Production of Canola Oil Based Healthy Food Emulsifiers Using Supercritical Carbon Dioxide Media

Emulsifiers, specifically diacylglycerides and monoacylglycerides, have the potential to replace fats and oils high in saturated fats such as palm and thus provide healthy and low-caloric food products. Canola based DAGs and MAGs not only can reduce the saturated fat content and food calories, they also can improve the functionalities of food products. However, they are produced using costly and environmentally unfriendly “enzyme in solvent” systems, and have shortcomings when utilized in certain food applications. This research will investigate the feasibility of manufacturing DAGs and MAGs from canola oil based on enzymatic reaction (ER) using supercritical carbon dioxide (SC-CO2). Nuclear Magnetic Resonance (NMR) technique will be used to analyze the final product. The SC-CO2 and NMR are “green” solutions compared to current solvent systems and have to potential to be more cost effective. TO BE CONT’D

Faculty Supervisor:

Martin Scanlon


Nazanin Vafaei


Canola Council of Canada


Food science






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