Canola oil, cold pressed

What is the chemical property of Canola oil in terms of color and taste?

Canola oil is a clear, light yellow-colored oily liquid with a bland taste.

How is Canola oil obtained?

Canola oil is obtained by mechanical expression or n-hexane extraction from the seeds of specific species of Brassica plants.

What is the main use of Canola oil in pharmaceutical formulations?

Canola oil is mainly used in topical preparations such as soft soaps and liniments in pharmaceutical formulations.

How is Canola oil stored to maintain its stability?

Canola oil should be stored in an airtight, light-resistant container in a cool, dry place. Contact with metals should be avoided and containers should be filled to the top or flushed with nitrogen.

What are some potential off-flavors that can develop in Canola oil during storage?

Grassy, paintlike, or rancid off-flavors can develop in Canola oil during storage.

What factors can affect sediment formation in Canola oil during storage?

Factors such as temperature and storage conditions can affect sediment formation in Canola oil.

How does the reduction in linolenic acid content affect the oxidation of Canola oil at frying temperatures?

Reduction in linolenic acid content of Canola oil reduces the development of off-flavors at frying temperatures.

What regulatory bodies have accepted Canola oil for use in cosmetics and foods?

Canola oil has been accepted for use by the FDA in cosmetics and foods.

What is the maximum allowable amount of erucic acid specified by the FDA in Canola oil products?

The FDA specifies 165.55 mg as the maximum amount of erucic acid for each route or dosage form containing Canola oil.

What toxic substances are present in conventional rapeseed oil that are reduced in Canola oil?

Conventional rapeseed oil contains large amounts of erucic acid and glucosinolates, which are toxic to humans and animals but are reduced in Canola oil.