Canola Oil wholesale is the best vitamin enriched healthy cooking oil which has a neutral taste and no aroma. Crude Canola Oil is extracted from the seeds of the yellow Canola flower grown in Canada, Australia & USA. However, Canola Oil is perfect for home-cooked Indian meals, healthy tiffin boxes, Western dishes, frying and baking. Its very high smoking point of 242 degrees Celsius makes it ideal for frying.
More so, Canola Oil is fortified with Vitamins A and D and has high content of Vitamins E and K. The oil is powered by the essential fat: Omega-3 which makes it Trans-fat and Cholesterol free. Hence, this oil is great for your heart and it also takes care of your immunity, eyes, bones, skin and hair as well. Canola Oil is the healthiest choice you can make for your heart.
Canola oil Wholesale: Ingredients
Edible Refined Rapeseed Low – Erucici Acid Oil (Canola Oil wholesale)
How to Use
To be used in Daily cooking. It can be used for raking up your favourite parathas, dosas, dals & vegetables and is ideal for deep frying, sauteing and grilling.
Wholesale Price Refined Canola Oil For Sale Direct Factory Supply Available In Bulk
The product has its smell and taste, free from rancidity or any strange taste or smell. Oil is clear, free from foreign matter,
free from any foreign oil or animal fats and fit for human consumption.
SPECIFICATION FOR PURE REFINED CANOLA OIL
Specific gravity @ 25°C: 0.914-0.921
Iodine value: 102 – 130
Saponification value: 187 – 193
Free fatty acids: < 2.0 mL of 0.02 N NaOH
Peroxide value: 5 meq/kg max
Unsaponifiable matter: <1.5%
Color Gardner: 5 max
Appearance: Golden yellow, bright & clear oily liquid
Odor: Bland, odorless
Smoke Point: 230C min. +/- 10C
Flash Point: 330C min. +/- 10C
It is relatively stable oil with a good smoke point.
100% Organic Wholesale Edible Canola / Natural Rapeseed Oil
The product has its smell and taste, free from rancidity or any strange taste or smell. Oil is clear, free from foreign matter, free from any foreign oil or animal fats, and fit for human consumption. We sell at relatively moderate prices and main markets: Africa and Asia, Europe,
The manufacturing process
According to the Canola Council of Canada, the process for turning canola seed into oil is similar to that of other oilseeds.
Cleaning
The process begins with cleaning the canola seeds thoroughly to remove stems, pods, weed seeds, and other materials that are present from harvesting.
Heating and flaking
Machines then heat and flake the canola seeds before extracting the oil. They raise the temperature slightly in grain dryers to prevent the seed from shattering. They then pass the seeds through rollers to rupture the cell walls and flake the seeds to the ideal thickness.
Cooking
The seeds progress through a series of stacked cookers or heating drums. This process further ruptures the cells and obtains the correct viscosity and moisture level that the upcoming steps require. Cooking also prevents the product from breaking down, which could affect its quality.
Pressing
The heated flakes then progress through a series of expellers or pressers for gentle pressing. This process removes most of the oil and compresses the remaining seed into a solid cake.
Extraction
An extractor then removes the remaining oil from the pressed cakes with a solvent called hexane. The machine then separates the oil and solids and recycles the hexane for further use.
Refining and processing
Processes refine the crude oil to improve its flavor, color, and shelf-life. Water and organic acids remove gums, fatty acids, fine meal particles, and lipids.
A process called bleaching removes color pigments, though it does not use bleach. The process involves passing the oil through a clay filter, and steam distills the oil to remove unpleasant odors.
The manufacturers then package and distribute the canola as cooking oil or process it into a range of consumer products.
