High-oleic canola oil the low sat, zero trans fat solution

Canola oil is already one of the healthiest oils on the market, with zero trans fat, no cholesterol and low saturated fat. Now there are two types of canola oil: commodity or classic, which is sold at retail, and high-oleic, which is newer and sold almost exclusively to food companies and food service operations.

Both oils have the same low level of saturated fat and positive health attributes. The only difference between them is that high-oleic canola oil contains more oleic acid (a monounsaturated fat) and les polyunsaturated fat (alpha-linolenic acid and linoleic acid). This fat profile makes high-oleic canola oil more stable, allowing for greater heat tolerance and longer shelf life.

Replacement for partially hydrogenated oils

High-oleic canola oil, and in some culinary applications classic canola oil, is a great replacement for partially hydrogenated oils used in food products and food service, which account for about 80% of trans fat in North America. Trans fat is artificially formed when liquid vegetable oils are turned into solid fat using the process called partial hydrogenation.

Classic and High-Oleic Canola Oils