Food Science Australia has used four years of intensive frying and consumer taste-testing to create what it believes is a new healthier oil that out-performs common vegetable oils in creating a perfect deep-fried potato chip.
The research has led to a new canola variety designed to produce oil containing optimum levels of mono-unsaturated and polyunsaturated fatty acids.
Nutrihealth Pty Ltd. is marketing the new oil as Monola. It contains between 6-7 percent saturated fatty acids, 69 percent mono-unsaturated and 23 percent polyunsaturates. Monola can be used longer than other oils in deep fryers.
The researchers tested Monola against 10 other frying oils—including other canola oils—and it rated higher than all others in every category related to sensory qualities and shelf life.