More than a year after the Food and Drug Administration’s (FDA) ban on partially hydrogenated oils (PHOs), the restaurant industry is still seeing its effects. Whether worrying about fry life, taste, texture or cost, the industry is faced with the challenge of finding a way to get the same operational benefits as the PHO standard, while delivering the desired dining experience to customers—all while following restrictions of the ban.
Oil suppliers are helping restaurant operators address these challenges by creating fry oil blends that combine high performing oils, such as high oleic soybean oil, with commodity oils. By switching to a blended frying oil, foodservice operations have a cost-effective way to enjoy the benefits of high-performance oils.
From chips to fries to donuts and more, these high performance and commodity oil blends are perfect for an array of foods and offer a host of benefits for restaurants that want to improve their operations without compromising on quality and experience.
Cost-effective
Blending high oleic soybean oil with conventional oils is a cost-effective way for foodservice operators to realize the flavor and operational benefits of higher performing oils, including extended fry life and reduced residue build-up on kitchen equipment. With more value in every gallon, blends are an ideal solution to reduce costs and improve performance.
Sustainable and reliable
While palm and other oil blends at first seemed to be good alternatives to PHOs, it wasn’t long before a host of health, environmental and humanitarian concerns with palm kernel products became apparent. Thankfully, the introduction of sustainable, domestically sourced high oleic soybean oil has addressed many of these concerns. High oleic soybean oil and its blends have also proven, in sensory and performance studies, to be easy drop-in replacements for PHOs for a variety of applications.
Over the next decade, U.S. farmers are expected to expand production of high oleic soybeans, exponentially increasing the supply to meet growing demand.
Versatile and functional
QUALISOY has conducted a variety of studies that support the ease of use, versatility and performance of high oleic soybean oil and its blends. For example, in an evaluation of fry shortenings, high oleic soybean shortening performed on par with the PHO standard in a variety of measures. Taste, texture, aroma and appearance of donuts fried in high oleic soybean shortening were most similar to those fried in shortenings made from PHO soybean oil.
There are several commercially available high oleic soybean oil blends that are specifically formulated for frying applications. Visit HighOleic.QUALISOY.com to request a sample.
This post is sponsored by QUALISOY