The INCI name for Canola Oil is Canola Oil.

Bulk Packaging Options for Canola Oil

1. 35 Lb. Containers (Carboys)

   • Ideal for food service and manufacturing.
   • Easy to store and handle manually.
   • Can be stacked and dispensed using an attachable spigot.

2. 55 Gallon Drums

   • Commonly used in the manufacturing industry.
   • Space-efficient for warehouse storage.
   • Requires a pallet jack or forklift for movement.

3. **275 Gallon T

The shelf life of canola oil is as follows:

• Unopened Canola Oil: Up to 2 years from the manufacture date.
• Opened Canola Oil: Typically lasts up to 1 year.

To maintain quality, store canola oil in an airtight container, away from heat, light, and oxygen. If you notice changes in color or odor, it's best to discard the oil.

Storage Guidelines for Canola Oil

1. Location: Store canola oil in a cool, dark place, such as a kitchen pantry or cupboard. Avoid areas near heat sources like stoves or ovens.

2. Container: Use an airtight container to limit exposure to air and light. If possible, transfer oil from bulk containers into smaller bottles for daily use.

3. Quantity: Keep only the amount you plan to use within a few weeks to a month at room temperature. Store the remainder in a cool, dark area.

4. Shelf Life: Unopened canola oil can last up to 2 years from the manufacture date. Once opened, it is best used within 1 year.

5. Signs of Spoilage: Regularly check for changes in color or odor. If the oil smells rancid (similar to latex paint), it is no longer safe to use.

6. Refrigeration: Canola oil can be stored in the refrigerator, where it will remain liquid and is ideal for salad dressings. Note that it may become cloudy when chilled but will clear up at room temperature.

7. Freshness Tip: Write the opening date on the bottle to keep track of its freshness.

How Canola Oil is Made

Canola oil is derived from the seeds of the canola plant, which produces bright yellow flowers that develop into pods containing tiny black seeds. The oil extraction process involves several key steps:

1. Harvesting and Cleaning: Once the canola plant matures, the seeds are harvested. The first step in oil production is cleaning the seeds to remove any debris, such as weed seeds and plant stalks.

2. Flaking and Heating: The cleaned seeds are then flaked by rolling them to rupture the outer coating. This process is followed by controlled heating, which facilitates the oil extraction.

3. Crushing: The flaked seeds are subjected to mechanical pressing to extract most of the oil.

4. Solvent Extraction: Any remaining oil not extracted during pressing is removed using a food-safe solvent in a closed system. The solvent is later removed and reused.

5. Refining: The crude oil undergoes refining processes, which may include filtration, deodorization, and the use of organic acids and steam to eliminate impurities and enhance flavor, color, and shelf life.

6. Bottling and By-products: The refined canola oil is then bottled for culinary use. The leftover seed material, known as canola meal, can be repurposed for animal feed or other products.

Alternative methods, such as cold pressing, can also be used, which involve no solvents or heat, preserving more nutrients in the remaining meal.

Canola oil is favored for its high smoke point, neutral flavor, and health benefits, including low saturated fat content and the presence of omega-3 fatty acids.