the oils
Whether baking, frying or just making healthier recipes, there’s a trait-enhanced soybean oil made for you.
Standard Soybean Oil
Soybean oil pressed from standard soybeans and processed traditionally. Commonly marketed as “vegetable oil.”
Low-Linolenic Soybean Oil
Oil processed from soybeans bred to have less than 3 percent linolenic acid. Less linolenic acid results in oil that is stable without partial hydrogenation.
High-Oleic Soybean Oil
Oil processed from soybeans bred to have increased levels of oleic fatty acid (approx. 75 percent oleic acid and less than 3 percent linolenic).
|
Oil |
Common Uses |
Benefits |
|---|---|---|
|
Standard Soybean Oil |
Sautéed foods Commercial blending Dressings, marinades Processed sauces Some baked goods, snack foods |
Processed without partial or full hydrogenation, thus no trans-fatty acids Virtually free of saturated fats known to increase “bad” cholesterol (LDLs) Cost-effective Readily available and consistent supply |
|
Low-Linolenic Soybean Oil |
Fried foods Baked goods Margarine blends Various commercial formulation |
Stable without hydrogenation Trans-fat free Virtually free ofsaturated fats known to increase “bad” cholesterol (LDLs) |
|
High-Oleic Soybean Oil |
Deep-fried, par-fried,pan-fried and sautéed foods Browning Various commercial formulations for packaged goods Ability to blend for baking applications |
Increased stability without hydrogenation Trans-fat free 20 percent reduction in saturated fat than commodity soybean oil Increased oleic fatty acid provides oxidative stability Both polyunsaturated and monounsaturated fatty acids help decrease blood cholesterol when used in place of saturated fats |
