Canola variety producing a seed with reduced glucosinolates and linolenic acid yielding an oil with low sulfur, improved sensory characteristics and increased oxidative stability
AssigneeCargrill Incorporated
InventorsLorin R. DeBonte, Willie H.-T. Loh, Fan Zhegong
Life of this patent
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Abstract
A canola line has been stabilized to produce seeds having an α-linolenic acid content of less than that of generic canola oil, more preferably less than or equal to about 7% α-linolenic acid relative to total fatty acid content of said seed and a total glucosinolate content of less than 18 μmol/g of defatted meal, more preferably less than or equal to about 15 μmol/g of defatted meal. This canola line has reduced sulfur content of less than or equal to 3.0 ppm, improved sensory characteristics and increased oxidative stability.
Claims18
A canola oil from Brassica seeds, said oil having an α-linolenic acid content of about 1.7% to about 7% relative to the total fatty acid content, and a sulfur content of less than or equal to 3.0 ppm as determined by high performance liquid chromatography.
A canola oil from Brassica seeds, said oil having an α-linolenic acid content from about 1.7% to about 7% relative to the total fatty acid content, and wherein said oil has an overall room-odor intensity that is substantially the same throughout said α-linolenic acid content range as determined by a standardized sensory evaluation.
A method of producing a canola oil, comprising the steps of:
- a) crushing Brassica seeds;
- b) extracting a crude oil from said crushed seeds;
- and
- c) refining, bleaching and deodorizing said crude oil to produce said canola oil, said canola oil having an α-linolenic acid content of from about 1.7% to about 7% relative to the total fatty acid content and a sulfur content of less than or equal to 3.0 ppm as determined by high performance liquid chromatography.
A method of producing a canola oil, said method comprising
- a) crushing Brassica seeds;
- b) extracting a crude oil from said crushed seeds;
- and
- c) refining, bleaching, and deodorizing said crude oil to produce said canola oil, said canola oil having an α-linolenic acid content from about 1.7% to about 7% relative to the total fatty acid content, and wherein said oil has an overall room-odor intensity that is substantially the same throughout said α-linolenic acid content range as determined by a standardized sensory evaluation.
Dependencies are inferred from the claim text.