Organic Canola Oil is used in food manufacturing where a certified organic, light tasting oil is required. It is ideal for those in the natural and health food sector, because it is GMO Free. It has a light, neutral flavor, light texture and high heat tolerance which makes it ideal for sauteing, baking and frying. It is a heart-healthy oil, high in omega-3 fatty acids and low in saturated, with no trans fats and cholesterol.

CRUDE CANOLA/RAPESEED OIL SPECIFICATIONS:

Free Fatty Acids (As OLEIC) Molecular Weight 282-Basis: BASE 1.00%

MAX. 1.25%

Moisture and Volatile Matter: 0.20% MAX.

Density (Specific Weight) at 25 C and 4 C Min. 0.9180 Max. 0.9225

Flash Point: MORE THAN 121 (250 F)

Saponification value Min. 188 Max. 198

Impurities (Insoluble in Petrol Ether): 0.10% MAX.

Unsaponifiables Matter (test as per N.O.P.A.): Max. 1.50 pct.

Sediment (Gardner Break Test): 0.10% MAX.

Lecithin (expressed as Phosphorous): 0.02% MAX.

Color Index (MG Iodine) (Lovibond Cell 1 inch): 50-60 Yellow and 5-6 Red.

Refractive index at 20 degrees C: 1.505 to 1.512

Halphen reaction Negative

Density (at 15° C): 900-930kg/m3

Flash Point: 220°C ( closed up, Pensky-Martens method)

Calorific value: 35.000 kJ/kg

Kinematic viscosity: 38 mm2/3 (40°C)

Coke deposit: 0.4 mass-% (Conradson procedure)

Iodine value: 100-120g/100g

Sulphur content: 20mg/kg

Neutralizations number: 2,0mg KOH/g

Phosphorus content: 15mg/kg

Water content: 75mg/kg

Ash: 0.01 mass%

Refined Canola Oil

BFree Fatty acids 1.5%max

Moisture and Impurities 0.1%max

Flash Point Min C150

Cinematic Viscosity (40C), mm2/s max 38

Chlorophyll content, PPM max 30

Neutral Oil 98.5% Min

Loss 1.5% max

Phosphorous content, PPM max 120

Erucic Acid 2.0% max

Sulfur, PPM 10.00

Oxidation Stability (110C), h min 5.0

Neutralization Value, mg KOH/g max 2.0

Ash Content 0.01% max

Iodine Value, g/100g min 100 max 120

Water Content 0.075% max