HEALTHIER OILS, HEALTHIER BUSINESS
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.
v LONGER, CLEANER FRY LIFE
Omega-9 Oils provide longer, cleaner fry life due to their unique fatty acid profile. This patented profile of >70% oleic acid and <3% 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 continually are 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.
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.
v CLEAN TASTE, CONSISTENT QUALITY
The fundamental marker of success in the food industry is great-tasting food. Professionals who switch to Omega-9 Oils can trust their foods to maintain the same great taste customers expect. When used as an ingredient, the clean, light taste of Omega-9 Oils does not mask or impact the delicious flavor of foods. And research proves Omega-9 Oils provide consistent food quality with no flavor transfer between fried foods.
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.
v EXTENDED SHELF LIFE
Omega-9 Oils are naturally stable, reducing the need for additives. Omega-9 Oils can provide equal or longer shelf life than products containing traditional shortenings that are high in saturated fats without the use of antioxidants and stability additives 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 Oils a great option for manufacturers seeking to remove partially hydrogenated oils (PHO) from their formulations.
v COST-EFFECTIVE AND VERSATILE
Omega-9 Oils are one of the most cost-effective oil solutions on the market today. 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.
Omega-9 Oils’ versatility also is better for business. Restaurants and food manufacturers can use the same oil for a variety of applications including frying, par-frying, sprays, salad dressings and naturally stable, shortenings with reduced saturated fats, margarines and spreads.
Look who has switched to Omega-9 Oils.