The Clear Choice for Cleaner Frying
Over the last decade, as foodservice operators and food manufacturers have eliminated trans fats from their menus and food products, they've found some unexpected consequences from their use of zero trans fat oils. One such consequence is "polymerization," which causes "muck" to form and clog frying and manufacturing equipment. This polymerization can form a film on kitchen and even front-of-the-house surfaces in restaurants that fry. As legislative bans continue to pass eliminating the use of trans fats, foodservice facilities and processors are finding that cooking food with zero trans fat oils has created the unexpected effect of polymerization.
The good news is that the unique fatty acid profile of Omega-9 Oils results in significantly less oil polymerization than other zero trans fat oils.
What is Polymerization Process?
Polymerization occurs when frying oil is exposed to heat and oxygen for an extended period of time. The unsaturated fatty acids, particularly polyunsaturated fats (C18:2 and C18:3), commonly found in trans fat free oils have multiple carbon bonds, which breakdown rapidly during the frying and baking process. As the unsaturated fatty acids begin to reform as a solid, processing and frying equipment, and even equipment and restaurant surfaces, that come into contact with the oil and its mist are covered with a sticky muck.
The Cost of Polymerization
The build-up of the polymerized oil on equipment creates significant and costly clean-up challenges. Traditional cleaners aren't effective and harsher chemicals are often needed to remove polymers. As a result, more employee labor is required for cleaning the kitchen and restaurant surfaces. For food manufacturers, it results in more downtime for manufacturing equipment that requires more frequent cleanout.
The stubborn residue can also create both food and worker safety issues. Muck on foodservice facilities creates slippery surfaces and a potential fire hazard. These challenges cause overall inefficiencies in foodservice and food processing facilities.
Not All Oils Are Created Equal
Unlike other trans fat free oils, Omega-9 Oils are uniquely high in monounsaturated fat and low in polyunsaturated fats, resulting in less oil polymerization.
Monounsaturated fats have a single carbon bond, which breaks down at a much slower rate. This allows Omega-9 Oils to remain fluid and maintain a lower viscosity during the frying process, resulting in less polymerized solids, cleaner frying and manufacturing equipment and increased kitchen efficiency.
Higher total polyunsaturated fat (18:2 and 18:3) content in many oil varieties, such as soybean, corn and cotton, results in increased polymerization and build-up on fry and manufacturing equipment, walls and restaurant surfaces.
The unique fatty acid profile of Omega-9 Oils significantly reduces the accumulation of polymerized oil resulting in not only overall healthier foods, but also a healthier business.
Switch to Omega-9 Oils
Find a supplier to start using Omega-9 Oils in your operation.
