CANOLA OIL 5-GALLONS

Canola Oil in foodservice of 5 gallons (35 LBS) square plastic drum packing. 

Ingredient: Canola/Rapeseed oil
Usage: Salad dressing, Cooking, Baking and Frying
Smoke Point: 470°F (240°C)

KNOWLEDGAE BASE

Q: What is the difference between canola oil and vegetable oil - can canola oil be substituted for vegetable oil in cooking and baking?
A: Canola is a heart healthy oil and helps to reduce the bad cholesterol, as does olive oil. Yes, they can be interchanged in both cooking and baking.

HEART-HEALTHY OILS
Hydrogenated fats and oils raise the LDL (bad) cholesterol and lower the HDL (good) cholesterol. Some polyunsaturated oils tend to reduce blood levels of both HDL and LDL. Flax oil and monounsaturated oils, like olive and canola oils, reduce only the bad cholesterol without lowering the good cholesterol.

USE SPARINGLY (HOME)
Remember that oils are liquid fats. Even oils that rank high on the "best oils" list still average 120 calories per tablespoon. Use even these oils sparingly. Pour the oil into a spoon first, and then sprinkle it on your salad or put it in the stir-fry pan. You'll use less oil if you don't pour it directly from the bottle.

CANOLA OIL
This oil originated in Canada and has became known as the Canadian oil, or canola. Canola oil is second only to flaxseed oil as the highest vegetable source of the essential omega-3 fatty acids. Like flax oil, it contains both omega-3 and omega-6 fatty acids, but in a different ratio. Canola oil contains an omega-6 to omega-3 ratio of 2:1. Flax oil is 0.3 to 1. Because it contains one of the highest ratios of unsaturated to saturated fats, it is one of the most heart-healthy oils, reported to reduce cholesterol levels, lower serum tryglyceride levels, and keep platelets from sticking together. Because of the high omega-3 content, heating canola oil above 120? may change some of the fatty acids into trans fats, which raise total cholesterol and lower the levels of good cholesterol.

SMOKE POINT
The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids.