| ≥1 piece |
Specifications
Canola oil is very healthy. It is high in energy and its high ratio of more mono-unsaturated fatty acids to saturated fatty acids makes it one of the healthiest oils for human consumption, and the third most widely consumed vegetable oil in the world. Lab tests show that Canola oil has more omega-3 fatty acids than most other oils on the market including olive oil. It is very low in saturated fats but rich in vitamins such as vitamins E and K.
Our refined canola oil is obtained from fresh naturally grown canola seeds which are slightly heated and then crushed to produce the oil. After obtaining the crude oil, it is the refined using water precipitation and organic acid, "bleaching" with clay, and deodorizing using steam distillation. No chemical solvents, deformers, additives, butylated anti-oxidants or synthetic agents added or used in the processing of this oil.
In addition to cooking (and in mayonnaise, salad dressings, sauces, salad oils, canned foods, bakery products), canola oil is also used in many non-food applications such as industrial lubricants, biofuels, candles, lipsticks, and newspaper inks.
Chemical Characteristics
Free Fatty Acid 0.1 – 0.15% max
Peroxide Value 1.0 – 2.0 meq/kg max
Colour (Lovibond) 12.0 – 15.0 Yellow / 1.5 – 2.0 Red
Iodine Value (Wijs) 100 - 122
Moisture 0.05 %max
AOM 20 hrs min
Cold Test 5.5 - 12 hrs min
Refractive Index @ 40oC 1.460 – 1.467
Specific Gravity @ 25oC 0.914 – 0.920
Saponification Value 182 – 193
Smoke Point 460 – 530oF
Flash Point 610 – 640oF
Fire Point 670 – 690oF
Fatty Acid Properties
C16:0 Palmitic 3.0 – 5.0%
C16:1 Palmitoleic 0.2 – 0.3%
C18:0 Stearic 1.0 – 3.0%
C18:1 Oleic 56.0 – 76.0%
C18:2 Linoleic 10.0 – 24.0%
C18:3 Linolenic 4.0 – 13.0%
C22:1 Erucic 0.2 – 1.8%
Fatty Acid Distribution
Saturated 4.3 – 7.4%
Monosaturated 54.4 – 65.0%
Polyunsaturated 27.2 – 37.0%