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College of Agriculture
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Biobased Institute
Biobased Products Institute - Montana State University
Cold-Refined Omega-3 Camelina Oil and Improvement of the Nutritional Value of Baked Products and Spreads (peanut butter) |
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Researchers Involved: |
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Dr. Alice Pilgeram |
Dr. David Sands |
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Additional Researchers: Matt Kirkpatrick, Brian Thompson |
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Project Description: |
Cold-refined Omega-3 camelina Oil |
| The omega-3 content of camelina oil can be enriched by cold refinement. At cold temperature (-10C), Omega-3 containing triglycerides are more fluid than triglycerides composed of omega-9 and omega-6 fatty acids. Subsequently, at cold temperature, the omega-3 oil is concentrated in the upper fraction and omega-6 and omega-9 oil are concentrated in lower fractions. |
Camelina peanut butter and bread |
The high omega-3 oil obtained directly from camelina sativa or enriched omega-3 oil can be added directly to a wide variety of food products, significantly increasing their nutritional quality, and thereby significantly increasing the market value of these products. High omega-3 peanut butter can be made from natural peanut butter. Natural peanut butter separates into oil and thick peanut paste. Peanut oil contains high levels of omega-6 fatty acid. This undesirable oil can be poured off and replaced 1:1 with camelina oil. The sensory quality and shelf life of the camelina peanut butter are unaltered.
Camelina oil can also be used in a wide variety of baked products. The food development group is working directly with Wheat Montana to develop omega-3 bread and cereal products (fig. 19).
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Fig. 19 |
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Omega-3 contents of white bread made with canola or camelina oil (Wheat Montana Bakery) |
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