Cargill Launches New High Oleic Oil
It is a first-of-its-kind product, the company claims, because it has low levels of saturated fat, 0g trans fat (per 14g serving), and a cost-saving solution due to its exceptional shelflife.
Today, many consumers are seeking snacks and baked goods with less saturated fat. In fact, according to NMI’s 2010 Health & Wellness Trends Report™, 56% of consumers said that they would like to have less saturated fats in their foods, and 41% indicated that they check “saturated fat” most often on packaged food and beverage labels.
Because it resists oxidation and the development of flavor “off” notes, the company states, Clear Valley® 80 High Oleic Canola Oil allows food manufacturers to forgo familiar formulation challenges associated with the use of canola oil to create great tasting cereals, snacks and baked products.
“For more than 15 years, Cargill has been developing high oleic canola oils with increased heat and oxidative stability,” said Willie Loh, vice president of marketing, Cargill Oils & Shortenings. “Unlike typical canola oil, which can develop ‘grassy’ and ‘painty’ off-notes when oxidized, high oleic oils have natural resistance to oxidation without going through hydrogenation, fractionation or other complex processing. With the highest level of oleic acid of all canola oils, and the highest level of oxidative stability among all high oleic oils on the market, Clear Valley® 80 canola oil is by far one of the most stable vegetable oils currently available, eliminating common flavor and shelf-life challenges often associated with formulating with healthier fats.”
Clear Valley® 80 High Oleic Canola Oil’s exceptional resistance to oxidation also can offer food manufacturers cost savings by providing an extended shelf life over other canola oils, and it also may allow customers to switch to more environmentally-friendly packaging, and save on packaging film.
From the June 14, 2011,Prepared Foods' Daily News.
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