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 Well-Balanced Soybean Oil.

For baking and frying applications that traditionally used hydrogenation, food manufacturers can choose from a range of improved oil processing technologies as well as enhanced 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. So, are you ready to Plan Your Oils Future Today?