CANOLA OIL

Canola oil is extracted from the seeds of the Brassica napus plant and is recognized worldwide for its balanced nutritional profile. Rich in monounsaturated fatty acids and low in saturated fats, it is ideal for healthy diets and food preparation. Its light flavor and high oxidative stability make it a popular choice in cooking, the food industry, margarine production and the chemical industry.

Origin: Brazil or Argentina

Specifications
✅ Origin: Canola (Brassica napus)
✅ Color (Lovibond 5¼” cell): Max. 3.0 Red
✅ Peroxide Index: Max 1.0 meq/kg
✅ Moisture and Volatile Impurities: Max 0.1%
✅ Free Fatty Acids (as Oleic Acid): Max 0.1%
✅ Taste and Odor: Neutral, no strange odor or taste
✅ Smoke Point: Approx. 240°C
✅ Density (25°C): 0.914 – 0.918 g/cm³
✅ Iodine Index (wijs): 110 – 126
✅ Saponification Index: 182 – 193 mg KOH/g
✅ Saturated Fat: 6 – 7%
✅ Monounsaturated Fat (mainly Oleic Acid): 61 – 64%
✅ Polyunsaturated Fat (Omega-6 and Omega-3): 28 – 32%
✅ Low Erucic Acid Content: Max. 2% (in accordance with international standards)​