Low-Linolenic Soybean Oil

The Original Trans-Fat Solution
As the first trait innovation to become commercially available, low-linolenic soy oil played a pioneering role in decreasing trans fat in foods. Decreasing linolenic acid also works to increase flavor stability and support the oxidative stability of the oil. Major food companies, from KFC to Kellogg, have already made the transition from partially hydrogenated oils to low-linolenic soy oil.

Several low-linolenic soy oil options are available today. See the contact sheet for supplier information.

Low-Linolenic Production Chart
The breakthrough of trait-enhanced soybean oil continues to benefit the food industry. Since its introduction in 2005, low-linolenic oil has grown into a massive industry, capable of ramping up production to meet the needs of the market.

Applications
Low-linolenic soybean oil can be used for virtually all applications that previously used lightly hydrogenated soybean oil, including:

• Cookies, crackers and biscuits
• Lighter-duty frying
• Enhancing flavor stability
• Limiting early oxidation
• Supporting increased product shelf life

Research
Studies on frying with low-linolenic soybean oil have found that the oils had lower percentages of polar compounds and a frying life of two days longer than the control with a 30 percent increase in frying time when compared with regular soybean oil.

View Healthier Soybean Oils – Appearing Soon in Your Favorite Foods (pdf)

The Next Generation of Healthy Soybean Oils

High-Oleic/Reduced Saturate
This heart-healthy oil is ideal for products requiring high heat during processing. Food companies and consumers will enjoy the elimination of trans fat without the increase of harmful saturated fat content inherent in some other highly stable oils. Most varieties of high-oleic soybean oil will also offer reduced linolenic acid content and resistance to flavor breakdown.

Pioneer Hi-Bred's Plenish™ high-oleic soybean oil received regulatory approval from both the U.S. Department of Agriculture and the Food and Drug Administration in June 2010. Oil for testing by major oil processors and food companies is now available. Read more at Plenish.com.

High-Oleic/Low-Saturate
Significant research is also under way to develop high-oleic oils that even further reduce saturate content, especially palmitic fatty acid. While soybean oil naturally has a low-saturated fat content relative to many competing oils, high-oleic/ low-saturate soybean oils are being developed to help support even greater cholesterol reduction and improved heart health.

The FDA recently recognized Monsanto's Vistive® Gold soybeans as safe, enabling food makers to test the oil. Read more at Vistivegold.com.

High-oleic oils offer many benefits, including:

• High-heat frying
• Exceptional oxidative stability
• Trans-fat-free
• 0 g trans fat
• Lower saturated fat
  • 20% to 60% less saturated fat than commodity soybean oil;
  • 75% to 85% less saturated fat than palm
• Higher levels of heart healthy monounsaturates
• Longer fry life (2X to 3X longer compared with conventional soy)
• Reduced polymer buildup, resulting in less maintenance and cleaning
• Extended shelf life
• Neutral taste results in better flavor for foods

Applications
High-oleic soybean oil is used for heavy-duty frying and a variety of baking applications. It is also commonly used as spray oil for crackers and snacks as well as a blending component for formulating numerous types of margarines and shortenings.

Research
High-oleic soybean oils show favorably on the oxidative stability index (OSI), which is defined by the number of hours needed to reach an end point at a given temperature (usually 110°C). The OSI values for high-oleic soybean oil can go all the way up to 90 hours, while low-linolenic soybean oil can go from about 20-68 OSI, and commodity oils (such as soybean, corn, cottonseed, canola and sunflower) show values of three to 14 hours.

Links
Pioneer Hi-Bred Plenish™ reduced-saturate high-oleic oil (Link)

Monsanto Vistive Gold low-saturate high-oleic oil (Link)

Omega-3 Soybean Oil

The Heart-Healthy Essential
Once available, omega-3 soybean oil will provide food companies and consumers with a land-based source of heart-healthy omega-3 fatty acids. The oil's neutral taste will make it easier for food companies to incorporate omega-3 into a variety of products. Currently the main sources of omega-3 are fish or the use of dietary supplements.

The FDA has issued a notice confirming that increased omega-3 soybean oil can be used in foods and beverages. Pending similar clearance from the U.S. Department of Agriculture, farmers will soon be planting these new soybeans.

Applications
Omega-3 will lend itself well to a wide range of food products such as yogurts, salad dressings, prepared foods, breakfast cereals, baked goods, nut products and soups.

Research

Omega-3 Soy Oil
Soybean oil is currently the primary source of heart-healthy omega-3s in the U.S. diet, but only in the form of alpha-linolenic acid (ALA). Eicosapentaenoic (EPA) and docosahexaenoic acid (DHA) are the preferred forms of omega-3s. EPA and DHA are present in cold-water fish, but the American diet contains only a limited amount of omega-3s from these sources. Americans need additional sources of these preferred omega-3s in their diets to provide adequate consumption.

Researchers are developing soybeans with increased levels of stearidonic acid (SDA), a type of omega-3 that is structurally closer to EPA and DHA than ALA. An American Heart Association human clinical study presented in 2009 found that omega-3 soybean oil with SDA could be an effective alternative to fish oil as a source of heart-healthy omega-3 fatty acids.

The new oil would provide 20 percent SDA in mixed triglyceride form.

High-Stearic Soybean Oil

The Choice for Baking in the Future
Once available, high-stearic soybean oil may offer the best direct alternative to partially hydrogenated base stock, which is used to formulate a wide range of baking and shortening products. Because high-stearic soy oil is stable and neutrally flavored, it will serve as a favorable option for applications requiring a more solid fat, such as baked goods.

• Composition: 18 percent to 25 percent stearic acid
• Introduction anticipated in 2015-2016
• Oxidatively stable for extended shelf life
• Stearic acid is cholesterol-neutral

Applications
High-stearic oil will offer a no trans-fat, high-solids, oxidatively stable baking ingredient for use in packaged foods requiring an extended shelf life. Applications include:

• Cookie/cracker formulations
• Margarine
• Base stock: formulating shortening
• Producing flaky pastries

Research
A literature review on stearic acid was conducted by the University of Cincinnati and Pennsylvania State University. It was published in the American Journal of Clinical Nutrition in November 2009.