Omega-9 fatty acids are a family of fatty acids found in various plant sources. Canola, sunflower, olive, and nut oils, have significant levels of omega-9 fatty acids, which also are known as high-oleic acids, or monounsaturated fats. Omega-9 Canola and Sunflower Oils are uniquely high (>70%) in omega-9 fatty acids. These oils have emerged as healthier options to replace commonly used partially hydrogenated oils, which often contain high levels of unhealthy trans and saturated fats.

Through a process called hydrogenation, liquid vegetable oils are injected with hydrogen, which is intended to increase their stability and shelf life. As a byproduct of this process, unnatural trans fat is created in the oil. Studies have shown that these fats can lead to increased "bad" cholesterol and decreased "good" cholesterol, both of which are risk factors for heart disease. To avoid eating foods with these oils, it is important to read nutrition labels on packaged foods and ask whether your favorite restaurants use hydrogenated oil in the preparation of menu items.

Manufactured or artificial trans fat is the byproduct of the hydrogenation process that adds hydrogen to liquid vegetable oils, increasing their stability and shelf life. Many companies use trans fat-laden oils in the preparation of their foods because they are easy to produce, last a long time, impart some taste and texture, and can be used many times in fryers.

Studies have shown that manufactured or artificial trans fat can lead to increased "bad" cholesterol and decreased "good" cholesterol, which are significant risk factors in heart disease.

The consumption of artificially produced trans fat, like what is found in partially hydrogenated oils, has been shown to be unhealthy. Recent studies, though, indicate that natural trans fat, like those found in cattle by-products and milk, may actually have healthy benefits.

According to the American Heart Association, saturated fatty acids or saturated fat has all the hydrogen the carbon atoms can hold. Saturated fats are usually solid at room temperature, and they're more stable - that is, they don't combine readily with oxygen. Saturated fat, along with trans fat is considered a main dietary factor in raising blood cholesterol.

Linolenic acid is an organic compound commonly found in vegetable oils such as canola, soy, walnuts, and flaxseed. Linolenic acid is a member of the group of essential fatty acids that cannot be produced within the body and must be acquired through diet. Studies have found evidence that, when consumed, linolenic acid is related to a lower risk of cardiovascular disease.

Because they were developed specifically for use in foodservice and food manufacturing, Omega-9 Oils are not available at the retail level. These oils are created from canola and sunflower seeds produced by Dow AgroSciences, which are crushed, processed, and sold by oil production companies. They are sold under a variety of brand names, including Nutra-Clear NT, Canola Harvest HiLo and Mel-Fry Free. They are the only brands that can guarantee the Omega-9 Oils benefits of health, taste, oil performance and stability.

Yes, Omega-9 Oils are readily available to meet the growing demand of the foodservice industry. In fact, Dow AgroSciences, who produces the seeds, doubled capacity in 08 to more than a billion pounds. They plan to more than double again by 2012.

Bunge Oils (United States)
Nutra-Clear NT™
™Nutra-Clear NT is a trademark of Bunge North America

P.O. Box 28500
11720 Borman Drive
St. Louis, MO 63146-1000
(314) 292-2000

Bunge Oils (Canada)
Nutra-Clear™
™Nutra-Clear is a trademark of Bunge North America

2190 South Service Road West
Oakville, ON L6L 5N1
(905) 825-7900

Richardson Oilseed Limited (Canada)
Canola Harvest HiLo™
™Canola Harvest HiLo is a trademark of Richardson Oilseed Limited

2800-One Lombard Place
Winnipeg, Manitoba R3B 0Y1
Canada
Phone: (866) 397-7756

Stratas Foods
Frymax® Sun Supreme
®Frymax is a trademark of Stratas Foods

1610 Century Center Parkway, Suite 105
Memphis, TN 38134
(888) 404-1004

Ventura Foods, LLC
Mel-Fry® Free Canola
®Mel-Fry Free Canola is a trademark of Ventura Foods, LLC

40 Pointe Drive
Brea, CA 92821
(714) 257-3700

No, Omega-9 Oils are used in the foodservice and food manufacturing industries in a variety of applications, including deep frying, par-frying, baking, spraying, sautéing and as an ingredient in salad dressings.

Omega-9 Oils, developed by Dow AgroSciences and marketed through foodservice oil suppliers, represent the "next generation" of cooking oils that allow foodservice and food manufacturing to deliver healthier foods without compromising taste or performance. Omega-9 Oils, made from Dow AgroSciences NEXERA™ canola and sunflower seeds have zero trans fat, the lowest saturated fat among cooking oils, and are uniquely high (>70%) in monounsaturated (omega-9) fat found to be "heart-healthy."

Omega-9 Oils provide the "next generation" in healthier oils, offer the same great taste your customers expect and are one of the most cost-effective oil solutions available with tremendous application flexibility.

Omega-9 Oils offer a cost effective solution by providing up to 50% longer fry life. And not only does that mean fewer oil changes and case purchases, it also results in reduced labor and oil removal costs. See how Ina Pinkney reduced costs in her restaurant almost 6% by switching to Omega-9 Oils.

Mounting medical evidence and growing public concern is driving the foodservice industry to eliminate bad fat from foods. Currently, nearly 30 states, cities and local municipalities have proposed or enacted legislation to eliminate trans fat in restaurants. In addition, a 2007 International Food Information Council (IFIC) study notes nearly 3 out of 4 consumers are concerned with the type of fats they consume; and 3 out of 4 consumers are trying to eat nutritiously when dining out, according to a 2008 National Restaurant Association (NRA) study.

Omega-9 Oils provide longer frying life, tremendous application flexibility and represent the "next generation" of healthier oils, because they significantly reduce bad fat and increase good fat while maintaining critical oil performance in today's demanding foodservice environment. Chefs prefer Omega-9 Oils because they have a light, clean taste that does not compete with natural food flavors or menu design. In addition, there is consistent food quality with no flavor transfer between fried foods.