A recent research conducted by Dow AgroSciences LLC, the manufacturers of a new range of oils, shows that their oils being zero in Trans fats and lower in saturated fats are superior to the existing line of cooking oils in terms of taste, performance, nutrition and availability. As per reports, these oils extracted from canola and sunflower seeds, have a higher oleic acid and lower linolenic fatty acid content. The former improves the cardiovascular health and the latter being very low in combination proves that saturated fats are low in content.
Moreover, the research confirms that these oils can be used in restaurants for cooking foods. The reports have confirmed that it is not just a claim but the research backing proves the oil’s performance in restaurants too. As per Billy Gorman, chef at Jake Melnick’s Corner Tap in Chicago:
Frying with this new oil has been very educational for us during this in-restaurant trial. We’ve been impressed with the oil in terms of performance and, as far as taste goes, we can’t tell the difference between this oil and what we traditionally use.
If we consider the benefits of the oil to the restaurant sector then facts provide that these oils impart a light and crispy texture to the foods, without interfering with the flavor of the food along with enhancing the fry life of the foods…now isn’t that cost-effective. As far as the health side is concerned it has to prove enough.
