U.S.-Grown High Oleic Soybean Oil:
Innovation From Field to Plate

Improved Soybean Oils Meeting Marketplace Needs 

83% Pie ChartThe U.S. soybean industry is committed to making it easier for food companies to deliver products that meet consumer health and nutrition demands, as well as business needs. By investing in research to develop trait-enhanced soybean varieties, the soybean industry is able to provide oils with an improved fat profile and functionality.

U.S.-Grown 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.

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. The available high oleic soybean oil supply is expected to reach one billion pounds in the next three years and 9.3 billion pounds within the next decade. QUALISOY® projects the supply of high oleic soybean oil will exceed that of all other high oleic offerings combined due to the amount of available soybean acreage in North America. 

High oleic soybean oil was commercialized in 2011 and is available now.

High Oleic Soybean Oil Availability Graph

How Does High Oleic Soybean Oil Benefit You?

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

HOSO Food ApplicationsEnhanced 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 25 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. Recent functionality testing completed by QUALISOY showed that high oleic soybean shortening produced baked goods most similar to products made with PHOs with increased oxidative stability.

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 per serving, 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.

Fatty Acid Profiles

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. The typical OSI of high oleic soybean oil is greater than 25 hours, while the OSI of conventional soybean oil is eight hours, of 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.

Dependable Supply And Growing Availability 

Current projections estimate high oleic soybean oil production to reach one billion pounds in the next three years and 9.3 billion pounds within the next decade. The geographic diversity of high oleic soybeans help guarantee a secure supply of high oleic soybean oil, and the supply of high oleic soybean oil will exceed that of all other high oleic offerings combined due to the amount of available soybean acreage in North America.

Pouring High Oleic Soybean Oil  U.S.-Grown High Oleic Soybean  Oil Is Available NOW

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