The INCI name for Canola Oil is Canola Oil.

Bulk Packaging Options for Rapeseed Oil

1. PET Bottles:

   • Sizes: 1L and 5L
   • Ideal for smaller operations or retail distribution.

2. Drums:

   • Size: 190L
   • Commonly used in manufacturing; easy to handle with pallet jacks or forklifts.

3. IBC Totes:

   • Size: 1,000L
   • Suitable for high

Shelf Life of Rapeseed Oil

• Unopened: 1 to 2 years from the pressing date when stored in a cool, dark place.
• Opened: Best used within 12 months for optimal quality.
• Storage Tips: Keep tightly sealed, away from light and heat to extend freshness.

Signs of Spoilage: Rancid smell, dark color, cloudiness, or sour taste indicate it’s time to discard the oil.

Storage Guidelines for Rapeseed Oil

1. Cool, Dark Place: Store rapeseed oil in a cool, dark location, away from direct sunlight and heat sources to maintain its quality.

2. Airtight Container: Use a container with a tight seal to minimize exposure to air, which can lead to oxidation and rancidity.

3. Avoid Temperature Fluctuations: Keep the oil at a consistent temperature; avoid places that experience frequent temperature changes.

4. Shelf Life: Unopened rapeseed oil can last 1 to 2 years. Once opened, it’s best to use it within 12 months for optimal freshness.

5. Check for Signs of Spoilage: Discard if the oil has a rancid smell, darkened color, or an off taste.

By following these storage tips, you can extend the shelf life of rapeseed oil and ensure its quality for cooking and other uses.

Rapeseed oil is produced from the seeds of the rapeseed plant, a member of the Brassicaceae family. The production process typically involves the following steps:

1. Cultivation: Rapeseed is cultivated in various regions, with significant production in Canada, Europe, and Asia.

2. Harvesting: Once the plants mature, the seeds are harvested.

3. Cleaning: The harvested seeds are cleaned to remove impurities such as dirt, leaves, and other plant materials.

4. Crushing: The cleaned seeds are then crushed to break down the cell walls and release the oil.

5. Oil Extraction: The oil is extracted from the crushed seeds using mechanical pressing or solvent extraction methods. Mechanical pressing yields higher quality oil, while solvent extraction is more efficient in terms of oil yield.

6. Refining: The crude rapeseed oil undergoes refining to remove impurities, free fatty acids, and undesirable flavors. This process may include degumming, neutralizing, bleaching, and deodorizing.

7. Bottling: Finally, the refined oil is bottled and prepared for distribution.

Through this process, rapeseed oil is transformed from raw seeds into a versatile cooking oil, often marketed as canola oil when it meets specific low erucic acid standards.