Canola Oil as a Bio-additive: Properties, Processing and Applications

In recent years, vegetables and plant-based edible oils have received a lot of attention owing to the presence of high amounts of mono-, and polyunsaturated fatty acids (MUFA, and PUFA) in a balanced diet, and their various domestic and industrial applications. Canola oil is a kind of vegetable oil derived from rapeseed. Canola (rapeseed) is the world's third-largest oilseed crop, trailing behind only soybean and cottonseed. It contains a smaller amount of non-polymerizing saturated fatty acids, which means it has superior edible characteristics. Further, it contains 6–14% α-linolenic acid, 50–65% oleic acid, and 7% saturated fatty acids. It also contains omega-3 and omega-6 fatty acids, making it one of the most useful cooking oils in the market. Canola oil contains a high amount of vitamins K and E, and it helps to reduce skin issues and indications of aging such as acne, fine lines, wrinkles, blemishes, and spots. It shows strong physico-chemical and function properties. This chapter reviews and addresses the availability (production and consumption), physico-chemical and functional properties of canola oil as an additive which facilitate its application in various fields including composites and coatings, biodiesel production, and food. It also discusses about canola oil refining and its processing, nutritional properties, and health benefits. This up-to-date review will be very helpful in selecting and using canola oil effectively and in a sustainable manner for various domestic and industrial applications including in biocomposites.