Description
Canola oil comes from the crushed seeds of the canola plant. Canola
is part of the Brassica family. Cabbages, broccoli and cauliflower
are also part of this same botanical family. Each canola plant
grows from 3 to 6 feet (1 m *2 m) tall and produces beautiful
yellow flowers. As the plant matures, pods form that are similar in
shape to pea pods, but about 1/5th the size. Each pod contains
about twenty tiny round black or brownish-yellow seeds.
Once harvested, canola seeds are taken to a facility where they are
crushed to extract the oil contained within the seed. This oil is
then further refined and bottled as canola oil. Basic
characteristics of this cooking oil include a pale golden color,
light texture, neutral taste and high heat tolerance. The average
canola seed is *5% oil. The remainder of the seed, which is very
high in protein, is processed into canola meal and used as a high
quality animal feed.
Chemical Characteristics:
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Free Fatty Acid: 0.1 – 0.*5% max
Peroxide Value: 1.0 – 2.0 meq/kg max
Color (Lovibond): *2.0 – *5.0 Yellow / 1.5 – 2.0 Red
Iodine Value (Wijs): **0 - **2
Moisture:Â 0.*5 %max
AOM:Â *0 hrs min
Cold Test:Â Â Â Â Â 5.5 - *2 hrs min
Refractive *@********************p; 1.**0 – 1.**7
Specific Gravity
