For more than 50 years, the edible canola oil market has been driven by yield and shelflife. To achieve yield and shelf-life targets and satisfy consumer preferences for transparency and neutral flavor, the majority of the oil is heavily processed to remove impurities. During this processing, many important bioactive compounds in the oil are diminished, or lost entirely. More recently, shifting consumer preference toward products that are more natural and less-refined has prompted investigation into processing modifications that improve the retention of bioactives, and ways to obtain seed stocks with enhanced levels of these healthful compounds.
|Number of pages||4|
|Journal||International News on Fats, Oils and Related Materials|
|Publication status||Published - Jan 2017|