Just opened a bag of soya beans in the kitchen for a veggie salad and something has just struck me, soya beans are massive compared to rapeseed, (about the size of a big broad bean!)
Now both are seeds so must have mucilage present. Mucilage is a massive emulsion enabler. Could is be that by the nature of size ie rapeseed being very small therefore having a massive external surface area, that rapeseed oil will lend itself to more emulsion?
I know from experience that dressings made with rapeseed oil are much less likely to split that dressings made with olive oil for example. (Olive is a berry, so no mucilage!)
So could it be that the source oil is responsible for the emulsions forming and not the process?
Should be a lot more straight forward to test than my curry house oil theory although musilage could well be the link!