Deodorization involves the use of steam distillation, which removes any residual compounds, which could impart adverse odors and tastes. Further Processing of Canola Products Refined canola oil is utilized in a large variety of edible oil products. Generally, no further processing is required for canola oil used as a liquid product for salad dressings, baking and frying. The refined oil is sold under a number of brand names for both household and industrial purposes. A special process called hydrogenation is used in the production of margarine, shortening and other specialized products.
Hydrogenation is a process that changes the melting behavior of liquid oils and improves stability.
Hydrogenated fats from canola oil play an important role in the production of margarine and shortenings. They are often formulated with blends of other oils to combine the advantages of Canola oil with those of other vegetable oils. Canola oil may also be processed into more solid products using a method called interesterification. Interesterification involves mixing canola oil with other edible oils with that are more solid by nature, including palm kernel oil. Special processing parameters are utilized and result in a semi-solid product without hydrogenation.