| ≥1 piece |
Pure obtained from fresh naturally grown canola seeds
canola oil
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, defoamers, 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.
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Physical Characteristics As Shipped |
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Physical State |
Liquid |
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Appearance |
Clear and Brilliant |
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Flavor |
Bland |
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Odor |
Bland |
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Chemical Characteristics |
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Free Fatty Acid |
0.1 – 0.15% max |
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Peroxide Value |
1.0 – 2.0 meq/kg max |
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Color (Lovibond) |
12.0 – 15.0 Yellow / 1.5 – 2.0 Red |
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Iodine Value (Wijs) |
100 - 122 |
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Moisture |
0.05 %max |
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AOM |
20 hrs min |
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Cold Test |
5.5 - 12 hrs min |
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Refractive Index @ 40oC |
1.460 – 1.467 |
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Specific Gravity @ 25oC |
0.914 – 0.920 |
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Saponification Value |
182 – 193 |
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Smoke Point |
460 – 530oF |
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Flash Point |
610 – 640oF |
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Fire Point |
670 – 690oF |
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Fatty Acid Properties |
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C16:0 |
Palmitic |
3.0 – 5.0% |
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C16:1 |
Palmitoleic |
0.2 – 0.3% |
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C18:0 |
Stearic |
1.0 – 3.0% |
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C18:1 |
Oleic |
56.0 – 76.0% |
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C18:2 |
Linoleic |
10.0 – 24.0% |
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C18:3 |
Linolenic |
4.0 – 13.0% |
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C22:1 |
Erucic |
0.2 – 1.8% |
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Fatty Acid Distribution |
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Saturated |
4.3 – 7.4% |
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Monosaturated |
54.4 – 65.0% |
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Polyunsaturated |
27.2 – 37.0% |