High Oleic Soybean Oil: Innovation From Field To Plate


Improved Soybean Oils Meet Marketplace Needs


88% graphicConsumers want to eat healthier and are looking for simple ways to do it. The soybean industry is committed to making it easier for food companies to deliver products that meet consumer health and nutrition needs – starting with better-for-you oil solutions. The soybean industry continues to work toward developing soybean varieties with enhanced compositional traits to produce oils with a healthier profile and improved functionality.

High Oleic Soybean Oil

High oleic soybean oil extends shelf life and offers among the longest fry life of any edible oil. The oil improves product nutrition and allows foodservice operators and food manufacturers to answer consumer demand for products that help improve overall health. Fatty Acid Profiles

High oleic soybeans are sustainably produced and 100 percent U.S. grown, supporting U.S. soybean farmers and local economies. U.S. soybean farmers are collaborating with seed technology companies to ramp up crop production and accelerate the supply of U.S- grown high oleic soybeans. High oleic soybean acreage and oil production is expected to more than double year upon year, resulting in 9.3 billion pounds of available oil within the next decade. QUALISOY® projects the supply of high oleic soybean oil will be greater than other high oleic offerings due to the amount of available soybean acreage in North America.

High oleic soybean oil was commercialized in 2011 and is available now. Quantities are increasing and expected to reach an estimated 1 billion pounds by 2018.

High Oleic Soybean Oil Availability Chart

Favorable Attributes

High oleic soybean oils offer a bevy of benefits, whether used to fry, sauté, bake or prepare snack foods. What does that mean for you?

Foodservice professionals will appreciate high oleic soybean oil's superior performance:

HOSO-FoodApplications-460x300Enhanced functionality: High oleic soybean oil has superior resistance to oxidation and reduced build-up of polymers on foodservice equipment in high-heat applications as compared to conventional oils and many other high stability oils.

Extended fry life: High oleic soybean oil performs longer than standard vegetable oils in high temperature and extended use applications because of the heat and oxidative stability of the oil. The oxidative stability index (OSI) for high oleic soybean oil is greater than 20 hours. This translates to cost savings for foodservice operations.

Food Manufacturers will enjoy high oleic soybean oil's increased functionality:

Improved shelf life: High oleic soybean oil offers superior resistance to oxidation. This resistance extends shelf life for baked goods and snacks.

Desired neutral flavor: High oleic soybean oil features a neutral flavor profile. This allows the true and natural flavors of the ingredients to stand out.

All will value high oleic soybean oil's better-for-you benefits:

Improved fat profile: High oleic soybean oil’s fat profile features lower saturated fat (versus some other fats and oils) while maintaining 0 grams trans fat, which may lower cholesterol and support heart health.  

Source of monounsaturated fatty acids:
High oleic soybean oil delivers three times the amount of beneficial monounsaturated fatty acids (MUFAs), as compared to conventional soybean oil, which benefit heart health when consumed in moderation. Studies show that MUFAs also help reduce LDL levels in the blood when substituted for saturated fats, reducing the risk of heart disease and stroke.

A Cleaner Label

460px X 440px LabOil 1563Natural and synthetic antioxidants are often added to edible oils used in food applications to control oxidation and extend product shelf life. While these food grade chemicals have been used successfully and safely for years, the use of high oleic soybean oil eliminates the need for such additives. This is very important for those seeking a simplified ingredient label. The typical OSI of high oleic soybean oil is greater than 20 hours, while the typical OSI of conventional soybean oil is eight hours, of conventional canola oil is 10 hours and of corn oil is 12 hours. 

OSI is an American Oil Chemists’ Society-approved method that determines the relative resistance of fat and oil samples to oxidation. All fats and oils are prone to oxidation. In the OSI analysis, the rate of oxidation is slow until any resistance to oxidation is overcome. This time is known as the oxidation induction period measured in hours at 110 degrees centigrade. After the induction period, the rate of oxidation increases dramatically.

Industry Advances Through Biotechnology

Soybean farmers have made major advances in the way they grow their crop. Today, most enhanced-trait soybean oils like high oleic soybean oil are a result of agricultural biotechnology and produced with sustainable growing methods.

Agricultural biotechnology helps farmers provide a sustainable future for the world’s agriculture systems. Extensive studies continue to verify that crops grown with seeds enhanced through biotechnology pose no risks to the environment unique or different from conventionally developed crops. In fact, the studies show that biotechnology significantly reduces agriculture’s impact on the environment, contributing to increased use of conservation tillage, improved water quality, conservation of topsoil and reduced pesticide use.

Oil High Oleic Soybean Oil Is Available NOW

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References

1 "The Re-invention of Soybean Oil." http://www.plenish.com/Libraries/Resources/Plenish_Overview.sflb.ashx. 2013.

2 "Setting a New Standard – Full Taste, Zero Trans Fat." http://www.vistivegold.com/Pages/About.aspx. 2013.

3 "Cholesterol Control – the Facts about the Fats." http://www.bami.us/Diet/Cholesterol.html 2013. "High-monounsaturated fatty acid diets lower both plasma cholesterol and triacylglycerol concentrations 1’2’3." http://ajcn.nutrition.org/content/70/6/1009.full. 2013.

4 Reeves, Robert. "It’s Time For an Oil Change." Institute of Food Technologists presentation. June 12, 2011.

5 Berglund L, Lefevre M, et al. "Comparison of monounsaturated fat with carbohydrates as a replacement for saturated fat in subjects with a high metabolic risk profile." - See more at: http://www.qualisoy.com/resources/media-resources/brochures/new-soybean-oil-innovations-coming-to-a-plate-near-you#sthash.lQ2He0ql.dpuf