Canada is the world’s largest single-country producer of canola. It produces more than 25% of the global supply of canola and leads the world in exports. The European Union also produces a significant amount of canola.
More than 20 million metric tonnes of canola were produced in 2018, with Saskatchewan fields accounting for over half of this. In the 1990s, researchers used plant science to create canola which is resistant to herbicides.
Canola oil is composed of 6%–14% α-linolenic acid, 50%–65% oleic acid, and < 7% of saturated fatty acids (Ghazani & Marangoni, 2013; Gunstone, 2011). However, cold pressed canola oil contains a comparatively higher content of tocopherols (60–70 mg/100 g) and phytosterols.
Canola oil is a type of vegetable oil that is processed from canola seeds for culinary use. The canola plant is a crossbred plant from the rapeseed plant (a relative of cabbage) that yields a relatively low-fat oil that is also low in erucic acid.
In fact, the name “canola” comes from a pairing of the words “Canada” and “oil” ( 1 ). Originally, culinary rapeseed oil was developed via traditional crossbreeding. However, most varieties available in the United States are genetically modified (GM) to be pest-resistant.
Canola oil is extracted by slightly heating the crushed canola seeds dissolved in the hexane solvent or by cold press method [4]. Finally, it is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation.
Because of its light flavor, high smoke point, and smooth texture, canola oil is one of the most versatile cooking oils. You can use it in a number of dishes and cooking methods, like: As a cooking oil for sauteing, stir-frying, grilling, and baking. In salad dressings, sauces, and marinades.