Healthier Oils, Healthier Business

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.

> The Cost of Polymerization

> Not All Oils Are Created Equal

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