This is the market name for "rapeseed oil," Canada's most widely used oil. Also called lear oil, for "low erucic acid rapeseed" oil. Canola oil is lowest in saturated fat of any oil. Canola oil is 6% saturated fat; palm oil is 79%.
Catalyst
A Catalyst is a substance which assists a chemical reaction without taking part in it.
Cocoa Butter
Cocoa Butter is a natural fat present in the bean of the Cocoa Plant. It is a hard, brittle fat which melts just below body temperature. It possesses a unique and characteristic cocoa flavour and is used principally in the manufacture of chocolate.
Coconut Oil
Coconut oil is made by pressing the coconut meat ("copra"). Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Cod Liver Oil
A valuable, vitamin-rich oil produced from the liver of the saltwater cod fish.
Corn Oil
A nonhydrogenated oil derived from the kernel of corn. The refined product is tasteless and odorless. Used in U.S. for salad dressings, frying, and as a shortening in baking.
Cottonseed Oil
A widely used vegetable oil that is--like olive oil and peanut oil--high in monounsaturated fat. Cottonseed oil is used in some margarines and salad dressings and is often mixed with other oils to create vegetable oil products.
Crude Oil
A Crude Oil is an oil obtained from a natural source, before any refining process has taken place. In some cases, a partially refined oil is referred to as Crude Oil.
