Please note that all the information presented above is provided at the courtesy of
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Canola oil is made at a processing facility by slightly heating and then crushing the seed. Almost all commercial canola oil is then extracted using hexane which is recovered at the end of processing. Finally, the canola oil is refined using water precipitation and organic acid to remove gums and free fatty acids, filtering to remove color, and deodorizing using steam distillation. Cold-pressed and expeller-pressed canola oil are also produced on a more limited basis. About 44% of a seed is oil, with the remainder as a canola meal used for animal feed. About 23 kg (51 lb) of canola seed makes 10 L (2.64 US gal) of canola oil. Canola oil is a key ingredient in many foods. Its reputation as a healthy oil has created high demand in markets around the world, and overall it is the third-most widely consumed vegetable oil.
The oil has many non-food uses and, like soybean oil, is often used interchangeably with non-renewable petroleum-based oils in products, including industrial lubricants, biodiesel, candles, lipsticks, and newspaper inks, depending on the price on the spot market.
The average density of canola oil is 0.92 g/ml.
A review in 2013 of health effects of canola oil came to overall favorable results, including a substantial reduction in total cholesterol and low-density lipoprotein (LDL) cholesterol, and an increase in tocopherol levels and improved insulin sensitivity, compared with other sources of dietary fat.
Regarding individual components, canola oil is low in saturated fat and contains both omega-6 and omega-3 fatty acids in a ratio of 2:1. It is high inmonounsaturated fats, which may decrease the risk of heart disease. Canola oil has been given a qualified health claim from the United States Food and Drug Administration due to its high levels of cholesterol-lowering fats.
Canolol, a phenolic compound showing antioxidant properties, is found in crude canola oil.