We are Direct Distributors Of Canola/Rapeseed oil  . 100% Quality

Specifications

Pure obtained from fresh naturally grown canola seeds

Canola Oil

Canola oil is very healthy. It is high in energy and its high ratio of more mono-unsaturated fatty acids to saturated fatty acids makes it one of the healthiest oils for human consumption, and the third most widely consumed vegetable oil in the world. Lab tests show that Canola oil has more omega-3 fatty acids than most other oils on the market including olive oil. It is very low in saturated fats but rich in vitamins such as vitamins E and K.

Our refined canola oil is obtained from fresh naturally grown canola seeds which are slightly heated and then crushed to produce the oil. After obtaining the crude oil, it is the refined using water precipitation and organic acid, "bleaching" with clay, and deodorizing using steam distillation. No chemical solvents, defoamers, additives, butylated anti-oxidants or synthetic agents added or used in the processing of this oil.

In addition to cooking (and in mayonnaise, salad dressings, sauces, salad oils, canned foods, bakery products), canola oil is also used in many non-food applications such as industrial lubricants, biofuels, candles, lipsticks, and newspaper inks.

Physical Characteristics As Shipped

Physical State Liquid

Appearance Clear and Brilliant

Flavor Bland

Odor Bland

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%