High Stability Oils from Corteva Agriscience

Why high stability canola oil?

Conventional canola oil is recognized for having zero trans fats and a low level of saturated fats. Omega-9 Canola Oil is a high stability oil with a unique high heart-healthy monounsaturated fats, which research has shown can positively impact cholesterol levels, reduce cardiovascular disease and lower the risk of type 2 diabetes. High stability canola oil is versatile and used in a variety of applications from cooking oil and sprays to salad dressings, margarines and shortenings, as well as baking, sandwich spreads, coffee creamers and deep frying.

Why high stability soybean oil?

Health-conscious consumers expect foods with labels that say 0g trans fat. Food manufacturers and fast-food restaurants are working to find oils that can meet this demand without sacrificing performance or taste. Farmers want a soybean with strong agronomics and in strong demand by food companies.

Oil made from high oleic soybeans is high in monounsaturated fat and low in polyunsaturated fats, making it extremely stable. Plenish® high oleic soybean oil has 0g trans fat, less saturated fat and the highest amount of heart-healthy monounsaturated fat available in soy.

Oil made from high oleic soybeans is not hydrogenated. The fatty acid profile of Plenish® high oleic oil means food manufacturers and restaurants may put a 0g trans fat label on their products without sacrificing shelf life or performance.

Plenish® high oleic oil has an oleic content (omega-9 monounsaturated fatty acid) of more than 75% which is 20% less saturated fat than commodity soy oil, 75% less saturated fat than palm oil and has a linolenic content of 2% for improved oil stability.

For foodservice and food processing customers, high oleic soybeans yield higher-functioning soybean oil that meets the needs of a growing number of food and industrial customers.