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 shelf ...
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