Although you won’t find Omega-9 Oils on the supermarket shelf today, many food manufacturers and foodservice companies are using this oil to address the needs of the food industry and the health needs of North American consumers.
Omega-9 Canola Oil was created by Dow AgroSciences to help foodservice and food processing customers reduce “bad” fats and increase “good” fats in food products. This type of canola oil has:
- Zero trans fat
- Among the lowest saturated fat among cooking oils
- Uniquely high heart-healthy monounsaturated fat
In light of the Food and Drug Administration’s determination to ban trans fats, Omega-9 Canola Oil has been used by numerous companies to replace partially hydrogenated oils in their products.
Omega-9 Canola Oil is naturally stable, which reduces the need for antioxidants and stability additives such as tertiary butyl hydroquinone (TBHQ). This allows food manufacturers to feature products with “cleaner” product labels.
Finally, a study from the University of Lethbridge determined that Omega-9 Canola Oil can perform up to 50% longer than other commonly used frying oils. Longer fry life results in fewer oil changes per year, which can reduce product and labor costs, reduce packaging and improve other environmental impacts.
To learn more about Omega-9 Oils, visit the Good Fats 101™ blog or their website.