Reduce Polymerization

The unique fatty acid profile of high stability oils allows for cleaner frying by reducing polymerization, or the buildup that occurs on equipment when using oils, thus extending the life of production equipment and fryers. Reduced polymerization improves equipment efficiency, resulting in reduced labor costs and reduced waste.

Polymerization is a chemical process that occurs when oils are used for an extended period. The buildup on frying and manufacturing equipment increases oil viscosity, decreases oil quality and leaves a sticky film on restaurant and manufacturing surfaces. The unique fatty acid profile of high oleic oils, which are high in monounsaturated fats, results in significantly less oil polymerization than other zero trans-fat oils.

Over time, less stable oils deposit polymers on food manufacturing equipment causing maintenance inefficiencies. The increased heat stability of Plenish® high oleic soybean oil and Omega-9 Canola Oil reduces polymer build-up on manufacturing equipment enabling a longer, cleaner fry life.