The level of unsaturation is the main factor that promotes oxidation and break down during use of the hot oil. HOLL OSR oil, with less saturated fatty acids and higher levels of oleic acid is more heat resistant than many edible oils.

 

.....It has a higher smoke point (246°C) resulting in higher resistance to heat process than most edible oils, thus being a good choice for the frying industry (Table 2).

 

 

HOLL OSR oil has a high smoke point (246°C), four degrees higher than regular OSR oil and close to HO sunflower oil, indicating its high resistance to heat processing.

 

 

....It has similar behavior alone and in blends and it also has better performance in the development of total polar materials (TPM) than regular rapeseed oil (Fig. 4), indicating that the frying life of HOLL OSR oil is longer than for regular OSR oil. Moreover, it has similar behavior to HO sunflower oil in the development of total polar materials (TPM), which indicates substitutability (Fig. 5).

 

• Polar materials are the compounds produced due to changes in the oil during heating or frying of oils. Their evaluation in used frying oils is an excellent measurement of oil degradation.

 

• In some European countries the discarding level of an oil is set by 24-27% of polar components (Table 3).

 

• This increase in shelf life means less frequent oil changes for operational and financial efficiencies.

 

HOLL OSR oil has a higher smoke point (246°C) compared to what is required in the regulations of some European countries. In addition HOLL OSR oil does not reach the maximum tolerated levels of polar compounds after 14 days of frying.

 

 

HOLL OSR oil shows that the frying life can be expanded from 6 to more than 11 days compared with regular OSR oil.

 

 

HOLL OSR oil has similar behavior to HO sunflower oil in the development of total polar materials. HOLL OSR oil is a versatile oil which  can be used as a stand-alone oil in addition to being a component in oil blends based on specific customer requirements and needs.

 

 

…. It results in good sensory evaluation of the fried products.

 

 

Even after 66 hours using the oil for deep frying, French fries obtained with HOLL OSR oil (High oleic rapeseed oil) had a satisfactory taste, close to French fries fried in HO sunflower oil and palmolein (Fig 6).