CANADIAN ERUCIC ACID OILS: IV. EDIBLE PROPERTIES OF FANWEED (PENNYCRESS) OIL AND SHORTENING

Abstract

Salad oils and shortenings prepared from crude fanweed seed oil by standard methods were lighter in color and more viscous than corresponding commercial products tested, and had slightly lower smoke points. Peroxide oxygen values and free fatty acid contents of all the materials were similar. Small-scale consumer acceptance tests indicated that the fanweed oils, either fresh or aged for 10 days at 100°F., were generally not as palatable as the commercial salad oils (corn and cottonseed), but that the fanweed shortenings did not differ appreciably from the commercial vegetable shortenings. It is concluded that the small amount of fanweed oil present in mixed oil from weed seed screenings will not lessen the potential acceptability of the mixture.