Hochölsäurehaltige

Hochölsäurehaltige is a German term used to describe fats or oils that contain a high proportion of oleic acid (C18:1), a monounsaturated fatty acid. The adjective-form term is often applied to ingredients and products in nutrition, food labeling, and the oil industry to distinguish high-oleic from conventional oils with lower oleic acid content. In practice, hochölsäurehaltige oils typically have oleic acid contents around 70% or higher, depending on the crop and processing.

Common sources of hochölsäurehaltige oils include high-oleic variants of sunflowers and safflowe, high-oleic rapeseed (canola), as well as olive oil, which naturally exhibits a high oleic acid fraction. Other plants can be bred or processed to increase oleic acid content, resulting in more stable fats suitable for various applications.

Properties and uses: The elevated oleic acid profile provides improved oxidative stability and higher smoke points, contributing to longer shelf life and suitability for high-temperature cooking, frying, and baking. Hochölsäurehaltige oils generally have a neutral or mild flavor and are widely used in food industry formulations, emulsions, and products requiring stable fats. They are also used in cosmetics and industrial lubricants due to their stability and performance characteristics.

Health and regulation: Monounsaturated fats like oleic acid are often discussed in terms of cardiovascular health when they replace saturated or trans fats in the diet, though effects depend on overall dietary patterns. Labeling regulations may specify fatty-acid composition, including oleic acid content, to identify hochölsäurehaltige ingredients or oils.