Fats & OilsOils are used extensively in the foodservice industry, and this section provides a basic overview and comparison of dietary fats and oils. It also provides information on some of the available healthy oil alternatives.Basic Fat & Oil InformationNot all oils are alike. This section provides information to understand what makes oils different from each other. It also includes a reference chart that shows how the combination of saturated, monounsaturated, and saturated fatty acids give common oils their unique characteristics such as flavor, shelf life, and health attributes.Dietary FatsFats are one of three major categories of essential dietary nutrients. This section describes the different types of dietary fats, their health impact, and recommendations for their daily intake.The Evolution of Frying OilThe health concerns related to dietary trans fat have prompted wide-sweeping efforts within the foodservice industry to eliminate them. This section discusses the growing number of trans fat-free oils now available to food manufacturers and foodservice operators.Omega 3,6,9All fats are made of a combination of fatty acids. This section explains three families of fatty acids: omega-3s, 6s, and 9s, why they are so important to health, how they are related, and what oils contain them.Trans FatCities, states, and municipalities are moving at an unprecedented rate to require the removal of unhealthy trans fat from prepared food. This section explores what trans fat are, the dietary recommendations for intake are, the health implications, the foodservice implications, and 0 grams versus trans fat-free definitions.Saturated FatEfforts to move away from trans fat have included some substitution with fats containing more saturated fat. This section provides a description of saturated fats, dietary sources, health implications, and dietary recommendations for intake.Supply and ManufacturingMuch is being done by seed companies to modify the oil produced by oil crops so that it will be heat and shelf stable without hydrogenation, which forms trans fat. This section gives several examples of products and processes that produce stable oils without unwanted hydrogenation.Five Factors for FitFryingA Healthy Opportunity to Meet Today's Frying ChallengesThe ChallengeIts not easy being an operator today. It seems everyone is telling you how to cook. With government agencies mandating menu labeling and removal of trans fat from menus and an increasing focus on health and wellness, delivering maximum taste in foods that are as healthful as possible is a major challenge. Consumers have made it clear that they are not willing to compromise taste for healthfulness. If something doesnt taste good, they wont eat it. Witness the multitude of healthy menus items that have been deleted from menus over time because they werent ordered.Customer DemandThats why fried foods are more popular than ever with patrons: they consistently deliver on flavor. Data from Mintel, a global research company, shows that chicken wings and fingers, onion rings, and mozzarella sticks are among the top ten appetizers on chain menus. Clearly, frying is one of the most popular cooking methods with patrons and one that provides unique challenges.The OpportunityThe good news is that by following a simple set of principles called The Five Factors for FitFrying, you can be assured your frying methods address current health issues such as trans fat, while also optimizing taste and extending oil life. The Five Factors for FitFrying program was developed by Frymaster, LLC, a Manitowoc Foodservice company, and offers best practice guidelines for anyone serving fried foods. It consists of five steps you can take to make sure the fried foods you prepare are flavorful and healthful.Five Factors for FitFrying Factor 1: Choose The Right Fryer Factor 2: Select The Right Oil Factor 3: Select The Right Food Factor 4: Follow The Right Cooking Process Factor 5: Establish The Right MaintenanceFive Factors for FitFryingFactor 1: Choosing the Right FryerThe first step in The Five Factors for FitFrying program is to find the right fryer for the foods you serve. This not only helps produce higher-quality and more healthful foods, but also extends oil life. To find the perfect fryer for your operation, evaluate your menu to determine which fryer is best suited for your needs.The right fryer is the one that is designed to cook the foods you offer on your menu. In the broadest sense there are two categories of fryersthose with sediment zones and those without. Sediment zones optimize the fry cycle by allowing particles from the food to precipitate away from the cooking area into a location at the bottom of the fryer called the cold zone. Different types of fryers offer different cold zone collection options.Open-pot fryers have the heat transfer system outside the frypot and deep internal sediment collection zones. They perform well in many frying applications, but are ideal for light to medium sediment foods such as French fries and freezer to fryer foods. They can also handle heavier sediment foods with regular filtration. This type of fryer allows every inch of the frypot to be easily accessed and safely cleaned. Open-pot fryers are available in both gas and electric models.Tube-type fryers have the heat exchange system inside the frypot and wide sediment collections zones below the heat exchange tubes, making them the best choice for foods that are fresh battered or heavily breaded such as homemade onion rings or dry dredge fish. Tube-type fryers are available in large capacity models making them the perfect choice for foods that require a large surface area or operations that have high capacity production needs. Tubetype fryers are only available in gas models.Flat-bottom fryers have large frying areas and no sediment collection zones making this type of fryer best suited for food items that float on top of the oil during the fry cycle. Good applications for this fryer are tempora and wet battered fish.Five Factors for FitFryingFactor 2: Select the Right OilOnce youve selected the right fryer for your cooking needs, the next step third factor in the Five Factors for FitFrying is to find the right oil. Much attention and study has been given to oil in recent yearsits composition, how it impacts the frying process, which type(s) work best with certain foods and ways to extend its life cycle.The qualities of your frying oil impact both oil functionality and food quality. Base oils for deep-frying include soy, canola, corn, grape seed, peanut, safflower, sunflower, blends and more. Each type of oil has unique characteristics such as flavor, smoke point, nutritional profile and stability.Prime considerations for foodservice oils used in deep fat frying, pan frying and griddle frying include sensory attributes, fry life, cost, availability and nutritional considerations. Consider the features and benefits of the different base oils as they relate to your cooking application to select the best oil for your restaurant application.

Historically, frying oil stability was achieved primarily through partial hydrogenation, an artificial process in which hydrogen is applied to the processing of frying oil. This process often creates artificial trans fat and/or increased saturated fat which are commonly associated with increased health risks, such as heart disease.Given recent food labeling, nutritional and menu legislation movements and policy changes, the food industry is seeking vegetable oils that not only have enhanced functionality but minimize levels of trans- and saturated fat.In light of these changes, a new generation of oils has been introduced in the marketplace. Advanced plant breeding technologies have helped create oils that provide enhanced stability and functionality for deep frying, while meeting healthy oil requirements and often improving the mono- and polyunsaturated fatty acid (good fats) content and removing partial hydrogenation from the label.In addition, these enhanced oils also provide your operation with greater stability and functionality needed for deep frying. Greater stability and functionality allow you to have a longer frylife and more versatile oil, creating savings in your restaurants bottom line.Examples of new generation oils include high-oleic, mid-oleic and low-linolenic varieties. Oil manufacturers also offer blends, providing a wider variety of unique flavor profiles and performance.OilUsesSmoke PointFlavor CharacteristicsHealth/Nutrition Characteristics

CanolaDeep-frying, pan-frying, sauting, bakingHigh 468FMild flavorLow in saturated fat helps maintain healthy cholesterol levels. .

Canola High-oleicDeep-frying, pan-frying, sauting, bakingHigh 475FMild FlavorLow in saturated fat - helps maintain healthy cholesterol levels.

CornDeep-frying, pan-fryingHigh 453FLight taste can be used in place of olive oilHelps maintain healthy cholesterol levels.

OliveSauting, stir-fryingLow to Med unrefined:320FExtra Virgin:331FVirgin:428FBland to very strong, depending on typeA monounsaturated oil the green/golden variety has more antioxidants. Helps maintain healthy cholesterol levels.

Peanut (refined)Stir-frying, deep-frying, wok cooking, sauting, grillingHigh about 471FCan add a rich, nutty taste, but does not absorb or transfer flavorsContains resveratrol, an antioxidant which supports heart health.

Safflower (refined)Deep-frying, pan-frying, sauting,bakingHigh 446FBland, flavorlessHigh in polyunsaturated fats helps maintain healthy cholesterol levels.

Safflower High-oleicDeep-frying, pan-frying, sauting, bakingHigh - 468FBland, flavorlessHigh in polyunsaturated fats helps maintain healthy cholesterol levels.

Sesame (refined)Wok cooking, dressings, flavoringMedium 410FPungent used to flavor many Asian dishesHigh in vitamin E an antioxidant which supports heart health.

Sunflower (refined)Deep-frying, pan-frying, sautingHigh 464FGenerally blandHigh in polyunsaturated fats helps maintain healthy cholesterol levels.

Soybean Oil High OleicDeep-frying, pan-frying, sauting, bakingMild flavorHighest Oleic content of any soybean oil

Soybean Oil High Oleic Low Saturated Fat*Deep-frying, pan-frying, sauting, bakingMild flavor, allowing flavor of the food to come thru (vs flavor of the oil itself)Lowest in saturated fat of all oils helps maintain healthy cholesterol levels.

Sunflower High-oleicDeep-frying, pan-frying, sautingHigh 478FGenerally blandHigh in polyunsaturated fats helps maintain healthy cholesterol levels.

Vegetable (often refined soy oil)Deep-frying, pan-frying, sauting, bakingHigh 453FGenerally mild flavorSoy oil is high in polyunsaturated fats helps maintain healthy cholesterol levels. Partially hydrogenated vegetable oils (PHVO) contain trans fat, which may increase health risks.

From a saturated fat content, the following chart illustrates how the various oils stack up: