benefits
High-oleic soybean oil is ideal for products requiring high heat during processing. Food companies will enjoy the elimination of trans fat without the increase of harmful saturated fat content inherent in some other highly stable oils. Most varieties of high-oleic soybean oil will also offer reduced linolenic acid content and resistance to flavor breakdown.
High-oleic oils offer many benefits, including:
• High-heat frying
• Exceptional oxidative stability
• Trans-fat free
• 0 g trans-fat
• Decreased saturated fat
• 20 percent to 60 percent less saturated fat than commodity soybean oil
• 75 percent to 85 percent less saturated fat than palm oil
• Increased levels of heart-healthy monounsaturates
• Increased fry life (2 to 3 times more compared to conventional soy oil)
• Reduced polymer buildup, resulting in less maintenance and cleaning
• Extended shelf life
• Neutral taste results in better flavor for foods
For recipes using soybean oil, please click here.
For more information about soybean oils, please visit the United Soybean Board's latest Soy Oil Fact Book.
