To address European food industry and consumer needs, with health benefits that do not compromise agronomic and oil performance, or food taste, Monsanto, a market leader in oilseed rape (OSR) seed breeding, has brought to the market a new HOLL fatty acid profile. It decreases linolenic acid, while increasing oleic acid, to provide a good balance of omega-6 and omega-3, which also allows the HOLL OSR profile to be a good frying solution.
The consumption of vegetable oils is growing steadily, as it is not only related to the increase of the population but also to changes in eating habits; in particular, concerning catering.
Historically, food manufacturers used hydrogenation to improve oil stability and product shelf life. This extensive use of hydrogenation led to a significant increase in consumer consumption of 'trans' fat, which could have negative health consequences. The medical community had long recommended reducing dietary fat, and they were starting to understand the differences between specific good (monounsaturated and polyunsaturated) and bad (trans and saturated) fats.
There is a need today to increase the use of high-quality oil, limiting trans and saturated fat intake. The labelling rules and guidelines for packaging on a final food product help the consumers to be aware of what exactly it contains. However, at the same time, operators in the industry are looking for reliable, sustainable and cost-effective raw materials.
In this context, rapeseed oil is already recognised as a true healthy oil, especially for its high content of omega-3, which helps preserve the cardiovascular system. Rapeseed oil is experiencing a growing demand; however, it has one large restriction - it does not support high temperatures, which degrade and/or destroy its beneficial fatty acids.
Since the 1990s, Monsanto has been a market leader in oilseed rape (OSR) seed breeding in the European market, with a team vision of a sustainable demand for high-stability oils.
Its mission is twofold: to meet the farmer's expectations, integrating local specifics, and to ensure a sustainable and profitable crop; and to respond to market and consumer expectations.
Monsanto has been a critical player in several conversions in the OSR market on the transition from single to double-low; to allow the consumption of meals by monogastric animals; to switch from lines to hybrid varieties to improve crop management, yield potential and farmers' profitability; and to improve on a regular basis the overall agronomic traits of the varieties (pest resistance/pod-shattering resistance).
HOLL (high oleic and low linolenic) refers to a range of winter oilseed rape (WOSR) varieties with a HOLL fatty acid oil profile. It was achieved by conventional breeding methods to provide an OSR oil with a specific fatty acid profile, benefitting food processors, foodservice operators and consumers.
HOLL OSR oil balances the practical requirements for a functional food oil:
Why HOLL OSR oil is a healthy option:
HOLL OSR is also a great alternative for deep frying because the level of unsaturation is the main factor that promotes oxidation and break down during the use of the hot oil. HOLL OSR oil, with less saturated fatty acids and higher levels of oleic acid, is more heat-resistant thanmany edible oils. It has a higher smoke point (246°C) - 4°C higher than regular OSR oil and close to HO sunflower oil - resulting in a higher resistance to the heating process than most edible oils, thus it is a good choice for the frying industry.
In summary, HOLL OSR oil is a better option than most other oils for fried use because it is stable at high temperatures, has a longer frying life than most edible oils and it provides a good taste to fried products.