There are a number of alternative products available to help you meet the 2% and 5% restrictions. Click on one of the links below to see alternative options.
All soft ,spreadable margarines must meet the 2% trans fat restrictions. Many non-hydrogenated products are available that are made of palm kernel oil, canola oil, soybean oil, palm oil, and butter. View product list.
Oils used in salad dressing, marinades, sautéing, and stir-frying must meet the 2% trans fat restriction.
There are many low-stability oils or traditional liquid vegetable oils such as canola, soy, sunflower, and olive oil available to meet your needs. View product list.
Oils used in griddle and pan frying must meet the 2% trans fat restriction.
Shortening used in griddle and pan frying must meet the 5% trans fat restriction.
Liquid Butter Substitutes are commonly used for griddle, grill and pan frying and must meet the trans fat restriction. These are butter-flavoured oils which are much more stable than butter at high heat. View Product List.
Oils used in deep-fat frying must meet the 2% trans fat restriction. Shortening used in deep-fat frying must meet the 5% trans fat restriction.
Every fry product has an approximate “fry life” that varies with the type of frying you are doing. Using any oil past its “fry life” creates unhealthy by-products. When deep-fat frying, careful monitoring and attention is required. Change the oil as soon as it starts to break down. Here is what to look for:
The signs of oil breakdown are the same no matter what kind of oil you fry in. Abusing or over-using fry oil will lead to soggy, bad tasting and unhealthy food. Good fry oil maintenance is a good business practice that customers will notice.
Source: The content on this page was adapted with permission from the New York City Trans Fat Help Center.