Canola Oil

Canola Oil is widely used in the food and beverage industry as a cooking oil, ingredient, and food processor aid. It is valued for its neutral flavor, high smoke point, and heart-healthy unsaturated fats. Common uses include frying, baking, salad dressings, margarine production, and as an emulsifier in processed foods.

Key Benefits and Uses of Canola Oil:

• Neutral Flavor Profile
  Complements a wide range of culinary applications without altering taste.

• High Smoke Point (~400°F / 204°C)
  Suitable for high-heat cooking methods such as frying, sautéing, and roasting.

• Heart-Healthy Fats
  Rich in monounsaturated and polyunsaturated fats, with low saturated fat content.

• Versatile in Food Processing
  Used in margarine, salad dressings, baked goods, and as a functional emulsifier.

• Stable Shelf Life
  Naturally resistant to rancidity, offering product stability for commercial and home use.

Common Applications Include:

• Deep frying and pan cooking

• Salad dressings and vinaigrettes

• Margarine and shortening formulations

• Commercial baking (cakes, muffins, pastries)

• Emulsified sauces and spreads

Why Choose Canola Oil?

• Mild Taste & All-Purpose Functionality

• High Nutritional Value with Omega Fatty Acids

• Cost-Effective for Large-Scale Food Production

• Widely Accepted in Health-Conscious Markets

• Non-GMO and Organic Grades Available