canolaolie

Canola oil, known in Dutch as canolaolie, is a vegetable oil extracted from canola seeds, which are cultivars of rapeseed (Brassica napus and Brassica rapa) bred to contain very low erucic acid and low levels of glucosinolates. The name CANOLA stands for Canadian Oil, Low Acid. Canola oil was developed in Canada during the 1970s as a safer alternative to traditional rapeseed oil and has since become widely produced and used around the world.

Nutritional and sensory profile: Canola oil is rich in monounsaturated fats, particularly oleic acid, and provides notable amounts of omega-3 fatty acid alpha-linolenic acid and omega-6 fatty acid linoleic acid, while remaining low in saturated fat compared with many other oils. Refined canola oil has a neutral flavor and a relatively high smoke point, which makes it suitable for frying, sautéing, baking, and dressings. Cold-pressed or unrefined variants may retain more flavor and some nutrients but have a lower smoke point and a different texture.

Processing and varieties: Oils can be produced as refined, deodorized products or as cold-pressed, virgin variants. The refining process removes flavors and impurities, extending shelf life and increasing heat tolerance. Canola oil is commonly used in households and in the food industry, including as an ingredient in processed foods and as a biodiesel feedstock in some markets.

Safety and regulation: The very low erucic acid content in canola varieties differentiates it from older rapeseed oils. Regulatory standards in major producing regions govern erucic acid and glucosinolate limits to ensure safety for human consumption.