High Stability Oils & Shortenings Functionality Testing 

Functionality and sensory tests conducted by QUALISOY®, in collaboration with Stratas Foods LLC, compared high oleic soybean oil with partially hydrogenated oils (PHOs) as well as commercially available conventional and high oleic oils in various application tests.

Its top performance, along with competitive cost and availability, proved that high oleic soybean oil is the high stability oil of the future.


High Oleic Soybean Oil

Frying Evaluation for High Oleic Oils Comparison 

High Oleic Soybean Oil CalloutFrench fries were prepared in high oleic soybean, high oleic sunflower, mid oleic sunflower, conventional soybean, and 75 percent and 65 percent oleic canola oils. During the 24-day study, the oils were tested for Total Polar Material (TPM), which measures polymer formation and is an indicator of fry life. The TPM percentage rises as the oil is used; therefore, the lower the TPM rise, the better. The test showed that high oleic soybean oil presented one of the lowest rates of TPM increase, supporting that high oleic soybean oil extends fry life.
Total Polar Materials for High Oleic ComparisonIn an extension of the fry study, QUALISOY partnered with Product Dynamics to conduct a qualitative sensory study comparing French fries prepared in high stability oils, conditioned to 6 and 15 days. More than 100 participants evaluated the fries on various sensory attributes, such as flavor, aroma, texture and appearance.

The analysis concluded that high oleic soybean oil performed consistently with the other high stability options. Sixty-six percent of consumers indicated a strong liking for French fries prepared in high oleic soybean oil conditioned to 15 days.

Frying Evaluation for High Oleic Blends Comparison 

High Oleic Blends CalloutA fry study evaluated blends of peanut, cottonseed, corn and soybean oils with high oleic soybean oil. The blended oils contained incremental amounts of high oleic soybean oil that demonstrated its impact on increasing the fry life of conventional oils while maintaining flavor characteristics and cutting cost.

 The comparative study showed that blending high oleic soybean oil with conventional frying oil extends Oxidative Stability Index (shelf life of oil), increases fry life, and decreases polymerization. Oxidative Stability IndexSpray Oil Evaluation

A six-month shelf stability and sensory study of spray oils compared high oleic soybean oil against commercially available high oleic canola and sunflower oils as well as palm olein and PHOs. Spray oils were applied to fresh baked crackers, and the crackers were evaluated monthly by a trained oil sensory panel for flavor, crispness and appearance.

The results indicated that the crackers sprayed with high oleic soybean oil became stale prior to detection of oil rancidity, while noticeable rancid notes developed in palm olein, PHO, mid oleic sunflower oil and high oleic canola oil treated crackers.
High Oleic Soybean Shortening

Interesterified High Oleic Soybean Shortening 

PHO shortenings have been the preferred bakery shortening due to their stability, functionality, and availability; however, bakers are looking for alternatives as trans fat must be removed from the food supply as of June 2018.

One alternative solution available to the food industry is interesterified (IE) shortenings. Interesterification is a process during which fatty acids are rearranged within and among triglyceride molecules, and no trans fatty acids are formed. IE shortenings are produced by interesterifying a fully hardened oil, such as hydrogenated soybean oil, with a liquid oil, such as high oleic soybean oil.
Total Polar Materials for Frying Shortening

Doughnut Frying Evaluation 

A cake doughnut frying study compared PHO (approximately 31 percent trans fat), palm/soy blend, IE conventional soybean and IE high oleic soybean fry shortenings. The IE high oleic soybean shortening produced doughnuts similar in texture, interior grain, spread, height, and doughnut hole star shape and size to PHO shortening. A trained sensory panel determined that IE high oleic soybean shortening produced products most similar to PHO shortening in a sensory evaluation of color, mouthfeel and texture.

In addition, the TPM percentage of IE high oleic soybean shortening was most similar to PHO shortening, and significantly outperformed IE conventional soybean and palm/soy blend shortenings.

Bakery Application Evaluation 

The following 12-month shelf life studies evaluated the oxidative stability, application review, and texture analysis of PHO alternatives - IE high oleic soybean and canola, IE conventional soybean and canola, PHO and palm bakery shortenings.

All shortenings tested maintained a similar shelf life but IE high oleic soybean shortening showed the least amount of change in texturethan even the standard PHO product.

The results concluded that IE high oleic soybean shortening produced the most consistent and functional products compared to PHO.

Buttercream Frosting

Buttercream Application

Buttercream application test results indicate that IE high oleic soybean shortening produced the most similar viscosity and specific gravity, the measure of air added, to the PHO shortening. IE soybean and palm shortenings experienced the largest change in viscosity.

In addition, the temperature working range for IE high oleic soybean shortening was significantly greater than that of palm based shortenings.
White Cake

White Cake Application

Finished white cakes were measured for dome peak and edge height as well as dome peak height to edge ratio. The results indicate that cakes made with IE high oleic soybean shortening were most similar to cakes made with industry standard PHO shortening.

The cakes made with IE conventional and palm shortening showed the most difference in dome peak to edge ratio from the PHO shortening.
Sugar Cookies

Sugar Cookies Application

In the cookie application test, baked sugar cookies made with PHO shortening alternatives were compared to cookies made with PHO shortening. The test results showed all shortenings produced a similar product to the PHO standard in cookie spread, height and weight.

However, cookies made with IE high oleic soybean and conventional soybean shortenings had a more tender mouthfeel.

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