Minimal Refining of Canola Oil and its Effects on Minor Constituents

The book "Minimal Refining of Canola Oil and its Effects on Minor Constituents" by Alejandro Marangoni and Saeed Mirzaee Ghazani provides a comprehensive analysis of the minimal refining of canola oil and its effects on the secondary components contained within. It explains how traditional refining, which includes steps such as degumming, neutralization, bleaching, and deodorization, leads to a significant loss of valuable nutrients like phytosterols and tocopherols. The book presents minimal refining methods aimed at improving the nutritional properties of canola oil by minimizing the degradation of these important compounds. By using natural clays and forgoing deodorization, the natural flavor profile of canola oil is preserved while unwanted components are removed. This innovative approach could significantly enhance the quality of canola oil and maximize its health benefits.