Technical Field

[0002] The present disclosure relates to making Canola oil with Saffron Taste

(hereafter called canola saffron) and methods of making it.

Background Art

[0003] Publication Number: 2015034221 1

[0004] Title: use of unsaponifiable extract obtained from vegetable oil deodorizer distillate for the stabilization of canola oil.

[0005] The invention relates to a process for the stabilization of canola oil by a more reliable and rapid method for the evaluation of oxidative stability in oil. Results revealed that induction time for 200 ppm UE is greater than 200 ppm BHA which indicates that UE of DDVO was more potent than that of BHA.

[0006] Tocopherols are natural antioxidants mainly used to deactivate the free

radical mechanism. According to Frohlich & Schober, (2007) tocopherols were applied in the range of (250-2000 ppm) to prevent the fatty acid methyl ester from decomposition.

Technical Problem

[0007] Canola Oil is one of the edible oils with the lowest saturated fatty acid content, which considered as a healthy oil, but its usage is limited due to its changing smell while heated as per consumer feedback.

[0008] Saffron is one of the most expensive and useful spices which is used in

preparing foods, sweets & soft drinks due to its perceived health benefits.

[0009] As Saffron is expensive and it is not soluble in the Oil, there would be

challenge to combine it with vegetable oil, but if this happen, would have several advantages:

[0010] - It gives pleasant taste to the canola oil and make this product more attractive for consumer. [0011 ] - As the oil is almost used in any dishes, to make it tasty we need to come up with a special taste that fits all dishes,

[0012] - Consumers know canola oil is healthier vs. Other regular oils like soybean oil and sunflower oil but in terms of taste other oils are preferred to Canola oil.

[0013] The important fatty acid in canola oil is a-linolenic acids ALA which is 18- carbon fatty acid having three C-C double bonds , ALA is one of the essential fatty acid which is known as omega 3 , as omega 3 has a lot of health benefits therefore canola oil is perceived as a healthy oil.

[0014] This fatty acid tends to oxidize which will cause the undesirable smell change especially during cooking and frying at elevated temperature. This specification is not desirable for consumers.

[0015] To cover this gap and overcome the smell reversion in foods prepared by

Canola oil, its known to use different spices which may not be applicable to all type of foods; Saffron can be a good option for every dishes, whilst the challenge remains as how to solve saffron in Oil, also what type and dosage may be the best fit for all dishes plus its stability while heated.

Summary of the Invention

[0016] In one aspect, provided is a tasty canola oil including a canola oil and a safe and effective antioxidant, that is, Ascorbyl Palmitate (AP) and/or any legally allowed antioxidant.

[0017] In another aspect provided is the method for preparing a tasty canola oil and adding some natural identical flavoring agent to have real saffron taste and aroma.

Detailed Description

[0018] Canola oil with saffron taste and aroma are disclosed .as described herein, canola saffron may be prepared by adding a premixed solution containing;

saffron extract, liquid vegetable oil, benzyl alcohol, orange oil, mate absolute and cedar wood oil terpenes.

[0019] The term vegetable oil refers to any type of edible vegetable oils or its

fraction. This oil may be sunflower oil, canola oil, coconut oil, and palm oil. [0020] The term canola oil means low erucic rapeseed oil which is suitable for edible proposes according to the national and international legislations i.e. FDA and Codex Codex Alimentarius.

[0021 ] Saffron is a spice derived from the flower of Crocus sativus, Saffron threads are collected and dried to be used as seasoning and coloring agent in foods.

[0022] Saffron taste results from the chemical Picrocrocin and Safranal. The saffron extract can be ethanolic or/and aqueous extract contains between 1 -2 Wt. % Safranal.

[0023] The canola oil is refined oil, it means it is chemically/physically refined,

bleached and deodorized and stabilized using common antioxidants mainly AP 100 ppm and/or permitted the level of any other antioxidant.

[0024] Oil soluble Saffron premix

[0025] The premix will be added to the canola oil not less than 150 ppm and not more than 500 ppm. Saffron premix of the present disclosure contains; about 50- 80 wt. % edible vegetable oil, the saffron extract 10-30 Wt. %, Benzyl alcohol 3-10 Wt. % ,2,6 Xylenol 0.1 -1 Wt. % , orange oil 0.01 -0.3 wt.% ,Mate Absolute 0.1 - 0.2 wt. % .

Result

[0026] As a result, saffron canola oil will be a cooking oil that not only is healthy but also very tasty. This saffron oil's function on frying makes the fry tasty and Golden with nice desirable aroma of saffron without the challenge of buying and preparing it to be suitable for being used in food, so would be very Convenient to use the saffron oil instead of preparing saffron (smashing saffron and mix it with water then add it at end to the food.) which is not only convenient but also is so expensive ( considering that Saffron is not soluble in oil so you need to add so much of it to cover all your food.) also you cannot find saffron easily which this Saffron cooking oil (Saffron Canola oil) have all in.

Industrial Applicability

[0027] Because of its light flavor, high smoke point, and smooth texture, canola oil is one of the most versatile cooking oils. User can use it in a number of dishes and cooking methods, like: As a cooking oil for sauteing, stir-frying, grilling, and baking. In salad dressings, sauces, and marinades.