Premium Rapeseed Oil - Light, Versatile Oil for Frying and Baking

Classification: Based on extraction process, there are pressed rapeseed oil and solvent-extracted rapeseed oil; based on whether the raw material is genetically modified, there are GMO rapeseed oil and non-GMO rapeseed oil; based on the erucic acid content in fatty acid composition, there are general rapeseed oil and low-erucic-acid rapeseed oil.• Quality Characteristics: Pure rapeseed oil is deep yellow or light brown, uniform and glossy. High-quality oil is clear without suspended solids or sediment, has a natural rapeseed fragrance, a slight pungent taste, and no off-flavors.• Nutritional Components: Rich in monounsaturated fatty acids, such as oleic acid up to about 58.2%, and also contains polyunsaturated fatty acids like linoleic acid and α-linolenic acid, in a ratio close to 1:1, which meets the WHO recommended intake standards. It also contains nutrients such as plant sterols, squalene, and vitamin E.• Culinary Applicability: First- and second-grade refined rapeseed oil have smoke points of 190℃-246℃, suitable for stir-frying and cold dishes; third-grade oil is suitable for braising, stewing, and making chili oil.• Implementation Standards: The implementation standard for pure rapeseed oil is GB/T 153.