Copied from United Soybean Board’s Soy Connection – visit the site here.
For decades, food manufacturers have selected soybean oil for its versatility and competitive pricing. The neutral flavor and well-balanced fatty acid profile of soybean oil make it a desirable ingredient for a variety of applications from baked goods to salad dressings.
Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It’s also the principal source of omega-3 fatty acids in the U.S. diet, and the primary commercial source of vitamin E as well. Find more information in our guide to Soybean Oil Innovations.
For baking and frying applications that traditionally used hydrogenation, food manufacturers can choose from a range ofenhanced soybean oil traits emerging from the research pipeline. The first of these enhanced oils, low linolenic soybean oil, is commercially available and already used in several food products without trans fats.
EXPLORE MORE SOYBEAN OIL RESOURCES:
- Emerging Soybean Oil Technologies and QUALISOY
- Soybean Oil Uses
- It’s Soy Simple: Soybean Oil for Dietitians
- Ensuring Supply and Demand — High Oleic Promotion Program
- Collaborating for Varietal Expansion — High Oleic Breeding Program