High Oleic Rapeseed Oil

High oleic rapeseed oil, also known as high oleic canola oil, is a type of vegetable oil derived from rapeseed plants. It is bred to have a higher concentration of oleic acid, a monounsaturated fat, compared to conventional rapeseed oil. This modification results in a more stable oil that can withstand higher cooking temperatures.

Manufacturers use high oleic rapeseed oil for its heat stability and neutral flavor. It functions as a cooking oil, a frying oil, and an ingredient in dressings, sauces, and baked goods. Its stability makes it a preferred choice for processed foods that require a long shelf life and consistent texture.

High oleic rapeseed 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 as part of a balanced diet. The FDA has not set specific upper intake levels for this type of oil. International bodies like JECFA have evaluated vegetable oils, but specific evaluations for high oleic rapeseed oil are not widely publicized.