Canola oil is a vegetable oil derived from Rapeseed that is low in erucic acid. It has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat with roughly a 2:1 mono to poly unsaturated fats ratio.
Despite being GM oil, canola oil scores high for coronary health as it contains less saturated fat than any other oil. It is higher in the omega-3 fatty acid, alpha linoleic acid (ALA) that is important to intake in the diet.
S.No. | PARTICULARS | PARAMETERS |
---|---|---|
1. | FREE FATTY ACID (As Oleic acid) | 0.4 – 1.2% |
2 | IODINE VALUE | 105 - 120 |
3. | UNSAPONIFIABLE MATTERS | 0.5 – 1.2 |
4. | TOCOPHEROLS | 700 – 1200 PPM |
5. | SULFUR | 3 – 25 PPM |
6. | CHLOROPHYLLS | 5 – 50 PPM |
Canola oil is refined by alkali neutralization process which undergoes in following steps.
Canola oil is refined by alkali neutralization process which undergoes in following steps.
“Bleaching” is a process of selective removal of pigments and impurities by the physical and chemical interaction of an adsorbent with an oil or fat to improve its quality.
This process refers to the art of removing-
Deodorization is a multi-step process comprising
Pre-treated oil is processed to remove the odour, fatty acids and other micro constituents. Deodorization is essentially a steam distillation process whereby volatile odoriferous components like free fatty acids and flavoured substances are stripped from the relatively non-volatile oil at temperature below those damaging the oil. Deodorization helps in eliminating many off flavors and off- colors in the feed. Deacidification-cum-Deodorization is carried out at 230 – 250°C under high vacuum of the order of 1.5 torr with sparging steam for about 60 minutes. This makes the oil free from odoriferous compounds and free fatty acids.
S.No. | PARTICULARS | PARAMETERS |
---|---|---|
1. | FREE FATTY ACID (As Oleic acid) | ![]() |
2 | Moisture | Below Measurable limit |
3. | Peroxide Value | 0 In freshly refined oil |