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Our Organic and Non-GMO project verified Canola oil is great to use as a base oil for salad dressings. It can also be used for sauteing and roasting vegetables. Canola oil has a high smoke point of about 465 degrees F, so it can also be used for deep frying a wide variety of foods including vegetables, meat, and doughnuts.
Expeller pressed canola oil is a vegetable oil derived from a variety of rapeseed plant that is low in erucic acid (must be 2% or less to be qualified as canola oil). It is the third most widely consumed oil in the world, after soybean oil and palm oil. The word rapeseed is derived from the Latin word Rapum which means turnip. Rapeseed is a relative to turnips, rutabaga, cabbage, Brussels sprouts and turnip. Rapeseed is from the genus Brassica which are some of the oldest plants cultivated by man. The oil is produced by slightly heating the seeds and then crushing them mechanically to extract the oil. Canola oil is low in saturated fat. It carries with it a qualified US FDA health claim that reads:
Limited and not conclusive scientific evidence suggest that eating about 1 1/2 tablespoons (19 grams) of canola oil daily may reduce the risk of coronary heart disease due to the unsaturated fat content in canola oil. To achieve this possible benefit, canola oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day."
Color, Lovibond -R: ≤ 1.5r
Color, Lovibond -Y: ≤ 15y
Moisture: ≤ 0.1%
Free Fatty Acids (as Oleic): ≤ 0.05%
Peroxide Value: ≤ 0.5 Meq/kg
Iodine Value Wijs: 113 Typical
Refactive Index W 25°C: 1.4690 - 1.4720
Soap Test: Not Detected
C16:0 Palmitic 4.5% Typical
C16:1 Palmitoleic 0.2% Typical
C18:0 Stearic 2.0% Typical
C18:1 Oleic 62.0% Typical
C18:2 Linoleic 19.0% Typical
C18:3 Alpha Linolenic 8.0% Typical
C20:0 Archidic 0.5% Typical
C20:1 Eicosenoic 1.0%