No more trans fats at New York City restaurants. Will biodiesel be affected?
It's not entirely clear how this change might affect the green car community members who interact the most with restaurant oil: biodiesel homebrewers. We can take a guess, though, by reading the Sept/Oct issue of U.S. Canola Digest, the official publication of the U.S. Canola Association and Northern Canola Growers Association. The magazine has a good article on high-stability canola oil, which contains no trans fats. For us, the important thing to take away from the article is that this healthier, trans fat free oil has a longer frying life (see chart after the jump) and therefore will not be replaced as often. As Katie Hagen writes, the oil's extended fry life is more than twice that of traditional canola oil. This means that restaurants managers who decide to switch will be able to offer less waste oil for homebrewers. You can download the magazine in PDF format by clicking here. The article starts on page 14.
[Source: Katie Hagen for U.S. Canola Digest, Charisse Jones and Nanci Hellmich for USA Today]
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