Proven Performance



Dow AgroSciences believes health and quality shouldn’t require compromise. That is why Omega-9 Oils were developed to enhance the healthfulness of foods while preserving key functional qualities such as longer, cleaner fry life, clean taste, extended product shelf life, superior versatility and overall cost effectiveness. This relentless focus on quality and performance is what enables Omega-9 Oils to consistently meet the needs of today’s demanding foodservice and food manufacturing environments.


Omega-9 Canola Oil provides longer, cleaner fry life due to its unique fatty acid profile. This patented profile of 74% oleic acid and about 2% linolenic acid contributes to longer fry life with less oil build up.

Cost savings from extended fry life can have a significant impact on your business, but only if you know your oil is delivering quality food to your consumers. In a test replicating frying at a busy quick-service restaurant, Omega-9 Canola Oil performed at or better than leading competitive frying oils. As water from ice crystals or particles from breading systems are continually added to frying oil, the oil deteriorates. Anisidine value is an industry standard metric of degradation. Omega-9 Canola Oil met or exceeded competitor performance on Day 10, indicating a strong ability to extend fry life beyond 10 days. Ultimately, operators can now rely on food quality and color to determine the oil discard point.

Anisidine Value

The unique fatty acid profile of Omega-9 Oils also allows for cleaner frying by reducing polymerization, the “gunk” that builds up on frying equipment. Reduced polymerization improves equipment efficiency, decreases cleaning time and minimizes the need for harsh chemicals.



The fundamental marker of success in the food industry is great-tasting food. The clean, light taste of Omega-9 Canola Oil lets the big, bold and increasingly global flavors today’s consumers crave shine through. When used as an ingredient, the clean, light taste does not mask or impact the natural flavor of foods. And research proves it provides consistent food quality with no flavor transfer between fried foods. Professionals who switch to Omega-9 Oils can trust their foods to maintain the same great taste customers expect. To meet market demand, Omega-9 Canola Oil is also available in a Non-GMO Project Verified option.

A double-blind consumer fry life study showcased Omega-9 Canola Oil’s strong performance versus a category leader, commodity soybean oil; a newer technology, high oleic soybean oil; and a blend of 50% Omega-9 Canola Oil and commodity canola oil. Omega-9 Oils performed at parity on overall liking, taste, aroma and mouthfeel at Day 3, Day 5 and Day 8.

Taste is king — and with Omega-9 Oils, the food industry has a proven solution to deliver the taste, aroma and mouthfeel consumers demand, which drives repeat traffic and sales.

Consumer Rating on Seven Point Scale Chart
Study conducted by the University of Illinois in 2016.


Omega-9 Oils are naturally stable, so foods stay fresh without additives or artificial preservatives. Omega-9 Canola Oil can provide equal or longer shelf life compared to products containing traditional shortenings that are high in saturated fats without the use of antioxidants and artificial preservatives such as tertiary butyl hydroquinone (TBHQ). This allows processors to preserve or achieve the cleaner product label consumers prefer. This same stability also makes Omega-9 Canola Oil a great option for manufacturers seeking to remove partially hydrogenated oils (PHO) from their formulations. For example, many popcorn companies sought to remove trans fats by using palm oil, which significantly increased saturated or “bad” fats. Weaver Popcorn, however, made the switch to Omega-9 Canola Oil and was able to maintain stability without hydrogenation and improve the nutrition profile. Omega-9 Canola Oil provides foodservice operators and packaged food companies a functional, healthier alternative to oils that are hydrogenated or high in saturated fats.


As the food industry continues to change at a rapid rate, an increasing and steady supply of Omega-9 Canola Oil has enabled consistent pricing over the last decade. By extending fry life by up to 50%, foodservice managers realize real-world cost savings by reducing oil product and labor costs. For example, The Restaurant Company, franchisor of 19 Arby’s restaurants in the Richmond, Virginia, area, experienced a 15% savings when they switched to Omega-9 Canola Oil. After only a 10-day test in two locations, restaurant leadership knew the change would be good for their guests and for their business franchise-wide.

Oil Cost Reduction (per week)

Omega-9 Canola Oil’s versatility is also better for business. Restaurants and food manufacturers can use the same oil for a variety of applications from cooking oil and sprays to salad dressings, margarines and shortenings, as well as baking, sandwich spreads, coffee creamers and deep frying.

Look who has switched to Omega-9 Oils.

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Find out why you should switch to Omega-9 Oils