Canola Oil
INGREDIENT SPECIFICATION: Canola Oil, NOP â?? Refined, Bleached and Deodorized
CERTIFICATE OF ANALYSIS: Each shipment to include certificate.
DESCRIPTION: Organic Canola seeds are pressed using cold-pressing technology, degummed, bleached (if necessary), and deodorized under vacuum and controlled temperature.
APPEARANCE, FLAVOR & COLOR Light green in color with light taste
AVERAGE ANALYSIS:
IODINE VALUE: 100 â?? 130
PEROXIDE VALUE: 1.00 Max.
FATTY ACID COMPOSITION:
FREE FATTY ACID Max. 0.10% of Oleic Acid
MYRISTIC ACID C 14:0 0.20 % Max.
PALMITIC ADIC C 16:0 3.0 â?? 6.0 %
PALMITOLEIC ACID C 16:1 0.60 % Max.
STEARIC ACID C 18:0 1.0 â?? 3.0
OLEIC ACID C 18:1 51 â?? 70 %
LINOLEIC ACID C 18:2 15 â?? 30 %
LINOLENIC ACID C 18:3 5 â?? 15 %
ARACHIDIC ACID C 20:0 0.2 â?? 1.2 %
EICOSENOIC ACID C 20:2 0.1 â?? 3.0 %
BEHENIC ACID C 22:0 0.5 % Max.
ERUCIC ACID C 22:1 2.0 % Max.
STORAGE: Store in a cool dry place away from direct sources of sunlight, heat, and oxidizers. Properly stored unopened containers have an expected shelf life of 24 months.
MARKINGS: As per the buyer specification suggested:
COUNTRY OF ORIGIN
MANUFACTURER
IMPORTER
BATCH NUMBER
PURCHASE ORDER NUMBER
JULIAN DATE
PACKAGING: Drums (55 gallon)
DOCUMENTS:
Lot or batch numbers
Date of Manufacture
Certificate of Analysis
Kosher Certificate, if required
Organic Certificate
Canola oil is oil made from crushed canola seeds. One of the best oils for heart health, canola oil has less saturated fat than any other oil commonly used in the U.S. Cutting down on saturated fats helps cut your cholesterol levels.
Canola oil is high in unsaturated fats and has the lowest amount of saturated fat among the common cooking oils. It contains high amounts of oleic acid (a monounsaturated fat) and alpha-linolenic acid (the plant-based omega-3 essential fatty acid).
The rapeseed plant is known for its golden-yellow flowers, which bloom in the summer.
Its oil, which goes by the names of rapeseed and canola, is widely used in cooking, baking, and food processing.
It's crucial to understand the difference between industrial and culinary rapeseed oil. Canola is another name for the culinary variant.
The automotive and chemical sectors use industrial rapeseed oil, whereas the culinary form is used in cooking. The genetic makeup and quantity of erucic acid, which is damaging to your health in big amounts, distinguishes the two varieties. In truth, canola oil must contain less than 2% erucic acid and meet globally regulated requirements in order to be labelled as such.
Otherwise, it will be labeled as rapeseed oil. However, most varieties in grocery stores are canola oil.
Rapeseed oil contains less saturated fat than other regularly used cooking oils, and it is popular in the Indian subcontinent as a traditional cooking oil. It is typically used as frying oil due to its distinct odour. Vitamin E is also abundant in rapeseed oil. Rapeseed oil has regenerative capabilities, making it a great moisturiser and anti-aging agent.
Because of its high quantities of alpha-linolenic acid (omega-3), which is too scarce in today's diets, rapeseed oil has fascinating dietary qualities. It's become a staple on dining tables.
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms, is rich in carotenoids, (pigments found in plants and animals) from which it derives its deep red colour, and the major component of its glycerides is the saturated fatty acid palmitic; hence it is a viscous semi-solid, even at tropical ambients, and a solid fat in temperate climates.
SPECIFICATION
Specific gravity @ 25�°C USP 0.911-0.918
Iodine value USP 50 - 55
Free fatty acids (as Oleic) USP 0.1% max
Moisture AOCS Ca 2c-25 0.1% max
Color Gardner AOCS Td la-64 3 max
Appearance White to pale yellow solid to semisolid lard-like fat
Flavor and Odr Bland, odorless
TYPICAL FATTY ACID COMPOSITION (%)
C12 & lower 2.5 max
C14:0 0.5 - 5.9 C18:1 34 - 44
C16:0 32 - 47 C18:2 7 - 12
C18:0 2 â?? 8
FFA (as Oleic),% :0.10 Max
Moisture & Impurities,% : 0.10 Max
IV (WIJS): 110 - 120
Color (5 1/4" Lovibond Cell): 2 Red 20 Yellow Max
Peroxide Value: 2 MEG / KG Max
Un saponification Matters: N.M.T 15 G / KG Max
Taste / Flavour :Bland
