Technological qualities of the HOLL Oil
High oleic acid content
Low PUFA
High smoke point
Low foaming
Few polar compounds formed
Low oxidation
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
Formation of polar components during rotational frying in different oils
Smoking point in ºC
