Canola Oil For Cooking

Refined Canola Oil is a heart-healthy cooking oil renowned for its light flavor, versatility, and high smoke point. Rich in omega-3 fatty acids and low in saturated fats, it's ideal for frying, baking, and enhancing your favorite recipes.

Oils And Fats

Canola Oil

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).

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%


CRUDE CANOLA/RAPESEED OIL SPECIFICATIONS:
Free Fatty Acids (As OLEIC) Molecular Weight 282-Basis: BASE 1.00%
MAX. 1.25%
Moisture and Volatile Matter: 0.20% MAX.
Density (Specific Weight) at 25 C and 4 C Min. 0.9180 Max. 0.9225
Flash Point: MORE THAN 121 (250 F)
Saponification value Min. 188 Max. 198
Impurities (Insoluble in Petrol Ether): 0.10% MAX.
Unsaponifiables Matter (test as per N.O.P.A.): Max. 1.50 pct.
Sediment (Gardner Break Test): 0.10% MAX.
Lecithin (expressed as Phosphorous): 0.02% MAX.
Color Index (MG Iodine) (Lovibond Cell 1 inch): 50-60 Yellow and 5-6 Red.
Refractive index at 20 degrees C: 1.505 to 1.512
Halphen reaction Negative
Density (at 15�° C): 900-930kg/m3
Flash Point: 220�°C ( closed up, Pensky-Martens method)
Calorific value: 35.000 kJ/kg
Kinematic viscosity: 38 mm2/3 (40�°C)
Coke deposit: 0.4 mass-% (Conradson procedure)
Iodine value: 100-120g/100g
Sulphur content: 20mg/kg
Neutralizations number: 2,0mg KOH/g
Phosphorus content: 15mg/kg
Water content: 75mg/kg
Ash: 0.01 mass%

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

INGREDIENT SPECIFICATION:
Canola Oil, NOP 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:
100 130


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 �¢?? 6.0 %


PALMITOLEIC ACID
C 16:1
0.60 % Max.

STEARIC ACID
C 18:0
1.0 3.0


OLEIC ACID
C 18:1
51 70 %


LINOLEIC ACID
C 18:2
15 30 %


LINOLENIC ACID
C 18:3
5 15 %


ARACHIDIC ACID
C 20:0
0.2 1.2 %


EICOSENOIC ACID
C 20:2
0.1 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) or any


DOCUMENTS:


Lot or batch numbers
Date of Manufacture
Certificate of Analysis
Kosher Certificate, if required
Organic Certificate

Rapeseed and Canola Oil

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.