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High-Oleic Canola Oil
High-Oleic Canola Oil
Also known as: HOLL canola oil
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High-oleic canola oil is a recognized food fat and was a common replacement for partially hydrogenated oils. It is calorie-dense like all oils but its monounsaturated profile is broadly considered favorable.
What it is
Canola oil from cultivars bred to be high in monounsaturated oleic acid and low in polyunsaturated fats.
Frying and formulation oil with greater oxidative stability than conventional canola; used to avoid trans fats from hydrogenation.
Regulatory status
United States — FDA
GRAS / Conventional food fat
European Union — EFSA
Authorised conventional food
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