“Palm and/or canola oil” denotes either palm oil, canola (low-erucic rapeseed) oil, or a blend of the two in variable ratios. The selection or blending tunes oxidative stability, melting profile, texture, and nutritional lipid profile for food and cosmetic applications.

Calories (energy value)
≈ 884 kcal per 100 g (typical of 100% lipid oils).

Fatty-acid composition (indicative ranges)
Actual values vary with cultivar, geography, season, refining, and fractionation.

• Palm oil (unfractionated)

  • SFA ~45–50% (Palmitic ~40–47%, Stearic ~4–6%)

  • MUFA ~37–45% (Oleic ~36–43%)

  • PUFA ~8–12% (Linoleic ~8–11%, α-Linolenic <1%)

  • Fractionation yields palm olein (more fluid, PUFA↑) and palm stearin (more solid, SFA↑)

• Canola oil (low-erucic rapeseed)

  • SFA ~6–8%

  • MUFA ~58–66% (Oleic ~58–65%)

  • PUFA ~25–32% (Linoleic ~18–24%, α-Linolenic ~8–12%**)

  • Erucic acid: trace in canola spec (typically <2%)

Unsaponifiables and micronutrients

• Tocopherols/tocotrienols: palm rich in tocotrienols; canola rich in α/γ-tocopherol

• Phytosterols: present in both (β-sitosterol predominant)

• Carotenoids: high in red/orange unrefined palm (β-carotene); greatly reduced after refining

Physicochemical properties (refined grades)

• Appearance: palm semi-solid pale yellow at room temperature (unfractionated); canola liquid, light yellow

• Odor/flavor: neutral (refined/deodorized)

• Melting behavior: palm ~24–27 °C (stearin >40 °C; olein remains liquid); canola liquid at room temperature

• Smoke point (approx., refined): palm olein ~230–235 °C; canola ~220–230 °C

• Iodine value: palm ~50–55; canola ~110–126

• Saponification value: palm ~196–205 mg KOH/g; canola ~182–193 mg KOH/g

Functional profile (cosmetics)

• Emolliency/conditioning: soft slip; canola gives a lighter skin feel, palm (esp. stearin) adds body/structure.

• Oxidative stability: palm > canola (higher SFA, tocotrienols). Blends strike a balance of stability and spreadability.

• Structuring: palm stearin increases hardness and pay-off in sticks/balms; canola fluidizes and improves spread.

• Comedogenicity (indicative): palm ~3–4; canola ~1–2 (skin- and dose-dependent).

Applications

• Cosmetic: body creams, lip balms, sticks/ointments (palm/fractions for structure; canola for a lighter oil phase); traditional soapmaking (palm/stearin add hardness and creamy lather).

• Food: deep frying, snacks, margarines/shortenings (with stearin), baking; canola for dressings, mayonnaises, and “heart-friendly” cold uses.

Safety and regulatory notes

• Allergens: refined oils carry minimal protein residues; typical allergenicity is very low.

• INCI labeling: “Elaeis Guineensis Oil”; “Canola Oil” / “Brassica Napus (or Campestris) Seed Oil” depending on market.

• EU Cosmetics (Reg. 1223/2009): no specific restrictions for refined vegetable oils; use under GMP.

• Food: must meet purity standards; canola may be GMO depending on origin (declare where required).

Sustainability and supply chain

• Palm oil: concerns include deforestation and biodiversity loss → prefer RSPO-certified (or equivalent) and traceable supply.

• Canola: variable footprint by region/cultivation; consider non-GMO/organic as required; good crop rotation and high yields.

• Packaging/storage: light/oxygen-barrier containers; use tocopherols as natural antioxidants where appropriate.

Stability and storage

• Oxidation: canola (PUFA↑) is more prone; palm is more stable. Blending reduces trade-offs.

• Shelf life: typically 12–24 months when stored cool, dark, and dry with limited oxygen exposure.

Formulation tips (cosmetics)

• For sticks/balms: combine palm stearin with waxes (beeswax/carnauba/candelilla) and light oils (canola, esters) to balance hardness, melting point, and pay-off.

• For O/W emulsions: canola enhances light sensory; a portion of palm olein adds body without excessive occlusion.

• Antioxidation: add vitamin E (tocopherol 0.05–0.2%) and minimize heat/light/air exposure.

Nutritional considerations (food)

• Palm: higher SFA (palmitic) → excellent thermal stability and structuring in bakery.

• Canola: high MUFA and ALA (ω-3) ~8–12% → more favorable lipid profile; ideal for cold use and dressings.

• The blend allows tailoring frying stability (palm) and nutritional profile/neutral flavor (canola).

For more healthy information and scientific references, see:

Palm oil

https://www.tiiips.com/m/tiiips/home?action=viewObject&oID=2441

Canola oil

https://www.tiiips.com/m/tiiips/home?action=viewObject&oID=31188