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REFINED CANOLA/RAPESEED OIL SPECIFICATIONS:
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 â?? 640oF
Fire Point: 670 690oF
Note: Because the moisture level is below 0.1%, it will not support any microbial growth.
Smoke Point: 425 degrees Fahrenheit Min.
OSI Stability @ 110 deg. C : 7.5 Hrs. Min.
Cold Test: 12 Hrs. Min.
FFA (%) NEN-EN-ISO 660 max 0.1
Moisture (%) NEN-EN-ISO 662 max 0.05
Impurities (%) NEN-EN-ISO 663 negative
Color Lovibond (5 1/4 inch) NEN 6308 15Y 1.5 R
Peroxide Value at loading (meq/kg) NEN-EN-ISO 3960 max 1.0
Relative density at 20 C NEN 6311 0.91 93
Iodine value (g 12/100g) NEN-EN-ISO 3961 110-126
The product is not allowed to contain the following pesticides:
Toxaphene Max 0.10 mg/kh
Total DDT Max 0.05 mg/kg
Other pesticides (individual) Max 0.01mg/kg
PCBâ??s Max 0.01mg/kg
Presence of the following metals is tested:
Cadmium max 0.02 mg/kg
Mercury max 0.05mg/kg
Copper max 0.05mg/kg
Arsenic max 0.10mg/kg
Lead max 0.10mg/kg
Nickel max 0.20mg/kg
Iron max 0.10 mg/kg
Microbiological characteristics, The following analyses are done periodical:
Total viable counts <1000>
Salmonella neg./25g
Lypolytic m.o. <10>
Yeast <10>
Mould <10>
Enterobacteriaceae max 10./g
E- Coli <3>
The rapeseed plant usually blooms in the summer and is famous for its golden-yellow flowers. Belonging to the cabbage family, it;s closely related to turnip and mustard. Its oil known both as rapeseed and canola oil is widely used for cooking, baking, and food processing.
Rapso is a tasty 100% pure rapeseed oil. It was produced without genetic engineering and consists exclusively of pressed rapeseed from controlled cultivation in Austria. You can use the tasty cooking oil in many ways, for example to refine salads or for cooking, baking and roasting.
Surname Rapso pure rapeseed oil 0.75L
weight 0.75L
Application & usage instructions For salads, for cooking, roasting and frying
Durability & Storage Protect from heat and light
ingredients rapeseed oil
Responsible food business operator Rapso Austria GmbH
address
average nutritional information per 100g
Calorific value(kJ/kcal) 3700kJ/900kcal
Fat 92g
hereof: saturated fatty acids 6g
carbohydrates 0g
of which sugars 0g
protein 0g
Salt 0g
Rapso 100% pure rapeseed oil. From controlled cultivation. Of course from Austria. "Without genetic technology". For salads, for cooking, baking, roasting and frying.
100% pure rapeseed oil from controlled cultivation without genetic engineering, naturally from Austria
Natural rapeseed oil contains erucic acid, which is mildly toxic to humans in large doses but is used as a food additive in smaller doses. Canola is one of many selected cultivars of rapeseed bred to have a low erucic acid content. Canola was developed in canada and its name is a contraction of "canadian oil, low acid". The name was also chosen partly for marketing reasons, so successfully that the name is sometimes mis-applied to other cultivars of rapeseed.
Processing of rapeseed for oil production provides rapeseed animal meal as a by-product. The by-product is a high-protein animal feed, competitive with soya. The feed is mostly employed for cattle feeding, but also for pigs and chickens (though less valuable for these). The meal has a very low content of the glucosinolates responsible for metabolism disruption in cattle and pigs.
Rapeseed leaves are also edible, similar to those of the related kale. Some varieties of rapeseed are sold as greens, primarily in asian groceries.
Rapeseed is a heavy nectar producer, and honeybees produce a light colored, but peppery honey from it. It must be extracted immediately after processing is finished, as it will quickly granulate in the honeycomb and will be impossible to extract. The honey is usually blended with milder honeys, if used for table use, or sold as bakery grade. Rapeseed growers contract with beekeepers for the pollination of the crop.
Commodity: Canola (Rapeseed) Oil (RCAO).
Type: Refined, Winterized, Deodorized, And Bleached.
Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.
Color (51/4 Lovibond): Red 3 maximum, light yellow, clear and transparent.
Odor: Characteristic taste and no odor.
Visibility: Without any deposition and blurriness.
Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.
Physical and Chemical Analysis Values:
(The values may vary within standards)
Free Fatty Acid, % m/m Oleic Acid: 0,3 maximum.
Acid Number, mg KOH/g: 0,6 maximum.
Peroxide Value, meq O2/kg: 10,0 maximum.
Iodine Value, WIJS: 105 - 126
Moisture and Volatile Matter, %: 0,2 maximum.
Saponification Value, mg KOH/g: 182 - 193
Unsaponifiable Substances, g/kg: 2,0 maximum.
Insoluble Substances in Ether, %: 0,05 maximum.
Refractive Index, at 40oC: 1,465 - 1,467
Specific Gravity, g at 20oC: 0,914 - 0,920
Soap Content, %: 0,005 maximum.
Halphen Test: Negative.
Mineral Oil Test: Negative.
Sesame Oil Test: Negative.
Cold Test, 5,5 hours at 0oC: Clear.
Heavy Metal Analysis:
Iron (Fe): 1,5 ppm maximum.
Copper (Cu): 0,1 ppm maximum.
Lead (Pb): 0,1 ppm maximum.
Arsenic (As): 0,1 ppm maximum.
Nutrition Facts in 100 gram:
Energy Value: 900 kcal / 3700 kjoule
Total Fats: 100 g
Saturated Fats: 8 g
Monounsaturated Fats: 65 g
Polyunsaturated Fats: 27 g
Trans Fat: 0 g
Protein: 0 g
Carbohydrate: 0 g
Sodium: 0 g
Cholesterol: 0 g
Rapeseed oil is produced from the black seeds of the rapeseed plant. Canola oil the hybrid of rapeseed oil has low saturated fats compared to other oils resulting in low cholesterol levels. Some claim it is bad for health but, Eruic acid present in canola oil is lower than the FDA standards hence it is, therefore, safe to cook with this oil. These oils are most commonly used for the purpose of cooking.
Rapeseed oil contains less saturated fat than other commonly used cooking oils and is traditionally used as frying oil for its specific odor and is popular in Indian sub continent as traditional cooking oil. Rapeseed oil is also a rich source of vitamin E.
