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Riverside, CA 92507
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Specification Sheet

Label Ingredients Statement:

Canola Oil, Expeller Pressed RBD

Product Description: Expeller pressed canola is produced using a mechanical curshing process by pressing the canola seed. The expeller pressed crush process does not use any chemicals or solvents in extracting the canola oil. Fulling refined canola oil is refined, bleached, and deodorized.

  • Low in saturated fat
  • High in Omega-3 fatty acid
  • Healthiest of all commonly used cooking oil
  • High in Monounsaturated fat
  • Cholesterol and trans fat-free
  • Source of Omega-6 fatty acid

Prop 65 Statement:

Allergen Disclosure

Statement: Canola Oil, Expeller Pressed RBD does not contain any of the following allergens, sensitive ingredients, or restricted ingredients:

Peanut/peanut products
Egg/egg products
Shellfish/shellfish products
Other legumes
Animal fat/oil
Hydrolyzed vegetable protein
FD&C colors
Food Starch
Milk/milk products
Fish/fish products
Soy/soybeans/soy products
Wheat/wheat products
Hydrolyzed animal protein
Yeast Extract
Monosodium Glutamate
Natural Colors

7% Saturated Fat

63% Monounsaturated Fat

28% Polyunsaturated Fat

Storage: Store in a cool, dry place away from direct sources of sunlight, heat, and oxidizers.

Shelf Life: Shelf life is 15 months from date of production. Cibaria guarantees a minimum of 6 months from date of shipment.

Sewer Sludge and Irradiation Statement: Cibaria International Products are food grade and have not had any contact with sewage sludge or radiation.

Applications For Product: Used in food and cooking applications; ideal for high temperatures, frying, and for use in salad dressings. Also used in cosmetic applications as a great carrier oil and moisturizer.

Country of Origin: USA, Canada,Australia

USDA NDB (National Nutrition Database)

Nutrient Unit Value per 100.0g Tbsp 13.5g
Water g 0 0
Energy kcal 884 119
Protein g 0 0
Total lipid (fat) g 100 13.5
Carbohydrate, by difference g 0 0
Fiber, total dietary g 0 0
Sugars, total g 0 0
Calcium, Ca mg 0 0
Iron, Fe mg 0 0
Magnesium, Mg mg 0 0
Phosphorus, P mg 0 0
Potassium, K mg 0 0
Sodium, Na mg 0 0
Zinc, Zn mg 0 0
Vitamin C, total ascorbic acid mg 0 0
Thiamin mg 0 0
Riboflavin mg 0 0
Niacin mg 0 0
Vitamin B-6 mg 0 0
Folate, DFE µg 0 0
Vitamin B-12 µg 0 0
Vitamin A, RAE µg 0 0
Vitamin A, IU IU 0 0
Vitamin E (alpha-tocopherol) mg 17.46 2.36
Vitamin D (D2+D3) µg 0 0
Vitamin D IU 0 0
Vitamin K (phylloquinone) µg 71.3 9.6
Fatty acids, total saturated g 7.365 0.994
Fatty acids, total monounsaturated g 63.276 8.54
Fatty acids, polyunsaturated g 28.142 3.798
Cholesterol mg 0 0
Caffeine mg 0 0

Organoleptic Characteristics:

Appearance/Clarity Clear, Brilliant
Flavor/Odor Bland
Color (Lovibond) Red 1 Max
Color (Lovibond) Yellow 10 Max

Typical Analysis Ranges:

Free Fatty Acid (% m/m expressed in oleic acid) 0.05 Max
Moisture 0.05 Max
Peroxide Value 1.0 meq/kg max
Iodine Value 105-120
Saponification Value 182-193
p-Anisidine Value 4 Max
Cold Test 20 hrs Min
Refractive Index (40°C) 1.465-1.467
Specific Gravity @25ºC - 0.912-0.924
Oil Stability Index(OSI) @110ºC (hrs) - 8 Min
Smoke Point 232ºC/450ºF Min
Additives None

Typical Fatty Acid Ranges:

C 14:0 Myristic acid 0-0.2%
C 16:0 Palmitic Acid 3.3%-6%
C 16:1 Palmitoleic Acid 0.1%-0.6%
C 17:0 Heptadecanoic Acid N/A
C 17:1 Heptadecenoic acid N/A
C 18:0 Stearic acid 1%-2.5%
C 18:1 Oleic acid 52%-70%
C 18:2 Linoleic acid 16%-25%
C 18:3 Linolenic acid 3.3%-14%
C 20:0 Arachidic acid 0.2%-0.8%
C 20:1 Gadoleic acid (eicosenoic) 0.1%-4%
C 22:0 Behenic acid Max 0.5%
C 22:1 Erucic Acid Max 2%
C 24:0 Lignoceric Acid Max 0.3%

Registrations and Other Product Information:

CAS 120962-03-0


INCL: Brassica Napus or Brassica Rapa

Notes: Kosher. C17:0 Margaric Acid - Max 0.3%. C17:1 Margaroleic Acid - Max 0.3%. C24:1 - Nervonic Acid - Max 0.4%.

This specification was developed with the utmost care based on up-to-date information available, but should be scrutinized by the recipient. It does not release him or her from checking the quality of goods delivered with proper diligence.

Revised: 6/27/18