London-based FlavOil has launched a new frying medium, which it claims is highly resistant to oxidation, has no oily taste and is packed full with healthy Omega 9 monounsaturated fatty acids (MUFAs).
FlavOil High Oleic Sunflower Oil (HOSO) is said to be incredibly stable at high temperatures which means it does not break down and lasts longer than conventional fats and oils. In independent tests, friers found they no longer had to throw oil away, instead they simply top up. This not only simplifies waste oil management but can also reduce oil costs by up to 40%, the company claims.
What’s more, being high in monounsaturated fatty acids, HOSO is said to lower bad LDL cholesterol in the body - which is linked to heart disease, heart attacks, and stroke. It also contains no cholesterol and is very low in polyunsaturated fatty acids, which have been linked to toxin production at high temperatures and inflammation.
Martin McHugh, marketing manager, comments: “This is a healthy oil that, among other things, lowers bad LDL cholesterol in the body. So it is looking after your customers. Furthermore, results from friers using HOSO shows it produces a better crust on both chips and fish as less oil is absorbed. This has been noted by customers who think the fish is fresher or the chips are made from better potatoes.”
Available in 20 litre jerrycans and 15 litre bag-in-boxes, HOSO is vegetarian, vegan and universally faith compliant. Contact FlavOil to arrange a trial.
FlavOil 0207 1381 077 www.flavoil.co.uk