benefits
High-oleic soybean oil offers food manufacturers stability without the need for hydrogenation, resulting in no trans-fats. High-oleic soy's healthier oil offers less saturated fats, a longer fry life and a longer shelf-life than other competitive oils.
Cooking with high-oleic soybean oil is exactly the same as using a vegetable oil. It even looks and tastes similar to vegetable oil. There is no noticeable difference from a cooking, appearance or taste perspective.
Another benefit is high-oleic soybeans are grown locally by Ohio farmers. This will benefit the overall agriculture industry and local economies. In fact, soybeans contribute over $1 billion to Ohio's economy each year.
