CANOLA-ÖLE MIT HOHER STABILITÄT

摘要

Hydrogenated canola oils having improved oxidative stability are disclosed. These oils have relatively low levels of trans-fatty acids and saturated fatty acids, yet possess an oxidative stability of greater than 300 AOM hours. Such oils can be produced by hydrogenation of refined, bleached canola oil extracted from Brassicaceae seeds having elevated levels of oleic acid and reduced levels of polyunsaturated fatty acids. Brassica lines producing seeds having such fatty acid profiles are disclosed. Hydrogenated oils may be fractionated to obtain canola oils that are liquid at or below room temperature and have relatively low levels of trans-fatty acids and saturated fatty acids, yet have an oxidative stability of greater than 300 AOM hours.