What is polymerization?

The "gunk" on this fryer is a result of polymerization, a chemical process that occurs when oils are used for an extended period of time. Polymerization increases oil viscosity, decreases oil quality and leaves a sticky film on fryers, manufacturing equipment and front-of-house surfaces. Removing polymerized solids is essential to maintain product quality and equipment efficiency, but it costs time and money.

Omega-9 oils can help

Omega-9 Oils have a unique fatty acid profile that results in less polymerization, leading to lower cleaning costs and improved operational efficiencies.

Omega-9 Oils Make a Difference

Benefit the Bottom Line
- Save labor costs and increase operational efficiency with fewer oil changes
- Decrease frequency and duration of cleaning
- Reduce the need for harsh cleaners to remove "gunk"
Keep the Flavor
- Alleviate issues related to compromised oil quality from polymerization that affect food taste, texture and color
- Provide the same functional characteristics chefs demand while maintaining flavor customers love
Boost the Health Profile
- Offer a unique nutrition profile among frying oils: zero trans fat, the lowest saturated fat and high monounsaturated (omega-9) fat
- Reduce bad (trans and saturated) fats from menus by up to 80 percent

ready to make the switch?

"All that build-up clogging our fryers went away when we made the switch. Now our oil lasts longer"

Ken Barber
Executive Chef of
The Restaurant Company

Our virtual quiz tests your knowledge on polymerization and takes a look at related issues in your operation.

Why do many trans fat free cooking oils cause polymerization?

a.  Trans fat free oils last longer, allowing more time for muck to build up
b.  Polymerization occurs when frying oil is exposed to heat and oxygen for a long time, the type of oil doesn't impact the rate of polymerization
c.  The number of double bonds in the fatty acid chains influences the rate of polymerization

Which fatty acids are ideal for helping reduce polymerization?

a.  Polyunsaturated fatty acids
b.  Monounsaturated fatty acids
c.  Omega-3 fatty acids

Which commercially available cooking oil results in the least amount of polymerization?

a.  Soybean oil
b.  Canola oil
c.  Corn oil
d.  Omega-9 Canola Oil
e.  Low linolenic soybean oil f.  Oil blends

You've got the right answers, but does your operation get rid of the gunk?

CONTINUE

How often do you change your frying oil?

a.  Daily
b.  Every other day
c.  Twice a week
d.  Once a week
e.  My oil lasts longer than one week

Which issues occur in your restaurant kitchen? (check all that apply)

a.  Labor is tied up to maintain fryer efficiency
b.  There is oil build-up on equipment and kitchen surfaces
c.  Oil changes occur more frequently as a result of polymerized solids
d.  Special cleaning solutions are used to remove gunk from fryer and other back-of house surfaces Submit

What criteria do you use in the selection of a frying solution? (check all that apply)

a.  Cost-effective
b.  Provides health benefits
c.  Maintains flavor of food products
d.  Time/cost involved in labor Submit

Which most closely resembles your role within your current organization?

a.  Executive Chef, Director of Culinary, Director of Food & Beverage
b.  Vice President of Purchasing, Director of Procurement
c.  Chief Operating Officer, Director of Operations, Vice President of Supply Chain
d.  Director of Research and Development

CONGRATULATIONS! Ready to get rid of the gunk?

Most trans fat free oils have high levels of polyunsaturated fatty acids, which have multiple double bonds, that break down at a quicker rate during frying. The fatty acids polymerize and form into a solid, covering fryers and equipment surfaces with a sticky muck. The unique fatty acid profile of Omega-9 Oils, which are high in monounsaturated fats, results in significantly less oil polymerization than other zero trans fat oils.

Monounsaturated fats have one double bond, which breaks down more slowly than the multiple double bonds of polyunsaturated fatty acids. The oil results in less polymerized solids, so it stays more fluid and leads to cleaner equipment and increased efficiency. Omega-9 Oils are uniquely high in monounsaturated fat and low in polyunsaturated fats, resulting in less oil polymerization.

As you can see, the unique fatty acid profile of Omega-9 Canola Oil produces less build up than other common solutions, making Omega-9 Oils the clear choice for cleaner frying.

Although it varies with the type/amount of foods fried and the volume of your operation, generally there is room for improvement, if you change your oil once a week or more. Polymerized solids are challenging to remove, and replacing your current oil with Omega-9 Oils can save labor costs with fewer oil changes and less cleaning.

If you experience any of these side effects, you may have issues with polymerization. Choose a cooking oil that is uniquely high in monounsaturated fatty acids, such as Omega-9 Oils, to lower levels of polymerization and alleviate these concerns.

Your oil should meet all four of these needs and, if it doesn’t, you may want to consider alternatives. Omega-9 Oils are available to meet your frying needs — there are no other oils like them in the market. Omega-9 Oils typically save money over time, provide the functional characteristics chefs demand, maintain the flavor customers love and can reduce bad fats from menus by up to 80 percent.