Canola Oil ORGANIC
The food industry often uses organic canola (rapeseed) oil as “Northern olive oil”. Strictly speaking, the fatty acid spectrum of organic canola oil is even superior to that of olive oil from a nutritional perspective.
Due to the nutty taste and the high proportion of unsaturated fatty acids, the food industry uses our SanaBio canola oil to enhance salads, pan-fried foods, steamed vegetables, but also delicious baked goods and baby food. In combination with egg and dairy products, it does not become bitter and is therefore often used to make mayonnaise and marinades. The refined organic canola oil is very suitable for high heat such as frying and deep-frying due to its high smoke point. We have both processing stages on offer for you.
The canola plant is believed to have originated in the eastern Mediterranean. It has been cultivated for several hundred years because of its high oil content. Until the mid-1970s, it was mainly used in technology as a lubricant and lamp oil, as the canola plants had too high a level of erucic acid. The very bitter tasting erucic acid is suspected of causing fatty degeneration of the heart and other cardiovascular diseases. Only with the new breeding of 00 canola, which is (almost) free of erucic acid, did the rape plant become an important crop for humans and animals.
The SanaBio canola oil is obtained from the small, dark brown seeds of the 00 canola by cold pressing. They are thoroughly cleaned and rolled beforehand.