Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Canola Oil, RBD
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Background
As food consumers are becoming more discerning there is increasing demand for products made without genetically modified ingredients. As a specialty processor, Montana Specialty Mills is able to provide products that fit the demands of these consumers. By following the highest standards we maintain Non-GMO certification on our canola products.
- Product Highlights
- Non-GMO canola oil from Montana Specialty Mills is produced using seed varieties that have not undergone genetic modification.
- Through the use of traditional plant breeding methods, seed suppliers can provide farmers with quality planting seed that meets the Non-GMO standards that many consumers are looking for.
- By being selective in the types of canola seed processed, we ensure that our product meets the demands of these consumers.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Edible Uses
- Salad dressings, sauces, and marinades
- Margarine and shortening
- Cooking sprays
- Mayonnaise
- Ingredient in cake mixes, cookies, breads, crackers and more
- Industrial Uses
- Oiled fabrics
- Dust suppressants
- Industrial lubricants
- Cosmetics and more
Properties
- Physical Form
- Appearance
- Clear and brilliant
- Typical Fatty Acid Profile
- Miscellaneous Properties
- Specifications
| Value | Units | Test Method / Conditions | |
| Palmitic (C16) | 3.7 - 4.5 | % | GLC |
| Stearic (C18) | 1.5 - 2.0 | % | GLC |
| Oleic (C18:1) | 52 - 70 | % | GLC |
| Linoleic (C18:2) | 16 - 25 | % | GLC |
| Linolenic (C18:3) | 5 - 14 | % | GLC |
| Total Saturated Acids | 4.3 - 7.4 | % | GLC |
| Total Monounsaturated Acids | 56.4 - 65 | % | GLC |
| Total Polyunsaturated Acids | 27.2 - 37 | % | GLC |
| Total Citric Acids | 0.015 - 0.03 | % | GLC |
| Value | Units | Test Method / Conditions | |
| Smoke Point | 460 - 470 | °F | — |
| Flash Point | 635 - 640 | °F | — |
| Fire Point | 680 - 690 | °F | — |
| Value | Units | Test Method / Conditions | |
| Color | 20 Yellow/2.0 Red | 5¼” Lovibond Scale | — |
| Cold Test (at 0°C, 12 hours) | Passes | — | — |
| Free Fatty Acids (as Oleic) | max. 0.15 | % | — |
| Iodine Value | 105 - 130 | — | Wijs Method |
| Refractive Index (at 40°C) | 1.4695 - 1.4718 | — | — |
| Specific Gravity (at 25/25°C) | 0.914 - 0.920 | — | — |
| Saponification Value | 182 - 193 | — | — |
| Peroxide Value | max. 1.0 | meq/kg | AOCS Cd 8b-90 |
Regulatory & Compliance
- Certifications & Compliance