Canola Oil

Canola oil is a widely used edible vegetable oil derived from the seeds of the canola plant, a variety of rapeseed developed through traditional plant breeding techniques to reduce undesirable compounds such as erucic acid and glucosinolates. Known for its light flavour, high smoke point, and heart-healthy fatty acid composition, canola oil is one of the most versatile cooking oils in the world and an important agricultural commodity in many temperate regions.

Origin and Development

The term canola originates from “Canadian oil, low acid”, reflecting its development in Canada during the 1970s. Scientists at the University of Manitoba selectively bred traditional rapeseed varieties (Brassica napus and Brassica rapa) to produce a strain with significantly reduced erucic acid and glucosinolate content, making it safe and palatable for human consumption.
Traditional rapeseed oil contained up to 50 per cent erucic acid, which was linked to heart muscle abnormalities, and high glucosinolates, which imparted a bitter taste and reduced animal feed quality. The newly bred canola variety contained less than 2 per cent erucic acid and less than 30 micromoles of glucosinolates per gram of defatted meal, meeting international food safety standards.
Canola oil was first registered as a trademark in 1979 by the Western Canadian Oilseed Crushers Association, and since then it has become a global standard for high-quality, low-saturated vegetable oil.

Composition and Nutritional Profile

Canola oil is composed primarily of triglycerides, consisting of fatty acids bound to glycerol. Its unique fatty acid profile contributes to its nutritional advantages.
Typical composition:

• Monounsaturated fatty acids (MUFA): ~63 % (mainly oleic acid)
• Polyunsaturated fatty acids (PUFA): ~28 % (linoleic and alpha-linolenic acids)
• Saturated fatty acids: ~7 %
• Erucic acid: < 2 % (by regulation)
• Omega-3 fatty acids (ALA): 9–11 %
• Omega-6 fatty acids: 18–22 %
• Vitamin E (tocopherols): 17–25 mg per 100 g

This composition makes canola oil one of the healthiest edible oils, with a balance of omega-3 and omega-6 fatty acids and a very low level of saturated fats compared to other cooking oils such as palm or coconut oil.

Production Process

Canola oil production involves several key steps, from seed harvesting to oil refining.

1. Seed Cleaning and Preparation: Canola seeds are cleaned to remove foreign material and then conditioned by heating to facilitate oil extraction.
2. Oil Extraction:
   • Mechanical Pressing: Seeds are crushed and pressed to extract about 60–70 per cent of the oil.
   • Solvent Extraction: Remaining oil is extracted using a food-grade solvent (usually hexane) to maximise yield.
3. Refining and Processing: The crude oil undergoes refining to remove impurities such as free fatty acids, phospholipids, pigments, and odorous compounds. The refining process includes:
   • Degumming
   • Neutralisation
   • Bleaching
   • Deodorisation
4. Winterisation (Optional): For oils used in cold environments, waxes are removed to prevent cloudiness.

The final product is a light-coloured, odourless, and neutral-tasting oil suitable for cooking, frying, baking, and salad dressings.

Culinary Applications

Canola oil is prized for its versatility in the kitchen due to its mild flavour and high smoke point (approximately 220°C). It is used in:

• Deep frying and sautéing
• Baking and margarine production
• Salad dressings, mayonnaise, and vinaigrettes
• Processed foods and snacks

Because of its stable chemical structure, canola oil performs well in high-temperature applications without forming harmful oxidation products as readily as some other polyunsaturated oils.

Industrial and Non-Food Uses

Beyond culinary applications, canola oil has a range of industrial uses:

• Biofuel: Canola oil is used in biodiesel production due to its renewable and biodegradable nature.
• Lubricants and hydraulic fluids: In environmentally sensitive areas such as agriculture and forestry, biodegradable canola-based lubricants are preferred.
• Soaps, cosmetics, and pharmaceuticals: It serves as a base ingredient due to its emollient and oxidative stability properties.

Canola meal, a by-product of oil extraction, is rich in protein (approximately 36–40 per cent) and is widely used as animal feed for cattle, poultry, and fish.

Health Benefits

Canola oil is widely recognised for its positive effects on cardiovascular and metabolic health when used as part of a balanced diet.
Key benefits include:

• Heart Health: The low saturated fat and high monounsaturated fat content help reduce LDL (bad) cholesterol and maintain HDL (good) cholesterol levels.
• Omega-3 Fatty Acids: The presence of alpha-linolenic acid supports heart and brain function.
• Antioxidant Properties: Vitamin E in canola oil helps protect cells from oxidative damage.
• Weight Management: Its light texture and nutrient composition make it suitable for low-fat dietary formulations.

Several health authorities, including the U.S. Food and Drug Administration (FDA) and Health Canada, have recognised canola oil as heart-healthy when used to replace saturated fats in the diet.

Comparison with Other Edible Oils

Canola oil’s low saturated fat and moderate omega-3 content make it a balanced and health-conscious choice among cooking oils.

Global Production and Trade

Canola is cultivated primarily in Canada, which remains the largest producer and exporter globally, followed by countries such as China, India, Australia, the United States, and the European Union. Canada alone accounts for nearly 40–45 per cent of world canola oil exports.
The oil is a key agricultural commodity, contributing significantly to the economies of producing regions. With increasing demand for healthier cooking oils and renewable biofuels, global production continues to expand steadily.

Environmental and Genetic Considerations

Modern canola cultivation employs both conventionally bred and genetically modified (GM) varieties. GM canola varieties have been developed for herbicide tolerance, pest resistance, and higher oil yield. While GM canola is widely grown in North America, Europe largely restricts its cultivation due to regulatory and consumer concerns.
From an environmental perspective, canola cultivation supports crop diversification and soil health when used in rotation with cereals. However, sustainable practices are essential to manage pesticide use and maintain biodiversity.