High oleic low linolenic canola oil

Abbreviations HEAR—High erucic rapeseed oil CAN—Canola oil LLCAN—Low linolenic canola oil HOCAN—High oleic canola oil HOLLCAN—High oleic low linolenic canola oil SOY—Soybean oil SUN—Sunflower oil. 

Use of High-Oleic, Low-Linolenic Canola Oil during Frying.206... 

USE OF HIGH-OLEIC, LOW-LINOLENIC CANOLA OIL DURING FRYING... 

Note HOLL canola oil = High-oleic, low-linolenic canola oil PHCO = Partially hydrogenated canola oil HOSO = High-oleic sunflower oil PO = Palm olein. 

Note RCO = Regular canola oil HOCO = high oleic canola oil HOLLCO = High oleic, low Unolenic canola oil LLCO = Low linolenic canola oil. 

The term Omega-9 Oil is referred to by the food industry as an identifier for the high oleic low linolenic canola and sunflower oils developed from Dow AgroSciences NEXERA canola and sunflower seeds. 

Abbreviations LLCO—Low linolenic canola oil HOCO—High oleic canola oil ... 

Abbreviations LLCO-low-linolenic canola oil HOCO - high-oleic canola oil Ln - linolenic L - linoleic O - oleic S - stearic P - palmitic Others -group of 15 triacylglycerols with contribution below 1 % each. Symbols such as POS (etc) represent all glycerol ester containing these three acyl chains. Adapted from Kallio and Currie 1993. 

One of the solutions that is gaining wide acceptance in the industry has been what is referred to as high oleic , high oleic low linolenic or high stability oils (canola, sunflower, soya, etc.). 

In summary, the result of this investigation was that PO had a similar frying performance as high-oleic, low-linolenic (HOLL) canola oil, while it was better than the other oils. 

Fatty acid composition of regular flax oil is different from other commercial oils because of the very high contribution of ALA, usually above 50% (Table 2). Because of the high content of this unique fatty acid, flaxseed and flax oil are often used as food supplements, where enrichment with omega-3 fatty acids is needed. This fatty acid is susceptible to oxidation it oxidizes 20 0 times faster than oleic acid and 2 times faster than linoleic acid (8). This property makes the oil a good material for paint and plastic production where fast oxidation is required. Flax oil contains low amounts of saturated fatty acids (SFA) compared with low linolenic flax oil (Linola), soybean, and sunflower oils however, it is higher than canola oil (Table 2). Canola oil contains the lowest amount of SFA among all commercial oils. 

Australian investigators (Xu et al 1999, 2000) have reported a high-oleic canola oil (71-74% oleic, 13-14% linoleic, and 5.5-7.0% a-linolenic acids) and a high-oleic, low-a-linolenic canola oil (69-74% oleic, 16-21% linoleic, and 2.0-2.7% a-linolenic acids). The latter oil has been designated monola . It is advertised as a superior frying oil and has been available in limited quantities in Australia since 1999 (Anon., 2000). 

Abbreviations LLCAN—Low iinoienic acid canola oil HOGAN—High oleic acid canola oil GLCO—Canola oil with gamma linolenic acid LLFlax—Flaxseed oil with reduced content of linolenic acid LTCAN—Canola oil with high content of lauric acid SUN—Sunflower oil MUFA—Monounsaturated fatty acids PUFA— Polyunsaturated fatty acids. 

Abbreviations HEAR—High erucic acid rapeseed LLCanola—Canola oil with low content of linolenic acid HOCanola—Canola oil with high content of oleic acid LLFlax—Flax oil with low content of linolenic acid P-8—Plastochromanol-8. 

Canola oil is characterized by a low level of saturated fatty acids (less than 4% palmitic acid) and relatively high levels of oleic acid (60%) and a-linolenic acid (10%). It is second only to olive oil, among the common fats and oils, in oleic acid level and, except for soybean oil, the only common dietary fat that contains a significant amount of a-linolenic acid. Furthermore, there is a favorable balance in the levels of linolenic and linoleic acids (viz., 18 3/18 2 ratio of 1 2) in canola oil. Canola oil has been found equally as effective as soybean oil, safflower oil, and sunflower oil in reducing plasma total and LDL cholesterol levels in normolipi-demic subjects. It also was effective in reducing plasma total and LDL cholesterol levels in hyperlipidemic subjects when it replaced saturated fat in their diets. Canola oil diets also have been shown to affect the fatty acid composition of blood... 

High oleic acid canola oil is another development pursued in Canada, the United States, Sweden, Australia, and elsewhere (137). As with low linolenic acid canola oil, the aim was to produce stable frying oil, which will not need hydrogenation and thus avoid fraui-isomers formation. The oleic acid content in oil from seed developed in Canada is at about 78%, whereas linoleic and linoleic acids are lowered to approximately 8% and 3% respectively (see Table 2). Saturated fatty acid content is unchanged from the standard canola oil. There is limited commercial seed production for export to Japan. Also, there is increasing acceptance of the oil in Canada and the United States. The frying performance in tests was found to be similar to... 

Standard canola oil is high in CIS fatty acids, about 95%, which is higher than the other commodity vegetable oils. It is high in CIS In - 9 oleic acid at about 60%, much higher than any other vegetable oils, and it is relatively low in polyunsaturated fatty acids, linoleic at about 21%, and linolenic at about 10%. Viscosity, cold hlter plugging point, and cetane number are some of the most important biodiesel fuel properties influenced by fatty acid composition. 

There is considerable research and development work underway in many countries to test low-linolenic, high-oleic and high-palmitic canola oil varieties as base stocks to determine which of these oils with modified fatty acid compositions is best suited for the various products and applications. 

These oilseeds have been developed over the past two decades. These oils are very low in linolenic acid (except high oleic canola). All of these oils can be used for industrial frying without hydrogenation. Fatty acid compositions of these oils are listed in Table 6. These oils are in hmited supply and they are expensive. Com oil, cottonseed oil, and palmolein have been included along with the others for comparison. 

Wang and Johnson (2001) processed normal soybeans and several types of genetically enhanced soybeans with four extraction methods. The genetically enhanced soybeans were high-oleic with 79.2% oleic acid, low saturated fat with 8.4% total saturated fatty acids, low-linolenic with 3.1% linolenic acid, lipoxygenase-free, and an experimental line of high-cysteine soybeans. The fatty acid compositions of some of these soybeans are compared to oil from commodity soybeans (Table 6.6). Comparisons of fatty acids of soybeans to corn oil, canola, and lard are also given in Table... 

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