Canola oil is a light, neutral-flavored vegetable oil derived from the seeds of the canola plant, a variety of rapeseed. It is renowned for its low saturated fat content and high levels of monounsaturated fats, particularly omega-3 fatty acids, which contribute to its heart-healthy profile. The oil is extracted through mechanical pressing and solvent extraction, followed by refining processes such as degumming, bleaching, and deodorizing to ensure purity, stability, and a mild taste. Its light texture and high smoke point make it a versatile and functional ingredient.
In application, canola oil is widely used in frying, baking, dressings, and processed foods due to its neutral flavor and excellent heat stability. Its ability to blend seamlessly with other ingredients while enhancing texture and shelf life makes it a preferred choice for food manufacturers. A unique feature of canola oil is its balanced fat composition, which provides a healthier alternative without compromising on performance, making it ideal for both industrial food production and consumer cooking applications.
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