Most trans fat free oils have high levels of polyunsaturated fatty acids, which have multiple double bonds, that break down at a quicker rate during frying. The fatty acids polymerize and form into a solid, covering fryers and equipment surfaces with a sticky muck. The unique fatty acid profile of Omega-9 Oils, which are high in monounsaturated fats, results in significantly less oil polymerization than other zero trans fat oils.
Monounsaturated fats have one double bond, which breaks down more slowly than the multiple double bonds of polyunsaturated fatty acids. The oil results in less polymerized solids, so it stays more fluid and leads to cleaner equipment and increased efficiency. Omega-9 Oils are uniquely high in monounsaturated fat and low in polyunsaturated fats, resulting in less oil polymerization.
As you can see, the unique fatty acid profile of Omega-9 Canola Oil produces less build up than other common solutions, making Omega-9 Oils the clear choice for cleaner frying.
Although it varies with the type/amount of foods fried and the volume of your operation, generally there is room for improvement, if you change your oil once a week or more. Polymerized solids are challenging to remove, and replacing your current oil with Omega-9 Oils can save labor costs with fewer oil changes and less cleaning.
If you experience any of these side effects, you may have issues with polymerization. Choose a cooking oil that is uniquely high in monounsaturated fatty acids, such as Omega-9 Oils, to lower levels of polymerization and alleviate these concerns.
Your oil should meet all four of these needs and, if it doesn’t, you may want to consider alternatives. Omega-9 Oils are available to meet your frying needs — there are no other oils like them in the market. Omega-9 Oils typically save money over time, provide the functional characteristics chefs demand, maintain the flavor customers love and can reduce bad fats from menus by up to 80 percent.