High-stearic/high-oleic sunflower oil: A versatile fat for food applications

The Instituto de la Grasa of Sevilla, CSIC, Spain, and Advanta Seeds Nutrisun Business Unit in its Biotechnological Center in Buenos Aires Province, Argentina, jointly developed hybrid high-stearic and high-oleic sunflower oil (HSHOSO) to be used as fat for food applications. The main difference between fatty acid (FA) profiles of HSHOSO and regular sunflower oil was in the stearic acid content, which was four times greater in HSHOSO than in regular sunflower oil. HSHOSO offered significant advantages when used in different types of foods, including increased shelf life and much higher yields in fast food and industrial frying, as compared with any other fat. HSHOSO was a healthy alternative to partially hydrogenated oils that were rich in trans FA (TFA), along with other animal and vegetable fats, such as tallow and palm, which had FA contents that raised cholesterol blood levels and led to increased risk of cardiovascular disease.Peer Reviewe