Abstract:
An oil composition containing omega-9 canola oil is disclosed in which the canola oil is stabilized against oxidation. The omega-9 canola oil contains more than 68% oleic acid and less than 4% linolenic acid. In particular embodiments, the oil composition contains 0.1-1.0 weight percent omega-3 fatty acids, which may be DHA, and may contain additional anti-oxidants, such as tocopherols. Oxidatively resistant oil compositions and food compositions containing omega-9 canola oil with DHA are also disclosed. Methods for increasing the oxidative stability of omega-9 canola oil by addition of DHA are also disclosed.