CANOLA OIL

CANOLA OIL = RAPESEED OIL

CAS-No. : 120962-03-0

Canola oil is a vegetable oil derived from a variety of rapeseed that is low in erucic acid, as opposed to colza oil. 
There are both edible and industrial forms produced from the seed of any of several cultivars of the plant family Brassicaceae.
According to the Canola Council of Canada, an industry association, the official definition of canola is "Seeds of the genus Brassica (Brassica napus, Brassica rapa, or Brassica juncea) from which Canola oil shall contain less than 2% erucic acid in 

Canola oil's fatty acid profile and the solid component shall contain less than 30 micromoles of any one or any mixture of 3-butenyl glucosinolate, 4-pentenyl glucosinolate, 2-hydroxy-3 butenyl glucosinolate, and 2-hydroxy- 4-pentenyl glucosinolate per gram of air-dry, oil-free solid." 
Canola oil is also used as a source of biodiesel.
Canola oil is a vegetable-based oil found in countless foods.

Canola (Brassica napus L.) is an oilseed crop created through plant crossbreeding.
Scientists in Canada developed an edible version of the rapeseed plant, which — on its own — harbors toxic compounds called erucic acid and glucosinolates. 
The name “canola” comes from “Canada” and “ola,” denoting oil.
Although the canola plant looks identical to the rapeseed plant, it contains different nutrients and its oil is safe for human consumption.

Ever since the canola plant was created, plant breeders have developed many varieties that improved seed quality and led to a boom in canola oil manufacturing.
Canola oil is also very high in healthier unsaturated fats. 
Canola oil's higher in the omega-3 fatty acid alpha-linolenic acid (ALA) than any other oil except flaxseed oil. 
Canola oil is oil made from crushed canola seeds. 

One of the best oils for heart health, canola oil has less saturated fat than any other oil commonly used in the U.S. 
Canola oil is considered safe for human consumption, and has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat, with roughly a 2:1 mono- to polyunsaturated fats ratio.
In addition to canola oil’s hearty helping of omega-3 fats (9%-11%), Canola oil’s also very high in monounsaturated fat (63%), a healthy fat.
Canola Oil has a high content of unsaturated fats, which makes Canola Oil a healthier choice. 

Canola Oil also contains omega-3 and omega-6 fatty acids. 
Canola Oil's non-distinctive flavour makes Canola Oil suitable for general cooking.
Canola oil gives many meals a pleasantly mild, nutty flavor. 
Canola oil's mild flavor and Canola oil's balanced fatty acid composition make canola oil to an 'all round cooking oil'. 
The virgin canola oil is rich in omega-3-fatty acids and vitamin E.

Canola oil is considered a healthier oil because Canola Oil has zero trans fat, healthy levels of monounsaturated and polyunsaturated fats, and the lowest level of saturated fats of all common culinary oils. 
Canola Oil is widely used in the food industry for baking, frying, sautéing, in salad dressings, etc. 
Canola Oil also has industrial applications as an ingredient in lubricants, candles, cosmetics, and inks, as well as in the manufacturing of biodiesel fuel.

When Canola oil comes to saturated fat, canola oil is lowest compared to other oils:
-Canola oil is 7% saturated fat
-Sunflower oil is 9% saturated fat
-Corn oil is 13% saturated fat
-Olive oil is 14% saturated fat

Canola oil was first produced in Canada in 1974. 
Genetic modifications of rapeseed oil led to a reduction in the concentration of erucic acid and glucosinolate. 
The currently rapeseeds in use have erucic acid and glucosinolates less than 0.1% and 8.5 μM g− 1, respectively. 
After palm oil and soybean oil, canola oil is the third major vegetable oil produced in the world, and China, EU-27, Canada, India, and Japan are the main producers. 

Canola oil in Canada is extracted mainly from the seeds of genetically modified Brassica napus L., but a small part of extracted canola oils are from Brassica rapa L. 
Canola oil is the only known vegetable oil with a sulfur atom in some fatty acid structures that are responsible for the sulfur flavor in the oil.

Many dietitians believe that canola oil could be considered the healthiest edible oil. 
Canola oil has unique characteristics such as fatty acid composition and levels of tocopherols, phytosterols, and polyphenols. 
Canola oil contains about 12% α-linolenic acid (omega-3) and about 65% oleic acids. 
Also, Canola oil contains a low amount of saturated fatty acids (< 7%) compared to other common vegetable oils.
Canola oil has a high amount of polyphenols (113 ppm gallic acid), and the predominant polyphenols in crude canola oil are vinylsyringol, 4-vinylsyringol dimer, sinapic acid, and sinapine.

PA is the main phospholipid in crude canola oil (around 44%).
After soybean oil and corn oil, canola oil has the highest amount of tocopherol isomers, whereas the α- and γ-tocopherols are the major tocopherols with a 1:2 ratio. 
Green color of crude canola oil is related to the presence of chlorophylls (5–50 ppm). 
Plant breeders have developed canola oil with new fatty acid composition such as high oleic canola oil (oleic acid raised to about 85%), high lauric canola oil (up to 31% lauric acid), and high stearic acid canola oil (stearic acid content increased to about 28%).

Canola oil is one of the healthiest cooking oils available, with zero trans fat and the lowest amount of saturated fat of all common cooking oils. 
And because canola oil is so versatile and affordable, Canola oil’s ideal for making a wide range of healthy foods, both at home and on a commercial scale. 
Canola oil comes from the seeds of the canola plant, one of the most widely grown crops in Canada. 
After harvesting, canola seeds are crushed to release the canola oil.

High-oleic Canola oil:
Ready to replace trans fats in commercial kitchens.
As food makers move away from away from trans fats, high-oleic canola oil is the proven, market-ready alternative. 
This naturally stable oil needs no hydrogenation or modification to extend shelf life. 
With a higher smoke point, light taste and virtually odourless, High-oleic Canola oil’s a great choice for deep frying and cooking in confined environments.
For decades, large-scale food producers around the world have substituted canola oil for other fats with delicious results. Now high-oleic canola oil adds a new dimension to canola’s many other advantages for the food industry.

Canola oil has:
-Just 7% saturated fat – the least of the common culinary oils.
-No trans fat.
-The most plant-based omega-3 fat of any common cooking oil.
-High levels of monounsaturated omega-9 fat (oleic acid).
-Source of omega-6 fat.

Canola, or Brassica napus, is one of the most important oilseed crops globally. 
The name “canola” comes from the words “Canada” and “ola,” meaning oil.
Scientists in Canada created canola through crossbreeding an edible type of rapeseed plant. 
By crossbreeding, they removed toxic compounds called glucosinolates and erucic acid.
The canola plant looks identical to the rapeseed plant, but canola plant contains different nutrients, and canola plant's oil is safe for consumption.

Since scientists created the canola plant, breeders have developed different varieties with improved seed quality. 
This has led to a massive increase in canola oil manufacturing.
Most canola crops are genetically modified (GM), which improves the quality of the oil and increases the plant’s tolerance to herbicides. 
GM canola makes up 95%Trusted Source of canola planted in the United States.

Canola oil is produced from rapeseed using plant breeding techniques. 
These techniques introduced in the early 1970s assured the production of canola oil safe for human consumption because it made it possible to reduce erucic acid to less than 5% from previously 50%, which is potentially harmful for health. 
The breeding techniques also meant that levels of glucosinolates were also reduced.
Canola oil also contains a low amount of saturated fat compared with other vegetable oils.

Canola oil has lower contents of SFA (7.4 g/100 g), whereas Canola oil is high in MUFA content (63.3 g/100 g) and has a balanced ratio of LA/ALA (19.0/9.1 g/100 g). 
Among the nonglyceridic content, canola oil contains vitamin E (as alpha- and gamma-tocopherol), vitamin K, and beta-sitosterol.
Canola oil is currently thought of as one of the healthiest edible vegetable oils. 

Canola oil is a rich source of polyunsaturated fatty acids (PUFAs). 
These PUFAs include 21%Trusted Source linoleic acid, or omega-6 fatty acid, and 11% alpha-linolenic acid (ALA), which is an omega-3 fatty acid.
Many people, especially when following plant-based diets, depend on ALATrusted Source sources to increase their levels of the omega-3 fats ​docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). 
These omega-3 fats are critical for brain health.

Many recipes call for canola oil and vegetable oil interchangeably, from deep-frying to stir-frying to cakes. 
Canola oil and vegetable oil are incredibly similar, but there are some slight differences. 
Canola oil and vegetable oil both have a neutral, smooth flavor. 
The only differing factor can come from the vegetable oil blend, which can change the flavor slightly. 
Soybean oil, the most common vegetable oil, is mild and light in color, just like canola oil.

Canola oil and vegetable oil are very similar. 
Both oils are neutral in flavor and have a medium-high smoke point, making them suitable for a wide range of cooking methods. 
Canola oil is slightly lower in saturated fat than vegetable oil.
You can easily swap one for the other in recipes with no noticeable difference.

Canola oil is made by pressing the seeds of the canola plant, a type of rapeseed and a member of the mustard family. 
The rapeseed plant can be used to make rapeseed oil, but Canola oil is high in erucic acid and has a bitter taste. 
After years and years of crossbreeding different rapeseed plants, they were able to create plants that were much much lower in these compounds. 
This new form of rapeseed was named the canola plant and is what is used to make canola oil.

The neutral taste and high smoke point make canola the oil of choice for chefs worldwide. 
Use Canola oil the same way you would vegetable oil, from baking to frying to grilling.
Canola oil is a versatile vegetable oil. 
Canola oil has a neutral flavor and a high smoke point, making Canola oil the perfect oil for sauteing and frying foods. 
You may also use canola oil to make salad dressing or as an alternative fat source when baking.
 

Canola oil is made from the seed of the canola plant. 
Canola oil is light in color, texture, and flavor, which is why Canola oil has so many uses. 
You also can refrigerate the oil without Canola oil losing Canola oil's liquidity, making Canola oil the perfect oil for salad dressings. 
Canola oil also can replace butter in some in baked goods, adding moisture and texture without the saturated fat. 

Canola oil also has a high smoke point. 
This means you can heat Canola oil to a temperature of 478 degrees Fahrenheit without Canola oil smoking—or burning—so Canola oil can be used for sauteing and deep frying.
Canola oil has one of the lowest amounts of saturated fat of any cooking oil. 

Canola Oil Nutrition Facts:
Canola oil is considered a "heart-healthy" oil, because Canola Oil is low in saturated fat and high in unsaturated fats. 
The nutrition information for 1 teaspoon (4.5 grams) of canola oil comes.
-Calories: 40
-Total fat: 4.5g
-Sodium: 0
-Carbohydrates: 0
-Fiber: 0
-Sugar: 0
-Protein: 0
-Saturated fat: 0.331g
-Monounsaturated fat: 2.85g
-Polyunsaturated fat: 1.26g

Canola oil comes from the seeds of the canola plant. 
Once harvested, canola seeds are crushed and the oil contained within the seed is extracted. 
The average canola seed is 45% oil.
Canola oil is heart-healthy.  
Canola oil has the least saturated fat of any common cooking oil. 
In fact, Canola oil has less than half the saturated fat of olive or soybean oil. 

Canola oil is ideal for any type of cooking:
From salad dressings to sautéing, canola oil's neutral taste and light texture make Canola oil a great match for just about everything.
Furthermore, Canola oil's high heat tolerance means you can use canola oil for anything from baking to stir-frying to deep-frying or grilling. 

Canola oil is used around the world:
In fact, Canola oil is the number one cooking oil in Canada and Japan, while number two in Mexico and the United States. 
Overall, Canola oil is the third most consumed cooking oil in the world.

Canola oil, or rapeseed oil, is extracted from the seeds of the rape plant (Brassica napus). 
The term "rape" derives from the Latin word for turnip, rapum. 
Rapeseed is related to mustard, turnips, and other cabbage plants. 
Of all the vegetable oils used produced for human consumption and industrial uses, rapeseed is among the top three (behind palm oil and soybean oil).

Rapeseed has been cultivated and used by humans for thousands of years. 
Its uses included lamp oil, soap, engine lubricant, and margarine. 
Up until 1974, rapeseed oil was used very little in the food industry. 
Through selective breeding programs in German universities, the bitter-tasting, toxic substance, erucic acid, was reduced to a level that was safe for human consumption in winter rapeseed. 
Later, in Canada, summer rapeseed was found with low levels of the acid. 
Further research picked out plants with low levels of glucosinolates as well. 
"Rapeseed 00" is the term for genetically modified edible rapeseed used in most canola oil today. 

Canola oil is a vegetable oil extracted from the seeds of the rape plant. 
Canola oil is known as rapeseed oil in Europe and canola oil in North America. 
The largest producer of rapeseed in the world is Canada. 
In fact, the word "canola" is a portmanteau, or blend of the words "Canada" and "oil." 
Canola oil's a favorite cooking oil worldwide because Canola oil's low in saturated fats, has a neutral flavor, and can be used for high-heat cooking. 
You can bake, sauté, fry, and deep-fry food with canola oil or simply use Canola oil in a salad dressing. 
In general, Canola oil's a good all-purpose cooking oil.

Canola oil is one of the most important vegetable oils in food production. 
Canola oil’s currently considered one of the best vegetable oils due to its nutritional value.
Several types of canola oil have been developed in the last 40 years, such as:
-Low erucic acid oil
-Medium erucic acid oil
-High erucic acid oil
-High oleic oil

Canola oil is obtained from the Brassica napus and Brassica rapa seeds. 
This seed was first cultivated 4000 years ago. 
Industrial production of this oil began in Europe around the 13th century. 
In 1959, the first low erucic acid canola oil was produced in Canada. 
Newly-discovered health benefits of canola oil in the 1980’s led to wide expansion in Canola oil's production and distribution.

Canola oil is recognized as one of the best vegetable oils due to its health benefits. 
Canola oil provides approximately 120 kcal per tablespoon. 
Canola oil's unique fatty acid profile includes low levels of saturated fatty acids, high levels of monounsaturated fatty acids, and a significant amount of omega-3 and -6 fatty acids. 
Canola oil is also a good source of phytosterols and vitamin E.

Suggested Cooking Times And Temperatures:
Canola oil has a smoke point of between 400F and 475F, depending on the grade of oil being used.
Canola Oil is an edible oil produced from the seed of any of several varieties of the rape (brassica) plant.  
Canola Oil has a light, neutral flavor, has the lowest saturated fat content of all cooking oils, is high in Omega-3 fatty acids and has a high smoke point.

Canola oil is a vegetable oil with a neutral flavor and high smoke point (400°F). 
Canola oil’s super affordable, so you’ll find Canola oil anywhere from restaurant kitchens to bottles of conventional salad dressings.
Canola oil is known as the world’s healthiest cooking oil. 
Canola Oil is the most versatile type of all vegetable oils, and contains the least amount of saturated fat out of any common edible oils on the market. 

Canola oil is made from the canola plant, which is a crossbred of the rapeseed plant. 
The cross breeding was done in the 1960s and 70s in Canada in order to minimize two key components of rapeseed: glucosinolates and erucic acid. 
Pure Canola oil has 43 percent erucic acid, whereas canola oil by definition has to be under 2 percent, which is safe for human consumption.

Canola oil is a neutral cooking oil, which means it has a mild flavor. 
Canola oil's great to use when you don't want to add extra taste to a dish, or you want to cook something on high heat. 
Canola oil is low in saturated fat, free of trans fats, and is a good source of monounsaturated fat (the stuff that can be good for your heart) compared to many vegetable oils.

Canola oil is a type of vegetable oil that is processed from canola seeds for culinary use. 
The canola plant is a crossbred plant from the rapeseed plant (a relative of cabbage) that yields a relatively low-fat oil that is also low in erucic acid. 
Canola oil is rich in omega-3 and omega-6 fatty acids, and most similar to corn oil in its calories, fat, sugar, carbohydrate, and cholesterol content. 

Canola oil gives many meals a pleasantly mild, nutty flavor. 
Canola oil's mild flavor and Canola oil's balanced fatty acid composition make canola oil to an 'all round cooking oil'. 
The canola oil is rich in omega-3-fatty acids and vitamin E.

Canola oil is obtained from the crushed seeds of the Canola plant, which is a part of the Brassica family. 
Canola plants grow to a height between three to six feet and produces fragrant, pretty, bright yellow flowers. 
Seeds from mature Canola plants are crushed to extract Canola oil which is then refined, processed, bottled and sold as oil for external use as well as consumption.

Nutritional Value of Canola Oil:
Canola oil contains fat soluble vitamins E and K.A typical fatty acid composition of canola oil includes saturated fatty acid which appriximates 7%,monounsaturated fatty acid with an approximate proportion of 63% and polyunsaturated fatty acid as 28% (with omega-6 and omega-3 in a 2:1 ratio). 
The high proportion of monosaturated fatty acids provide canola oil its health benefits.

Canola Oil is one of America’s most popular vegetable oils, but if you go looking for a canola plant, you’re gonna come up empty. 
That’s because canola oil is really made from rapeseed, a widespread relative of the mustard plant that dates back to the earliest days of recorded human history, mainly for its oil, long used as a fuel rather than a food.

The name descends from the Latin ‘rapum,’ referring to turnips, another relative in the rapeseed family. 
But for obvious reasons the name became a tough sell for English speakers, so when a Canadian manufacturer started making cooking oil from a specific low-acid strain of the plant, a trade organization called the Rapeseed Association of Canada trademarked the name ‘canola,’ a hybrid, believe it or not, of the words Canada and oil. 
These days, ‘canola’ plants are grown and refined all around the world, not just Canada, and the term has effectively become generic for edible Canola Oil.

Depending on the variety, agronomic practices used and region they are grown, canola seeds contain 35 to 45 percent (by seed weight) and even higher oil. 
Just like other oilseeds, canola seeds go through a physical cleaning followed by oil extraction to obtain crude oil and then refined to edible grade. 

Edible oils are primarily composed of triacylglycerides (TAG), which are esters of one molecule of glycerol and three molecules of fatty acids. 
Phospholipids are removed from crude oil during the degumming process. 
Main components of unsaponifiable fraction of oils are tocopherols and phytosterols. 
Tocopherols are recognized as natural antioxidants. 
Crude Canola oil contains relatively high amounts of tocopherols, 500-1000 mg/kg. 
There are a number of clinical studies indicating that phytosterols may lower cholesterol levels in blood. 

The total amount of phytosterols in canola oil ranges between 0.7 percent and 1 percent. 
Unfortunately, tocopherols and phytosterols are lost during conventional edible oil refining and they end up in byproducts. Quality of edible oils is assessed by measuring its free fatty acid (FFA) content or acidity and determining presence or absence of oxidation products in the oil by measuring peroxide and anisidine values.

The fatty acid composition of the oil is genetically controlled and has been successfully modified to produce products specifically tailored for end use. 
Commodity canola oil contains only traces of erucic acid, 5 to 8 percent saturated fatty acids, 60 to 65 percent MUFA, and 30 to 35 percent PUFA. 
Plant breeders have developed low linolenic (about 2 percent), high oleic (60 to 85 percent), high lauric (39 percent), high stearic (40 percent), high palmitic (10 percent) and high gamma linolenic acid content canola oils . 

When linolenic acid content of the canola oil was reduced to less than 2 percent, storage stability and frying performance of Canola oil and storage stability of the fried products such as French fires were improved as compared to the regular canola oil. 
Fatty acid composition of high oleic acid canola oil resembles to that of olive oil. 
The oil exhibits better frying stability and produce higher quality fried foods than the regular canola oil. 
High lauric acid canola oil is developed for use in confectionary, coatings, coffee whiteners, whipped toppings and center filling applications. 
High stearic acid canola oil can be an option to eliminate trans fats in foods, particularly in bread and bakery products. 

Canola oil containing about 10 percent palmitic acid has better crystallization properties, which are important in many food products including margarines, chocolate, butter and shortenings. 
Solid fat crystalline phase affect appearance, texture, spredibility and functionality of the products. 
Gamma linolenic acid rich canola oil was developed for the health food market. 
There are clinical studies indicating gamma linolenic acid is beneficial for treating atopic dermatitis and reducing inflammation in rheumatoid arthritis with few side effects. 
Gamma linolenic acid works only when it is taken orally. 

Gamma linolenic acid also may regulate the immune system. 
The Dietary Guidelines specify Dietary Reference Intakes (DRI) for the essential fatty acids, alpha-linolenic acid (ALA) and linoleic acid which are both PUFA found in canola oil. 
Since ALA is less prevalent than linoleic acid in the American diet, consumption of foods containing this omega-3 fatty acid is important. 
Canola oil has the highest ALA content among the other commodity vegetable oils.

In addition to PUFAs, canola oil is rich in MUFA and a good source of vitamin E (alpha tocopherol), which is often under-consumed by Americans. 
Based on a 2,000-calorie diet, the USDA Food Guide recommends daily 24 grams of MUFAs, 20 grams PUFAs, 1.7 grams ALA and 9.5 milligrams of vitamin E intake. 
One tablespoon of standard canola oil provides 9 grams of MUFA, 4 grams PUFA, about 1 gram of ALA and nearly 1 mg vitamin E. In 2000, U.S. Food and Drug Administration (FDA) has confirmed the GRAS (Generally Recognized As Safe) status of canola oil. 

Pure Canola (rapeseed) oil has a subtle nutty flavour, making it ideal for dressings, roasting, frying and baking. 
Cold pressed Canola Oil from the fertile farms around Mt Kenya has not been treated with any heat, which means that the health benefits – such as low saturated fat, and high omega 3 – have been preserved.
Canola oil is the healthiest of all commonly used cooking oils, and comes from the seeds of the canola plant. 
Canola oil is lowest in saturated fat, high in cholesterol-lowering mono- unsaturated fat and the best source of omega-3 fats of all popular oils. 
The seed is harvested from pods that are filled after beautiful yellow flowers form on the plant.

Canola is an oilseed crop which, in North America, is grown primarily in regions of Western Canada. 
Each canola plant produces yellow flowers which, in turn, produce pods, similar in shape to pea pods but about 1/5th their size. 
Within the pods are tiny round seeds that are crushed to obtain canola oil. 
Each seed contains approximately 40 percent oil. 
The remainder of the seed is processed into canola meal which is used as high protein livestock feed.

Today, Canola oil is pressed from the seeds of the canola plant. 
Back in the early 70s, canola was derived from a plant called rapeseed. 
Canola oil is a good choice for cooking and baking because Canola oil’s low in artery-clogging saturated fat (lower than olive oil) and high in heart-healthy mono- and polyunsaturated fats. 
Like other plant-based oils (like olive, safflower, soybean and flaxseed) Canola oil's high in vitamin E, cholesterol-free and has about 120 calories and 14 grams of fat per tablespoon.

Canola obtains Canola's name from two words – ‘can’ stands for Canadian, and ‘ola’ means oil.  
There is only one thing that differentiates canola oil from mustard oil: Erucic Acid — mustard oil has 47 per cent erucic acid. 
To understand the difference in simple terms, mustard oil minus 47 per cent erucic acid is canola oil.
Canola oil is obtained from rapeseed which has a low percentage of erucic acid.

While the original Canola was created through basic laboratory breeding and selection techniques, a major modification in 1995 introduced Canola that was genetically engineered to contain bacteria DNA to make it resistant to the toxic herbicide, glyphosate (RoundUp). 
In fact, most Canola oil today comes from genetically engineered seed so far deviated from natural rapeseed that Canola oil can be patented.

Canola is a crop with plants from three to five feet tall that produce pods from which seeds are harvested and crushed to create Canola oil and meal. 
These plants also produce small, yellow flowers, which beautify the environment.
Canola seeds contain about 45 percent oil. 
This large percentage of oil comes in a small package; canola seeds are similar in size to poppy seeds, though brownish-black in color.

Although they look similar, canola and rapeseed plants and oils are very different. 
Canadian scientists used traditional plant breeding in the 1960s to practically eliminate two undesirable components of rapeseed — erucic acid from oil and glucosinolates from meal — to create “canola,” a contraction of “Canadian” and “ola.” Canola oil is prized for its heart-healthy properties with the least saturated fat of all common culinary oils.
Canola belongs to the Brassica plant family as does mustard, broccoli, Brussels sprouts and cauliflower. 

Besides the United States, canola is grown in Canada and Australia as well as in Europe and China (but the crop is called “double low rapeseed,” referring to Canola oil's low levels of erucic acid and glucosinolates, in the latter two countries). 
In America, the ratio of supply versus demand of canola oil is about 1:4, which presents a huge opportunity for U.S. producers to grow more canola. 
The healthy oil from this crop is consumed all over the world and number three by volume among edible oils.
About 2 million acres of canola are currently grown in the United States, predominantly in North Dakota, but also in Minnesota, Oklahoma, Kansas, Texas, Montana, Idaho, Oregon, Washington, Kentucky and several other states.

Canola oil – also known as rapeseed oil – is one of the most commonly used vegetable oils worldwide.
The composition of fats in canola oil is approximately 62% oleic acid (a monosaturated fatty acid), 19% linoleic acid, 9% alpha-linoleic acid and 7% saturated fatty acids.
Per 100g canola oils contain roughly 18mg of vitamin E and 71mg of vitamin K. 
The amounts of other vitamins and minerals are minimal if any.

From cooking to baking, sauteing to stir-frying, this canola oil is great for all of your kitchen needs! 
Not only is Canola oil extremely versatile, but Canola oil's also a healthy choice. 
Canola oil's reputation as the most nutritious oil has created high demand. 
In fact, canola oil is currently the third most consumed oil in the world! 

Canola oil is crushed, extracted, and refined from harvested canola seeds. 
What makes Canola oil so popular among cooking applications is Canola oil's neutral taste and high heat tolerance that's suitable for anything, including grilling and frying. 
Canola oil can also be used to make salad dressings, sauces, and marinades.

Simply substitute canola oil for butter or other oils in your cooking, and Canola oil's easy to make your menu offerings just a little bit healthier. 
Known for Canola oil's low amount of unsaturated fat and high amount of healthy omega-3 and omega-6 fatty acids, canola oil contains the least saturated fat of all cooking oils. 
With so many uses and benefits, this canola oil is an indispensable ingredient for your kitchen!

Canola oil was first created in the early 1970s as a natural oil. 
But in 1995, Monsanto created a genetically modified version of canola oil. 
By 2009, over 90 percent of the Canadian canola oil crop was genetically engineered.
Canola oil comes from a descendant of the rapeseed plant, a member of the Brassicagenus, along with some of our favourite vegetables like kale, broccoli, cauliflower and cabbage. 
Canola oil was put on the market for human consumption in the 1950s, but not many people wanted to consume Canola oil due to Canola oil's strong flavour and off-putting colour.

Both vegetable oil and canola oil are neutral, budget-friendly oils with high smoking points. 
But while Canola oil is technically a vegetable oil, Canola oil has a higher ratio of monounsaturated fat to saturated fat than most vegetable oils.
Canola oil is a type of vegetable oil that is processed from the seeds of the canola plant, which is crossbred from the rapeseed plant. 
Canola oil is relatively low-fat and low in erucic acid. 

Canola oil is high in omega-3 and omega-6 fatty acids and is most similar to corn oil in Canola oil's calories, fat, sugar, carbohydrate, and cholesterol content. 
Canola oil is an excellent option for deep frying due to Canola oil's high smoking point, meaning that Canola oil can be heated to a very high temperature before Canola oil begins to smoke and give the food a burnt, unpleasant flavor.

Canola oil – also known as rapeseed oil – has piqued the interest of foodies over the past decade. 
Not only does canola oil only contain 7% saturated fat in contrast with olive oil’s 14%, but Canola oil’s typically British grown.
Canola oil is produced from the canola plant, which has a brilliant yellow bloom. 
Canola fields are found across England’s South East, and their striking colour has attracted international tourists.

Just like olive oil, canola oil comes in a number of different varieties. 
How Canola oil is pressed/produced, and what kinds of seeds Canola oil comes from are the two major factors that determine what the grade each oil is.
Canola Oil is often commonly known as regular Canola Oil or Canola Salad Oil. 
Canola Oil is made from the seeds of a Canola Oil plant. 
Most canola crops today (about 90%) do use genetic modification. 
Canola Oil is expelled using solvents (commonly Hexane) to remove the most oil possible. 
This is the majority of Canola Oil available in today’s market and Canola Oil offers the lowest price point.

Expeller Pressed Canola Oil:
Expeller Pressed Canola is oil that is made from traditional canola seeds, but is produced using expeller pressing methods. Instead of expelling the oil using solvents, Expeller Pressed Canola oil is pressed out using a mechanical press. 
No chemicals are used in the productions of this oil. 

Non-GMO Expeller Pressed Canola Oil:
Non-GMO Expeller Pressed Canola Oil is produced in much the same way that regular Expeller Pressed Canola Oil is. 
Non-GMO Expeller Pressed Canola Oil is pressed using mechanical means and no chemicals are used. 
The major difference is that Non-GMO Expeller Pressed Canola Oil is created from seeds that have been grown without the use of genetic modification.

Organic Canola Oil:
Organic Canola Oil is the highest quality type of Canola Oil available. 
Organic Canola Oil is produced using expeller pressing methods and no chemicals are used. 
In addition, Organic Canola Oil is produced using canola seeds that have been grown organically. 

Another name for canola oil is LEAR – Low Eeucic Acid Rapeseed oil. 
Today, canola oil ranks 5th in production amongst the world’s oilseed crops behind soybean, sunflower, peanut, and cotton seed. 
Canola Plant Facts Just like soybeans, canola has not only high oil content but is also high in protein. 
Once Canola Oil is crushed from the seeds, the resulting meal contains a minimum of 34% protein, which is sold as mash or pellets to be used to feed livestock and to fertilize mushroom farms. 
Historically, canola plants were used as forage for field-raised poultry and swine. 

Both spring and fall types of canola are grown. 
Flowers begin to form and last from 14-21 days. 
Three to five blooms open each day and some develop pods. 
While the petals fall from the blossoms, pods continue to fill out. 
When 30-40% of the seeds have changed color, the crop is harvested. 
How to Use Canola Oil In 1985, the FDA ruled that canola is safe for human consumption. 

Canola Oil was in the early 1970s that canola was first bred from rapeseed at the University of Manitoba in Canada by Keith Downey and Baldur R. Stefansson.
In 1998, “the most disease- and drought-resistant canola variety to date” was developed using genetic modification, and this is how the majority of recent varieties are produced.

Wild rapeseed oil contains large amounts of erucic acid, which is known to cause health problems, so the canola plant was developed from rapeseed in order to use it to produce a food-grade canola oil with lower erucic acid levels.
The name of canola oil was originally LEAR (low erucic acid rapeseed) but for marketing purposes was changed to canola oil. This word was derived from the combination of “Canada” and “ola,” meaning oil.

The canola plant was derived from a variety of rapeseed plants, and was created through crossbreeding in order to remove components of the orignal plant to make it heartier and healthier. 
Although they are both in the mustard or cabbage family, the canola plant doesn’t have glucosinolates and erucic acid like the rapeseed plant. 
The name canola comes from the combination of “Canada” and “ola” (which means oil). 

Canola oil is the healthiest of all commonly used cooking oils, and comes from the seeds of the canola plant. 
Canola oil is lowest in saturated fat, high in cholesterol-lowering mono-unsaturated fat and the best source of omega-3 fats of all popular oils. 
The seed is harvested from pods that are filled after beautiful yellow flowers form on the plant. 

Canola oil is processed from the seed of the rapeseed plant, which belongs to the same family as cabbage, broccoli, and mustard seeds.  
When you break down the fat profile, canola oil has only 7% saturated fat per tablespoon. 
That's lower than any other common cooking oil. 
Canola oil contains zero cholesterol and also has 11% omega-3 fatty acid content, which is higher than most cooking oils—second only to flaxseed oil and walnut oil (both of which are much more expensive).

So canola oil is heart-healthy—but it’s also a top source for genetically modified organisms (GMOs). 
Canola oil is also highly processed—but most cooking fats undergo at least minimal processing before finding their way into your kitchen. 
Butter doesn’t come straight from the cow; it has to be milked, strained, and churned. 
Coconuts, olives, almonds, peanuts—these all have to be pressed and extracted. 
Refined versions of these go through even more processing to remove impurities, making them more stable and suitable for high-heat cooking.

Canola oil remains one of the most popular fats today both at the health food store and the supermarket. 
Canola oil is also hands-down the preferred cooking oil in the restaurant industry. 
Canola oil has maintained this popularity for nearly two decades.
Canola oil comes from the crushed seeds of the canola plant. 
Canola belongs to the Brassica family that cabbages, broccoli and cauliflower belong to. 

Canola oil is extracted from the seeds after harvesting in a facility. 
Canola oil is then refined and bottled. 
Canola oil has a pale golden colour, light texture, neutral taste and high heat tolerance.
With the worldwide focus on healthy living increasing day by day, there is a consistent and reliable supply of canola oil all around the world.

-Cooking Tips:
Canola oil being light in texture and neutral in taste is ideal for just about everything. 
Canola oil is wonderful to use for salad dressing and sautéing. 
The characteristic of high heat tolerance in canola oil makes Canola oil perfect for anything, be Canola oil baking or stir-frying or deep-frying or grilling.

-Storing Tips:
Canola oil should be particularly stored in a cool and dark place.  
Storing Canola oil in a dark glass container would be ideal but if that isn't available, wrap the container with a dark-coloured cloth or an aluminum foil. 
Thus, canola oil has to be stored in an airtight container. 
Canola oil can be stored at room temperature.

-Nutritional Value:
Canola oil is very low on saturated fats making Canola oil one of the healthiest cooking oil. 
Canola oil contains the highest amount of plant sterols amongst all oils making Canola oil helpful in reducing heart diseases. 
Canola oil is high on calories but Canola oil's calories come from the good fats. 
Canola oil is especially rich in mono-saturated fatty acids that help in lowering bad cholesterol and increasing good cholesterol. 
Canola oil also contains valuable amounts of vitamin E which is an anti-oxidant and is required to maintain the integrity of cell membrane of mucus membrane and skin by protecting Canola oil from harmful oxygen-free radicals. 
Canola oil has a high smoke point which makes Canola oil ideal for deep frying because Canola oil can be heated to a higher temperature thus retaining less oil in fried foods.

USES and APPLICATIONS of CANOLA OIL:
-In China, rapeseed meal is mostly used as a soil fertilizer rather than for animal feed, while Canola Oil, is used mainly for frying food. 
-Cutting down on saturated fats helps cut your cholesterol levels.
-Consumption of canola oil has been shown to reduce body weight when compared with saturated fat.
-Regarding individual components, canola oil is low in saturated fat and contains both omega-6 and omega-3 fatty acids in a ratio of 2:1. 
Canola oil is high in monounsaturated fats, which may decrease the risk of heart disease.

-A 2014 review of health effects from consuming plant oils rich in alpha-linolenic acid, including Canola Oil, stated that there was moderate benefit for lower risk of cardiovascular diseases, bone fractures, and type-2 diabetes.
-A 2019 review of randomized clinical trials found that canola oil consumption reduces total cholesterol (TC) and LDL compared to sunflower oil and saturated fat.
-Canola oil contains phytosterols, molecules that reduce the absorption of cholesterol in your body.
-Canola oil lecithin is usually used as an animal feed ingredient. 
-Canola oil is more healthy fats than any other common cooking oil.

-Canola oil is rich in good fats and can help reduce the risk of heart disease when used instead of saturated fats by reducing LDL cholesterol in the blood.
-A growing body of scientific research suggests canola oil can have positive effects on several chronic health problems, including heart disease, diabetes and metabolic syndrome.
-A low glycemic-load diet with canola oil helped improve both blood cholesterol and blood glucose control in Type 2 diabetes patients.
-“Bad” (LDL) cholesterol in the blood dropped an average of 16.2% when study volunteers consumed canola oil instead of a high saturated fat diet for 2.5-13 weeks.

-Abdominal fat mass, as well as blood pressure, significantly decreased in subjects at risk of metabolic syndrome who consumed canola and high oleic canola oil.
-A recent review has concluded that canola oil decreases serum total cholesterol and LDL cholesterol and, thus, the risk for CHD, although the modulation of HDL cholesterol and triacylglycerols remains controversial.
-There was also evidence that canola oil-based diets have a positive effect in glucose homeostasis compared with SFA-based diets. 
-One 2011 study concludes that people who eat more canola oil than other oils rich in saturated fatty acids may experience lipid-lowering effects. 

-A review study published in 2020 found that canola oil reduces total cholesterol and bad cholesterol—low-density lipoprotein (LDL) cholesterol—better than olive oil.
-There is a global need for healthier foods:
With worldwide issues like cardiovascular disease and diabetes, a simple change like using a healthier cooking oil can help to make a difference.
-Canola oil is a kitchen workhorse that can take on nearly anything you want to make. 

-Canola oil's good for frying—both deep-frying and as the griddle oil for pancakes, eggs, and other fried foods—sautéing, and a small amount will grease baking pans. 
-Canola oil's also found in baked goods like cookies, muffins, and cakes, used in broth and gumbo, and fillings for wontons and similar dumpling foods. 
-You can also use Canola oil for cold dishes like salad dressings and granola.
-Canola is a popular oil for vegan recipes and is often used as a replacement for butter, lard, and vegetable oil. 

-You will also find that canola oil is added to real butter in commercially produced "spreadable" butter.
-In the baking industry, Canola oil is used as a moistener and tenderizer in cakes, breads, cookies and muffins. 
-Canola oil is also used to make shortening and pastry margarine.
-Consumption of Canola oil has been associated with lowering blood pressure and gastrointestinal and renal health.  
-Canola oil may also help with glucose control in diabetic patients.
-The leftover meal is used as a protein source in animal feed.

-Blackened-ini Broccolini
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-Widely used as a cooking oil, suitable for sauteing, stir-frying, baking, grilling and deep-frying.
-Ideal for the preparation of cold dishes such as potato salad, dressings and spreads, also for steaming
-Canola oil is a very flexible cooking tool that has a high smoke point, smooth texture and light taste. 
Some of the best ways of utilizing this versatile product can include:
In recipes for baked goods, like breads, muffins, cookies and brownies. 
Canola oil will make the resulting baked good ultra-moist.

-Greasing pans prior to baking and cooking on the stovetop. 
This helps prevent food from sticking and makes cleanup a breeze.
In homemade salad dressings. 
Mix with vinegar, water, your choice of seasonings and shake to blend.

-Canola oil holds good monounsaturated fatty acids which are good for diabetes patients and helps in controlling blood sugar and cholesterol level. 
You can also add canola oil in your weight loss diet as it holds good antioxidants. 
-Vitamin E and K present in canola oil help in blood clotting.

-Canola oil has the highest level of the plant sterols, mainly beta sterol and campesterol.
Food which contain greater concentration of sterols lower the risk of various heart diseases.
Besides, the phytosterols that are found in canola oil can actually check the creation and absorption of cholesterol, thus promoting a robust heart health.

-Lowers Cholesterol:
Plant sterol inhibits the absorption of cholesterol in the body, thus reducing the level by 10-15%. 
Canola oil has high proportion of mono-unsaturated fats (MUFA), which reduces LDL or omega -6 (bad cholesterol) and promotes good cholesterol or omega-3 (HDL). 
Therefore canola oil stimulates healthy lipid profile.

-Reduces Inflammation:
Canola oil helps to improve joint tenderness and stiffness can be reduced. 
Canola oil is also helpful for people suffering from inflammation due to acute arthritis. 
Canola oil also reduces the inflammation due to asthma and bowel disorders and thus acts as a vital anti-inflammatory agent.

-Use Canola Oil as Moisturizer for Skin Care:
Canola oil is rich in vitamin E and K, which helps to eradicate skin problems like wrinkles, fine lines, acne, blemishes etc. and give a youthful shiny skin to individuals. 
Vitamin E is very effective as an antioxidant, and is able to protect the skin from the damaging effects of free radicals.
You can apply Canola oil on skin to remain supple and smooth, increasing the healing rate of injuries, and slowing down the appearance of wrinkles.

-Increases Energy Levels:
Canola oil holds low amount of cholesterol and the high amount of important antioxidants present in can benefit the body’s metabolism operate at a normal rate. 
Our body doesn’t become sluggish and the energy isn’t sapped by slow circulation or an overstressed cardiovascular system.

-Use of Canola Oil Lowers Cancer Risk:
Antioxidants present in canola oil like vitamin E, are very effective against cancer. 
The harmful free radicals cause healthy cells to mutate into cancerous cells. 
The vitamin E present in canola oil can greatly reduce chances of contracting cancer. 
If already affected by cancer cells, canola oil helps to lower down its multiplication and spread thus helping in aiding cancer treatment.

-Effect of Canola oil Consumption on Memory & Brain Function:
The antioxidants that combat free radicals are present in canola oil and prevent damage to the brain. 
Canola oil lowers the risks of getting Alzheimer’s disease and dementia.
-Canola oil, produced by crushing canola seeds, includes variety of nutrition and has less erucic acid. 
This natural oil is used in various purposes. 
Canola oil aids in losing weight, improving health, and also used for beauty purposes to improve skin and hair.

-Canola oil provided satisfactory results in substantial reduction in total cholesterol and low-density lipoprotein (LDL) cholesterol, and an increase in tocopherol levels and improved insulin sensitivity.
-Canola oil hair treatments are an excellent remedy for dryness, breakage, frizzy hair and split ends.
Canola oil can help get rid of dandruff, frizzy and rough hair and improve quality of tresses.
-Canola oil may improve glycemic control as Canola oil is contains low-GL. 

-Canola oil not only offers numerous helath benefits, but you can use Canola oil in various ways such as skincare products, hair care products. 
-Even you can use canola oil for cooking hundreds of food dishes, which not only a flavor in food but also offers various health benefits which are mentioned above.
-Canola oil holds antibacterial and anti-inflammatory properties which help in skin irritation, redness, itchiness, and also helps in prevention eczema and inflammation.

-Some other current and potential non-food uses of canola oil include: 
*hydraulic fluid, 
*biodiesel, cosmetics, 
*engine oils, 
*heat transfer oils, 
*demolding agents, 
*solvents, 
*lubricants and printing ink formulations.

-Canola oil is widely used as a cooking oil, salad oil and in making margarine. 
-Replacing highly saturated oils (i.e., animal fats, cottonseed) with canola oil in diet is a good option for a healthier life style.
-Canola oil's polyunsaturated fats are essential omega-3s – which may help prevent heart attacks and strokes – and omega-6s – which are important for the brain and essential for the growth and development of infants. 
Canola oil is a rich source of vitamin E.

-Canola Oil in Diets:
Most nutrition experts recognize canola oil as having the best overall fatty acid ratio. 
Canola oil has the lowest level of saturated fat (7 percent), is relatively high in monounsaturated fat (61 percent), and has a moderate level of polyunsaturated fat (32 percent.)
Health practitioners and dietitians have praised the fatty acid profile of canola oil, labeling Canola oil with the best fatty acid ratio. 
Research indicates the fatty acid composition of canola oil is most favorable in terms of health benefits and as a part of a nutritionally balanced diet.
-However, canola oil is higher in monounsaturated fats and omega-3s than standard vegetable oil, which are linked to a host of benefits including cancer prevention and cognitive development, according to National Institutes of Health. 

-Canola Oil has a neutral flavor and a high smoke point, so Canola Oil’s handy for stir frying, roasting, grilling and pan-frying. 
Canola Oil’s a good substitute for vegetable oil when baking – just swap out equal parts. 
You can also use Canola Oil for marinades and salad dressings when you don’t want the flavor of olive oil.

-No trans fats:
Canola oil has zero trans fats, which means, no cholesterol. 
Thus, Canola oil is the best option to reduce those extra kilos. 

-High in good fats:
Canola oil has low saturated oil content – only seven per cent, way less than olive oil, which has 15 per cent. 
Low saturated oil content helps in lowering cholesterol and further lowers the risk of heart diseases.
Since Canola oil is rich in mono-unsaturated fatty acids, Canola oil will help in the reduction of bad cholesterol and increase the good cholesterol in the body.

-Rich in Omega 3:
We all know how important omega 3 fatty acids are and canola oil offers just that. 
Canola oil is an excellent option for vegetarians to obtain these fatty acids to help you maintain a healthy heart, prevent the risk of cardiac diseases, strokes, and ensure healthy blood pressure.

-High smoking point:
Canola oil is an essential part of cooking in any Indian household, post which there is often a bit of Canola oil left over, and contributes to waste. 
Canola oil, however, has a high smoking point. 
This makes Canola oil healthy to be reused multiple times without compromising Canola oil’s taste or quality.

-Canola oil are commonly used for pan-frying and deep-frying due to a high smoke point. 
-Canola oil can be used as a salad or cooking oil, or blended with other vegetable oils in the manufacture of margarine, mayonnaise, shortenings, cooking and salad oils.
-Canola oil has practically taken over as the food processing industry’s oil of choice.
Whether Canola oil’s mayonnaise, chips, or salad dressings, canola oil is usually the first, second or third ingredient on the list. 

-The high content of alpha-linolenic acid (ALA) in canola oil may help protect the heart by lowering blood pressure and inflammation.
-Canola oil has 7% saturated fat, which helps reduce cholesterol levels.
-Canola oil is rich in antioxidants, such as vitamins E and K, and can help skin problems such as acne and fine lines.

-Better heart health:
Canola oil is much lower in saturated fats than in other fats like olive oil and butter.
Eating a diet low in saturated fats has been connected to good heart health.
-Lower cholesterol:
Bad’ LDL cholesterol is associated with a wide variety of adverse health outcomes.
Canola oil has shown promise at reducing ‘bad’ LDL cholesterol and total cholesterol levels, which is excellent for health.

-High smoke point:
The temperature at which oils burn is known as the smoke point. 
When oil begins to smoke while frying or grilling, compounds within it degenerate and release harmful compounds. 
Canola oil has a much higher smoke point than olive oil, meaning that fewer compounds are likely to release while cooking.
-Balance of fatty acids:
Canola oil contains both omega 3 and omega 6 fatty acids. 
These fatty acids are known to ease inflammation, lower blood sugar, and inhibit the blood’s ability to carry fat throughout the body.

-Canola oil is a neutral oil which means Canola oil doesn’t add flavour to ingredients while cooking. 
This makes Canola oil handy to use in desserts that require oil, as Canola oil will not impart a savoury taste, unlike olive oil or avocado oil.
-On Canola oil's own, canola oil has a delicate, almost floral flavour, which complements salads and vegetables beautifully to make a great dressing.
-Canola oil nutrition:
A 14g tablespoon of canola oil contains12.

-Because Canola oil is low in erucic acid, Canola oil can be used as cooking oil, but there are many other canola oil uses as well. 
-As cooking oil, canola Oil contains 6% saturate fat, the lowest of any other vegetable oil. 
-Canola oil also contains two polyunsaturated fatty acids that are essential to the human diet. 
-Canola oil can be found typically in margarine, mayonnaise, and shortening, but Canola oil is also used to make suntan oil, hydraulic fluids, and biodiesel. 

-Canola Oil is used in the manufacture of cosmetics, fabrics, and printing ink too. 
-The protein rich meal that is the residual product left after pressing for oil is used to feed livestock, fish, and people – and as a fertilizer.
-In the case of human consumption, the meal can be found in bread, cake mixes, and frozen foods.
-Canola Oil works well as an industrial oil and has been used in candles, soaps, lipsticks, lubricants, inks, biofuels and even insecticides.

-Canola Oil's polyunsaturated fats are essential omega-3s - which may help prevent heart attacks and strokes - and omega-6s - which are important for the brain and essential for the growth and development of infants.
-Canola Oil is a rich source of vitamin E. 

HOW IS CANOLA OIL MADE?
There are many steps in the canola oil manufacturing process.
According to the Canola Council of Canada, this process involves the following steps:

-Seed cleaning: 
Canola seeds are separated and cleaned to remove impurities such as plant stalks and dirt.
-Seed conditioning and flaking: 
Seeds are pre-heated to about 95℉ (35℃), then “flaked” by roller mills to rupture the cell wall of the seed.

-Seed cooking:
The seed flakes are cooked by a series of steam-heated cookers. 
Typically, this heating process lasts 15–20 minutes at 176–221℉ (80°–105°C).
-Pressing:
Next, the cooked canola seed flakes are pressed in a series of screw presses or expellers. 
This action removes 50–60% of the oil from the flakes, leaving the rest to be extracted by other means.

-Solvent extraction:
The remaining seed flakes, containing 18–20% oil, are further broken down using a chemical called hexane to obtain the remainder of the oil.
-Desolventizing:
The hexane is then stripped from the canola meal by heating it a third time at 203–239℉ (95–115°C) through steam exposure.

-Processing the oil:
The extracted oil is refined by varying methods, such as steam distillation, exposure to phosphoric acid, and filtration through acid-activated clays.

In addition, canola oil made into margarine and shortening goes through hydrogenation, a further process in which molecules of hydrogen are pumped into the oil to change its chemical structure.
This process makes the oil solid at room temperature and extends shelf life but also creates artificial trans fats, which differ from the natural trans fats found in foods like dairy and meat products.

THE MANUFACTURING PROCESS of CANOLA OIL:
According to the Canola Council of Canada, the process for turning canola seed into oil is similar to that of other oilseeds.

*Cleaning:
The process begins with cleaning the canola seeds thoroughly to remove stems, pods, weed seeds, and other materials that are present from harvesting.

*Heating and flaking:
Machines then heat and flake the canola seeds before extracting the oil. 
They raise the temperature slightly in grain dryers to prevent the seed from shattering. 
They then pass the seeds through rollers to rupture the cell walls and flake the seeds to the ideal thickness.

*Cooking:
The seeds progress through a series of stacked cookers or heating drums. 
This process further ruptures the cells and obtains the correct viscosity and moisture level that the upcoming steps require. 
Cooking also prevents the product from breaking down, which could affect its quality.

*Pressing:
The heated flakes then progress through a series of expellers or pressers for gentle pressing. 
This process removes most of the oil and compresses the remaining seed into a solid cake.

*Extraction:
An extractor then removes the remaining oil from the pressed cakes with a solvent called hexane. 
The machine then separates the oil and solids and recycles the hexane for further use.

*Refining and processing:
Processes refine the crude oil to improve its flavor, color, and shelf-life. 
Water and organic acids remove gums, fatty acids, fine meal particles, and lipids.

A process called bleaching removes color pigments, though it does not use bleach. 
The process involves passing the oil through a clay filter, and steam distills the oil to remove unpleasant odors.
The manufacturers then package and distribute the canola as cooking oil or process it into a range of consumer products.

PRODUCTION PROCESS of CANOLA OIL:
Canola oil is made at a processing facility by slightly heating and then crushing the seed. 
Almost all commercial canola oil is then extracted using hexane solvent, which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. 
The average density of canola oil is 0.92 g/ml (7.7 lb/US gal; 9.2 lb/imp gal).

Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. 
About 44% of a seed is oil, with the remainder as a canola meal used for animal feed. 
About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil. 
Canola oil is a key ingredient in many foods. 
Canola oil's reputation as a healthy oil has created high demand in markets around the world, and overall Canola oil is the third-most widely consumed vegetable oil, after soybean oil and palm oil.

Canola oil has many non-food uses and, like soybean oil, is often used interchangeably with non-renewable petroleum-based oils in products, including industrial lubricants, biodiesel, candles, lipsticks, and newspaper inks, depending on the price on the spot market.
Canola vegetable oils certified as organic are required to be from non-GMO rapeseed.
The seeds of the plant are crushed to extract the oil within, which is then refined and bottled.

HOW CANOLA OIL IS PRODUCED?
Canola oil is produced from the canola crop, which is a member of the Brassicaceae family that includes broccoli and cabbage. There are 2 main uses for canola oil, as a food ingredient and in various industries as a biodegradable lubricant and biodiesel, as is the case for many food ingredients such as vinegar and baking soda. 
The canola oil used in the food industry is markedly different from industrial canola oil in order to ensure Canola oil is palatable and safe for consumption at high concentrations. 
Three different canola crops can be used to make oil for human consumption: Brassica napus, Brassica rapa or Brassica juncea.

Canola oil is light in color with a relatively neutral flavor and is suitable for both frying and baking because of Canola oil's high monounsaturated fatty acid content and smoke point. 
Canola oil is light in color with a relatively neutral flavor and is suitable for both frying and baking because of Canola oil's high monounsaturated fatty acid content and smoke point. 
The smoke point is the temperature at which an oil begins to smoke; the higher the smoke point the less susceptible an oil is to oxidation and the more severe heat it can withstand before negative changes occur. 
Canola oil is also low in saturated fatty acids, hence Canola oil's widespread use since the mid 20th century.

COMMERTIAL PRODUCTION of CANOLA OIL:
Canola oil can be commercially obtained through the following process:

*Cleaning: 
Removal of foreign matter such as dirt and stalks.
*Tempering: 
In cold climates, seeds are heated to 30-40 °C (86- 104 °F) before processing.

*Dehulling: 
Removal of hulls using mechanical impact and air separation.
*Flaking: 
Seeds are flaked to aid in oil extraction by passing  through several rollers.

*Mechanical extraction: 
Pressing to form a cake along with 10% removal of oil.
*Solvent extraction: 
Cake is extracted with a solvent, typically hexane.

*Desolventizing: 
Removal of remaining hexane in the cake.
*Distillation: 
Removal of the hexane present in the oil.

*Degumming: 
Removal of phospholipids from the crude oil with an acid-oil mixture.
*Refining: 
Further removal of phospholipids with addition of an acid mixture, and removal of free fatty acids with an alkali solution.

*Bleaching: 
Removal of pigments and other contaminants with bleaching clay.
*Deodorization: 
Removal of undesirable odors.

FUNCTION of CANOLA OIL:
Canola oil serves several purposes in the manufacture of baked goods:

*Tenderizer: 
By coating structure building components such as gluten, egg and starch, thus preventing their hydration.
*Moistness: 
By providing the sensation of moistness.
*Prevents staling : 
Via retarding starch gelatinization.
*Smoothness: 
By interfering with sugar crystallization and enhancing smooth sensation.
*Release agent: 
Aiding in the removal of baked goods from molds.

COOKING WITH CANOLA OIL:
Because of Canola oil's light flavor, high smoke point, and smooth texture, Canola oil is one of the most versatile cooking oils.
You can use Canola oil in a number of dishes and cooking methods.

CANOLA OIL VS. VEGETABLE OIL:
Canola oil is a type of vegetable oil, though products labeled "vegetable oil" are a blend of plant-based oils (primarily soybean oil). 
Their neutral flavors make them ideal for many of the same cooking applications, everything from frying to baking. 
The two also have the same smoke point of 400 F.

Vegetable oil is actually a broad term for many different kinds of plant-based oils, including canola oil. 
Other oils that might fall under the "vegetable oil" category include oils made from avocado, corn, safflower, peanuts, soybean, sunflower, and even olives. 
For the most part, however, when you pick up a bottle of vegetable oil at the supermarket, it's going to be corn or soybean oil. 

Both Canola oil and vegetable oil are generally inexpensive and great for baking and cooking because of their neutral flavor and high smoke point. 
The main difference between canola oil and vegetable oil comes down to fat composition. 

While all canola oil is considered vegetable oil, not all vegetable oil is canola oil. 
Canola oil and vegetable oil have high smoke points; canola oil smokes at 400 degrees Fahrenheit and most vegetable oils smoke at 450 degrees Fahrenheit. 
This makes both oils suitable for high-heat cooking. 
The main difference between the two oils is the saturated fat content. 
Canola oil has a higher ratio of monounsaturated fat (a potentially heart-healthy fat) to saturated fat than many vegetable oils.

It all comes down to nutrition. 
Although canola oil and vegetable oil are both plant-based oils—canola oil comes from the rapeseed plant and vegetable oil is typically soybean-based or made from a blend of vegetable oils—they differ in their fat composition.
While plant-based fats are considered more heart healthy than animal fats, canola oil is generally believed to be a healthier option because Canola oil is lower in saturated fat than vegetable oil.

CAN YOU SUBSTITUTE CANOLA OIL AND VEGETABLE OIL?
Yes! 
You can use vegetable oil when it calls for canola oil, and vice versa. 
If saturated fat is a concern, you may choose to go with canola oil. 
Otherwise, you can use them interchangeably. 
Although they do have slightly different tastes, when you cook with either the result will be the same, whether you're frying, sautéing, baking, etc.

Whether you are frying chicken or peanuts, baking a Hummingbird Cake, making a tasty stir-fry, or whisking up a simple vinaigrette, canola oil can be used in place of vegetable oil, or vice versa. 
While you might notice a slight difference in flavor if you did a taste test of both oils on their own, you shouldn't notice a difference in the flavor or texture of the final dish.

Canola and vegetable oil have a lot in common. 
Both of these workhouse oils are pale yellow in color, neutral in flavor, inexpensive, and have high smoke points, which makes them good for high heat cooking like frying.

Canola oil is one of the easiest things to swap vegetable oil out for because;
a) Canola oil also has a mild taste and color and 
b) Canola oil’s in the lower pricing range so that you’re not making a huge cost leap. 
If you need a non-gmo oil, look for expeller pressed non-gmo canola oil, which is really popular right now.  

This is a really feasible swapping to make and still not have to change your recipe; the flavor profiles of each oil are very mild and light in color, so you won’t see a difference in your finished product. 
The smoke points of these oils are also pretty similar (within about 50°), so that shouldn’t affect your product too much either-- just be aware of the difference.

HOW TO COOK WITH CANOLA OIL?
Canola oil is liquid at room temperature and has a neutral taste that makes Canola oil perfect for a variety of cooking applications. 
Canola oil's fairly high smoke point of 400 F makes Canola oil a good use for frying foods on the stovetop at medium-high temperatures. 

Canola oil's also a popular choice for deep-frying and sautéing. 
Most often, Canola oil is heated before adding the food. 
Many deep-fry recipes include an ideal temperature the oil should reach to ensure the food is properly cooked inside and out. 
A thermometer is useful, but you can check oil temperatures without one: 
Place the end of a wooden spoon in Canola oil and if bubbles form around the stick, Canola oil is hot enough for frying.

In baking and other recipes that incorporate Canola oil into the food, you'll generally use just a tablespoon or two at a time. 
There are instances, such as dense baked goods and salad dressings, in which you'll use up to 1/2 cup. 
When a recipe calls for both canola oil and a sticky ingredient like molasses, measure the oil first. 
Canola oil residue left in the spoon will help the molasses slide right out.

CANOLA OIL SUBSTITUTE:
Vegetable and canola oils can be used interchangeably in recipes with no adjustments needed. 
Sunflower oil is another good choice for most uses. 
You can also use almost any other type of liquid cooking oil, such as almond, avocado, coconut, corn, olive, peanut, safflower, and soybean oils. 
Substitutions: Vegetable oil, olive oil, sunflower oil, corn oil.

TYPES of CANOLA OIL:
Canola oil is most commonly obtained from the seed by pre-press solvent extraction. 
A pre-press step is required because canola seeds are comprised of approximately 40% oil, double that of soybeans and so higher oilseeds require this additional stage.

Canola oil, like other oils, can be bought after pressing without further extraction or refining. 
Unrefined canola oil is higher in antioxidants but is more expensive and has a shorter shelf-life compared to refined canola oil.

*Solvent Extraction:
Pressing can’t remove all of the oil from the canola, as a result, solvent extraction is used to extract the remaining oil from the solid material formed from pressing. 
The selected solvent is hexane, which is highly volatile and has a low toxicity. 
Hexane has been used for nearly 100 years to extract plant oils and over 99% is recovered, which also reduces cost. 

*Refining:
Refining consists of several steps which are important to achieve the desired shelf-life and characteristics of most canola oils. 
Gums, waxes, phospholipids, free fatty acid, and color pigments are removed to produce a clear liquid that does not readily oxidize. 
Bleaching is one of these steps and due to its name has negative connotations. 
However, no bleaches or chemicals are used rather an acid activated clay. 
It’s an important procedure because it removes chlorophylloid compounds that catalyze oil oxidation and impart an unwanted green color.

Deodorisation is the final step in refining. 
Steam distillation is used to remove off-flavors, odors and heat sensitive color pigments to produce a product that is acceptable for consumers. 
There are some side-effects of this process. 
Deodorisation reduces the vitamin E and omega-3 content of the oil and trans-fatty acids can be produced. 
Over time this has resulted in the use of milder processing conditions to minimize trans-fat production and to maintain as much of the natural oil characteristics as possible.

*Heating and Oxidation:
Trans-fats can also be created outside of industrial processing. 
Contrary to popular belief, baking and frying at high temperatures do not significantly affect the amount of trans fats in canola oil. 

CULINARY QUALITIES of CANOLA oıl:
Versatile and Healthy:
Canola oil is a great match for almost any type of cooking. 
The neutral taste and light texture let other ingredients shine through. 
Canola oil remains free-flowing in the refrigerator so Canola oil’s perfect for salad dressings. 
And in baked goods, canola oil gives a soft, moist texture with little saturated fat. 
Canola oil’s equally at home in a stir-fry or a delicate cupcake.

One of the highest smoke points:
Regular canola oil can be heated to 242°C / 468°F without smoking or developing significant trans fatty acids, making Canola oil ideal for ideal for sautéing and deep frying. 
High-oleic canola oil is even more stable, with a smoke point of 246°C/ 475°F – higher than almost all other food oils, including peanut oil.
It’s easy to replace less healthy fats with canola oil. 

HISTORY of CANOLA OIL:
The name for Canola comes from the Latin word rapum meaning turnip. 
Turnip, rutabaga (swede), cabbage, Brussels sprouts, and mustard are related to rapeseed. 
Canola belongs to the genus Brassica. 
Brassica oilseed varieties are some of the oldest plants cultivated by humanity, with documentation of its use in India 4,000 years ago, and use in China and Japan 2,000 years ago.  

Canola oil's use in Northern Europe for oil lamps is documented to the 13th century. 
Canola oil extracts were first put on the market in 1956–1957 as food products, but these suffered from several unacceptable characteristics. 
Canola oil had a distinctive taste and a greenish color, due to the presence of chlorophyll. 
Canola oil also contained a high concentration of erucic acid.

Canola was bred from rapeseed cultivars of B. napus and B. rapa at the University of Manitoba, Canada, by Keith Downey and Baldur R. Stefansson in the early 1970s, having then a different nutritional profile than present-day oil in addition to much less erucic acid. 
Canola was originally a trademark name of the Rapeseed Association of Canada, and the name was a condensation of "Can" from Canada and "OLA " meaning "Oil, low acid", but is now a generic term for edible varieties of rapeseed oil in North America and Australasia. 

The change in name serves to distinguish Canola oil from natural rapeseed oil, which has much higher erucic acid content.
A genetically engineered rapeseed that is tolerant to the herbicide Roundup (glyphosate) was first introduced to Canada in 1995 (Roundup Ready canola). 
A genetically modified variety developed in 1998 is considered to be the most disease- and drought-resistant canola variety to date. 
In 2009, 90% of the Canadian crop was herbicide-tolerant. 
In 2005, 87% of the canola grown in the US was genetically modified. 
In 2011, out of the 31 million hectares of canola grown worldwide, 8.2 million (26%) were genetically modified.

Canola oil comes from the canola plant, which scientists created in the 1970s in response to tighter restrictions on rapeseed oil.
At the time, Canola oil contained high levels of an omega-9 fatty acid called erucic acid, which was linked to heart muscle damage in animal studies. 
Canola oil was also high in glucosinolates, antinutrients found in the Brassica family of plants that prevent iodine absorption.

Canadian researchers saw the problem approaching. 
Through plant cross-breeding, they developed a new variety of rapeseed plant with lower levels of glucosinolates and erucic acid. 
Over time, saturated fats became demonized, giving way to the glorification of low-saturated-fat “healthy oils” oils like canola that boasted seemingly heart-healthy dietary stats.
All of this led to one thing: an increased demand for canola oil.

Canola Oil was originally bred from rapeseed at the University of Manitoba in Canada in the early 1970s.  
The name is derived from "can" for Canada and "ola" for oil, however Canola Oil has also been suggested that the name came from a combination of Can(ada) O(il) L(ow) A(cid).

Canola was developed from rapeseed using traditional plant-breeding techniques. 
The original canola cultivars contained high amount of a fatty acid called “erucic acid” and a compound named “glucosinolates.” 
The economic viability of oilseed processing operations depends on the utilization of oilseed meal as animal feed. 
Erucic acid and glucosinolate content of the seeds had to be reduced for rapeseed meal to be used as animal feed. 
In the 1970s, breeding efforts resulted in world’s first low erucic acid and low glucosinolate cultivar of Brasicca napus, often called double-zero rapeseed. 

The term “canola” was registered by the Western Canadian Oilseed Crushers in 1978 and then transferred to the Canola Council of Canada in 1980. 
The name canola refers to those cultivars containing less than 5 percent erucic acid in the oil and 3 mg/g aliphatic glucosinolates in the meal. 
In 1986, the definition of canola oil was amended to Brasicca napus and Brasicca rapa lines with less than 2 percent erucic acid in the oil and less than 30 micromol/g glucosinolates in the air-dried, oil-free meal. 
Today, the name “canola” is mainly used in the American continent and Australia. 
In Europe “rapeseed” is the term commonly used for both original high and low erucic acid rapeseed cultivars.

Brasicca species contain both spring and winter forms that are distinguished by vernalization (exposure of plants or seeds to low temperatures to stimulate flowering or to enhance seed production) requirement. 
Winter type B. napus is the main rapeseed crop grown in most of Europe and in parts of China. 
Spring type B. napus is produced in Canada, northern Europe and China. 
In Australia and the southeastern United States, where winters are mild enough, spring type B. napus can be grown as a fall-planted winter crop. 
Spring B. rapa is the main crop grown in most of Canada, northern Europe, China, and India. 
Spring types of B. juncea are dominant in India and also are grown to a limited extent in Canada and Europe for condiment use.

 

In 2004, Okanola project was initiated to introduce winter canola as a rotation crop for wheat in Oklahoma.
It was believed winter canola oil may not only be a good rotation crop to improve crop yields but Canola Oil also may be more profitable crop than winter wheat. 
Since then, canola oil acreages increased significantly and many Oklahoma wheat producers have cleaned up their weedy wheat fields, improved wheat quality and increased wheat forage and grain yields by incorporating canola into their crop rotation.

Canola oil is made from the seeds of a plant called rape, which is in the turnip family. 
Since the Industrial Revolution, rapeseed oil has been an important component of lubricants for ships and steam engines, because unlike most oils, it sticks to wet metal.
During World War II, the U.S. built a lot of ships, and so needed lots of rapeseed oil, but couldn’t get it from traditional suppliers in Europe and Asia. 
The Canadian rapeseed industry, which had been relatively small, exploded to fill the gap, and played an important role in the allied naval effort, becoming rich and powerful in the process.

But rapeseed oil demand plummeted when the war was over, and so began an intensive program to breed a rapeseed edible to humans. 
Traditional rapeseed oil contains almost 60 percent monounsaturated fatty acids (compared to about 70 percent in olive oil).
But, in 1978, the word “Canola” was invented to describe a new type of oilseed that was selectively bred from the original rapeseed to have significantly less erucic acid. 
Canola oil was first developed in Canada, and the name Canola actually comes from the term, Canadian oil, low acid.
In nature, there is actually no such thing as a “Canola plant” that produces “Canola oil.” 
Canola oil is simply a trade name for low-erucic acid rapeseed oil.

Relatives of the rapeseed plant have been cultivated as food for millennia and were used as both food and fuel oil since the 13th century throughout Europe. 
Canola Oil production peaked in North America during the World War II. 
Canola Oil was found that the oil adhered well to moist metal, ideal for use on marine engines crucial to the war effort. 
Canola Oil Information The name ‘canola’ was registered by the Western Canadian Oilseed Crushers Association in 1979. 
Canola Oil is used to describe “double-low” varieties of rape oilseed. 
During the early ’60’s, Canadian plant breeders sought to isolate single lines free from erucic acid and to develop “double-low” varieties.

CANOLA OIL ALTERNATIVES:
If you’re unsure about canola oil, there are other options you can try instead. 
When you’re cooking with heat, consider:
-Coconut oil
-Olive oil
-Avocado oil

For recipes that don’t involve heat, such as salad dressings, try:
-Flaxseed oil
-Walnut oil
-Hemp seed oil

HOW DOES CANOLA GROW?
Canola plants grow to a height of one to two metres. 
The yellow flower produces seed pods that are about 5 centimetres in length. 
There is an average of 60 to 100 pods per plant. 
Each seed pod contains 20 to 30 tiny, round seeds which are 1 mm. in diameter. 
When it is ready to harvest, the plant changes colour from green to light yellow. 

These tiny seeds are crushed to extrude canola oil. 
From germination to seed production, the life cycle of a canola plant takes about 3 1/2 months, depending on temperature, moisture, sunlight and soil fertility. 
Canola is a cool season crop. 
It grows particularly well on the prairies, where cool nights and hot days allow it to develop its unique fatty acid profile.

WHAT PLANT FAMILY IS CANOLA?
Canola belongs to a section (or genus) of the crucifer family called Brassica. 
As well as canola, Brassica plants include mustard, Brussels sprouts, cabbage, cauliflower, broccoli and turnip. 
Brassicas are a major source of food in many countries, including Canada.

HOW DID CANOLA GET ITS NAME?
The name ‘Canola’ was registered as a trademark in Canada in 1970. 
The name comes from “Can” as in Canada and “ola” as in oil!

WHERE DID CANOLA OIL COME FROM?
The plant was bred by Canadian scientists, Dr. Baldur Stefansson and Dr. Keith Downey, who selected rapeseed populations when looking for a crop that would produce a healthy, edible oil product. 
Prior to canola oil, most of the oil Canadians used for food purposes was imported and people wanted a home-grown edible oil. Canola was selected from rapeseed through the knowledge and ingenuity of these prairie plant scientists.

CANOLA OIL VS RAPESEED OIL:
The name given to rapeseed oil that is suitable for use in food products is “canola” in Northern America. 
In the U.K rapeseed and canola oil are terms that are used interchangeably, more often rapeseed oil is used.

Canola oil was created in the 1970s in Canada using conventional plant breeding techniques. 
These techniques selected varieties of canola that had desirable qualities and bred them together, so the subsequent generations had a combination of these desirable characteristics. 
This resulted in a crop that was lower in erucic acid and glucosinolates, which are potentially toxic at high concentrations, and higher in the monounsaturated acid; oleic acid.

Canola is a trademarked name and contraction of “Canadian" and "ola", which means oil. 
To be able to call a canola oil, Canola oil must contain less than 30 micromoles of glucosinolates and two percent erucic acid per gram of air‐dry, oil‐free solid.

WHO GROWS CANOLA?
More than 43,000 Canadian farmers grow canola, largely as full-time farmers and in family farm businesses. 
They depend on canola to generate between one third and one half of their revenues. 
Ninety per cent (90%) of Canadian canola is exported throughout the world, bringing back more than $9 billion to the country’s economy.

In particular Canola oil is grown in the Mt. Kenya region of Kenya; however Canola oil is an increasingly popular crop elsewhere also. 
Canola oil’s a useful crop for farmers; Canola oil has numerous benefits for the soil and is helping the long term sustainability of farming.

HOW MUCH IS THE CANOLA INDUSTRY WORTH IN CANADA?
Canada’s canola industry adds $13.8 billion in economic activity to the Canadian economy. 
The canola oil industry creates over 216,000 jobs in western and eastern Canada in production, transportation, crushing, refining, food development, manufacturing and service.

PHYSICAL PROPERTIES of CANOLA OIL: 
Physical properties of canola oil are determined by canola oil's composition. 
Fatty acid composition of canola oil has a significant effect on canola oil's density. 
Saturated fatty acids have higher density than monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). 
Viscosity is the relative thickness or resistance of canola oil to flow. 
Refined canola oil has a higher viscosity than that of soybean oil. 

The smoke point is the temperature at which oil produces a continuous stream of smoke during heating. 
This parameter is important for evaluating suitability of oil for frying applications. 
In general, regulations specify 200 degrees Celsius as the minimum. 
Smoke point of canola oil is higher than 200 degrees Celsius. 
Cold test measures the resistance of oil to sediment formation at 0 degree Celsius or 4 degrees Celsius.
High saturated fatty acid content in the oil causes sedimentation at low temperatures. 
Cold test is helpful when choosing oil for salad dressings and biodiesel production.

WHAT IS THE DIFFERENCE BETWEEN RAPESEED OIL AND CANOLA OIL?
While canola and rapeseed plants are related (botanically speaking), they are very different. 
Canola oil contains virtually no erucic acid.
“Canola” was a brand name used in Canada for low-erucic acid rapeseed; later the term became a generic term to refer to low-erucic acid rapeseed. 

Canola oil is called rapeseed in many European countries.
Canola oil or low-erucic acid rapeseed is different to industrial rapeseed which has a bitter taste. 
Canola was developed using traditional plant breeding methods in the 1970’s to produce an oil which was suitable for human consumption.

HOW DOES CANOLA OIL COMPARE TO OLIVE OIL?
Canola Oil has a higher smoke point (240°C) than Olive Oil. 
Canola Oil has ONLY 7% saturated fat compared to that of Olive Oil with 14%.
As a result, Canola Oil far more versatile and can be used as a salad oil, but also for roasting, baking, shallow frying and deep frying. 
You may also notice that Canola Oil goes a long way further in the kitchen than other oils.

Obviously, olive oil is derived from a different source than canola oil: the fruit of the olive tree. 
Depending on the type, olive oil usually (though not always) undergoes far less processing than the average canola oil. 
In particular, extra virgin olive oil is very close to the natural oil found in olive fruits, making it a great choice for those looking for well-flavored, less-processed oils to cook with. 
Extra virgin olive oil has a fruity, peppery flavor and smell that makes it ideal for cooking and baking situations where you want to be able to taste the oil.

In contrast, the most common type of canola oil at grocery stores has been heavily processed by techniques such as heating, pressing, chemical extraction, refining, bleaching and deodorizing. 
As a result of all this refining, the final canola oil has a pale golden color, light texture and neutral taste and smell that does not affect the final flavor of the dish. 
Due to its lack of taste, canola oil is often used in baking and other applications where you need to add moisture to a recipe without changing the overall flavor profile of a dish. 
Expeller-pressed and cold-pressed canola oil is available, but it can be difficult to find and is not nearly as widely available as extra virgin olive oil.

CANOLA OIL VS GRAPE SEED OIL:
Canola and grape seed are both heart-healthy cooking oils. 
Their high concentrations of unsaturated fats help promote beneficial cholesterol levels. 
Both oils also contain high concentrations of essential omega fatty acids. 
However, the health benefits of canola oil exceed those of grape seed oil. 
With higher concentrations of vitamin E and omega-3 fatty acids and less saturated fat, canola oil is the superior of the two cooking oils.

*Fat Content:
Canola and grape seed oils are made by pressing seeds and removing solid mash, with canola coming from the rapeseed plant. 
In their natural state, rapeseeds contain approximately 30 percent oil, while grape seeds contain 20 percent. 
The fats and fatty acids that make up these oils differ between the two plants. 
Grape seed oil is primarily composed of omega-6 fatty acids, including approximately 71 percent omega-6, 17 percent monounsaturated fat and 12 percent saturated fat. 
Canola oil is a nearly even mixture of omega and monounsaturated fatty acids, with 7 percent omega-3, 30 percent omega-6, 54 percent monounsaturated fat and 7 percent saturated fat.

*Smoke Points:
Both canola and grape seed oils become inedible after reaching a certain temperature. 
As this is the point at which the oils start to emit smoke, it is known as their "smoke point." 
Refined canola oil has a smoke point of 400 degrees Fahrenheit, while grape seed oil begins to smoke at 420 degrees Fahrenheit. 
Despite this difference, both oils are classified as having medium-high smoke points and are ideal for baking, stir-frying, oven-cooking and all lower-temperature cooking applications.

*Uses:
Most products labeled as "vegetable oil" are primarily soybean oil. 
As such, the fat composition of vegetable oil is approximately 7 percent omega-3, 50 percent omega-6, 26 percent monounsaturated, 6 percent short-chain and 9 percent medium-chain saturated fats. 
Total saturated fats, and medium-chain saturated fatty acids in particular, contribute to dangerous cholesterol levels. 
Both canola and grape seed oils contain no medium-chain saturated fatty acids and have lower total saturated fats than vegetable oil. 
Although grape seed oil is more aromatic, both canola and grape seed are light oils with mild flavors. 
As such, using these oils in place of vegetable oil in a stir-fry, when baking or in salad dressings can improve a dish's health content while having little effect on its flavor.

*Health Benefits:
Both grape seed and canola oils contain a high ratio of unsaturated to saturated fats. 
The Harvard School of Public Health states that replacing saturated fats with unsaturated fats increases levels of HDL cholesterol, decreases LDL cholesterol and reduces your risk of cardiovascular health issues, such as heart disease, stroke and hardened arteries. 
Because it is higher in monounsaturated fats, canola oil is higher in the antioxidant vitamin E. 
In addition, its lower saturated fat content helps canola oil to maintain healthy cholesterol levels better than grape seed oil.

*Omega Fatty Acids:
Your body cannot produce omega-3 and omega-6 fatty acids. 
As your diet is the only source of these polyunsaturated fats, they are called "essential fatty acids." 
Omega-3s are important for the health of your skin and bodily tissues, with potential beneficial effects on cancer prevention, visual health, blood clotting, arthritis, heart disease and high blood pressure. 
Omega-6 fatty acids are important for growth and development, neurological function and breaking down cholesterol deposits. However, they may also narrow blood vessels and increase inflammation. 
As canola oil contains omega-3 fatty acids and less omega-6 fatty acids than grape seed oil, it is the healthier of the two options.

PHYSICAL and CHEMICAL PROPERTIES of CANOLA OIL:
Appearance Form: liquid
Odour: No data available
Odour Threshold: No data available
pH: No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flash point: No data available

Evaporation rate: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Vapour pressure: No data available
Vapour density: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available

Auto-ignition temperature: No data available
Decomposition temperature: No data available
Viscosity: No data available
Explosive properties: No data available
Oxidizing properties: No data available
Other safety information: No data available
Relative density (g/cm3, 20 C/water at 20 C): 0.914 - 0.920
Refractive index (40 C): 1.465 - 1.467

Viscosity (kinematic viscosity at 20 C, mm2/sec): 78.2
Cold test (15 h at 4 C): Pass
Smoke point (C)    220 - 230
Flash point (open cup, C): 275 - 290
Specific heat (J/g at 20 C): 1.910 - 1.976
Sapnification number: 182 - 193
Iodine value: 91 - 126

FIRST AID MEASURES of CANOLA OIL:
-Description of first aid measures:
*If inhaled:
If breathed in, move person into fresh air. 
If not breathing, give artificial respiration.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person. 
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of CANOLA OIL:
-Environmental precautions:
No special environmental precautions required.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of CANOLA OIL:
-Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of CANOLA OIL:
-Control parameters:
Components with workplace control parameters
-Exposure controls:
--Appropriate engineering controls:
General industrial hygiene practice.
--Personal protective equipment:
*Eye/face protection
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).

*Skin protection:
Handle with gloves. 
Gloves must be inspected prior to use. 
Wash and dry hands.

*Body Protection:
Impervious clothing.
*Respiratory protection:
Respiratory protection not required. 
*Control of environmental exposure:
No special environmental precautions required.

HANDLING AND STORAGE of CANOLA OIL:
-Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place. 
Store in cool place.
-Canola oil’s shelf life is about 1 year at room temperature. 
For best results it is recommended to keep Canola oil tightly capped in a cool dark place.

STABILITY and REACTIVITY of CANOLA OIL:
-Reactivity: No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions: No data available
-Conditions to avoid: No data available