Rapeseed oil

Rapeseed oil is a vegetable oil pressed or extracted from the seeds of rapeseed plants. Its composition and uses vary by cultivar and processing.

Fatty acid: A fatty acid is a carboxylic acid with a hydrocarbon chain, commonly found in fats and oils. The proportions of fatty acids determine the oil’s nutritional profile and physical properties.
Oilseed processing: Oilseed processing is the preparation of oil-bearing seeds for oil recovery and meal production. Rapeseed oil production follows the same broad sequence used for other oilseeds.
Cooking oil: Cooking oil is edible fat used to prepare food, typically extracted from plants or animals. Rapeseed oil is widely used for frying, baking, and dressings.
Rapeseed: Rapeseed is the seed of oil-producing Brassica crops, especially Brassica napus and Brassica rapa. The crop’s seed is the raw material from which rapeseed oil is obtained.
Oleic acid: Oleic acid is a monounsaturated omega-9 fatty acid found in many animal and plant fats. Modern low-erucic rapeseed oils are rich in oleic acid.
Expeller pressing: Expeller pressing uses a mechanical screw press to force oil from prepared seeds. It recovers rapeseed oil without relying on solvent extraction.
Biodiesel: Biodiesel is a renewable fuel made from fatty acid esters derived from oils or fats. Rapeseed oil can be converted into biodiesel by transesterification.
Brassica rapa: Brassica rapa is a plant species that includes turnips and some oilseed crops. Certain B. rapa cultivars are cultivated as sources of rapeseed oil.
Erucic acid: Erucic acid is a long-chain monounsaturated fatty acid found naturally in some Brassica seed oils. Traditional rapeseed varieties contained more erucic acid than food standards permit.
Solvent extraction: Solvent extraction separates a desired substance from a solid or liquid mixture using a solvent. Processors use it to recover residual oil from rapeseed press cake.

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