The Good Oil is produced from High Oleic rapeseed. What are the benefits?
Produced from Hi Oleic Low Linolenic (HOLL) oilseed, the Good Oil has a unique fat profile that influences the oxidation rate and heat stability of the oil.
Oleic acid is a monounsaturated fatty acid. Using High Oleic oilseed, means the Good Oil has a higher monounsaturated fat content.
The level of monounsaturated oleic acid provides greater resistance to oxidation. Monounsaturated fats have a single double bond, making them less reactive and more stable under high heat.
Alpha-linolenic acid and linoleic acid are polyunsaturated fatty acids. Using Low Linolenic oilseed, means the Good Oil has a lower polyunsaturated fat content.
The amount of polyunsaturated fat present also makes the oil less sesceptible to oxidation. Polyunsaturated fats have multiple double bonds, making them more reactive and less stable under heat.
The Heart Foundation NZ acknowledge that oils that are rich in polyunsaturated fats are especially unstable at high temperatures. And recommend for home cooking including shallow frying, barbequing, stir-frying, using oils that are both lower in polyunsaturated fat and saturated fat.
The Good Oil delivers a flavourable fat profile for stability during storage and cooking. (Figure 3).