Canola Oil

The best specifications for canola oil include a high smoke point (typically over 400°F), a low acid value indicating freshness, a clear pale yellow color, a mild neutral odor and flavor, and compliance with food safety standards. Our Canola Oil has a balanced fatty acid profile with low saturated fats and higher monounsaturated and polyunsaturated fats, including omega-3 and omega-6 fatty acids. Packaging protects the oil from light and oxygen, and the shelf life was observed. For specific applications, such as non-GMO or organic, additional criteria related to production methods and sourcing were applied. Compliance with regulations and minimal trans-fat content are also important.