Page Global Consultants

"Grade: High Oleic | Oleic Acid: ≥75% | OSI: ≥35h @ 110°C | FFA: ≤0.05% | IV: 90–100

KEY FEATURES:
• Oleic acid ≥75% – significantly improved oxidative stability vs conventional canola (63% oleic)
• OSI ≥35 hours at 110°C – extended frying life up to 3× conventional canola; lower oil cost per kg food
• Erucic acid <0.1%; trans fat zero – premium health credentials for modern food labelling
• Iodine value 90–100 – confirms authentic HOCO specification; no blending with standard canola
• Non-GMO; heart-healthy MUFA profile for use in premium food positioning
• Supplied in 200 L drums, 1,000 L IBC, or 20,000 L flexi-tanks
• PPECB-inspected; OSI and fatty acid GC analysis on COA per lot; HACCP certified

Best for: Commercial frying operations, snack food producers, food service, industrial processors."