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High-Oleic Oils Address Trans-Fat Problems

High-Oleic Oils Address Trans-Fat Problems

Foodservice operators are listening to their customers and beginning to look for more healthful alternatives for their frying solutions.  Sponsored by: Stratas Foods

With the U.S. Food and Drug Administration expected to phase out the once widely used partially hydrogenated oils over the next several years, many foodservice operators are turning to a new generation of healthful alternatives for their frying needs.

Among the most promising substitutes available to today's operators are high-oleic oils — specifically canola, sunflower and soybean oils. These products are high in monounsaturates, low in polyunsaturates and provide for long

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