The Benefits

Soy Oil


Today, new trait-enhanced soybeans are taking the benefits of soy oil even further. These nutritionally balanced, neutrally flavored oils can offer flexibility, enhanced stability and added heart-healthy benefits to many of your best dishes.

The Benefits of Trait-Enhanced Soy Oil


A Healthier Oil
Some of the most important attributes of trait-enhanced soy oil are the health benefits. Most are trans-fat-free, and many offer decreased saturate content. As a result, using trait-enhanced soy oil lowers "bad" cholesterol, or low-density lipoproteins (LDLs), which are known to increase the risk of heart attack and stroke. Plus, all soybean oils are a great source of vitamin E and omega-3 fatty acids.

Hydrogenation-Free
One of the biggest problems with typical oils is the negative effect of partial hydrogenation. Trait-enhanced soy oils are able to offer improved functionality without the need for hydrogenation – effectively eliminating unhealthy trans fats.

Neutral Taste Profile
Traditional soybean oil has always been known to provide a neutral taste profile. Trait-enhanced soy oils are no different, allowing you to make your dishes healthier, without sacrificing flavor. In addition, some trait-enhanced oils offer a slightly lighter appearance, making fried foods look healthier, too.

Enhanced Stability
Lower linolenic acid levels give trait-enhanced soy oils greater stability. In past tests, low-linolenic soy oil performed as well or better on fry life, shelf life and fried food taste and appearance.

Availability
Due to the large domestic production of soybeans in the United States, soybean oil is the most widely available edible oil on the market. This local, stable supply of oil provides operators with competitive value and a low-risk source for one of the staple ingredients in any kitchen.

Flexibility
Beyond the obvious benefits for frying, trait-enhanced soy oils have also proven to work well in several baking applications. Low-linolenic and high-oleic soybean oils have been used in cookies, cakes, muffins and various other baking mainstays. For more information on baking applications, visit our Facts and Figures section.

 

The Oils


Food Service Industry Professionals: Whether you’re baking, frying or just looking to make your recipes a little healthier, there’s a trait-enhanced soybean oil made for you.

Soybean Oils with Reduced or No Trans Fats1

Standard Soybean Oil2

Soybean oil pressed from standard soybeans and processed traditionally. Commonly marketed as “vegetable oil”

Brands & Sources Contacts Common Uses Benefits
Virtually all cooking oil suppliers have a brand of soybean (vegetable) oil Any distributor
  • Sautéed foods
  • Commercial blending
  • Dressings, marinades
  • Processed sauces
  • Some baked goods, snack foods
  • Processed without partial or full hydrogenation, thus no trans-fatty acids1
  • Virtually free of saturated fats known to increase “bad” cholesterol (LDLs)
  • Cost-effective
  • Readily available and consistent supply

High Oleic Soybean Oil

Oil processed from soybeans bred to have increased levels of oleic fatty acid (approx. 75 percent oleic acid and less than 3 percent linolenic).

Brands & Sources Contacts Common Uses Benefits
Plenish™
Developed by Pioneer Hi-Bred
  • John Muenzenberger, Senior Business Manager for Specialty Oils, Pioneer Hi-Bred (515) 334-6642
  • Deep-fried, par-fried,pan-fried and sautéed foods
  • Browning
  • Various commercial formulations for packaged goods
  • Ability to blend   for baking applications
  • Increased stability without hydrogenation
  • Trans-fat free1
  • 20 percent reduction in saturated fat than commodity soybean oil
  • Increased oleic fatty acid provides oxidative stability
  • Both polyunsaturated and monounsaturated fatty acids help lower blood cholesterol when used in place of saturated fats.

Low Linolenic Soybean Oil2

Oil processed from soybeans bred to have less than 3% linolenic acid. Less linolenic acid results in oil that is stable without partial hydrogenation.

Brands & Sources Contacts Common Uses Benefits
Bunge, utilizing Pioneer low-linolenic soybeans
Cargill, utilizing Vistive seeds from Monsanto.
Ventura Foods, LLC- Mel-Fry Free Soy
  • Fried foods
  • Baked goods
  • Margarine blends
  • Various commercial formulations
  • Stable without hydrogenation
  • Trans-fat free1
  • Virtually free ofsaturated fats known to increase “bad” cholesterol (LDLs)

Expeller Pressed 1 Percent Low Linolenic Soybean Oil2

Soybean oil from 1% linolenic soybeans processed by expeller pressing and physical refinement rather than chemical extraction. The combination of 1% linolenic soybeans and expeller pressing leads to an extremely stable oil without any hydrogenation.

Brands & Sources Contacts Common Uses Benefits
   
  • Deep-fried foods
  • Sautéed foods
  • Pan-fried foods
  • Browning
  • Spray coatings
  • Various commercial formulations
  • Stable withouthydrogenation
  • Trans-fat free1
  • Virtually free of saturated fats known to increase “bad” cholesterol (LDLs)
  • Non GMO soybeans
  • Natural because no chemicals used in expeller pressing or physical refinement.

Expeller Pressed and Physically Refined Soybean Oil

Soybean oil from standard soybeans processed by expeller pressing and physical refinement rather than chemical extraction. Expeller pressing retains naturally occurring antioxidants that provide the oil’s stability without any hydrogenation.

Brands & Sources Contacts Common Uses Benefits
Endura Products LLC – Endura® (foodservice) and
Nexsoy® (ingredient)
  • Sautéed foods
  • Margarines, spreads
  • Commercial blending
  • Processed cheese and other sauces
  • Infant formulas
  • Some baked goods, snack foods
  • Eliminates need forhydrogenation
  • Trans-fat free1
  • Virtually free of saturatedfats known to increase “bad” cholesterol (LDLs)
  • No chemical solvents orcaustics used
  • Can be used with any type ofsoybean—standard or low-linolenic
  • Natural, organic,GMO, and non-GMO available

Chemically Interesterified Soybean Oil

Blend of fully- and non-hydrogenated soybean oils that performs like partially hydrogenated soybean oil but with lower levels of trans fatty acids. Processed with a chemical catalyst.

Brands & Sources Contacts Common Uses Benefits
Bunge
Cargill
Ventura Foods, LLC
  • Margarines
  • Baked goods
  • Confectionery
  • Processed withoutpartial hydrogenation, thus no trans-fatty acids1
  • May be labeled,“interesterified soybean oil”
  • Slightly higherin saturated fats but not those known to increase “bad” cholesterol (LDLs)
  • Functions likesemi-solid shortening

Enzymatically Interesterified Soybean Oil

Blend of fully- and non-hydrogenated soybean oils that performs like partially hydrogenated soybean oil but with lower levels of trans fatty acids1. Processed with an enzymatic catalyst.

Brands & Sources Contacts Common Uses Benefits
ADM – NovaLipid™
  • Margarines
  • Baked goods
  • Processed without partial hydrogenation, thus no trans-fatty acids1
  • May be labeled,“interesterified soybean oil”
  • Slightly higherin saturated fats but not those known to increase “bad”  cholesterol(LDLs)
  • Functions like semi-solid shortening
  • More precise and cost-effective than chemical interesterification
  • Less harsh on the environment than chemical interesterification

1 Per serving
2 Standard soybean oil contains about 7 percent linolenic acid

Biotech

A Look at Biotechnology and Soybeans


Current biotechnology methods allow the transfer of a gene from one organism to another. These methods are made up of the same basic scientific processes — crossbreeding and fermentation — people have used for centuries to increase crop productivity, improve the food supply and produce better foods.*

Soybean farmers have made major advances in the way they grow their beans. Today, 92 percent of U.S. soybeans are derived from biotechnology. And these improved crops have repeatedly been declared safe by the world's top scientific and regulatory bodies.

Biotechnology helps the entire world eat healthier. It allows farmers to grow the enhanced trait soybeans that produce the improved oils we enjoy today. For example, biotechnology helped create trans-fat free oils and soybean oils enriched with omega-3. It prevents crop devastation, helping to ensure that people all around the world have enough to eat. And it allows soybean crops to be grown with significantly less pesticides.

For more on the impact of biotechnology, visit soyconnection.com.

*Committee on Opportunities in the Nutrition and Food Sciences, Food and Nutrition Board, Institute of Medicine. Thomas PR, Earl R, eds. Opportunities in the Nutrition and Food Sciences, Research Challenges and the Next Generation of Investigators. Washington, D.C.: National Academy Press; 1994.

Facts and Figures

Trait-Enhanced Soybean Oil


There's a lot of information about trait-enhanced soy oil out there. And we've compiled a few of the more interesting facts and figures right here.

Quick Facts

  • 65 percent of vegetable oil used for human consumption in the United States comes from soybeans.
  • Trait-enhanced soybean oils offer a higher smoke point of 440°F.
  • Trait-enhanced soy oils, such as high-oleic and high-stearic, provide lower levels of trans fat and a heart-healthy solution to saturated-fat alternatives.
  • Almost all margarine and shortenings in the United States contain soybean oil.
  • Soybean oil is one of the few non-fish sources of heart-healthy omega-3 fatty acids.
  • 5,500 KFC restaurants across the United States have switched from partially hydrogenated vegetable oil to low-linolenic soybean oil.
  • Switching to high-oleic soybean oil eliminates 20 percent of the saturated fat found in commodity soybean oil.

Guide to Trans-Fat-Free Baking with Soy


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