Par-fried In High Oleic Canola Oil

High oleic canola oil is a type of canola oil bred to have a higher concentration of oleic acid, a monounsaturated fat. It is produced from the seeds of the canola plant. The oil is then used to par-fry foods, meaning it is partially cooked in the oil before being fully cooked by the consumer.

Manufacturers use high oleic canola oil for par-frying because it is more stable at high temperatures than regular canola oil, leading to a crispier texture and longer shelf life for the product. It is commonly found in frozen appetizers, snacks, and deli items.

High oleic canola oil is a source of monounsaturated fats, which are considered a healthier fat option compared to saturated and trans fats. The FDA considers it Generally Recognized As Safe (GRAS). Regulatory bodies like the WHO have not set specific limits for monounsaturated fats, but recommend they be part of a balanced diet. Evidence suggests that replacing saturated fats with unsaturated fats can have positive effects on heart health.