10 Facts About Canola oil

In France and Denmark, especially, the extraction of the Canola oil is an important industry.

Regulation varies from country to country; for example, glyphosate-resistant canola has been approved in Australia, Canada, China, Japan, Korea, Mexico, Philippines, and the US, while Laurical, a product with a different oil composition, has been approved for growing only in Canada and the US.

Canola oil is made at a processing facility by slightly heating and then crushing the seed.

Almost all commercial canola oil is then extracted using hexane solvent, which is recovered at the end of processing.

Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation.

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Canola oil is considered safe for human consumption, and has a relatively low amount of saturated fat, a substantial amount of monounsaturated fat, with roughly a 2:1 mono- to polyunsaturated fats ratio.

In 2006, canola oil was given a qualified health claim by the United States Food and Drug Administration for lowering the risk of coronary heart disease, resulting from its significant content of unsaturated fats; the allowed claim for food labels states:.

Consumption of canola oil has been shown to reduce body weight when compared with saturated fat.

Canola oil produced using genetically modified plants has not been shown to explicitly produce adverse effects.

The flavor of the Canola oil comes from a different production process: the seeds are toasted before being expeller-pressed, imparting a special flavor.