W530228
Canola Oil
Certified organic (NOP)
Sinónimos:
Rapeseed oil
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About This Item
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Productos recomendados
grado
Certified organic (NOP)
Halal
Kosher
Nivel de calidad
origen
Switzerland origin
índice de refracción
n20/D 1.473
aplicaciones
flavors and fragrances
Documentación
see Safety & Documentation for available documents
alérgeno alimentario
no known allergens
Organoléptico
faint
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Descripción general
Canola oil, a widely used vegetable oil, is obtained from canola seeds. It contains low levels of erucic acid and glucosinolates when compared to crude rapeseed oil. Canola oil is generally composed of high amounts of monounsaturated fatty acids, polyunsaturated fatty acids and low level of saturated fatty acids. It may also contain phytosterols and vitamin E.[1]
Información legal
Certified organic by MOSA
Código de clase de almacenamiento
12 - Non Combustible Liquids
Clase de riesgo para el agua (WGK)
WGK 3
Punto de inflamabilidad (°F)
Not applicable
Punto de inflamabilidad (°C)
Not applicable
Equipo de protección personal
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
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Canola: Chemistry, Production, Processing, and Utilization, 245-247 (2015)
Wei Deng et al.
Plant physiology, 160(2), 978-989 (2012-08-01)
Transparent Testa16 (TT16), a transcript regulator belonging to the B(sister) MADS box proteins, regulates proper endothelial differentiation and proanthocyanidin accumulation in the seed coat. Our understanding of its other physiological roles, however, is limited. In this study, the physiological and
E E Morales-Irigoyen et al.
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 18(4), 413-421 (2012-07-10)
Saturated animal fat was replaced in pork pâté with pre-emulsified canola in a 3% sodium caseinate/0.5% xanthan gum solution in order to obtain a stable oily phase. Fat was replaced with different proportions of emulsified canola oil. The inclusion of
Nancy G Faith et al.
Journal of food protection, 75(3), 567-572 (2012-07-26)
In this study, we explored the use of vinegar, or vinegar and canola oil as a salad dressing, to reduce bacterial levels on spinach leaves. We found that incubation of spinach leaves with various types of vinegar substantially reduced the
Z Pietrasik et al.
Meat science, 93(2), 322-328 (2012-10-24)
The study was undertaken to investigate the impact of the combined effect of blade tenderization and canola oil emulsion injection on processing yield and eating quality-related parameters of selected loin and hip muscles (longissimus lumborum, LL, biceps femoris, BF and
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