SOYLEIC® Soybean Oil: Decrease Your Oil Waste, Not Your Performance

Article sponsored by: SOYLEIC®

The versatility and neutral taste of soybean oil make it one of the most popular vegetable oils used in food around the world. In fact, soybeans account for 90% of U.S. oilseed production.1 But with bans and regulations around trans fats and partially hydrogenated oils, the introduction of high oleic soybean oil was a welcomed addition to the food industry.

In 2021, about 600,000 acres of high oleic soybean varieties were planted across the U.S. — doubling the acreage from 2020. And that number is projected to grow nearly as fast in 2022.2

Aptean Food and Beverage Symposium

Why make the switch?

High oleic soybean oil is leading the way with high functionality while producing zero trans fats.

U.S. high oleic soybeans have oil that usually contains 75% or greater oleic acid and less than 3% linolenic acid. Typical soybean oil has a 23% oleic and 8% linolenic acid content.3 The improved fatty acid profile of the high oleic soybean provides the oil with superior heat and oxidative stability for improved fry life and shelf life of prepared foods.

Benefits of SOYLEIC® soybean oil

From field to table, SOYLEIC® soybean oil is a functional, sustainable, non-GMO way to eliminate trans fats and provide a better fat profile.

  • Better fat profile: Because they can be grown in identity-preserved systems, SOYLEIC® soybeans provide an excellent option for traditional soy foods as well as functional ingredients like full-fat soy flour. The high oleic, lower saturated fat profile contributes to better-for-you versions of these foods and ingredients. High oleic soybean oil can also be used at high temperatures when preparing foods without hydrogenation or producing harmful trans fats.
  • Less environmental impact: With an extended fry-life, high oleic soybean oil lowers cost and waste. Soybeans are a renewable energy source and a nitrogen-fixing legume.
  • More functionality: Compared to other commonly used oils, high oleic soybean oil has a fry life 2-3 times longer, allowing longer times between oil changes. It also has a cleaner and lighter flavor, less oil absorption, and reduced foaming.

The future for SOYLEIC® soybean oil, and high oleic soybean oil in general, is promising as it delivers on both an improved oil functionality and fatty acid profile that aligns to existing industry standards expected for high oleic soybean oil.

And as long as consumers demand nutritious and sustainable food choices, SOYLEIC® soybeans are ready to deliver. Visit soyleic.com to request a sample of SOYLEIC® high oleic soybean oil to test in your kitchen.

Sources:

1. https://www.ers.usda.gov/topics/crops/soybeans-oil-crops/oil-crops-sector-at-a-glance/

2. https://www.lancasterfarming.com/news/main_edition/high-oleic-riding-high-soybean-variety-continues-rapid-growth/article_1105891b-49b2-5d2a-82ec-e15a409ed3a9.html

  1. https://secureservercdn.net/166.62.104.68/7zg.a59.myftpupload.com/wp-content/uploads/2021/06/SOYLEIC-Asia-Flyer-v6_Approved.pdf