Washington, Dow Introduce Fry Oils

Participants at this weekend's National Restaurant Show in Chicago will get a chance to sample the next generation of cooking oils.

The Washington State Potato Commission along with Dow AgroSciences, will cook french fries at the WSPC's booth made with Natreon, a high-stabililty, and healthy canola oil from Dow AgroSciences.

The show, which will run through Tuesday, will provide Washington potato producers the chance to not only introduce a healthier fry but share the fact potatoes are a naturally healthy food and should be included in a well-balanced diet.

Shannen Bornsen, director of International Trade for the WSPC, says a media flurry regarding health and obesity have given potatoes a bad rap. "We've teamed up with Dow to show consumers that the industry is finding better ways to incorporate processed potato products into a well-balanced diet."

Natreon is a high-stability canola oil which offers a better health profile than other oils. Natreon oil has less saturated fat than regular soybean, olive, corn or sunflower oil. It is also high in cholesterol-lowering monounsaturated fat and has no trans fats as it does not require hydrogenation for stability purposes.

Bornsen said in addition to its health attributes, the versatile Natreon can be used for deep frying, stir-frying, baking, fondues or making favorite dressings or marinades.

The product has benefits for commercial users as well, reducing production costs as it is more stable and lasts longer at high temperatures than other liquid vegetable oils.

Fry tests have shown that Natreon maintains its fry quality longer, keeping the fryer cleaner and forming less foam when compared to other oils. It has a light flavor and high smoke point. Even for high volume fryers, Natreon will not transfer flavors from one food to another.

Monounsaturated fats, such as canola, olive, peanut and avocado oil are liquid at room temperature and can remain liquid when refrigerated. They decrease LDL blood cholesterol levels without decreasing HDL, the protective cholesterol.

Monounsaturated oleic acid makes up 58 percent of the toal fatty acid in canola oil, which contains only 7 percent saturated fatty acids, about half the level present in corn, olive, soybean oils and about one-quarter the level present in cottonseed oil.