The Hot Rapeseed Oil Flavor Is Used for Stir-Frying and Cold Dishes

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Definition & Composition
1. Flavor characteristics
Green/herbal: Vegetable scent similar to freshly pressed rapeseed oil.
Nutty: Mild nutty flavor after light baking.
Slight bitterness: Some of the canola oil characteristic of the slightly bitter tail note.
2. Ingredient source
Natural extraction: Extraction of flavor substances from rapeseed by distillation or cold pressing.
3. Physical form
Liquid (mainly oil-soluble, partially water-soluble emulsification type). Powder (spray dried for dry mix).
4. Stability
High temperature resistance medium, high temperature for a long time heating may lead to flavor volatilization. It should be stored away from light to prevent oxidation resulting in flavor deterioration.

1. Food industry
Flavoring Oils & Compound Oils: Blended oils enhance the flavor of rapeseed oil and reduce costs.
Convenient food: instant noodles seasoning package, self-heating hot pot oil package.
Snacks: puffed food, biscuit coating (to provide grease aroma).
Vegetarian products: plant-based meats, vegan cheeses simulate oil sensation.
2. Catering & Prepared dishes
Replace part of the rapeseed oil, used for stir-frying vegetables, cold dishes to enhance flavor. Pre-prepared vegetable mixing kit (e.g. Sichuan red oil, noodles sauce).
3. Healthy food
Simulates the flavor of full-fat canola oil in low-fat products (such as light salad dressings).
High-protein meal replacement foods (masking vegetable protein odors).
4. Other areas
Pet food: enhances palatability. Baking: Whole wheat bread, nut pastries to add oil aroma.

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