Canola

Canola oil is a vegetable oil derived from the seeds of the rapeseed plant. The name 'canola' was developed in Canada to distinguish the low-erucic acid and low-glucosinolate varieties from older types of rapeseed, which had higher levels of these compounds. The seeds are typically cleaned, crushed, and then the oil is extracted using mechanical pressing and/or solvent extraction, followed by refining.

Canola oil is widely used in processed foods due to its neutral flavour, light texture, and relatively high smoke point. It functions primarily as a fat or oil, contributing to mouthfeel and texture in products like baked goods, dressings, and margarines. It is also used in frying applications, such as in frozen fries.

Canola oil is not considered a food additive and is not assigned an E-number. It is a source of monounsaturated and polyunsaturated fats, including omega-3 and omega-6 fatty acids. Dietary guidance from the NHS and SACN recommends consuming fats in moderation as part of a balanced diet. While some research has explored the health effects of canola oil, evidence regarding specific benefits or risks at typical consumption levels is mixed and subject to ongoing scientific discussion. No specific regulatory limits are set for its consumption.