Low saturates canola with desirable fried potato fry hold time

Abstract

Described herein is a canola oil for frying potato fries comprising 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 canola oil improves the flavor of a fried potato fry over an extended hold time. Also described herein is a fried potato fry made with a canola oil 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 improved flavor over an extended hold time. Additionally described herein is a method of extending hold time of a fried potato fry, comprising frying a potato fry with the canola oil described herein.

Dependencies are inferred from the claim text.