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RAPESEED OIL
Refined, FDA Registered, cGMP Proven Quality, All Natural

Our company offers rapeseed oil for various applications. We ship many types of oils and fats in 5, 30, 55, & 275 gallon containers to truck load and tank trucks (not all products available in all pack sizes). We wholesale vegetable oils, including rapeseed oil and we are known in the industry for fair deals, quality products and fast delivery. Export service is available. Please contact us for latest prices and discounts on rapeseed oil.

GENERAL INFORMATION
Rapeseed Oil

Oil seeds and their products are the most valuable agricultural crops in the world trade. Oil crops are processed into products by utilizing their seeds or the product derived by a partial removal of one of the major seed components. Some products are obtained by isolating the oil component of the seed, thereby increasing the concentration of main components, usually proteins. Extraction of oil is one of the major aspects involved in oilseed processing.

Rapeseed oil production occupies third place in the world production of vegetable and marine oils. It ranks fifth in production of oilseed proteins. Rapeseed is one of the major oilseed crops in the Far East and in Northern Europe and North America. Rapeseed is mainly used for oil production; also by-products of oil extraction are used in animal feed. The oil content of the seed ranges from 33.2 to 47.6% (8.5% moisture basis) and yields 29.5 to 57.5% protein (oil-free/defatted meal, 8.5% moisture basis).

Rapeseed and canola oils come from the same genus of plants but different species. Rapeseed / canola seed is obtained from Brassica campestris and Brassica napus.

However, the processing of these two oils are similar, thus the term rapeseed and canola are used interchangeably in this case.

Rapeseed Oil Production
The main problem in the extraction of rapeseed oil is to achieve a high yield of oil while maintaining high quality of protein. Therefore, operational parameters should be optimized during preliminary operations, processing and isolation of oil. Primary processing includes pre-processing, extraction proper and utilization of by-products.

Pretreatment
In preparing oilseed for the extraction of its oil, energy must be used to rupture or weaken the walls of the oil-containing cells. This energy is partially mechanical work, e.g. breaking, grinding, rolling pressing and pelleting, and partially thermal energy to degrade cell walls, reduce oil viscosity and adjust moisture content.

Dehulling
The purpose of dehulling is to remove the major part of the fiber and a group of pigments which, passing into the meal, would lower its feeding value. The overall dehulling process includes: cooking, dehulling itself and separation of the hulls.
A cooking period of 10-15 min is usually sufficient, since during this time at 90-97(C the seed reaches moisture content approximately 6%. However, study of the effect of drying temperature on rapeseed quality showed that elevated drying temperature up to 200(C was recommended for rapeseed without adversely affecting oil quality. Also, applying controlled elevated temperature would save up to 80% drying time compared to the present practice of drying rapeseed. The dehulling itself takes place in a disc mill, in which the disc spacing and the rotational speed can be varied. Hull separation can be combined with the removal of sulfur compounds. Grinding wet-heat treated seeds in a stream of water results in squeezing out the meats intact from the hulls. Correctly performed, dehulling yields completely separated fractions of hulls and meats.

Rapeseed Oil Extraction
Extraction of oil from flaked rapeseed can proceed by one of the following processes: direct screw pressing, direct solvent extraction, and pre-press solvent extraction. The pre-press solvent extraction process is a classical system of processing rapeseed in which the seed is initially expelled under pressure to release a portion of the available oil; and the residue is than solvent extracted. This method is still used by many oil producing manufacturers, with some modifications, such as pretreatment of rapeseeds described above. Pre-press solvent extraction is probably one of the most economical processes.

    A prepress processing steps include:
    1. Seed cleaning
    Current rapeseed/canola cleaning equipment typically consists of three basic steps:
    aspiration, screen separation to remove oversized particles, and screen separation to remove undersized particles. Most equipment can provide all three steps in a single unit.

    2. Preconditioning
    Preheating the whole seed prior to processing (to about 30-40(C) by indirect heating or direct hot air contact. This process improves flaking, screw pressing capacity, cake formation, extractability, and hexane recovery from the extracted canola flakes.

    3. Flaking
    In order to extract the oil, cell walls must be ruptured to allow the lipid particles to migrate to the outer surface of the flake. The lipid portion is separated from the solid flake. This allows a solvent to penetrate into cellular structure dissolving and diluting the lipid portions. Next, this lipid portion flows out of the cell structure and onto the outer surface of the flake. The preheated rapeseed is flaked between two smooth surface cast-iron rolls.

    4. Cooking
    Canola flakes are heated in a stacked cooker (at about 75-85(C).

    5. Screw pressing
    This step is obtained to remove 60% - 70% of the oil from canola flakes, and to compress the small fragile canola flakes into a more dense and durable cake to facilitate good solvent contact and percolation in the extractor.

    6. Solvent extraction
    Further extraction of oil seeds and press cake with hexane.

    7. Desolventizing
    Removal of hexane solvent from the extracted cake.

    8. Distillation
    Hexane recovery from canola oil.

    9. Degumming
    Removal of canola phosphatides or gums, and free moisture, cooling of dry oil and then transfer to the refining process or into a storage.

    The following diagram summarized the whole steps described above:

Oil Purification
Refining - The refining process involves degumming, neutralization, drying, bleaching, and deodorization. Crude oil from extraction has to be refined to obtain a high quality oil. Natural impurities of crude rapeseed oil include water, dirt, phosphatide gums, free fatty acids, color matter, odiferous and flavorous substances, natural breakdown and oxidation products of the oil itself. There are two methods for refining edible oils: alkali and physical refining.

1. Degumming
Gums compose about 2% of solvent-extracted rapeseed oil. Degumming treatment commonly uses hot water or steam plus phosphoric acid, citric acid, or other acidic materials. Precipitated gums are removed by continuous centrifugation.

2. Neutralization
Free fatty acids due to the enzymatic breakdown of oil, can be neutralized with alkali solution. After the alkali treatment the oil is washed with hot water to remove traces of soaps that can reduce stability of oil. In addition, pigments of oil, such as chlorophyll, also undergo partial decomposition during neutralization.

3. Drying
The purpose of drying is to remove traces of water from the oil, which improves stability and frying performance.

4. Bleaching
A common method of bleaching is by adsorption of the color producing substances on an adsorbent material. Bentonite (or acid-activated earth clay) and Fuller's earth have been used most extensively for bleaching rapeseed oils. Rapeseed oil contains large amounts of chlorophylloid pigments that undergo autooxidation, it is more difficult to bleach rapeseed oil than other vegetable oils. However, during refining, degumming removes approximately 38% of chlorophyll b, neutralization removes mainly chlorophyll a, and deodorizing removes carotenes. Overall refining carried out on laboratory scale removes 95.5% of carotene and approximately 85% of chlorophylls.

5. Deodorization
Deodorization is a vacuum steam distillation process for the purpose of removing trace constituents that give rise to undesirable flavors and odors in oils. Rapeseed flavor compounds comprise several groups of volatile constituents that have very bitter flavor and odor perceptible at extremely low concentrations. Therefore deodorization of rapeseed oil is a more difficult and sometimes more time consuming operation compare to other vegetable oils.

6. Additives
Manufacturers can add approved food additives to the oil in order to protect oil quality in processing, storage, handling, and shipping of finished products. FDA approved additives can include antioxidants, colorants, water scavengers, chelating agents.

Uses of Rapeseed Oil

    1. For Human Consumption
    Rapeseed oil is utilized primarily as an edible oil. Pan-frying and deep-frying are popular food practices throughout the world. Rapeseed and canola oil are commonly used for frying, due to a high smoke point (224(C).
    Liquid oil products: liquid, nonhydrogenated oil for salads and cooking, and in dressings.
    Frying fats and shortenings
    Margarines
    Mayonnaise

    2. For Industrial Usage
    Uses of Rapeseed oil include:
    Production of factice, once a rubber substitute - now an additive which increases stability towards aging and changes in shape
    Lubricants for metal surfaces (HEAR oil)
    Alternative fuel (diesel substitute)
    Fat - liquoring of leather in tanneries
    Varnishes and laquers
    Textile chemicals
    Detergent additives
    Plasticizers

Our company is a Reliable Rapeseed Oil Supplier - c GMP Certified - FDA Registered - Kosher


GENERAL SPECIFICATIONS
Rapeseed oil is the fixed oil obtained from the seed of the cultivars of Brassica napus and Brassica campestris.

TEST

METHOD

RANGE

Specific gravity @ 25C

USP 24

0.905-0.912

Iodine value

USP 24

97 - 115

Saponification value

USP 24

170 - 180

Free fatty acids (as oleic)

USP 24

< 1.0%

Unsaponifiable matter

USP  24

1.5 max

Erucic acid (C22:1)

USP 24

40% min

Color Gardner

AOCS Td la-64

4 max

Moisture

AOCS Ca 2b-38

< 0.05%

Appearance

Pale yellow, bright & clear oily liquid

 

Odor

Bland, odorless

 

Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times.

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