Omega-9 Oils are extremely versatile within the foodservice and food processing industries, with taste, health, performance, cost, and natural stability benefits.

• Capable of immediately replacing partially hydrogenated oils in foodservice and food processing industries, this oil can be used for a variety of applications, including frying, baking, spray oils, bottled oil, and salad dressings, which reduces the number of oils needed in a restaurant.
  
  
• As a part of the Qualified Health Claim approved by the U.S. Food and Drug Administration (FDA), replacing 1½ tablespoons of oil with canola oil can reduce the risk of coronary heart disease due to its unsaturated fat content. To achieve this benefit through ‘direct consumption,’ it is important to incorporate Omega-9 Oils into applications such as salad dressings.

Many quick-service restaurants, restaurant chains, independent restaurants, hospitals, schools, and food processors have recently converted to Omega-9 Oils, a testament that these oils are the “next generation” solution.

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