Fry Cycles
120to 25% TPM
Smoke Point
220°C
OSI
12hours
Profile
The most widely used frying oil in North American foodservice — estimated 25–30% of the US market. Canola offers the lowest saturated fat content (7%) and a neutral flavor that works across all cuisines. However, its 28% PUFA makes it significantly less stable than high oleic alternatives. At 120 fry cycles, it delivers roughly half the useful life of high oleic sunflower. The Grootveld research demonstrates that PUFA-rich oils generate volatile aldehydes at frying temperatures — operators using conventional canola should test TPM frequently and expect shorter oil life.
Fatty acid breakdown
Saturated (SAFA)
7%
Monounsaturated (MUFA)
63%
Polyunsaturated (PUFA)
28%
Health
Lowest saturated fat of any common cooking oil (7%). Contains ALA omega-3 (9–11%), though much is lost during high-heat frying. AHA recommended. The 28% PUFA is the primary liability for frying stability.
Sustainability
Grown primarily in Canada and northern US on existing cropland. Low deforestation risk. Good rotational crop. The most widely available frying oil in North American foodservice distribution.