Enhanced-Trait Soybean Oils offer Benefits
posted on June 9, 2009
Qualisoy (Booth 308)—a collaboration of soybean seed manufacturers, farmers, and oil producers/marketers—is showcasing enhanced-trait soybean oils that are coming down the pipeline. Some of the traits improve the oil’s functionality in finished products while others enhance nutritional value.
High-oleic soybean oil offers excellent oxidative stability and low saturated fat content. About 46 million lbs are expected to be produced in 2010, 187 mil lbs in 2011, 974 mil lbs in 2012, and 1.6 billion lbs in 2013.
Pioneer Hi-Bred, a DuPont business, has developed Plenish high oleic soybean oil. It is about 80% oleic acid, which significantly increases its oxidative and heat stability in frying and processing applications. Analysis has shown that Plenish has 20% less saturated fat than commodity soybean oil and more than 35% less saturated fat than palm or olive oil. The company plans to introduce the product later this year in the Unites States, pending regulatory approval and ongoing field tests. It is approved for sale in Canada and Mexico.
Other new soybean oil products on the horizon include high stearic, mid oleic/low saturate, and increased omega-3 fatty acid content (about 10X the existing amount of omega 3s). High stearic oil delivers a creamy texture, which is a plus for bakery products that require “hard stock” fats.