Oleic escalationR.&D. leads to healthier, functional oils from sunflowers, canola and soybeans

摘要

The levels keep rising, from 55% to now more than 75%. But over the past two decades, not only has the proportion of high-oleic acid oils jumped, but sources have expanded, too, thanks to research and development involving sunflower, canola and soybeans.Higher oleic acid levels mean more stability and functionality when the oils are used in grain-based foods applications. Meanwhile, R.&D. efforts have taken out trans fat and reduced saturated fat, which enhances the oils' nutritional profiles.Oleic acid innovation picked up steam in 1995 when the National Sunflower Association sought to change the fatty acid structure of sunflower-seed to meet future needs of the food industry. The resulting NuSun oil has higher oleic levels (55% to 75%) than traditional sunflower oil.