Cargill Develops Stable Canola Oil with Low Saturated Fat

Cargill, Inc. has filed a patent covering its process for manufacturing heat-stable canola oil that contains just 3.5-5% total saturated fatty acids, reported the FoodNavigator.  The specialty oil contains less saturates than conventional canola oil, maintains its flavour, and provides “acceptable” frying stability.  According to Cargill, these three parameters had never before been achieved in canola crop.  

The non-transgenic oil can be used for a variety of applications, including to replace or reduce the amount of saturated fats and hydrogenated oils in processed or packaged food products, such as cookies, pastries, and breakfast cereals.  The oil can be also used to formulate spray coatings for cereals or crackers, and in the manufacturing of dressings, mayonnaises, and sauces to reduce total saturated fat content.   

Cargill’s new oil contains less than 5% saturates, whereas commodity canola oils commonly used in industry and by consumers have a saturate level of between 6-8% claims the multinational.  This is significant, given that diets high in saturated fatty acids have been identified as major causes of cardiovascular disease and death.