Low-Erucic Mustard Oil

A Premium Oil from Carefully Selected Mustard Varieties

Low-erucic mustard oil is obtained from specially selected varieties of mustard (Brassica juncea and Brassica napus) that contain a very low level of erucic acid. Unlike traditional mustard oils, modern low-erucic varieties are developed to meet current food quality standards while preserving the characteristic nutritional value and natural origin of the crop.

Produced by cold pressing or gentle mechanical extraction, the oil retains its natural color, aroma, and valuable bioactive compounds.

Main Characteristics

• Low erucic acid content
• Rich in unsaturated fatty acids
• Natural source of omega-3 and omega-6 fatty acids
• Contains natural tocopherols (Vitamin E)
• Good oxidative stability
• Suitable for food and selected industrial applications
• Available in crude, refined, or cold-pressed grades

Nutritional Advantages

Low-erucic mustard oil has attracted growing interest because of its balanced fatty acid profile. Typical composition includes:

• Oleic acid
• Linoleic acid (Omega-6)
• Alpha-linolenic acid (Omega-3)
• Natural antioxidants
• Plant sterols

The relatively high level of natural omega-3 fatty acids makes low-erucic mustard oil an attractive alternative to many conventional vegetable oils.

Food Applications

Low-erucic mustard oil is widely used in:

• Salad dressings
• Mayonnaise
• Sauces
• Margarine
• Cooking oils
• Bakery products
• Functional foods
• Ready meals
• Food ingredient formulations

Its pleasant flavor profile and oxidative stability make it suitable for both home cooking and industrial food production.