Refined Canola Oil is extracted from the crushed seeds of specially bred, low-erucic acid varieties of the rapeseed plant (Brassica napus and Brassica rapa). Renowned worldwide by nutritionists and professional chefs alike, Canola Oil combines an exceptionally low saturated fat profile with high monounsaturated oleic acid levels. Fully refined, bleached, and winterized, it displays a delicate golden hue, smooth fluidity, zero lingering aroma, and unmatched cloud resistance under refrigeration.
Canola seeds undergo mechanical cleaning, precision seed pre-heating, and flaking followed by gentle cooking to optimize cell permeability. The flakes are pressed in mechanical expellers, which extract approximately 60-70% of the oil without chemical additives. The remaining press cake is solvent extracted to recover residual oil. The combined oil is degummed with citric acid to remove hydratable and non-hydratable gums, treated with mild alkali to eliminate free fatty acids, bleached with natural clay, dewaxed through gentle chilling (winterization), and deodorized under high vacuum and steam distillation to yield an ultra-refined, crystal-clear golden oil.
Canola oil boasts the lowest saturated fat content (approx. 7%) among all commercial vegetable cooking oils—less than half that of olive or soybean oil. It contains over 61% monounsaturated fat (oleic acid), which helps lower LDL ("bad") blood cholesterol, and delivers 11% alpha-linolenic acid (ALA Omega-3). The American Heart Association and global cardiovascular societies frequently recommend Canola Oil for health-conscious food formulations.
Laboratory tested in accordance with AOCS and CODEX Alimentarius international standards.
| Parameter / Test Method | Specification Limit / Guaranteed Value |
|---|---|
| Appearance | Clear, light golden yellow liquid at 20°C |
| Taste & Odor | Completely neutral, clean, free from brassica pungency |
| Free Fatty Acid (FFA as Oleic) | Max 0.08% |
| Erucic Acid (C22:1) | Max 1.0% (Well below CODEX 2.0% limit) |
| Moisture & Volatiles | Max 0.05% |
| Iodine Value (Wijs) | 110 – 126 g I2/100g |
| Peroxide Value | Max 1.0 mEq O2/kg at loading |
| Saponification Value | 188 – 193 mg KOH/g |
| Refractive Index (40°C) | 1.465 – 1.467 |
| Relative Density (20°C/20°C) | 0.914 – 0.920 |
| Smoke Point | Min 230°C (446°F) |
| Cold Test (5.5 hrs at 0°C) | Passes (Sparkling clear, zero turbidity) |
| Color (Lovibond 5¼" Cell) | Max 1.2 Red / 12 Yellow |
Due to its clean taste and smoke point of 230°C (446°F), Canola Oil is ideally suited for high-heat wok stir-frying, griddles, light sautéing, and commercial popcorn popping. It stays completely liquid when chilled, making it the premier choice for refrigerated marinades, vinaigrettes, and cold sauces.
Spot Price: $770 USD / MT (CIF). Submit your tonnage and destination port for an expedited quotation.
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