Rapeseed oils

The oils of Brassica napus seed, now dominated by low-erucic-acid varieties whose oil is marketed as canola. High in monounsaturates and low in saturates, with a neutral flavor and high smoke point, it suits frying, baking, dressings, and margarine manufacture. Older high-erucic varieties raised heart-muscle concerns at high intakes, which breeding eliminated from the food supply. Refiners deliver clear, bland oil judged on free fatty acids, color, and contaminant freedom, while cold-pressed and high-oleic versions serve specialty niches. High-oleic varieties extend its fry-life for demanding foodservice applications.