High stability oils, such as Omega-9 Canola Oil and Plenish® high oleic soybean oil, have high levels of oleic acid (>70 percent), an omega-9 fatty acid, developed specifically for use in foodservice and food manufacturing to reduce bad fats and increase good fats in the food supply.
High stability oils:
- Have healthy fat profiles (high in monounsaturated fats, low in saturated fats, zero trans fat). In fact, high oleic oils can now carry a qualified heart health claim on their labels.
- Are naturally stable, which allows packaged foods to stay fresh longer without additives or artificial preservatives enabling clean labels. For the foodservice industry, this stability extends fry life.
- Have a clean taste that doesn’t interfere with food’s natural flavors.
- Are versatile — these oils can be used in a variety of applications including frying, par-frying, grilling, baking, cooking oils and sprays, dressings and spreads, margarines and reduced saturated fat shortenings, and non-dairy coffee creamers.
While high stability oils are not currently available in retail outlets, they can be found in many packaged foods and foodservice menu items. It’s likely you’ll see it when a product lists “high oleic canola oil” or “high oleic soybean oil” on the ingredient list. You might also see “canola oil” or “soybean oil” on the label, along with NO reference to preservatives like tertiary butylhydroquinone (TBHQ). For more information, visit www.Omega-9Oils.com or www.Plenish.com.