|MadSci Network: Chemistry|
Interesting question. You mention two different properties of canola oil: viscosity and 'stickiness'. Viscosity affects the speed of flow through frictional losses, but the flow will still occur. 'Stickiness' would relate to surface tension or cohesive forces between the oil and pasta. 'Stickiness' is difficult to affect, so I'll pass on that. Viscosity can be increased by adding long chain molecules to the oil. This is done in motor oils. An oil soluble gum would work best. Try xanthan gum. Alternative you can mix in a long change oil or fat. You can experiment with high melting point oils, such as cottonseed or coconut, or with Crisco. Anything you can get to dissolve in canola oil. You could even mix olive oil with it! :) If you're using canola oil for cost, there are many possible viscosity improvers. If you're keen on nutrition, most of the oil/fat additives will impact saturated fat content. Grapeseed oil is very nutritious and more viscous than olive oil. Gums don't impact nutrition adversely.
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