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Clinical

Research
Enova™ brand oil is the product of over 15 years of research. These papers document the unique physiology of Enova oil during digestion and the effects long-term use of Enova oil can have on people’s diets.

Click here to download clinical documents.

We’re also conducting ongoing research into Enova oil’s benefits. Please check back for further papers.

Biology
Enova™ oil is at least 80% diacylglycerol oil by weight, produced from soy and canola oils. Due to the structural configuration of the diacylglycerol molecules, the diglyceride fatty acids produced in the intestine from diacylglycerol hydrolysis are poorly reassembled into chylomicrons. Instead, these fatty acids are passed to the liver, where they are oxidized. Research in clinical trials in both Japan and the United States has shown that fat mass and weight may be reduced when 10 to 20 grams of diacylglycerol oils are substituted for conventional oils in a sensible daily diet.

History
First sold in Japan in 1999 under the name Econa® Healthy Cooking Oil, this oil is marketed in the U.S. under the name Enova™ oil. Enova™ oil is the result of 15 years of research, clinical trials and experimentation by the Kao Corporation, a leader in Japanese consumer products. Since its introduction, Enova™ oil has become the number one premium cooking oil in the Japanese market. In 2000, Kao successfully notified FDA of the GRAS (Generally Recognized As Safe) status of Enova™ oil for use in home cooking oil and vegetable oil spreads. ADM and Kao have now joined together to bring this exciting part of a sensible diet to the United States, having notified FDA of the GRAS status of Enova oil for use in many other food categories.

“Enova™ oil is a highly versatile cooking and salad oil Usage applications include salad dressings, sauces, baked goods and frozen dinners,” said Paul Tutt, director, Enova™ brand for ADM Kao LLC. “With its light color and mild flavor profile, combined with the clinically-shown health benefits, we expect Enova™ oil will have a tremendous impact on the food industry.”