Knowledge base
Rapeseed oil owes its properties primarily to its exceptionally well-balanced fatty acid profile and one of the lowest saturated fatty acid contents among commonly available vegetable oils. It is a raw material that has dominated the European food industry for decades – from frying operations and deep-fat fryers to confectionery and dairy processing facilities.
In this article, you will find:
- What the composition and nutritional values of rapeseed oil are – fatty acid profile, vitamins, sterols
- Rapeseed oil calorie content and weight per litre – data essential for labelling and process calculations
- What determines the suitability of rapeseed oil for frying in industrial and food service applications
- Whether rapeseed oil solidifies, at what temperature, and what this means for logistics and storage
- How to store rapeseed oil to maintain its quality parameters throughout the declared shelf life
Rapeseed oil nutritional values – fatty acid profile and chemical composition
The nutritional values of rapeseed oil are determined primarily by its lipid composition. 100 g of rapeseed oil contains approximately 100 g of fat – with no protein, no carbohydrates, and no dietary fibre. What distinguishes it from many other vegetable oils is its exceptionally favourable distribution of fatty acid fractions.
Fatty acid composition of rapeseed oil
| Fatty acid | Type | Content (%) |
| Oleic acid (C18:1, omega-9) | MUFA | 51–70% |
| Linoleic acid (C18:2, omega-6) | PUFA | 15–30% |
| Alpha-linolenic acid (C18:3, omega-3) | PUFA | 5–14% |
| Saturated fatty acids (total) | SFA | 6–7% |
| Erucic acid (C22:1) | – | 0–2% |
The omega-6 to omega-3 ratio is approximately 2:1, which aligns rapeseed oil with the ratios recommended by nutritional organisations (reference value: 4:1 or lower). This characteristic clearly sets it apart from sunflower oil (omega-6:omega-3 ratio above 120:1) and palm oil (approximately 30–50:1).
Rapeseed oil also contains minor components of significant technological and nutritional importance:
- Vitamin E (tocopherols) – primarily gamma-tocopherol and alpha-tocopherol, acting as natural antioxidants and extending the oil’s shelf life
- Vitamin K – in the form of phylloquinone (K1)
- Phytosterols – beta-sitosterol and campesterol, which reduce the intestinal absorption of dietary cholesterol; brassicasterol, a sterol characteristic of rapeseed oil, is also present
- Carotenoids – responsible for the characteristic yellow colour of cold-pressed oil; removed during the refining process
Rapeseed oil calories – calorie content and weight per litre
Rapeseed oil calorie data is required when calculating the nutritional value of a formulation and when constructing food product labels. Rapeseed oil calorie content: approximately 884–900 kcal per 100 g. Calculations use the standard energy conversion factor of 9 kcal/g for fat, in accordance with EU food labelling regulations.
Rapeseed oil weight – density and conversion factors for production
Rapeseed oil weight is a critical parameter for planning deliveries, calibrating dosing systems, and reconciling bulk purchases. The density of rapeseed oil at 20°C is approximately 0.9 g/ml, which means:
- 1 litre of rapeseed oil weighs 900 g (not 1,000 g as with water)
- A 1,000 L IBC container holds 900 kg of oil
- A 200 L (net) drum contains 180 kg of oil
This difference between volume and mass has direct implications for supplier invoicing (weight-based vs. volume-based pricing), dosing line calibration, and accurate formulation composition calculations when volumetric measurement is used.
Rapeseed oil for frying – smoke point and oxidative stability
Rapeseed oil for frying is used both in professional food service and in industrial installations: continuous fryers, fish processing plants, crisp and snack production, and quick-service restaurant operations. Two parameters determine its suitability for this application.
The smoke point of refined rapeseed oil is approximately 230°C, and may vary depending on refining quality and the current free fatty acid (FFA) content. For deep-fat frying at operating temperatures of 160–180°C, this provides a safe margin. For processes operating at higher temperatures (flash frying, extrudate frying, high-temperature deep-fat frying), high oleic variants should be considered.
The oxidative stability of standard rapeseed oil is higher than that of conventional sunflower oil and lower than that of palm oil or high oleic oils. In industrial applications, the following variants are used:
- High oleic rapeseed oil – oleic acid content 75–80%, significantly higher OSI (Oxidative Stability Index), reduced oil consumption due to oxidative degradation during frying
Rapeseed oil with added antioxidants (e.g. tocopherol blends) – extending frying oil service life and limiting the formation of polar degradation compounds
Does rapeseed oil solidify? At what temperature does rapeseed oil solidify?
Rapeseed oil does not have a single precise solidification temperature, as it is a mixture of various triacylglycerols. Rather than a single freezing point, a solidification temperature range is observed. Rapeseed oil is among the vegetable oils with the lowest solidification temperature available on a commercial scale. At what temperature does rapeseed oil solidify: standard refined rapeseed oil begins to cloud at approximately –5°C, with visible solidification occurring between –15°C and –25°C.
For comparison with other edible fats:
| Fat | Cloudiness / solidification temperature |
| Palm oil | +15 to +20°C (solid at room temperature) |
| Coconut oil | Solidifies below +24°C |
| Soybean oil | approx. –16 to –18°C |
| Rapeseed oil | approx. –5 to –15°C (cloudiness), –15 to –25°C (solidification) |
| Sunflower oil | approx. –16 to –18°C |
The low solidification temperature of rapeseed oil is an important characteristic when formulating products stored under refrigeration (sauces, dressings, marinades) and when planning winter deliveries and storage in unheated facilities.
Technical note: cloudiness in oil at low temperatures (wax crystallisation) is not an indication of product deterioration. Oil warmed to room temperature regains its clarity and original properties in full.
How to store rapeseed oil – storage conditions and shelf life
How to store rapeseed oil to maintain the quality parameters required in the production process throughout the declared shelf life? This question applies equally to raw material stores in manufacturing facilities and to storage conditions in food service establishments managing their stock.
Key requirements:
- Temperature: optimally 10–20°C; up to 25°C permissible. Higher temperatures accelerate oxidative processes and reduce shelf life
- Light: rapeseed oil is sensitive to UV radiation – storage in darkness or in opaque packaging extends shelf life by several weeks
- Air exposure: once a container is opened, contact with oxygen initiates autoxidation – tanks and IBCs should be hermetically sealed after each withdrawal
- Ambient odours: oil absorbs strong aromas (onion, fish, detergents) – storage areas should not be shared with strongly scented raw materials
- Moisture: trace amounts of water in the oil initiate hydrolysis and an increase in FFA content
Standard shelf life of refined rapeseed oil:
- In original, sealed packaging: 12 months
- After opening an IBC container or tanker: use within a maximum of 6 months, with physicochemical and organoleptic monitoring recommended throughout this period
For tank installations (silos, steel tanks): nitrogen blanketing after each withdrawal significantly extends shelf life and minimises the formation of oxidation products that impair the flavour and odour of finished goods.
Rapeseed oil production – raw material origin and processing
Rapeseed oil production in Poland and Western Europe is based on the cultivation of double-zero (00) winter rapeseed, free from erucic acid and glucosinolates. Poland is among the leading rapeseed producers in the EU, with harvests reaching 3–4 million tonnes of seed annually. The seeds contain 38–48% fat on a dry matter basis, extracted through a combination of mechanical pressing and solvent extraction.
The crude rapeseed oil then undergoes multi-stage refining: degumming, neutralisation, bleaching, and deodorisation. Each stage removes a different group of undesirable substances, imparting the oil with neutral sensory characteristics and the high stability required in industrial applications.
FAQ
Is rapeseed oil gluten-free and lactose-free?
Yes. Rapeseed oil – both cold-pressed and refined – is free from gluten and lactose. It is a pure vegetable fat containing no cereal proteins or milk proteins. This information is relevant when formulating products carrying ‘gluten free’ and ‘dairy free’ claims.
How many calories are in a tablespoon of rapeseed oil?
A tablespoon of rapeseed oil (approx. 10 g) contains approximately 90 kcal. A dessert spoon (approx. 5 g) – approximately 45 kcal. When calculating the nutritional value of a formulation, oil density should be taken into account if dosing is performed volumetrically.
Is rapeseed oil suitable for baking cakes and bread?
Yes – the neutral flavour and thermal stability of rapeseed oil perform well in baking sponge cakes, muffins, and breads. In large-scale bakery and confectionery production, however, dedicated bakery margarines or confectionery fats should be considered, as these provide a precisely engineered crystallisation profile, plasticity, and aeration properties.
Are you looking for rapeseed oil for industrial frying, frying fats, or would you like to discuss raw material selection for your production line? Our specialists offer complimentary technical consultancy and analysis of raw material cost optimisation opportunities.