historical timeline
Low-linolenic soybeans were the first step in a long term plan to introduce many new soybean varieties capable of producing healthier oil. Low-linolenic soybeans produced oil that did not need to be hydrogenated, thereby reducing or eliminating trans fats. The soybeans contained less than 3 percent of linolenic acid compared to 7 percent in most other soybean varieties.
Since the introduction of low-linolenic soybeans, seed breeders have been working on additional traits and/or combinations of traits for a high-oleic soybean.
High-oleic soybeans have not only been eagerly anticipated by the food industry, which is receiving increasing demand from consumers for trans fat alternatives, but also by the soybean industry.
High-oleic soybeans contain at least 80 percent oleic acid, significantly increasing the stability of the oil when used in frying and food processing. In addition to delivering at least 80 percent oleic acid, the high-oleic soybean oil trait has consistently demonstrated a linolenic acid content of less than 3 percent, and more than 20 percent less saturated-fatty acid than commodity soybean oil.
