This specific balance of fats is what contributes to its reputation as a heart-healthy choice in modern nutrition. The hexane is then evaporated off, leaving behind crude canola oil.
Canola Oil Versus Other Cooking Oils: Understanding the Differences
While many premium oils are expeller-pressed, a significant portion of commercial canola oil is extracted using hexane, a solvent that efficiently pulls the oil from the processed flakes. The name "canola" is actually a contraction of "Canadian oil, low acid," reflecting its agricultural heritage and key characteristics.
Understanding what canola oil is made from reveals a story of selective breeding and a versatile cooking fat that is distinct from its relatives. The Extraction Process: Pressing and Solvents Once harvested, the journey from seed to oil involves several stages.
Canola Oil Versus Other Cooking Oils: How Its Unique Fats Stand Up to the Competition
This multi-step process involves degumming (removing phospholipids), neutralization (removing free fatty acids with alkali), bleaching (removing color pigments with clay), and deodorization (steam distillation to remove volatile compounds). Unlike the harsh-tasting wild rapeseed, which contains high levels of erucic acid and glucosinolates, canola was developed through traditional plant breeding to be low in both of these compounds.
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