Physicochemical and Rheological Properties and Microstructure of Canola oil as Affected by Monoacylglycerols

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Background and Objectives: Canola oil is very low in saturated fatty acid (8 %), which makes it suitable for application as dressing for salad. Canola oil is liquid, thus its application in the production of margarine and shortening is limited. The present study provides information about the effects of monoacylglycerols (MAG) as the structuring agent on physical, microstructure and rheological properties of canola oil.