QUALISOY Introduces Increased Oleic Cookie at SNAXPO 2007

New enhanced soybean oils emerging from the research pipeline allow for product development with zero grams trans fat. QUALISOYTM, a U.S. soybean industry collaborative effort to research and develop enhanced-trait soybean oils, is testing their use in frying and baking applications. In March, QUALISOY introduced an Oatmeal Current Spice Cookie made with increased oleic acid soybean oil to attendees at a reception during the Snack Food Association’s SNAXPO exhibition in Hollywood, Florida. The food industry attendees gave the cookie prototype a resoundingly positive review.

In general, attendees were pleasantly surprised by how moist and chewy the cookie was, and one attendee specifically commented about how the cookie was fresh and free of flavor deterioration. He found the cookies’ appealing texture and flavor even more impressive since the cookies were about five days old and packaged using food-grade cellophane, which is not necessarily conducive to a long shelf-life.

“The reformulation of the QUALISOY cookie with increased oleic oil was quite easy,” according to QUALISOY culinary manager Joy Blakeslee, RD, who executed the formulation. “The only change to the recipe was a reduction in the amount of oil used, which is a necessary step to take anytime a liquid oil is substituted for a solid or partially hydrogenated fat,” she explained. In fact, Blakeslee noted that the oil behaved just as any other liquid oil would in a cookie, such as a traditional vegetable oil. She found the spices stood out nicely due to the oil’s neutral flavor, and suggested that increased oleic oil could offer a cost benefit for food companies since recipes would require less spice.

Cookies remain one of America’s favorite baked good items. According to Modern Baking Magazine’s 2007 Retail Bakery Survey, 41 percent of survey respondents saw their greatest sales growth in cookies this year. In order to meet continued consumer demand while also addressing their desire for healthier food options, the baking industry is under pressure to remove trans fat from its products while maintaining taste and product functionality. The successful formulation of the zero grams trans fat QUALISOY cookie is an encouraging sign for the baking industry.

The QUALISOY cookies sourced an increased oleic soybean oil containing an oleic acid content ranging between 53 and 56 percent and a linolenic acid content of less than three percent. This increased oleic oil can replace partially hydrogenated oil (PHO) in some applications without the need for hydrogenation because of superior resistance to flavor breakdown during processing and improved shelf life. As a result, this oil is good for high-heat frying as well as many baking applications.

Varieties with the highest levels of oleic acid will offer heavy-duty extended-usage frying oils, and most increased oleic varieties will have reduced linolenic content. Increased oleic oil varieties are expected to emerge from the research pipeline for commercial availability within the next several years. However, small amounts are available now for testing purposes and food companies are encouraged to inquire with their oils supplier about availability to begin testing as soon as possible.