Rape

Rapeseed oil, also known as canola oil, is a vegetable oil derived from the seeds of the rapeseed plant. The seeds are cleaned, crushed, and then the oil is extracted using mechanical pressing and/or solvent extraction. The crude oil is then refined to remove impurities and improve its flavor and stability.

Rapeseed oil is a versatile cooking oil used in a wide variety of food products due to its neutral flavor and high smoke point. It is commonly found in salad dressings, baked goods, fried foods, and processed snacks. Manufacturers use it as a cooking medium, a base for sauces and marinades, and as an ingredient in spreads and shortenings.

Rapeseed oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated rapeseed oil. Some older varieties of rapeseed contained high levels of erucic acid, which was associated with health concerns, but modern cultivars (canola) have been bred to have very low levels of erucic acid.