faq
1. Is there high demand for healthier soybean oil?
Yes, three out of four consumers consider soy-based products as healthy; many are also taking efforts to cut trans-fats from their diets. Farmers have been working for some time to achieve healthier traits for their soybeans.
2. What is currently being done to make soybean oil healthier?
Reduce saturates (less than or equal to 7 percent)
Reduce linolenic acids (less than or equal to 3 percent)
Increase oleic acids (greater than 50 percent)
3. Is there a market for healthier soybean oil?
Yes. There are a variety of markets for soybean oil. These markets include baking, food processors, restaurants and snack food.
Baking – Low-linolenic and mid-oleic varieties have a better flavor performance and increased stability, bringing out the best taste in baked goods.
Food Processors – Manufacturers use soybean oil more than any other vegetable oil when making margarine and other processed foods. In fact, 90 to 95 percent of the margarine produced in the United States contains soybean oil, and soybean oil is the most commonly used vegetable oil used to produce mayonnaise and salad dressings.
Snack Food – Low-linolenic soybean oil can substitute for partially hydrogenated oil in frying. Because the oil is more stable, it requires little or no hydrogenation, therefore greatly reducing or eliminating trans fats. This meets the healthier standard that consumers and the community are seeking.
4. Is it genetically modified?
Yes, low-linolenic soybeans are genetically modified. Many scientists would agree that biotechnology is an important contributor to a sustainable agriculture system because it can produce more food with a lesser environmental impact as compared to conventional agriculture. But farmers are not the only beneficiaries of biotechnology, when farmers benefit, the local community benefits economically and the consumers in that community also benefit with a safe, nutritious and sustainable food supply. In fact, in the 12 plus years that biotech crops have been commercially grown, there has not been a single documented case of an ecosystem disrupted or a person made ill by these foods. (Information provided by The Benefits of Biotechnology - United Soybean Board)
5. Why have some people never heard of soybean oil?
Most people are unaware that the majority of all vegetable oil is actually soybean oil. Years ago, soybean was dubbed "vegetable oil" because consumers perceived it to be healthier than soybean oil.
6. Will products made with low-linolenic soybean oil taste different?
There is no difference in appearance, taste or cooking when using low-linolenic. Most likely, consumers haven't even noticed a difference in food purchased from KFC, Wendy's and other fast-food restaurants that are now cooking with trans fat-free oils. The oil is basically the same, but it contains less linolenic acid.
7. What should people look for on labels to make sure the products purchased do not have trans fats and are made with low-linolenic soybean oil?
Consumers should look at the “Nutrition Facts” panel on the food label and choose foods that contain zero grams of trans fats.
To download a food pyramid and label, click the following links: Food Pyramid Food Label
Additional information can be found at http://www.soyconnection.com/soybean_oil/
