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 Refined Canola Oil            

Chemical Characteristics:

Free Fatty Acid: 0.1 – 0.15% max 

Peroxide Value: 1.0 – 2.0 meq/kg max 

Color (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%

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