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Technological qualities of the HOLL Oil

High oleic acid content

Low PUFA

High smoke point

Low foaming

Few toxic compounds formed

Low oxidation

 

Technological qualities chart

High oleic acid content

Low PUFA

Presence of Omega-3 PUFA

Omega-6 / omega3 ratio of 4.3

High quality demonstrated

“The use of high oleic rapeseed oil during frying results in high-quality products for a long time of use. Therefore, this oil seems to be an interesting alternative for applications using higher temperature during the preparation of food.“

 

Roman Przybylski, Department of Chemistry and Biochemistry, University of Lethbridge, Canada, 2013.

“HOLL oil displayed the best frying life, greater than the traditionally used hydrogenated frying shortenings as indicated by the lower amounts of polar compounds, oligomers and nonvolatile carbonyl components.”

 

“The lower amounts of thermo-oxidative degradation products formed during frying in the HOLL oil directly affects their amounts in fried foods.”

 

Roman Przybylski, Department of Chemistry and Biochemistry, University of Lethbridge, Canada, 2013.

Degradation rate of vitamin E during frying

HOLL oil is naturally rich in vitamin E. Advantage "preserved" during frying
Degradation graph
High oleic rapeseed oil
Palmolein
High oleic sunflower oil
Partially hydrogenated rapeseed oil

Formation of polar components during rotational frying in different oils

Lower polar components level, which appear more slowly for HOLL oil
Polar components graph
HOLLCAN (HOLL oil)
HSOY (Hydrogenated soybean oil)
HCAN (Hydrogenated rapeseed oil)
SOY (Soybean oil)
CAN (Conventional rapeseed oil)

Smoking point in ºC

Smoking point Graph