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


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