Resources
Omega-9 Oils have a unique combination of high oleic (>70 percent) and low linolenic (<3 percent) fatty acids. This patented profile gives the oils their outstanding flavor and performance attributes, while chefs and manufacturers enjoy their light, clean taste that does not compete with natural food flavors or menu design.
Facts
Omega-9 Oils Brochure (1.85MB PDF)
When searching for an oil with a light, clean taste, and “next generation” health benefits, that offers superior performance in demanding foodservice and food manufacturing environments, with commercial capacity, your solution is available now with Omega-9 Oils.
Omega-9 Oils from Dow AgroSciences fact sheet (106KB PDF)
The versatility and performance of Omega-9 Oils offer improved stability and a long fry life, allowing for cost-efficiencies for restaurants when switching oils.
Omega-9 Oils from Dow AgroSciences fact sheet - French (360KB PDF)
The versatility and performance of Omega-9 Oils offer improved stability and a long fry life, allowing for cost-efficiencies for restaurants when switching oils.
Consumer taste study fact sheet conducted by Jeffrey Gross & Associates (188KB PDF)
In this taste study, adults and teens equally preferred fries cooked in Omega-9 Oils to those in partially hydrogenated soybean oil, and significantly preferred Omega-9 Oil fries over those prepared in low linolenic soybean oil.
Sensory portion of the University of Lethbridge study (107KB PDF)
Based on the sensory (taste and consistency) assessment of chicken strips, french fries, and fish sticks, respondents consistently ranked foods fried in Omega-9 Canola and Sunflower Oils as the most preferred.
Rotational Fry Study fact sheet (132KB PDF)
In a rotational fry study, conducted by the University of Lethbridge (Alb., Canada), the Food Science department compared 10 commonly used frying oils and oils developed by Dow AgroSciences from NEXERA™ canola and sunflower seeds did not reach the discard point of 24 percent Total Polar Materials (TPM) even after more than 88 hours of frying over 11 days.
Healthy News for Quick Service Restaurants fact sheet (179KB PDF)
Mounting media and consumer pressure to increase the nutritional value and overall healthfulness of quick service foods has prompted restaurant owners to search for a healthier solution. That solution is Omega-9 Oils.
Healthy News for Institutional Foodservice Operations and Restaurants fact sheet (96KB PDF)
Working to improve the health profile of the foods they serve, foodservice operations in schools, colleges, hospitals, senior living centers, and other institutions, as well as restaurants of all types, are eliminating trans fat and lowering saturated fat with the help of Omega-9 Oils.
Bad Fats and Foodservice fact sheet (92KB PDF)
Dr. Walter Willett from the Harvard School of Public Health calls trans fat a “metabolic poison” that causes at least 30,000 premature deaths each year, and says that the food industry needs to replace them with healthy unsaturated fats, which includes Omega-9 Oils.
The Health Benefit poster (156KB PDF)
Omega-9 Oils significantly reduce bad fat content in foods because they have zero trans fat and are lower in saturated fat than partially hydrogenated oils.
The Taste Benefit poster (74KB PDF)
In this sensory study, adults significantly preferred french fries in Omega-9 Canola Oil to french fries in low linolenic soybean oil (59 percent to 32 percent).
The Performance Benefit poster (77KB PDF)
According to a recent frying study conducted by the University of Lethbridge (Alb., Canada), these oils can last 50 percent longer than partially hydrogenated soybean oil, and other commonly used oils.
CanolaInfo
CanolaInfo is the information source for consumers, health professionals, chefs, media, educators – everyone who wants to know more about the world's healthiest oil – canola.
U.S. Canola Association
The U.S. Canola Association's mission is to increase United States canola production to meet the growing public demand for healthy products, as canola oil has the healthiest fat profile of any oil in the marketplace.
U.S. Food and Drug Administration’s (FDA) Qualified Health Claim for Canola Oil
The FDA has recently ruled that canola oil is now eligible to bear a qualified health claim on its ability to reduce the risk of coronary heart disease due to its unsaturated fat content.
American Dietetic Association (ADA) (144KB PDF)
Learn more about the healthy benefits of canola oil from the American Dietetic Association.
American Heart Association (AHA)
Take a look at what the American Heart Association is saying about trans fat in their ‘Trans Fat Overview,’ and what they recommend doing about it.
Task Force on Trans Fat
A cooperative effort involving Health Canada and the Heart & Stroke Foundation of Canada, the Task Force notes in their ‘TRANSforming the Food Supply’ final report on trans fat, “major strides have been made in developing new oilseed varieties (e.g. high-oleic canola) with traits that enable the manufacture of vegetable oils that have greater oxidative stability and longer shelf life. For many applications, this increased degree of oxidative stability enables the use of such oils without the need for hydrogenation.”
Heart &Stroke Foundation
The Heart & Stroke Foundation leads in eliminating heart disease and stroke and reducing their impact through the advancement of research and its application, the promotion of healthy living and advocacy. Take a look at their recommendations on trans fat and its effect on heart disease and stroke.
Harvard School of Public Health
The Harvard School of Public Health has conducted a great deal of research on the topic of trans fat. Their findings offer some interesting insight into where trans fat lurks, while they also highlight Dow AgroSciences Omega-9 Oils as an alternative to partially hydrogenated oils in commercial applications.
Glossary
Hydrogenation
One of the primary sources of trans fat in foods is through the use of partially hydrogenated cooking oils in food preparation. Through a process called hydrogenation, liquid vegetable oils are injected with hydrogen in the presence of a metal catalyst at high heat, which in turn “saturates” the oil and increases its stability and shelf life. As a byproduct of this process, trans fats are created in the oil. Studies have shown it is these fats that lead to increased “bad” cholesterol and lower “good” cholesterol, which is a significant risk factor in heart disease.
- In addition to adding stability, the relatively high temperatures used in the hydrogenation process change carbon-carbon double bonds into the “trans” form, which results in trans fat in the oil.
- At first glance, partially hydrogenated vegetable oils are a desirable option to the once popular animal fats. They are cheaper, are available in a wide range of consistencies, and have a long shelf life. However, hydrogenated oils have human health implications because of the trans and saturated fats that are included. The consumption of partially hydrogenated oils has been shown to increase cholesterol levels and is linked to the promotion of coronary heart disease.
High Oleic
Oleic acid is a monounsaturated, omega-9, fatty acid traditionally found in vegetable oils like olive and avocado. Because of the high oleic fatty acid content in Omega-9 Oils, it is recognized for its stability, low saturated fat content, and lack of trans fatty acids. This fatty acid is also one reason why the oil is a healthy alternative to partially hydrogenated oils.
- The high percentage of oleic fatty acids in Omega-9 Oils also means that there is a higher level of oxidative stability, or natural stability, meaning that these oils can offer a longer fry life than traditional oils.
RBD
RBD refers to Refined, Bleached, and Deodorized, and is used when referring to oils that have gone through this process.
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