Canola oil

Vegetable oil made from rapeseed. Lower in saturated fat than any other oil, canola oil also contains Omega-3 fatty acids which are said to lower cholesterol. It has almost no taste and is used both for cooking and for salad dressings.

Carotenes

• Beta-carotene: an isomer of carotene that is found in dark green and dark yellow fruits and vegetables
• Carotene: yellow or orange-red fat-soluble pigments in plants (e.g. red palm oil); is converted into vitamin A in the liver

Chalky grain

Immature grains are very slender, have a chalky appearance, and do not survive the milling process very well. If a cereal cargo contains a high percentage of immature grains, milling will create excessive bran, and broken grains.

Chemical Refining

This refers particularly to the removal of free fatty acids by alkali. The alkalis used are usually sodium hydroxide (caustic soda) or soda ash, either singly or in combination. One novel chemical refining technique uses aqueous ammonia as the alkali.

Cloud Point [Oil]

This is a test to determine the temperature at which oil begins to cloud as a result of crystallization under controlled cooling. The cloud point is related to the unsaturation of an oil. In general, the higher the unsaturation of an oil, the lower its cloud point will be.

Crystallization [Fat, Sugar]

Crystallization is the three-step process of forming crystals and may take place from a melt or from a solution. The three steps are supercooling or super saturation; formation of crystalline nuclei; and growth of crystals. The process is important for fats and sugar in order to produce the desired texture in a solid product, or as a preliminary to fractionation.