High-oleic canola oil
Cargill produces high-oleic canola oil with improved frying stability and a favorable fatty acid profile (high oleic, low saturated, zero trans), suitable for food manufacturers reformulating away from partially hydrogenated oils.
Overview
High-oleic canola oil contains 70%+ oleic acid (monounsaturated), providing significantly better frying stability and oxidative resistance than conventional canola while maintaining canola's favorable nutritional profile. This makes it a drop-in replacement for partially hydrogenated oils (which contain trans fats) in commercial frying, baking, and spray oil applications.
Technical specifications
- Oleic acid content: 70%+ (monounsaturated)
- Trans fat: zero
- Saturated fat: lower than palm and many other frying oils
- Frying stability: significantly extended fry life vs. conventional canola
- Applications: commercial frying, baking shortening, spray oils, salad dressings, snack manufacturing
- Label benefit: supports trans-fat-free and low-saturated-fat claims
Technology readiness level
TRL 9 — commercially produced from high-oleic canola seed varieties.
About Cargill
Cargill is a global leader in agricultural, food, and industrial products, with a strong focus on sustainability and innovation in bio-based solutions.
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