How to get rid of erucic acid in mustard oil?

December 25, 2025 •

3 min read

Traditional mustard oil can contain erucic acid levels as high as 42-50%, a point of concern for many consumers. This makes it crucial to understand the methods, and limitations, involved in how to get rid of erucic acid in mustard oil effectively and safely.

Quick Summary

The most effective way to address erucic acid is through industrial refining processes like ultrafiltration and selective breeding, not home methods. These techniques result in low-erucic varieties, a safer option for consumption.

Key Points

Industrial Refining is Necessary: Removing erucic acid from mustard oil can only be done through complex industrial processes like ultrafiltration, magnetic separation, or solvent extraction.
Home Methods are Ineffective: Techniques like heating or adding acids in a domestic kitchen do not remove erucic acid; they only alter the flavor or degrade other compounds.
Selective Breeding is Key: Modern, low-erucic oils like canola oil are produced from specially bred plant varieties, which is the most effective long-term solution.
Choose Low-Erucic Alternatives: To avoid high erucic acid content, consumers should purchase low-erucic mustard oil or use canola oil, which is a low-erucic variety of rapeseed oil.
Check Product Labels: Be aware of local regulations, such as the "external use only" labeling in the US for high-erucic mustard oil, to ensure you are using a safe product.
Flavor vs. Fatty Acid Content: The pungent flavor of mustard oil is from volatile compounds, not erucic acid. Modifying flavor with heat or acidity does not alter the fatty acid profile.

The Problem with Erucic Acid in Traditional Mustard Oil

Mustard oil, a staple in many South Asian cuisines, contains high levels of erucic acid. Decades-old animal studies suggested links between high, prolonged intake of erucic acid and potential heart issues. These findings led some countries, like the US, to restrict high-erucic mustard oil for cooking, requiring an "external use only" label. However, definitive proof of these heart effects in humans is lacking, and mustard oil is widely consumed elsewhere. Crucially, simple home methods cannot remove this fatty acid; industrial processes or oils from specially bred seeds are necessary.

Industrial-Scale Methods for Erucic Acid Reduction

Manufacturers use advanced methods impractical and unsafe for home use to lower erucic acid.

Selective Breeding

Selective breeding is the most significant method. Low-erucic acid rapeseed (LEAR), or canola, was developed, containing less than 2% erucic acid. Similar breeding created low-erucic mustard seed cultivars. The seed choice is fundamental.

Membrane Separation (Ultrafiltration)

Ultrafiltration uses a semipermeable membrane to separate oil molecules based on size. Pretreated oil is passed through a membrane, retaining long-chain erucic acid triglycerides while allowing lower molecular weight fatty acids through. This is effective for industrial separation.

Solvent Extraction and Fractionation

This technique uses solvents to separate fatty acids by solubility at different temperatures. The oil's fatty acid composition is altered, mixed with a solvent and urea, then chilled. Unwanted fatty acids crystallize and are filtered out, significantly reducing erucic acid.

Magnetic Nanoparticle Adsorption

Research explores using magnetic nanoparticles to adsorb fatty acids. Nanoparticles bind erucic acid and are separated magnetically, removing the acid.

Why Home Remedies Are Ineffective for Removing Erucic Acid

No home method can remove erucic acid, as it's part of the oil's molecular structure.

High Heat (Smoking Point): Heating alters flavor but doesn't remove erucic acid.
Adding Acidity: Adding vinegar or lime juice modifies taste but not erucic acid content.
Freezing: Home freezing doesn't isolate and remove erucic acid, which requires specific solvents and precise temperature control.

Comparison of Mustard Oil Varieties and Processing Methods


Feature	High-Erucic Mustard Oil (Traditional)	Low-Erucic Mustard Oil (Processed)	Canola Oil (Low-Erucic Rapeseed)
Erucic Acid Content	~42-50%	<5% (e.g., EU regulations)	<2% (often <0.1%)
Primary Use	Traditional cooking, pickling, external massage in some regions	Cooking oil in regions with erucic acid regulations	General cooking, salad dressings, baking
Refining Method	Expeller-pressed; minimal processing, maintains natural pungency	Industrial refining (degumming, neutralization, etc.) or selective breeding	Seed-specific breeding for low erucic acid content
Safety Profile	Controversial; restricted for cooking in some countries due to high erucic acid	Widely considered safe for consumption	Generally Recognized As Safe (GRAS) by the FDA

What to Look for When Buying Mustard Oil

Read the Label: Look for "low-erucic acid" or "canola oil." Check for the absence of an "external use only" warning in regulated areas.
Source of Oil: Choose oil from specially bred varieties if concerned about erucic acid. Canola oil is a low-erucic alternative.
Check Local Regulations: Be aware of your country's erucic acid regulations, which vary. In the US, high-erucic mustard oil is typically labeled for external use only.
Trust Commercial Processing: Effective reduction is industrial. Avoid unproven home remedies.

Making an informed choice when buying is the best strategy.

The Importance of Regulations

Regulatory bodies monitor erucic acid levels for safety. The EU allows a maximum of 2% in most vegetable oils for consumers, with exceptions. Regulations emphasize choosing properly processed or bred oils.

Conclusion

There's no safe or effective home method to get rid of erucic acid in mustard oil. Concerns have led to regulations. Reliable reduction methods are industrial processes and selective plant breeding. Consumers should buy commercially available low-erucic alternatives like canola oil or low-erucic mustard oil and avoid products not for cooking in regulated markets.

For details on health effects and regulation, refer to the EFSA report.

Frequently Asked Questions

No, heating mustard oil does not remove erucic acid. The fatty acid is part of the oil's molecular structure and is not affected by standard cooking temperatures. Heating only alters the pungent flavor and may damage other nutrients.

The safest and only effective way for a home user to avoid high erucic acid is to purchase a product specifically labeled as low-erucic acid mustard oil or to use an alternative like canola oil, which is bred to have low erucic acid.

In some countries, like the United States, mustard oil with high erucic acid content is labeled 'for external use only' due to historical animal studies linking high intake to heart problems.

No, there are no natural or kitchen-based remedies that can eliminate or significantly reduce erucic acid. The removal process requires industrial-level separation techniques that are not available for domestic use.

Low-erucic acid mustard oils are produced from selectively bred mustard seeds that naturally contain much less erucic acid. This method is the foundation for safe, modern cooking oils like canola oil.

Yes, industrial refining processes can significantly reduce erucic acid content. Methods like ultrafiltration and solvent extraction are used commercially to produce low-erucic oils for food consumption.

Canola oil is a type of rapeseed oil that was specifically bred to be low in erucic acid (LEAR). While both are low-erucic oils derived from the Brassicaceae family, they come from different plant varieties and may have slightly different flavor profiles.