Refined Canola Oil

Chemical Characteristics:

Free Fatty Acid: 0.1 – 0.15% max

Peroxide Value: 1.0 – 2.0 meq/kg max

Color (Lovibond): 12.0 – 15.0 Yellow / 1.5 – 2.0 Red

Iodine Value (Wijs): 100 - 122

Moisture: 0.05 %max

AOM: 20 hrs min

Cold Test: 5.5 - 12 hrs min

Refractive Index @ 40oC: 1.460 – 1.467

Specific Gravity @ 25oC: 0.914 – 0.920

Saponification Value: 182 – 193

Smoke Point: 460 – 530oF

Flash Point: 610 – 640oF

Fire Point: 670 – 690oF

Fatty Acid Properties:

C16:0 Palmitic 3.0 – 5.0%

C16:1 Palmitoleic 0.2 – 0.3%

C18:0 Stearic 1.0 – 3.0%

C18:1 Oleic 56.0 – 76.0%

C18:2 Linoleic 10.0 – 24.0%

C18:3 Linolenic 4.0 – 13.0%

C22:1 Erucic 0.2 – 1.8%

Fatty Acid Distribution:

Saturated 4.3 – 7.4%

Monosaturated 54.4 – 65.0%

Polyunsaturated 27.2 – 37.0%