A new rapeseed oil has been launched which claims to have even lower levels of saturated and trans-fatty acids than conventional rapeseed oil, two compounds known to increase levels of cholesterol.
, which is produced from a new variety of sustainably sourced, British oilseed rape, is also said to offer improved performance and lifecycle due to a 25% higher oleic acid content than conventional rapeseed oils.
Lionel Lordez, HOLL’s business development leader, comments: “Higher oleic acid content lends stability and longevity to the oil, allowing repeated use for heating and frying without deterioration. HOLL also offers operators one of the highest smoking points from any oil available.”
In tests, not only were consumer experts highly complementary about the taste of foods cooked in HOLL, but also the golden colour of the chips it produced, a colour that was maintained consistently throughout the frying cycle.
Lionel adds: “That’s because of HOLL’s inherent stability. Against conventional rapeseed oil, HOLL’s heat deterioration was at least 40% slower, while oxidised compounds were 20% lower than with high-oleic sunflower oil.”
HOLL also benefits from producing lower levels of acrylamide in fried food than other oils, and boasts a favourable nutritional profile, including omega-3 and omega-6 fatty acids and vitamin E.
HOLL is widely available nationwide in 15 and 20 litre drums.