Genosa has developed a fat soluble version of Hytolive which is called Aquaolive FS.  This product contains 9% Hytolive plus 4% mixed tocopherols (Vitamin E) and 4% ascorbic acid (Vitamin C). This product has been shown to increase the thermal stability of cooking oils, extend the shelf life and also produce a healthier frying experience.

Genosa demonstrated this by conducting tests at the Fat Institute of Seville in Spain where they incorporated Aquaolive FS into three very different edible oils

- Canola
- Fish
- Palm

The purpose of the study was to determine if there is any improvement in the thermal stability of these oils, as measured by standard Rancimat instruments. Each of the sample oils was tested initially (without Aquaolive FS) to find its Rancimat stability at 80^oC. Then 560 ppm of Aquaolive FS (equivalent to 50 ppm of hydroxytyrosol) was added to each sample and the Rancimat test was performed again. The results (as shown in the table below) show that the Aquaolive FS formulation made very significant improvements to the oil in all cases. The most dramatic improvement was made with the Canola oil where the thermal stability increased from 6.7 hours to 22.8 hours.

CANOLIVE

A major edible oil producer in Pakistan has already taken this information and used it to create a successful commercial product. The product is called CanOlive and is a blend of Canola and Sunflower oils and Aquaolive FS. This specially balanced cooking oil combines some of the well known health benefits of Olive oil with the heart healthy properties of Canola and Sunflower oils, in one affordable and great tasting package. Learn more about CanOlive at www.canolive.com.pk

If you wish to discuss how Aquaolive FS can benefit your cooking oil, please contact Danny O'Regan at This e-mail address is being protected from spambots. You need JavaScript enabled to view it