Camellia oil (also known as wild camellia oil, camellia seed oil, Camellia oleifera seed oil) is derived from the seeds of Camellia oleifera.
Camellia oil does not contain erucic acid and cholesterol. After testing, the unsaturated fatty acids in camellia oil are more than 90%, oleic acid is 80 ~ 83%, linoleic acid is 7 ~ 13%, but the content of linolenic acid is very low.
|
BOTANICAL NAME |
Camellia Oleifera |
|
EXTRACTION METHOD |
Cold Pressed |
|
PROCESSING |
Refined |
|
CAS# |
225233-97-6 |
|
SOURCED FROM(SUBJECT TO CHANGE) |
China |
|
CERTIFICATION |
Organic |
Nutritional components of camellia oil and other edible oils
| Fatty acids | Camellia oil | Olive oil | Peanut oil | Soybean oil | Corn oil |
| Saturated fatty acids | 7-11% | 8.2-14.5% | 16.2% | 14.8% | 15.2% |
| Monounsaturated fatty acids | 74-87% | 65.8-84.9% | 42.5% | 2.9% | 36.5% |
| Polyunsaturated fatty acids | 7-14% | 3.5-22% | 41.2% | 62.8% | 48.3% |
Smoke point of Camellia seed oil and other edible oil
Camellia seed oil |
EXTRA VIRGIN OLIVE OIL | CANOLA OIL | PEANUT OIL | |
| Smoke point |
485˚F(252℃） |
375˚F(190℃） | 400˚F(204℃） |
392˚F(200℃) |
| ）What is it good for | high-heat cooking stir frying, deep frying sauces and dressings |
dressings sautéing baking |
grilling ✅ marinades |
high-heat cooking stir frying, deep frying grilling |
| Taste | Neutral | Rich olive flavor | Floral and nutty | Nutty flavor |
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