The Zero Trans Fat Solution with Superior Performance
Omega-9 Oils are better for business, providing one of the most cost-effective oil solutions available. Due to the uniquely high monounsaturated fat content and natural stability, Omega-9 Oils allow up to 50% longer fry life and provide superior versatility in today's demanding food service environments.
Extended Fry Life
Omega-9 Oils can offer extended fry life due to their unique fatty acid profile. This patented profile of >70% oleic acid, which is highly stable, and <3% linolenic acid, which is unstable, is what contributes not only to longer fry life, but also the unique health and taste benefits.
A fry study from the University of Lethbridge determined that Omega-9 Oils can perform up to 50% longer than partially hydrogenated soybean oil and other commonly used frying oils. This results in about half as many oil changes per year, less employee labor to change the oil, and less oil waste and removal.
The best industry standard for determining when frying oil has expired or "gone bad" is when oil has reached 24% Total Polar Materials (TPMs). Evident in the chart below, Omega-9 Oils never reached that discard point even after eleven days when the trial ended, while the other competitive oils went bad after six or seven days.
The rules have changed. Gone are the days of relying on oil color or an old predetermined schedule as an indicator to change oil. These next generation oils allow longer fry life, whereby operators can rely on food quality and food color to determine the oil discard point.
Cost-Effective Solution
By extending fry life by up to 50%, foodservice managers realize real-world cost savings.Ina Pinkney, owner of Ina's Kitchen, saw a 6% savings at her Chicago restaurant.
