In the 1970s, Canadian scientists embarked on a mission of plant breeding, cross-pollinating plants to develop a new variety. The result is a clean, dry canola seed, roughly the size of a poppy seed, ready for transport to the processing facility.
Canola Oil Extraction Process Detail: From Seed to Refined Oil
The raw seeds are cleaned to remove any remaining debris and then heated to soften the seed coats and make the oil more fluid. However, this old variety contained high levels of erucic acid and glucosinolates, compounds that gave the oil a harsh taste and made the meal unpalatable.
The heart of the extraction process is the press, where mechanical force crushes the seeds into a thick paste called "press cake. Understanding what canola oil is made from requires a journey from the field to the press, exploring the science of the seed and the meticulous process that transforms it into a kitchen staple.
Canola Oil Extraction Process Detail: From Seed to Press
The result was "canola," a contraction of "Canadian oil, low acid. The Transformation: Pressing and Refining At the processing plant, the journey from seed to oil begins with conditioning.
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