at 130 144 at at at at Parameter 0 Hrs. 0 Hrs 32 Hrs 32 Hrs 64 64 Hrs Hrs % TPMa 5.3 5.8 12.0 18.2 22.6 27.2 % FFAb 0.01 0.01 0.29 0.46 0.74 0.96 Lovibond Colors0.3 0.5 2.7 4.3 6.7 12.5 P-AtTd 0.27 1.65 112 164 125 145 aTotal polar material, b b!'ree tatty acids, a ~Lovibond color, red dpara-anisidine value, absorbance/g The oil of Example 5 plus the following oils were subjected to further testing.
IMC 129 - high oleic canola oil Quality analysis of each oil is found in Table 6.
:, WO 94I24a49 PCT/US94~04352 TB,HZE~
Oil Analysis . Red Color 0.8 0.3 Yellow Color 6 2 p:ra-anisidine value3 2.58 0.66 Peroxide Valuel 0.3 0.3 Toto:: Value2 3.18 1.24 % Polazs 0.69 .64 % Polymers 0.013 0.010 % Free Fatty Acids 0.022 0.014 % C16:0 3.5 3.6 % C18:0 2.3 2.0 % C18:1 73.4 75.7 % C18:2 11.1 9.5 % C18:3 5.7 6.2 lPerozide Value, meq/Kg 2Totoz Value ~ para-anisidine value + 2 (perozide value) 3Para-anisidine value, absorbance per grim Oxidative stability of the oil in Example 5 was demonstrated by measuring the increase in Peroxide Value and in para-Anisidine Value generated under accelerated aging conditions using a modified Schaal oven test. The test oil (200 g) was placed in an 500 ml uncovered amber glass bottle with a 4.3 cm opening, and placed in a 60°C convection oven. One bottle-was prepared for each evaluation. Results are found in Table ~ and Table 8.
The peroxide value was measured using the AOCS
Official Method Cd 8b-90. Hydropero:ides generated from o::idation o° the triacylglycerols were measured b~
the pero::ide value. The peroxide value was e::pressed IS in terms of m:i'_iequivalents of peroxide per 1000 grams of sample ~meg~Kg~. Reduced development of r~' WO 94IZ4l349 PCTIU59W 0.1352 hydroperoxides during storage was an indicator of improved oxidative stability.
The para-anisidine value was measured using the AOCS Official Method Cd 18-90. Aldehydes generated 5 from the oxidation of the triacylglyercol was measured by the p-anisidine value. The p-anisidine value was 100 times the optical density measured at 350 nm in a 1 cm cell of a solution containing 1.00 g of the oil in I00 ml of a mi:aure of solvent and reagent according to 10 the method referenced, and is absorbance/g. Reduced development of aldehydes during storage was an indicator of improved oxidative stability of the oil.
Accelerated Aging - Oxidative Stability Increase in Pero.°.ide value, Milliequivalents per kg Days in oven: IMC 130 IMC 129 3 0.9 0.7 6 2.1 2.3 g 12.6 14.9 12 16.1 22.1 15 29.5 29.7 Accelerated Aging - Oxidative Stability Increase in para-Anisidine Value, Absorbance per g Da s in oven: IMC 130 IMC 129 Increase in Value 6 0.1 0.2 g 2.0 3.1 12 4.8 6.9 15 6.9 10.2 FxAMPLE 4 The oil of Example S plus the following oils were tested for oxidative stability.
Brand T - commercially available high oleic sunflower oil Brand A - commercially available generic canola oil Quality analysis of each oil is found in Table 9.
Oxidative stability of the oils described in 10 Table 9 were determined under accelerated aging conditions using a modified Schaal oven test which accelerates oxidation. Oxidative stability was demonstrated by the increase in peroxide value over the test period. Schaal oven tests show that each day of 15 accelerated oxidation at 60°C is equivalent to a month of oxidation under ambient storage conditions. Using this correlation three days of accelerated aging is equivalent to three months of ambient storage. The test oil (200 g) was placed in a 500 ml uncovered amber 20 glass bottle with a 4.3 cm opening, and placed in a 60°C convection oven. One bottle was prepared for each evaluation. The test was carried out to six days to simulate actual product shelf-life of six months.
Results are found in Table 10.
25 The peroxide value was measured using the AOCS
Official Method Cd Bb-90. Hydroperoxides generated from oxidation of the triacylglycerols were measured by the peroxide value. The peroxide value was expressed in terms of milliequivalents of peroxide per 1000 grams 30 of sample (meq/Kg). Reduced development of hydro-peroxides during storage is an indicator of improved oxidative stability. IMC 130 had significantly less peroxide development after three days and six days in the Schaal oven test than Brand T, a high oleic 35 sunflower oil with lower polyunsaturates Cis:3)~ and Brand A, a typical commercial generic canola oil.
Quality Analysis of Test Oils IMC 130 Hrand T Hrand A
Red Color 0.8 O.A 0.7 Yellow Color 6 6 5 para-anisidine value32.58 4.21 2.32 Pero::ide Valuel 0 . 3 0 . 6 0 7 Totox Value 2 3.18 5.41 3.72 % Polars 0.69 0.90 0.36 % Polymers 0.013 0.004 0.01 % Free Fatty Acids 0.022 0.016 0.013 % C16:0 3.5 3.3 4.0 % C18:0 2.3 4.2 2.0 % C18:1 73.4 81.7 62.5 % C18:2 il.l 8.8 18.3 % C18:3 5.7 0.3 7.7 iPeroxide Value, meq/Kg 2Totox Value - para-anisidine value + 2 !peroxide value) 3Para-anisidine value, absorbance/g T~RLE 10 Accelerated Aging - Oxidative Stability Increase in Peroxide Value, Meq/Kg Days in Oven: IMC 130 Brand A Hrand T
3 O.g 6.2 3.2 6 l.g 14.4 7.0 E~{A_MPT,F. S
IMC 130 canola seed was produced during the 1993 growing season of the Northwestern U.S. The resulting IMC 130 canola seed was cleaned through commercial seed 10 cleaning equipment to remove foreign matter consisting ~' WO 94124849 PCT/US94l04352 of weed seeds, canola plant material, immature canola seed and other non canola matter.
The cleaned IMC 130 canola seed was crushed and the resulting oil was processed at SVO Specialty 5 Products, Inc., One Mile East, Culbertson, Montana.
Approximately 36I tons of IMC 130 canola seed was crushed under the processing conditions outlined below.
Whole canola seed was passed through a double roll Bauermeister flaking rolls with smooth surface rolls 10 available from Bauermeister Inc., Memphis, Tennessee 38118. The roll gap was adjusted so as to produce a canola flake 0.25 to 0.30 mm thickness. Flaked canola seed was conveyed to a five tray, 8 foot diameter stacked cooker, manufactured by Crown Iron Works, 15 Minneapolis, Minnesota 55440. The flaked seed moisture was adjusted in the stacked cooker to 5.5-6.0~. Indirect heat from the steam heated cooker trays was used to progressively increase the seed flake temperature to 80-90°C, with a retention time of 20 appro::imately 20-30 minutes. A mechanical sweep arm in the stacked cooker was used to ensure uniform heating of the seed flakes. Heat was applied to the flakes to deactivate enzymes, facilitate further cell rupturing, coalesce the oil droplets and agglomerate protein 25 particles in order to ease the extraction process.
Heated canola flakes were conveyed to a screw press from Anderson International Corp., Cleveland, Ohio 44105 equipped with a suitable screw worm assembly to reduce press out approximately 70~ of the 30 oil from the IMC 130 canola flakes. The resulting press cake contained 15.0-19.0$ residual oil.
Crude oil produced from the pressing operation Was passed through a settling tank With a slotted wire drainage top to remove the solids e..°.pressed out with 35 the oil in the screw pressing operation. The clarified PCTlUS94104352 oil was passed through a plate and frame filter to remove the remaining fine solid canola particles. The filtered oil was combined with the oil recovered from the e:a raction process before oil refining.
Canola press cake produced from the screw pressing operation was transferred to a FOI~i basket e..°.tractor available from French Oil Mill and Machinery Co., Piqua, Ohio 45356, where the oil remaining in the cake was extracted with commercial n-Hexane at 55°C.
Multiple counter current hexane washes were used to substantially remove the remaining oil in the press cake, resulting in a press cake which contained 1.2-2.3~, by weight, residual oil in the extracted cake. The oil and hexane mi.°.ture (miscella) from the a°traction process was passed through a two stage rising film tube type distillation column to distill.
the hexane from the oil. Final hexane removal from the oil was achieved by passing the oil through a stripper column containing disk and doughnut internals under 23-26 in. Hg vacuum and at 107-115°C. A small amount of stripping steam was used to facilitate the hexane removal. The canola oil recovered from the extraction process Was combined with the filtered oil from the screw pressing operation, resulting in blended crude oil, and was transferred to oil processing.
In the oil processing the crude oil was heated to 66°C in a batch refining tank to which 0.15 food grade phosphoric acid, as 85~ phosphoric acid, was added.
The acid serves to convert the non hydratable phosphatides to a hydratable form, and the chelate minor metals that are present in the cruse oil. The phosphatides and the metal salts are removed from the oil along with the soapstock. After mixing for 60 minutes at 66°C, the oil acid mixture was treated with sufficient sodium hydro°ide solution (12° Be) to ~ ' ~c, neutralize the free fatty acids and the phosphoric acid in the acid oil mi:aure. This mixture Was heated to 71°C and mixed for 35 minutes. The agitation was stopped and the neutralized free fatty acids, 5 phosphatides, etc. (soapstock) were allowed to settle into the cone bottom of the refining tank for 6 hours.
After the settling period, the soapstock was drained off from the neutralized oil.
A water wash was done to reduce the soap content 10 of the oil by heating the oil to 82°C and by adding 12~
hot water. Agitation of the mixture continued for 10 minutes. The mixture was allowed to settle out for 9 hours at which time the water was drained off the bottom of the refining vessel.
15 The water washed oil Was heated to 104-110°C in a vacuum bleacher vessel maintained at 24-26 in. Hg vacuum. A slurry of the IMC 130 canola oil and Clarion 470 bleaching clay available from American Colloid Company, Refining Chemicals Division, Arlington 20 Heights, Illinois 60004, was added to the oil in the vacuum bleacher. This miaure was agitated for 20 minutes before filtering to remove the bleaching clay. The clay slurry addition was adjusted to provide a Lovibond color AOCS Official Method Cc 136-4 of less 25 than 1.0 red units when the oil was heated to 288°C
under atmospheric pressure. Nitrogen was injected into the filtered bleached oil and maintained under a nitrogen blanket unitl the oil was deodorized.
Refined and bleached IMC 130 canola oil was 30 deodorized in a semi-continuous votator deodorizer tower at a rate of approximately 7,Ouu pounds per hour.
The deodorization temperature was maintained at 265-268°C with a system pressure of 0.3-0.5 mm Hg absolute pressure. Appro::imatley 1-1.5~ sparge steam 35 was used to strip off the free fatty acids, color bodies, and odor components. Retention time in the deodorizer was 50-70 minutes. The deodorized oil was cooled to 45-50°C and nitrogen was injected prior to removal of the vacuum. The deodorized oil was stored 5 under a nitrogen blanket.
The resulting IMC 130 deodorized oil was analyzed for fatty acid composition via gas chromatography. The percent fatty acids were Cls:o of 3.6%, 018:0 of 2.2%, Cle:i of 74.3%, Cie:2 of 11.9%, 018:3 of 9.8% and total 10 polyunsaturated of 16.7%. These data can be compared to the values for IMC 144, IMC 129 and Brand A as shown in Table 3. The data demonstrates that IMC 130 maintains reduced levels of linolenic acid (C18:2)~
a-linolenic (Clg;j), and total polyunsaturated fatty 15 acids When compared to typical generic canola oils IMC
144 and Brand A.
Table 11 provides data on the AOM hours of the IMC 130 oil processed as described above (the commercial process in 1993), compared to commercially 20 available canola oils, IMC 129 (a high oleic acid oil), IMC 144 (a typical generic canola oil) and IMC O1 (a low a-linolenic oil). The IMC 130 oil was evaluated for AOM hours under the methods outlined in the American Oil Chemists' (ROCS) Official Method Cd 12-57 25 for Fat Stability: Active O::ygen Method (re'vd 1989).
The degree of o::idative stability is rated as the number of hours to reach a peroxide value of 100. The higher AOM hours of IMC 130 reflects its greater oil stability. Each oil sample was prepared in duplicate.
2~
TAR~F- 11 AOM Hours of Commercially Processed Canola Oils Process IMC 144 IMC O1 IMC 129 IMC 130 Method (Generic) (Low ALA)* (Hich Oleic) (Example ~) Commercial 15-18 30 30 37.5 "ALA ~ a-linolenic acid
Bull. 187, DeClereg et al., Grain Research Laboratory, Canadian Grain Coneaission, 1404-303 Main Street, Winnipeg, Manitoba, R3C
3G8.
"Canola" refers to rapeseed (Hrassica) which has an erucic acid (C22:1) content of at most 2 percent by weight based on the total fatty acid content of a seed, preferably at most 0.5 percent by weight and most 10 preferably essentially 0 percent by weight and which produces, after crushing, an air-dried meal containinc r :.
WO 94l3A849 PCT1LTS94104352 less than 30 micromoles t~nol) pez gram of defatted (oil-free) meal.
The term "canola ail" is used herein to describe an oil derived from the seed of the genus Erassica with , less than 2~ of all fatty acids as erotic acid.
Genetic crosses are made with defined gezmplasm to produce the canola oil of the present invention havinj reduced polyunsaturated fatty acids, improved flavor stability. fry stability, oxidative stability, photooxidative stability and shelf-life stability, in a high yielding Spring canola background. It~IC 129, a Spring canola variety With high oleic acid in the seed oil is crossed with IMC f1, a Spring canola variety with low a-linolenic acid in the seed oil. Flower buds of the F1 hybrid are collected fez microspore culture to produce a dihaploid population. The dihaploid plants (genetically homozygous) are selected with high oleic, and reduced linoleic and a-linolenic acids in the seed oil and field tested for stability of the fatty acids and yield.
After five generations of testing in the field and greenhouse a high yielding selection with fatty acid stability in multiple environments is selected. Seed of selection is grown in isolation, harvested, and the oil extracted and processed to produce a refined, bleached and deodorized mil using known techniques.
The oil produced was found to be functionally superior in oxidative stability and !ry stability relative to commercial-type, generic canola oil processed under similar conditions. The line was designated IMC 130.
The canola oil of the present invention as derived from IMC 130 has an oxidative stability as determined by Accelerated Oxygen Method (AOM) values of from about to about 40 hour . This is significantly hiQhor 35 than any known pilot plant or commQrcial processed ~'~'0 9412sE49 PCTNS94I04.35=
canola oil. The increase is 45 to 60% above commercial type generic canola oil.
Under e: tended f_-y;ng conditions IMC 130 of ~ i ~ significantly lower than commercial-type generic canola is the o::idative tests for total polar material, free - fatty acids, color development and p-anisidine value.
The IMC 130 oil remains significantly lower in ail o::idative parameters tested after 32 and 64 hours of frying. The IMC 130 cil has about 12% and about 23%
total polar materials at 32 and 64 hours of frying, respectively- This represents a 34% decrease at 32 hours and a 17~ decrease at 64 hours compared to commercial type generic canola oil. The total polar materials are a measure of the total amount of secondary by-products generated from the triacylglycerols as a consequence of oxidations and hydrolysis, and their reduction indicates improved oxidative stability. IMC 130 has a reduced content of free fatty acids of about 0.3% and about 0.73 at 32 and 64 hours of frying, respectively. This represents a 37% decrease at 32 hours and a 23% decrease at 64 hours compared to commercial type generic canola oil. The level of frQe fatty acids is a measure of oxidation and hydrolysis of the triacylglycerols and their reduction also indicates improved oxidative stability. The color developed in an oil during trying is also an indication triacylglycerol oxidation. The oil of the present invention demonstrated a reduced level of color development. The hovibond color is about 2.7 red and about 6.7 red at 32 and 64 hours of frying, rQSpectively. This represents a 38'~ decrease at 32 hours and a 479 decrease at 64 hours compared to commercial type generic canola oil. Reduced development of aldahydas during frying also indicate improvQd oxidative stability and are measured by the WO 9411.4x49 PCTNS9i10435~
p-anisidine value in absorbanceig at 35U nm. The IMC 13D oil has a p-anisidine value of abou~
112 abso=bance;y after ~2 hours cf frying a~d of about 125 absorbance;g after 64 hours of frying. This 5 represents a 32~k decrease at 32 hours and a 14%
decroase at 64 hours compared to commercial type generic canola oil.
The IMC 130 oil additionally has improved oxidative stability and !tying stability without 10 hydrogenation or the addition of antioxidants. Flavor stability of this oil zesults with the improved oxidative and frying stability. Addition of antio°idants to the oil will =urther increase the oxidative stability.
The IMC 13U oil is produced from a 9rassica napus plant designated as IMC 130. The seed oil has reduced atsounts of total 016:0 tPalmitic) and Cla;O tstearic) saturates of less than 6.5%. oleic acid from 74 to 80%, linoleic acid from 5 to 12%, a-linolanic acid from 2.0 to 5.0~: and erucic acid of less than 1%.
The oil of the present invention is especially suitable for use in food applications. in particular for frying foods, due to its superior oxidative stability and fry stability. Due to its non-hydrogenated nature, it is especially desirable for positive human health implications. The seeds, plant lines, and plants of the present invention are uselui !or the production of the non-hydrogenated canola of this invention.
rYn The present invention is further defined in the lollowing Examples, in which all parts and percentages are -by weight and decrees are Celsius, unless etherwi~~
stated. 1t should be underst~~d that these Example w -z WO 94l1A849 PCT/US94104352 while indicating preferred embodiments of the invention, are given by way of illustration onl~~.
A cross of IMC 129 X IMC O1 was conducted to 5 obtain A13.30038, a dihaploid Spring canola variety.
IMC 129 (U. S. PVP Certificate No. 9100151) is a Spring canola 9rassica napes variety possessing high oleic acid (> 75%) in the seed oil. IMC O1 is a Spring canola erassica napes variety possessing low 10 a-linolenic acid (< 2.5%) in the seed oil. A genetic cross was made in 1989 to combine the low a-linolenic and high oleic acid traits in a high yielding background for commercial production.
The F1 plants (IMC 129 .°. IMC O1) were grown.in a 15 growth chamber at 12°/6°C (day/night> with 16 hours of illumination. Flower buds between 2-3.5 mm were selected for microspore isolation. The microspores were isolated and cultured to produce embryos using the method of Lichter, R., Z. Pflanzenphysiol, 105:427-434 20 (1982). Plants regenerated from the microspores were grown in the greenhouse until flowering. Haploid plants were treated with colchicine to induce chromosome doubling. Dihaploid plants were self-pollinated.
25 Seed (DH1> of the selfed dihaploid plants were harvested in 1990 and analyzed in bulk for fatty acid composition via gas chromatography. Following fatty acid analysis, seed designated A13.30038 was identified with high oleic and low a-linolenic acids (Table 2).
30 The DHl seed was planted in the greenhouse and self-pollinated. The harvested DH2 seed generation maintained the selected fatty acid composition. In 1991 the DH2 seed was planted in Southeast Idaho to determine ~~ield of the line. Plants in the field were 35 self-pollinated to determine fatty acid stabilitl. The WO 94124849 PCTIL'S9~~0~35'_ -, DH3 seed maintained the selected fatty acid composition in the field. DH3 seed of A13.30038 was increased under isolation tents during the Winter of 19°1 in Southern California. The DH4 seed maintained the 5 selected fate: acid stability and was increased in isolation (2 miles) in Southeastern Idaho during 1992 to further test oil quality and yield.
After the 1992 summer trial, A13.30038 was found to have improved yield and stable fatty acid 10 composition. This line was renamed IMC 130. Its fatty acid composition over five Generations is listed in Table 2.
T88~2 Fatty Acid Composition of A13.30038 over Five Generations Fatty Composition Acid GenerationC16.C Cig_ o C1A_1 C1A_2 C1A_3 022_1 DH1 3.8 2.8 80.5 6.6 2.3 0.0 DH2 3.8 2.8 77.8 8.4 3.3 0.0 DH3 3.6 2.2 80.0 7.5 2.8 0.0 DH4 3.3 1.9 79.3 8.9 3.6 0.0 DH5 3.6 2.9 76.2 10.3 3.4 0.0 The IMC 130 seed was crushed and the resulting oil processed using a pilot plant at the POS Pilot Plant 15 Corporation, 118 veterinary Road, Saskatoon, Saskatchewan, Canada. The starting seed weight was 700 kg. All oils for which data is supplied were prepared under the same conditions set forth below. To ensure good e:a raction of the oil the seed was tempered 20 by spraying the seed with water to raise the moisture to 8.5:. The seed and water were blended and allowed to equilibrate. The seed was flaked using smooth roller. A cr.:.-.~mum Qap setting was used to produce a WO 94I1A849 PCTlUS94~04352 flake thickness of 0.23 to 0.27 mm. The eil cells were further ruptured and enzymes deactivated by heating in a two tray cooker. The top tray was heated to 65-75'C
and the bottom tray to 91-95°C using dry heat. A
5 sweeping arm was used to agitate the material.
The oil was pressed from the flaked seed using a Simon-Rosedowns 9.5 cm diameter by 94 cm long screw press operating at a screw speed of 17 rpm. The crude oil was kept under nitrogen until further processing.
10 Hexane extraction was used to remove the oil from the press cake. The press cake was extracted using a total residence time of 90 min. and a solvent to solids ratio of 2.4:1. The crude solvent extracted oil was collected and kept under nitrogen until further 15 processing.
The crude press and solvent extracted oils were dried and filtered to remove solids prior to degumming.
The oils were heated to 100°C under a vacuum until foaming stopped. The oil was cooled to 65-75°C and 20 0.8% of filter aid was added and filtered. The oil was water degummed to remove phosphatides from the oil.
The blended press and solvent extracted oils were heated to 60-70°C and 2.0% of 80-100°C water was added and mixed for 15 min. The oil was then centrifuged for 25 gum removal.
Alkali refining was used to remove the free fatty acids. Phosphoric acid (85%) was added to 0.25% of the water degummed oil held at 60-70°C and mixed for 30 min. Sodium hydroxide Was added to the acid treated 30 oil to neutralize the free fatty acids. After a 15 min. retention time the oil was heated to 75-80°C and centrifuged.
water washing was done to further remove soaps.
The refined oil was washed by adding 15% of 90-95°C
35 water to the cil and mired for 15 min. The oil was WO 94fZ4849 ?CTIii59si0s35:
maintained at 75-80~C and ce::=r_fuged. The washed oil was heated to 60-65°C and bleached using Engleha=d's 'Grade 160' bleaching clay. The eil was hQated to 105-110°C and held under a vacuum for 30 min. The oil , Was cooled to 60-55°C and 20~t of the clay weigrt was added as a filter aid.
The bleached oil was deodorized using a Johnson-Loft packed tower continuous deodorizer. The oil deodcrization temperature was 265°C and the feed rate was 200 kg/hr. The steam rate was 1% of the feed rate and the system pressure was 0.16-0.18 kPa. The oil was preheated to 68-72°C prior to being fed into the deareation vessel. The oil was cooled to 41-42°C prior to removal of the vacuum. The oil was stored under nitrogen at -20°C.
The IMC 130 oil was analyzed for fatty acid.
composition via gas chromatography along with comlnarcially available canola oils. Table 3 provides data on the fatty acid profiles of IMC 130 oil compared to commercially available canola oils, IMC 129 la high oleic acid oil), IMC 144 (a typical genQric canola oil) and Brand A (a typical generic canola oil). The data demonstrates reduced levels of linoleic (C18;2), a-linolenic (Cle:3)~ and total polyunsaturated fatty acids for IMC 130.
T~9LC_3 Tatty Acid Composition o:
Refined, Bleached and Deodori:ed Oils Tatty Composition Acld (!1 variety C160 C1A0 C~81 C19_2Cle3 Total Polys' ITlC 3.6 2.9 76.2 10.33.4 13.7 ~
IMC 114 2.9 2.1 62.6 19.5A.1 27.6 IMC 129 ?.9 2.0 78.8 7.73.9 11.5 grand 3.8 2.0 60.9 19.99.1 25.0 A
~Totnl polyunsaturated acids !, l WO 94111849 PCTILJS94~04352 Oils were evaluated for AOM hours under the methods outlined in the American Oil Chemists' Society (ROCS) Official Method Cd 12-57 for Fat StabiZity:Active Oxygen Method (re'vd. 1989). The 5 degree of o::idative stability is rated as the number of hours to reach a peroxide value of 100. Each oil sample was prepared in duplicate.
The IMC 130 oil was found to have significantly higher AOM hours than other oils tested, IMC 144, 10 IMC O1, and IMC 129 after similar pilot plant processing. The IMC 144, IMC O1, and IMC 129 oils are currently commercially available from InterMountain Canola, Cinnaminson, N.J. (Table 4). IMC 129 (a high oleic variety) and IMC O1 (a low a-linolenic variety) 15 were the parent lines crossed to generated IMC 130.
IMC 144 is a typical generic canola oil. IMC 130 oil has a minimum of 37 AOM hours which is significantly greater than commercial-type, generic canola at 22 AOM
hours. Typically, pilot plant processing of oils tends 20 to reduce AOM hours as the process is much harsher on the oil than commercial processing. The greater oxidative stability of IMC 130 can be attributed to a lower polyunsaturated fatty acid content than the IMC 144 oil or typical generic canola oil (Table 3).
25 The greater oxidative stability over the high oleic IMC 129 oil, which is similar in fatty acid composition to IMC 130 oil, indicates that oxidative stability is not solely related to fatty acid content.
T R1~LE 4 AOM Hours of Pilot Plant Processed Canola Oils Process IMC 144 IMC O1 IMC 129 IMC 130 Method (Generic) (Low ALA)' (High Oleic) (Example 1>
,Pilot Plant 15-22 20-22 16 3'1-40 "ALA - a-linolenic acid ~up'MD T' The oil ef Example 1 and IMC 144, a generic canola oil, were subjected to further testing to determine frying stability as measured by oxidative degradation 5 during frying.
1900 g of each test oil was placed in a clean sir.
quart capacity 110 volt, commercial fryer (Tefal Super Cool Safety Fryers Model 3617). Oil temperature was maintained at 190°C for eight hours each day.
10 Temperature was controlled to t5°C of the target temperature using a Cole-Palmer temperature controller.
Commercially available frozen french fries (100 g) were fried for four min, three times per eight hour day in each test oil. 50 mL of oil were removed each~day 15 for chemical analysis to determine the amount of oxidative degradation. Fresh oil was added to the fryer each day to replace the amount removed for samples or lost through absorption on fries and retention on process equipment.
20 The oxidative parameters of the oils after frying were measured using procedures established by the AOCS
(Official Methods and Recommended Practices of the American Oil Chemists' Society, Fourth Edition (1989) Ed., D. Firestone, Published by the American Oil 25 Chemists' Society, Champaign, IL). These oxidative parameters are indicators of fry stability.
The oil was analyzed after frying for Total Polar Material (~TPbi), Free Fatty Acids (~FFA), Color Development and Para-Anisidine Value (P-AV). The 30 resulting data at 0, 32, and 64 hours of frying is reported in Table 5. The IMC 130 values reported in Table 5 are significantly lower than the IMC 144 value.
with a 95; degree of confidence. This demonstrates ~rp g~4g4g PC'TlUS94~04352 improved fry stability of IMC 130 oil over commercial IMC 144 canola oil.
The percent of total polar material was determined using the AOCS Official Method Cd 20-91. The total 5 polar materials are a measure of the total amount of secondary by-products generated from the triacyl-glycerols as a consequence of oxidations and hydrolysis. Reduced accumulation of total polar material by an oil indicates improved oxidative 10 stability. IMC 130 was significantly reduced in total polar material after 32 and 64 hours of frying in comparison to commercial canola oil.
The percent of free fatty acids were determined using AOCS Official Method Ca Sa0-40. Free fatty acids 15 generated in the oil during frying is a measure of oxidation and hydrolysis of the triacylglycerols.
Reduced free fatty acids during frying of an oil indicates improved o:cidative stability. In comparison to commercial canola oil, IMC 130 oil was significantly 20 reduced in free fatty acids after 32 and 69 hours of frying.
Color development was measured using the AOCS
Official Method Cc 13b-45 using a Lovibond Tintometer and is reported as red color. Red color development in 25 the oil during frying is an indication of triacyl-glycerol oxidation. Oils with reduced red color development will have improved oxidative stability.
IMC 130 oil had significantly less red color development than the commercial oil after 32 and 64 30 hours of frying.
The para-anisidine value was measured using the AOCS Official Method Cd 18-90. Aldehydes are generated during frying from the oxidation of the triacylglycerol are measured by the p-anisidine value. The p-anisidine 35 value is 100 times the optical density measured at CVO 94!24849 PCTIUS94~0~352 350 nm _in a 1 cm cell of a solution containing 1.00 a of the oil in 100 mL of a mixture of solvent and reagent according to the method referenced, and is in absorbance/g. Reduced development of aldehydes during frying is an indicator of improved oxidative stability of the oil. IMC 130 had significantly less aldehyde content after 32 and 64 hours of frying than the IMC 144 canola oil, a typical commercial generic canola oil.
rsfpr rG ef y~nr~onO idative Para~!eters Fr IMC IMC IMC IMC IMC IMC
O:adatioa 130 144at 130 144at 130 144 at at at at Parameter 0 Hrs. 0 Hrs 32 Hrs 32 Hrs 64 64 Hrs Hrs % TPMa 5.3 5.8 12.0 18.2 22.6 27.2 % FFAb 0.01 0.01 0.29 0.46 0.74 0.96 Lovibond Colors0.3 0.5 2.7 4.3 6.7 12.5 P-AtTd 0.27 1.65 112 164 125 145 aTotal polar material, b b!'ree tatty acids, a ~Lovibond color, red dpara-anisidine value, absorbance/g The oil of Example 5 plus the following oils were subjected to further testing.
IMC 129 - high oleic canola oil Quality analysis of each oil is found in Table 6.
:, WO 94I24a49 PCT/US94~04352 TB,HZE~
Oil Analysis . Red Color 0.8 0.3 Yellow Color 6 2 p:ra-anisidine value3 2.58 0.66 Peroxide Valuel 0.3 0.3 Toto:: Value2 3.18 1.24 % Polazs 0.69 .64 % Polymers 0.013 0.010 % Free Fatty Acids 0.022 0.014 % C16:0 3.5 3.6 % C18:0 2.3 2.0 % C18:1 73.4 75.7 % C18:2 11.1 9.5 % C18:3 5.7 6.2 lPerozide Value, meq/Kg 2Totoz Value ~ para-anisidine value + 2 (perozide value) 3Para-anisidine value, absorbance per grim Oxidative stability of the oil in Example 5 was demonstrated by measuring the increase in Peroxide Value and in para-Anisidine Value generated under accelerated aging conditions using a modified Schaal oven test. The test oil (200 g) was placed in an 500 ml uncovered amber glass bottle with a 4.3 cm opening, and placed in a 60°C convection oven. One bottle-was prepared for each evaluation. Results are found in Table ~ and Table 8.
The peroxide value was measured using the AOCS
Official Method Cd 8b-90. Hydropero:ides generated from o::idation o° the triacylglycerols were measured b~
the pero::ide value. The peroxide value was e::pressed IS in terms of m:i'_iequivalents of peroxide per 1000 grams of sample ~meg~Kg~. Reduced development of r~' WO 94IZ4l349 PCTIU59W 0.1352 hydroperoxides during storage was an indicator of improved oxidative stability.
The para-anisidine value was measured using the AOCS Official Method Cd 18-90. Aldehydes generated 5 from the oxidation of the triacylglyercol was measured by the p-anisidine value. The p-anisidine value was 100 times the optical density measured at 350 nm in a 1 cm cell of a solution containing 1.00 g of the oil in I00 ml of a mi:aure of solvent and reagent according to 10 the method referenced, and is absorbance/g. Reduced development of aldehydes during storage was an indicator of improved oxidative stability of the oil.
Accelerated Aging - Oxidative Stability Increase in Pero.°.ide value, Milliequivalents per kg Days in oven: IMC 130 IMC 129 3 0.9 0.7 6 2.1 2.3 g 12.6 14.9 12 16.1 22.1 15 29.5 29.7 Accelerated Aging - Oxidative Stability Increase in para-Anisidine Value, Absorbance per g Da s in oven: IMC 130 IMC 129 Increase in Value 6 0.1 0.2 g 2.0 3.1 12 4.8 6.9 15 6.9 10.2 FxAMPLE 4 The oil of Example S plus the following oils were tested for oxidative stability.
Brand T - commercially available high oleic sunflower oil Brand A - commercially available generic canola oil Quality analysis of each oil is found in Table 9.
Oxidative stability of the oils described in 10 Table 9 were determined under accelerated aging conditions using a modified Schaal oven test which accelerates oxidation. Oxidative stability was demonstrated by the increase in peroxide value over the test period. Schaal oven tests show that each day of 15 accelerated oxidation at 60°C is equivalent to a month of oxidation under ambient storage conditions. Using this correlation three days of accelerated aging is equivalent to three months of ambient storage. The test oil (200 g) was placed in a 500 ml uncovered amber 20 glass bottle with a 4.3 cm opening, and placed in a 60°C convection oven. One bottle was prepared for each evaluation. The test was carried out to six days to simulate actual product shelf-life of six months.
Results are found in Table 10.
25 The peroxide value was measured using the AOCS
Official Method Cd Bb-90. Hydroperoxides generated from oxidation of the triacylglycerols were measured by the peroxide value. The peroxide value was expressed in terms of milliequivalents of peroxide per 1000 grams 30 of sample (meq/Kg). Reduced development of hydro-peroxides during storage is an indicator of improved oxidative stability. IMC 130 had significantly less peroxide development after three days and six days in the Schaal oven test than Brand T, a high oleic 35 sunflower oil with lower polyunsaturates Cis:3)~ and Brand A, a typical commercial generic canola oil.
Quality Analysis of Test Oils IMC 130 Hrand T Hrand A
Red Color 0.8 O.A 0.7 Yellow Color 6 6 5 para-anisidine value32.58 4.21 2.32 Pero::ide Valuel 0 . 3 0 . 6 0 7 Totox Value 2 3.18 5.41 3.72 % Polars 0.69 0.90 0.36 % Polymers 0.013 0.004 0.01 % Free Fatty Acids 0.022 0.016 0.013 % C16:0 3.5 3.3 4.0 % C18:0 2.3 4.2 2.0 % C18:1 73.4 81.7 62.5 % C18:2 il.l 8.8 18.3 % C18:3 5.7 0.3 7.7 iPeroxide Value, meq/Kg 2Totox Value - para-anisidine value + 2 !peroxide value) 3Para-anisidine value, absorbance/g T~RLE 10 Accelerated Aging - Oxidative Stability Increase in Peroxide Value, Meq/Kg Days in Oven: IMC 130 Brand A Hrand T
3 O.g 6.2 3.2 6 l.g 14.4 7.0 E~{A_MPT,F. S
IMC 130 canola seed was produced during the 1993 growing season of the Northwestern U.S. The resulting IMC 130 canola seed was cleaned through commercial seed 10 cleaning equipment to remove foreign matter consisting ~' WO 94124849 PCT/US94l04352 of weed seeds, canola plant material, immature canola seed and other non canola matter.
The cleaned IMC 130 canola seed was crushed and the resulting oil was processed at SVO Specialty 5 Products, Inc., One Mile East, Culbertson, Montana.
Approximately 36I tons of IMC 130 canola seed was crushed under the processing conditions outlined below.
Whole canola seed was passed through a double roll Bauermeister flaking rolls with smooth surface rolls 10 available from Bauermeister Inc., Memphis, Tennessee 38118. The roll gap was adjusted so as to produce a canola flake 0.25 to 0.30 mm thickness. Flaked canola seed was conveyed to a five tray, 8 foot diameter stacked cooker, manufactured by Crown Iron Works, 15 Minneapolis, Minnesota 55440. The flaked seed moisture was adjusted in the stacked cooker to 5.5-6.0~. Indirect heat from the steam heated cooker trays was used to progressively increase the seed flake temperature to 80-90°C, with a retention time of 20 appro::imately 20-30 minutes. A mechanical sweep arm in the stacked cooker was used to ensure uniform heating of the seed flakes. Heat was applied to the flakes to deactivate enzymes, facilitate further cell rupturing, coalesce the oil droplets and agglomerate protein 25 particles in order to ease the extraction process.
Heated canola flakes were conveyed to a screw press from Anderson International Corp., Cleveland, Ohio 44105 equipped with a suitable screw worm assembly to reduce press out approximately 70~ of the 30 oil from the IMC 130 canola flakes. The resulting press cake contained 15.0-19.0$ residual oil.
Crude oil produced from the pressing operation Was passed through a settling tank With a slotted wire drainage top to remove the solids e..°.pressed out with 35 the oil in the screw pressing operation. The clarified PCTlUS94104352 oil was passed through a plate and frame filter to remove the remaining fine solid canola particles. The filtered oil was combined with the oil recovered from the e:a raction process before oil refining.
Canola press cake produced from the screw pressing operation was transferred to a FOI~i basket e..°.tractor available from French Oil Mill and Machinery Co., Piqua, Ohio 45356, where the oil remaining in the cake was extracted with commercial n-Hexane at 55°C.
Multiple counter current hexane washes were used to substantially remove the remaining oil in the press cake, resulting in a press cake which contained 1.2-2.3~, by weight, residual oil in the extracted cake. The oil and hexane mi.°.ture (miscella) from the a°traction process was passed through a two stage rising film tube type distillation column to distill.
the hexane from the oil. Final hexane removal from the oil was achieved by passing the oil through a stripper column containing disk and doughnut internals under 23-26 in. Hg vacuum and at 107-115°C. A small amount of stripping steam was used to facilitate the hexane removal. The canola oil recovered from the extraction process Was combined with the filtered oil from the screw pressing operation, resulting in blended crude oil, and was transferred to oil processing.
In the oil processing the crude oil was heated to 66°C in a batch refining tank to which 0.15 food grade phosphoric acid, as 85~ phosphoric acid, was added.
The acid serves to convert the non hydratable phosphatides to a hydratable form, and the chelate minor metals that are present in the cruse oil. The phosphatides and the metal salts are removed from the oil along with the soapstock. After mixing for 60 minutes at 66°C, the oil acid mixture was treated with sufficient sodium hydro°ide solution (12° Be) to ~ ' ~c, neutralize the free fatty acids and the phosphoric acid in the acid oil mi:aure. This mixture Was heated to 71°C and mixed for 35 minutes. The agitation was stopped and the neutralized free fatty acids, 5 phosphatides, etc. (soapstock) were allowed to settle into the cone bottom of the refining tank for 6 hours.
After the settling period, the soapstock was drained off from the neutralized oil.
A water wash was done to reduce the soap content 10 of the oil by heating the oil to 82°C and by adding 12~
hot water. Agitation of the mixture continued for 10 minutes. The mixture was allowed to settle out for 9 hours at which time the water was drained off the bottom of the refining vessel.
15 The water washed oil Was heated to 104-110°C in a vacuum bleacher vessel maintained at 24-26 in. Hg vacuum. A slurry of the IMC 130 canola oil and Clarion 470 bleaching clay available from American Colloid Company, Refining Chemicals Division, Arlington 20 Heights, Illinois 60004, was added to the oil in the vacuum bleacher. This miaure was agitated for 20 minutes before filtering to remove the bleaching clay. The clay slurry addition was adjusted to provide a Lovibond color AOCS Official Method Cc 136-4 of less 25 than 1.0 red units when the oil was heated to 288°C
under atmospheric pressure. Nitrogen was injected into the filtered bleached oil and maintained under a nitrogen blanket unitl the oil was deodorized.
Refined and bleached IMC 130 canola oil was 30 deodorized in a semi-continuous votator deodorizer tower at a rate of approximately 7,Ouu pounds per hour.
The deodorization temperature was maintained at 265-268°C with a system pressure of 0.3-0.5 mm Hg absolute pressure. Appro::imatley 1-1.5~ sparge steam 35 was used to strip off the free fatty acids, color bodies, and odor components. Retention time in the deodorizer was 50-70 minutes. The deodorized oil was cooled to 45-50°C and nitrogen was injected prior to removal of the vacuum. The deodorized oil was stored 5 under a nitrogen blanket.
The resulting IMC 130 deodorized oil was analyzed for fatty acid composition via gas chromatography. The percent fatty acids were Cls:o of 3.6%, 018:0 of 2.2%, Cle:i of 74.3%, Cie:2 of 11.9%, 018:3 of 9.8% and total 10 polyunsaturated of 16.7%. These data can be compared to the values for IMC 144, IMC 129 and Brand A as shown in Table 3. The data demonstrates that IMC 130 maintains reduced levels of linolenic acid (C18:2)~
a-linolenic (Clg;j), and total polyunsaturated fatty 15 acids When compared to typical generic canola oils IMC
144 and Brand A.
Table 11 provides data on the AOM hours of the IMC 130 oil processed as described above (the commercial process in 1993), compared to commercially 20 available canola oils, IMC 129 (a high oleic acid oil), IMC 144 (a typical generic canola oil) and IMC O1 (a low a-linolenic oil). The IMC 130 oil was evaluated for AOM hours under the methods outlined in the American Oil Chemists' (ROCS) Official Method Cd 12-57 25 for Fat Stability: Active O::ygen Method (re'vd 1989).
The degree of o::idative stability is rated as the number of hours to reach a peroxide value of 100. The higher AOM hours of IMC 130 reflects its greater oil stability. Each oil sample was prepared in duplicate.
2~
TAR~F- 11 AOM Hours of Commercially Processed Canola Oils Process IMC 144 IMC O1 IMC 129 IMC 130 Method (Generic) (Low ALA)* (Hich Oleic) (Example ~) Commercial 15-18 30 30 37.5 "ALA ~ a-linolenic acid
Claims (19)
1. A seed of a Brassica napus canola variety that yields a canola oil having an oleic acid content from about 74% to about 80% and having an oxidative stability of from about 35 to about40 AOM hours without hydrogenation and in the absence of added antioxidants, said variety produced by crossing defined germplasm.
2. Progeny of the seed of claim 1 said progeny yielding said canola oil having said oleic acid content and said oxidative stability.
3. The seed of claim 1, designated IMC 130 and assigned American Type Culture Collection accession number 75446.
4. Progeny of the seed of claim 3, said progeny yielding said canola oil having said oleic acid content and said oxidative stability.
5. The seed of claim 3, wherein said canola oil has a linoleic acid content of from about 5% to about 12% and an .alpha.-linolenic acid content of from about 2% to about 5%.
6. The seed of claim 3, wherein said crossing comprises a cross of a high oleic acid line by a low .alpha.-linolenic acid line.
7. The seed of claim 6, wherein said high oleic acid line is IMC 129, having American Type Culture Collection accession number 40811, and said low .alpha.-linolenic acid line is IMC 01, having American Type Culture Collection accession number 40579.
8. A Brassica napus plant line that produces seed yielding a canola oil having an oleic acid content from about 74% to about 80% and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, said line produced by crossing defined germplasm.
9. The plant line of claim 8, wherein said canola oil has a linoleic acid content of from about 5% to about 12%
and an alinolenic acid content of from about 2% to about 5%
and an alinolenic acid content of from about 2% to about 5%
10. Progeny of the plant line of claim 8, said progeny yielding said canola oil having said oleic acid content and said oxidative stability.
11. The line of claim 8, wherein said crossing comprises a cross of a high oleic acid line by a low .alpha.-linolenic acid line.
12. The line of claim 11, wherein said oleic acid line is IMC 129, having American Type Culture Collection accession number 40811, and said low .alpha.-linolenic acid line is IMC 01, having American Type Culture Collection accession number 40579.
13. A Brassica napus line producing seeds yielding a canola oil having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, said line descending from a cross of a line designated IMC129 and assigned ATCC accession number 40811 and a line designated IMCO1 and assigned ATCC
accession number 40579.
accession number 40579.
14. The plant line of claim 13, wherein said canola oil has a- linoleic acid content of from about 5% to about 12% and an .alpha.linolenic acid content of from about 2% to about 5%.
15. Crushed seeds of a Brassica napes canola variety that yields a canola oil having an oleic acid content from about 74% to about 80% and having an oxidative stability of from about 35 to about 40 AOM hours without hydrogenation and in the absence of added antioxidants, said variety produced by crossing defined germplasm.
16. Crushed seeds of Claim 15, designated IMC 130 and represented by American Type Culture Collection accession number 75446.
17 Crushed seeds of claim 15 or 16, wherein said canola oil has a linoleic acid content of from about 5% to about 12% and an alinolenic acid content of from about 2% to about 5%.
18. Crushed seeds of claim 15, wherein said crossing comprises a cross of a high oleic acid line by a low alphalinolenic acid line.
19 Crushed seeds of claim 18, wherein said high oleic acid line is IMC 129, having American Type Culture Collection accession number 40811, and said low alpha-linolenic acid line is IMC 01, having American Type Culture Collection accession number 40579.
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US5480693A | 1993-04-27 | 1993-04-27 | |
| US08/054806 | 1993-04-27 | ||
| US18412894A | 1994-01-21 | 1994-01-21 | |
| US08/184128 | 1994-01-21 | ||
| CA002161512A CA2161512C (en) | 1993-04-27 | 1994-04-26 | Non-hydrogenated canola oil for food applications |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002161512A Division CA2161512C (en) | 1993-04-27 | 1994-04-26 | Non-hydrogenated canola oil for food applications |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2340573A1 true CA2340573A1 (en) | 1994-11-10 |
Family
ID=27170089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002340573A Withdrawn CA2340573A1 (en) | 1993-04-27 | 1994-04-26 | Non-hydrogenated canola oil for food applications |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2340573A1 (en) |
-
1994
- 1994-04-26 CA CA002340573A patent/CA2340573A1/en not_active Withdrawn
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