In conclusion, from a food industry perspective HOLL OSR oil balances the three

practical requirements for a functional food oil:

 

• Nutrition: HOLL OSR oil is the option which combines one of the lowest levels of saturated fats with substantial levels of oleic acid and only trace levels of trans fats.

 

• Functionality: with no substantial differences in taste, color and texture between the most used edible oils (e.g. palm olein and HO sunflower oil).

 

• Stability: with twice the frying life of regular OSR oil and similar performance to HO sunflower oil.

 

4 Good Reasons to use HOLL OSR Oil

 

1)    It is a better option compared to most other oils for fried use because it has:

 

     • One of the lowest saturated fat level

     • Only trace level of trans fats

     • Substantial level of oleic acid

     • Good amount of Omega 3 (alpha-linolenic acid)

     • Good amount of vitamin E

 

2)    It is stable at high temperatures

 

3)    It has longer frying life than most edible oils

 

4)    It provides good taste to fried products