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| Oils are used extensively in
the foodservice industry. This section provides a basic overview
and comparison of dietary oils. It also provides information
on some of the available healthy oil alternatives. |
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Basic Oil Information
Not all oils are alike. This section provides information
to understand what makes oils different from each other. It includes
a reference chart that shows the combination of saturated, monounsaturated
and polyunsaturated fatty acids giving common oils their unique characteristics
such as flavor, shelf life and health attributes.
The health concerns related to dietary trans fats have
evoked wide-sweeping efforts within the foodservice industry to eliminate
them. This section discusses the growing number of trans-fat free
oils now available for food manufacturers and foodservice operators
to use. | 
