LOW SATURATES CANOLA OIL WITH DESIRABLE POTATO FRYING PERFORMANCE OVER LIFE OF THE OIL

摘要

Described herein is a method of frying potato fries, using canola oil having an oil life of 0 to 20 days, wherein the canola comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor. Also described herein is A fried potato fry made with canola oil having an oil life of 0 to 20 days, wherein the canola oil comprises a total saturates content of from 3.5% to 5%, a linoleic acid content of greater than 18%, and a linolenic acid content of less than 3.0, wherein the fried potato fry has desirable aroma, texture, and flavor.