naturally cold-pressed, no heat added, no chemicals added.
Moreover, it is a wonderfully balanced and nutritionally significant oil containing a healthy
ratio of omega-6 to omega-3 essential fatty acids. Canola oil has a unique fatty acid profile
very similar to extra virgin olive oil. Based on the fact that this oil has half the amount of
saturated fat found in olive oil, many say it has the best fatty acid profile of any edible oil.
Very low levels of saturated fats and high level of monounsaturated fats make this coldpressed
oil a staple for every health-conscious chef or home cook.
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:
Canola oil is also highly refined. This means it goes through a process that uses heat and chemicals to extract the oil. This can reduce the amount of nutrients it has to offer. Payment : TT
GENERAL TECHNICAL SPECIFICATION Specific gravity: 0.916-0.922 Refractive index: 1.465-1.475 Heavy metals, Method: 0.001% max Iodine value: 120 â?? 141 Saponification Value: mg HOH/g: 180 â?? 200 Unsaponifiable Matter: %
Refined Canola Oil, packaged in a 17.5 liter jug
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
Product descriptions from the supplier Type canola oil Product Type Nut & Seed Oil Processing Type Refined Volume (L) 150ml,500ml,750ml,1L,1.5L,2L,orOEM Place of Origin Sichuan, China Storage Type Normal temperature storage Usage Cooking, Human consumption Color Clear and Bright Shelf Life 2 Years Purity (%) 100% Packaging OEM Grade High Brand Name OEM Nutrients and non nutrient components Per 100g Fatty acid components of rapeseed oil Saturated fat 6.6g Monounsaturated fat (omega 9) 59.3g Polyunsaturated fat (omega 3 & 6) 29.3g (9.6g and 19.7g respectively) Non fatty acid components of rapeseed oil Vitamin E (alpha-tocopherol) 17.5mg Tocopherol gama 27.4mg Tocopherol delta 0.99mg 71.3ug Sterols Stigmasterol 3mg Campesterol 241mg Beta-sitosterol 413mg
Product Specifications Refined Soybeans Oil CHEMICAL SPECIFICATIONS Specific gravity: 0.916-0.922 Refractive index: 1.465-1.475 Heavy metals, Method II: 0.001% max Iodine value: 120 - 141 Free fatty acids: < 2.5 mL of 0.02 N NaOH Peroxide: 10.0 max Fatty acid composition: Palmitate: 7 - 14 Stearate: 1 - 6 Oleate: 19 - 30 Linoleate: 44 - 62 Linolenate: 4 - 11 Color Gardner: 4 max Appearance: Greenish-yellow, bright & clear oily liquid Flavor and Odor: Bland, almost odorless Typical peroxide value: < 1.0 meq/kg Smoke Point: 230C min. +/- 10C Flash Point: 330C min. +/- 10C Soybean oil Physical Characteristics Physical State: Liquid Appearance: Light Yellow, Clear and Brilliant Taste: Bland Odor: Bland Color: 5 - 13.5 Yellow / 0.6 - 2.0 Red Quality Standards Free Fatty Acid %: 0.05 - 0.1% Peroxide Value meq/kg: 0.5 - 1.0 meq/kg Refractive Index @ 40oC: 1.4666 - 1.47 Iodine Value (Wijs): 123 - 139 Moisture %: 0.05 - 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 - 6.0 hrs Saponification Value: 191 - 192 Specific Gravity @ 25oC: 0.915 â?? 0.925 Smoke Point: 460 - 465oF Flash Point: 650 - 655oF Fire Point: 690 - 695oF
Specific Density (at 20 C) kg/m3 0.9 0.90- 0.923 Retractive Index (at 40 C) 1.48 1.475-1.476 Acidity mg KOH (%) gin oil max 0.03 0.03-0.06 Peroxide value MEQ/kg oil max 0.6 1 (max) Color value iodine, mg max 10 15 (max) Iodine value (WIJS) 127g/100g 112 The saponification value, mg 186 185-194 Unsaponifiable (%) 1.3 1.3-1.5 Moisture (%) 0.01 0.01-0.025 Non- fatty impurities, % max 0.1 0.1-0.2 Coloring 0.9 Red/ 10Yellow 0.9 Red / 15 Yellow Artificial flavours NIL NIL Preservative agent NIL NIL Anti-foaming agent NIL NIL Anti-crystalization agent NIL NIL Acidity, free fatty acid 0.038 0.03- 0.07 FEA. 0.0006 0.001 Refractive index 1.47 1.474- 1.475 Taste Neutral Neutral
The oil is naturally rich in monounsaturated fat and low in saturated fat. Use in frying / backing, used as (bottled) salad oil and in mayonnaise, margarine and dressing of salad. Standard Specifications Appearance Clear & brilliant at room temperature, Taste & Smell Neutral FFA 0.10 Max Moisture & Volatiles 0.05% max. Colour Lovibonds (5,25) 1.5 Red, 15 Yellow Iodine Value (wijâ??s method ) 110 â?? 126 Peroxide Value (meq/kg.) 1.0, max. Fatty Acid Composition (%) C16:0 Palmitic acid 4.5 % C16:1 Palmpitoleic acid 0.5 % C18:0 Stear acid 1.5 % C18:1 Oleic acid 57 % C18:2 Linoleic acid 21.5 % C18:3 Linolenic acid 10.5 % C20:0 Arachidic acid 0.5 % C20:1 Gadoleic acid 2.0 % C22:0 Behenic acid 0.5 % C22:1 Erucic acid 1.0 %
