Reduce Polymerization

The unique fatty acid profile of Healthy Oils 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 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 and cleaning problems and inefficiencies. The increased heat stability of Plenish^® High Oleic Soybean Oil and Omega-9 Canola Oil, reduce polymer build-up on manufacturing equipment leading to cleaner restaurants.