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Rapsöl
Certified organic (NOP)
Synonym(e):
Rapsöl
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About This Item
Preise und Verfügbarkeit sind derzeit nicht verfügbar.
Empfohlene Produkte
Qualität
Certified organic (NOP)
Halal
Kosher
Ursprung
Switzerland origin
Brechungsindex
n20/D 1.473
Anwendung(en)
flavors and fragrances
Dokumentation
see Safety & Documentation for available documents
Nahrungsmittelallergen
no known allergens
Organoleptisch
faint
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Allgemeine Beschreibung
Canola oil, a widely used vegetable oil, is obtained from canola seeds. It contains low levels of erucic acid and glucosinolates when compared to crude rapeseed oil. Canola oil is generally composed of high amounts of monounsaturated fatty acids, polyunsaturated fatty acids and low level of saturated fatty acids. It may also contain phytosterols and vitamin E.[1]
Rechtliche Hinweise
Certified organic by MOSA
Lagerklassenschlüssel
12 - Non Combustible Liquids
WGK
WGK 3
Flammpunkt (°F)
Not applicable
Flammpunkt (°C)
Not applicable
Persönliche Schutzausrüstung
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
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In der Dokumentenbibliothek finden Sie die Dokumentation zu den Produkten, die Sie kürzlich erworben haben.
Canola: Chemistry, Production, Processing, and Utilization, 245-247 (2015)
Ask the doctor. I use a lot of canola oil in cooking, because it's heart-healthy. My husband has prostate cancer, and I just heard that canola oil might make it worse. Is that really true and should I stop using it for cooking?
Anthony L Komaroff
Harvard health letter, 37(11), 2-2 (2012-10-19)
Jiang Jiang et al.
Meat science, 93(3), 469-476 (2013-01-01)
Alkali (pH(12)) and acid (pH(1.5)) pH-treated soy protein isolates (SPI) were incorporated (0.25-0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as
Laziz Bouzidi et al.
Food & function, 4(1), 130-143 (2012-10-17)
Pure saturated triacylglycerols (TAGs) in canola oil were used as model systems to analyse oil loss in structured oil both from thermodynamic and kinetic perspectives. Two important parameters which effectively and predictively measure the relative propensity of a solid network
E E Morales-Irigoyen et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 18(4), 413-421 (2012-07-10)
Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of
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