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Canola oil

COOKING OILS
Status: Available

Quick Overview :
Canola oil is the fixed oil obtained from the seed of the cultivars of Brassica napus and Brassica campestris which are genetically low in both erucic acid and glucosinolates.

Product Description

Specific gravity @ 25°C
USP 24
0.916-0.921

Iodine value
USP 24
110 - 120

Saponification value
USP 24
188 - 198

Free fatty acids
USP 24
< 2.5 mL of 0.02 N NaOH

Peroxide value
USP 24
5.0 meq/kg

AOM stability
AOCS Cd 12-57
15 hours min

Smoke point
AOCS Cc 9a-48
 230°C

Flash point
AOCS Cc 9a-48
290° - 330°C
 
Color Gardner
AOCS Td la-64
4 max

Appearance
Pale yellow, bright & clear oily liquid

Odor
Bland, odorless

TYPICAL FATTY ACID COMPOSITION (%)

C16:0
5.4
C18:2
22.3

C18:0
1.7
C18:3
9.8

C18:1
58.5
C22:1
2.0 max

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