WORLD SCENARIO OF MUSTARD OIL

World scenario Mustard Seed oil production

Yellow colored oil is obtained by extraction process of the crushed rape/mustard seeds. In the market, rape oil is not distinguished from mustard oil as both of these come from the same species and possess same properties. During the production of oil, pressed cakes of the seeds are left over that have some amount of oil content. These cakes are distilled to make oil cakes, which serves as an animal feed.

The seed oil of Brassica napus or B. campestris (previously described as colza oil) was typically rich in erucic acid (22:1), and the seed meal had an undesirably high level of glucosinolates. These components reduced the value of both the oil and the protein meal but both have been bred out of modern rapeseed, which is now known as canola, double zero rapeseed oil, or low-erucic rapeseed oil. There is still a limited demand for high-erucic rapeseed oil, generally grown under contract as an identity-preserved crop, and used for production of erucamide, which is an essential component of polythene wrapping film. Rapeseed (of all kinds) is now the third largest source of oil, at ~23 million tonnes a year, after soybean oil and palm oil. It is grown mainly in Western Europe, China, Canada (where the canola varieties were developed), and India. Typically it contains palmitic (4%), stearic (2%), oleic (62%), linoleic (22%), and linolenic (10%) acids and has less total saturated acid than any other commodity oil. In one example its major triacylglycerols were: OOO (22%), LOO (22%), LnOO (10%), LLO (9%), and LnLO (8%).

Rapeseed oil lends itself to genetic modification and several rapeseed varieties having oils with modified fatty acid composition have been developed though it is still not clear how many of these will be economically viable. Rapeseed oils with less linolenic acid, with enhanced levels of lauric acid, stearic acid, oleic acid, or with unusual acids such as γ-linolenic acid, ricinoleic acid, or vernolic acid have all been developed for commercial exploitation. An oleic-rich variety developed in Australia, called Monola, contains about 78% oleic acid.

Oils and fats differ only in that the former are liquid at ambient temperatures and the latter are solid. The term butter is applied to some solid tropical vegetable fats such as cocoa butter and shea butter. The term commodity is applied in an arbitrary manner to those materials produced in sufficient quantity to be of interest to market analysts