Canola oil can now be regarded as one of the healthiest edible vegetable oils in terms of its biological functions and its ability to aid in reducing disease-related risk factors and improving health.

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Canola oil comes from the seeds of canola plant. The oil is processed by crushing the seeds while extracting the oil from within. Canola falls in the Brassica family. Other healthy vegetables like cabbage, broccoli and cauliflower are a part of this botanical family.

Primarily grown in regions of western Canada, Canola Oil is believed to stand for Canadian and “ola”, which means oil.

Canola oil is light yellow and has a neutral taste. In general, canola seeds are pressed either by traditional cold-pressing method or in large scale by hexane extraction method.

The first stage in processing canola is to roll or flake the seed. This ruptures cells and makes the oil easier to extract.

Next the flaked or rolled seeds are cooked and subjected to a mild pressing process which removes some of the oil and compresses the seeds into large chunks called “cake fragments.”

The cake fragments undergo further processing to remove most of the remaining oil. The oil extracted during each step is combined. The oil is then subjected to processing according to the end product requirements. Different treatments are used to process salad oils, margarines, and types of canola oil.

 
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