Non-GMO Canola Oil, a widely distributed commodity carrier primarily used for food manufacturing and culinary dishes, is expeller pressed from the Brassica napus plant. After a full refining process, the yielded oil exhibits a clear, light honey appearance with a bland aroma and flavor profile. Canola oil is praised for its low concentration of saturated fat and a high proportion of monounsaturated fat content with a estimated ration of 2 t 1 to polyunsaturated fats. As an extremely popular cooking oil, canola oil is a preferred choice for sauteing, stir-frying, grilling, and baking due to its stability and relatively high smoke point of about 400° to 450° Fahrenheit. This versatile oil is one of the most popular options for coating pans during baking and cooking and often replaces the use of solid fats such as margarine and butter in recipes. In addition to food manufacturing, canola oil may be used in cosmetic formulations for its natural emollient properties, often utilized in lotions, creams, serums, and face masks.