Performance • Polymerization

The Clear Choice for Cleaner Frying

Over the past decade, as foodservice operators and food manufacturers have eliminated trans fats from their menus and food products, they have experienced some unexpected consequences from their use of zero trans fat oils. One such consequence is polymerization, which causes gunk to form a coating on frying and manufacturing equipment. Polymerization also can leave a film on kitchen and front-of-the-house surfaces that is both difficult and costly to remove.

The good news is that the unique fatty acid profile of Omega-9 Oils results in significantly less oil polymerization than other zero trans fat oils. Omega-9 Oils are the clear choice for cleaner frying.

Fry Life Tube Comparison

v The Polymerization Process

Polymerization occurs when frying oil is exposed to heat and oxygen for an extended period of time. Unsaturated fatty acids, particularly polyunsaturated fats (C18:2 and C18:3) commonly found in trans fat free oils, have multiple carbon bonds and breakdown rapidly during the frying and baking process. As the unsaturated fatty acids begin to reform as a solid, restaurant and equipment surfaces that come into contact with the oil and its mist are covered with a sticky muck.

v The Cost of Polymerization

The build-up of the polymerized oil creates significant and costly clean-up challenges. Traditional cleaners are not effective, and harsher chemicals are often needed to remove polymers from equipment and surfaces. As a result, more employee labor is required for cleanup. For food manufacturers this means more frequent cleanout and more downtime for manufacturing equipment.

The stubborn polymer residue also creates worker employee safety issues. Polymerized oil in foodservice facilities creates slippery surfaces and a potential fire hazard. These challenges create overall inefficiencies in foodservice and food processing facilities.

v Not All Oils Are Created Equal

Unlike other trans fat free oils, Omega-9 Oils are uniquely high in monounsaturated fat and low in polyunsaturated fats, resulting in less oil polymerization.

Monounsaturated fats have a single carbon bond that breaks down at a much slower rate than the multiple carbon bonds in polyunsaturated fatty acids. This helps Omega-9 Oils remain fluid longer and maintain a lower viscosity during the frying process, resulting in less polymerized solids, increased equipment efficiency, and cleaner frying and manufacturing equipment.

Oils Comparison Abbreviated Chart

Higher total polyunsaturated fat (18:2 and 18:3) content in many oil varieties, such as soybean, corn and cotton, results in increased polymerization and build-up on frying and manufacturing equipment, walls and restaurant surfaces.

The unique fatty acid profile of Omega-9 Oils significantly reduces the accumulation of polymerized oil resulting in not only overall healthier foods, but also a healthier business.

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