Vegetable Rapeseed Oil

Rapeseed oil, also known as canola oil, is a vegetable oil derived from the seeds of the rapeseed plant. The seeds are typically crushed and the oil extracted, often using solvents, before being refined to remove impurities and undesirable flavours. It is a widely used cooking oil in the UK.

Vegetable rapeseed oil is commonly used as a cooking oil due to its neutral flavour and relatively high smoke point. Manufacturers use it in a wide variety of processed foods, including baked goods, dressings, sauces, and snacks, as a source of fat and to improve texture and mouthfeel.

Rapeseed oil is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. The UK's Department for Environment, Food & Rural Affairs (DEFRA) lists it as a food ingredient, not a food additive, meaning it does not have an E-number. Dietary guidelines from the NHS recommend consuming fats in moderation as part of a balanced diet. While generally considered safe, some older varieties of rapeseed contained high levels of erucic acid, which has been linked to health concerns in animal studies; however, modern edible rapeseed varieties have significantly lower levels.