New Soybean Oils Increase Stability, Reduce Saturates
New high-oleic soybean oils nearing commercialization offer greater stability for food processors and reduced saturated fatty acids for consumers, according to speakers at a media breakfast on Monday, July 19, hosted by Qualisoy (Booth 3531).
Plenish high-oleic soybean oil from Pioneer Hi-Bred (Booth 7340) provides greater heat stability for frying and increased fry life (2–3X more than conventional soybean oil). The oil also reduces polymer build-up in deep-fat fryers. Approved by the USDA in June 2010 for cultivation in the United States, the enhanced-trait oil contains 20% less saturated fats than commodity soybean oil and 75% less saturates than palm oil.
Monsanto’s Vistive Gold high-oleic soybean oil (Booth 6003) offers 85% less saturated fat than palm oil, 60% less than commodity soybean oil, and 70% less than fry shortenings. It will be commercially available in about 1–3 years. Monsanto has collaborated with Solae (Booth 4229) to introduce Soymega SDA (stearidonic acid) soybean oil. SDA converts to EPA in the body more efficiently than ALA, another plant-based omega-3 fatty acid. The oil, which contains 20% SDA in mixed triglyceride form, has a clean flavor and can be incorporated in a variety of foods to increase omega-3s.