HEALTHIER OILS, HEALTHIER BUSINESS
Omega-9 Canola Oil was 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
v LONGER, CLEANER FRY LIFE
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.
Polymerization is a chemical process that occurs when oils are used for an extended period. The buildup of “gunk” on frying and manufacturing equipment is a result of polymerization, which increases oil viscosity, decreases oil quality and leaves a sticky film on restaurant and manufacturing surfaces. The unique fatty acid profile of Omega-9 Canola Oils[HM1] , which are high in monounsaturated fats, results in significantly less oil polymerization than other zero trans-fat oils.
Switching to Omega-9 Canola Oil can deliver real and immediate cost, nutrition and sustainability benefits to your business. Omega-9 Canola Oil offers performance for farmers, superior health for consumers and results for the food industry. Foodservice operators and food manufacturers who have integrated Omega-9 Canola Oil are benefiting from its unique fatty acid profile that provides health, taste and performance.