Imagine an oil that: Is very low in saturated fat. May reduce levels of low-density lipoprotein (LDL) cholesterol. Is not hydfogenated and contains a minimal amount of trans fatty acids. Reduces the oxidation of fats that would turn foods rancid. Allows the food industry to market a convenient, fluid oil that is 10 to 15 times more stable than its base oil That's the lure of higholeitf oils. In these fat-conscious times, high-oleic oils offer an appealing package of potential health benefits for thepublic and provide quality-control advantages for the food industry as well.
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