DESCRIPTION

Canola Oil occurs as a light yellow oil. It is typically obtained by a combination of mechanical expression followed by n-hexane extraction, from the seed of the plant Brassica juncea, Brassica napus, or Brassica rapa (Fam. Cruciferae). The plant varieties are those producing oil-bearing seeds with a low erucic acid (C_22:1) content. It is a mixture of triglycerides composed of both saturated and unsaturated fatty acids. It is refined, bleached, and deodorized to substantially remove free fatty acids, phospholipids, color, odor and flavor components, and miscellaneous, other non-oil materials. It can be hydrogenated to reduce the level of unsaturated fatty acids for functional purposes in foods. It is a liquid at 0° and above.