Canola Oil High Oleic Low Linolenic Canola Oil

High oleic, low linolenic canola oil is a type of vegetable oil derived from the seeds of the canola plant. It is bred to have a higher proportion of oleic acid, a monounsaturated fat, and a lower proportion of linolenic acid, an omega-3 fatty acid. This modification results in an oil that is more stable at high temperatures.

Manufacturers add this oil for its neutral flavor and high smoke point, making it suitable for frying and baking. Its stability also helps extend the shelf life of packaged foods. It is commonly found in fried or baked goods, salad dressings, and processed snacks.

High oleic, low linolenic canola oil is Generally Recognized As Safe (GRAS) by the FDA for use in food. It is a source of monounsaturated fats, which are considered heart-healthy when consumed in moderation as part of a balanced diet. International bodies like JECFA and EFSA have evaluated fats and oils, but specific evaluations for this modified canola oil variety may vary. Evidence suggests that replacing saturated fats with unsaturated fats like those found in this oil can have positive effects on blood cholesterol levels.