Is canola oil a vegetable oil ?
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Canola oil
In terms of domestic production of food products, canola oil accounts for approximately 88% of salad and cooking oils, 71% of shortening oils, and 53% of margarine oils. Canola oil is used for similar purposes in the United States, where it represents 7% of total vegetable oil use.
These alterations have led to the widespread use of canola oil in Canada and today it is the most popular all-purpose vegetable oil. Canola oil is sold as a salad and frying oil and is also used in margarines, shortenings and in prepared foods that contain vegetable oil (such as baked goods, potato chips, french fries, etc.). Canola oil accounted for approximately 78% of total Canadian production of edible oils in 1996 (Statistics Canada, 1996).
Canola oil press machine
These food and feed applications are possible through strict procedures used in the processing of canola seed into oil and meal. This document describes the processing methodologies that are used by the canola industry to produce high quality oil and meal products.
The production of edible vegetable oils including canola oil involves two overall processes, mechanical pressing and extraction, and further processing to remove impurities. The techniques used are similar for most vegetable oils produced from the seeds of plants. The crushing and extraction processes utilized by the canola industry today produce very little change to the fatty acid profile of the oil and the nutritional qualities of the meal.
Canola oil press machine
The majority of canola seed is grown by Canadian farmers as a commodity crop, meaning that canola seed is commingled and not separated by variety or other specific traits. Following harvest, canola seed is purchased by Canadian and American processors on the basis of grading standards set by the Canadian Grain Commission and, in the U.S., by the National Institute of Oilseed Processors. A number of criteria are used to grade canola seed, including the requirement that the seed must meet the canola standard with respect to erucic acid and glucosinolate levels.
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