Explore processing technologies including chemical and enzymatic interesterification, gelling, blending, improved hydrogenation techniques and increased use of antioxidants. Learn about enhanced soybean oil traits that do not require hydrogenation but still have the same superior functionality and flavor characteristics that the food industry has come to expect from soybean oil. These traits include low-linolenic — the first enhanced oil to emerge out of the research pipeline, as well as increased oleic, low-saturate, increased omega-3 and high-stearic soybean oils.