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Characterization and evaluation of some rapeseed oils
Author(s) -
Tremazi S. A.,
Lovegren N. V.,
Feuge R. O.
Publication year - 1965
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02545032
Subject(s) - rapeseed , edible oil , consistency (knowledge bases) , food science , environmental science , mathematics , biology , geometry
Rapeseed oil is used mostly in edible products. Four rapeseed oils, brown sarson and toria oils from West Pakistan, a Swedish oil and a Canadian oil, were characterized and examined relative to their suitability as edible oils. The various analytical data obtained are reported. The hydrogenated oils have consistency characteristics and plastic ranges which make them suitable for use as plastic fats.