Index

• The Marketing Edge
• Versatile & Affordable
• Nutrition Profile: From Omega-3 to Vitamin E
• Functionality for Life After Trans Fat
• Spotlight on Low-Linolenic and High-Oleic Oil

FUNCTIONALITY
The balanced fatty acid profile and neutral flavor make soybean oil a favorite for commercial salad dressings and light frying applications.

Hydrogenation is the process of adding hydrogen molecules directly to the poly- or monounsaturated fatty acid to convert the liquid oil to a solid state for stability and functionality. The process of hydrogenation creates trans fatty acids, which have been compared to saturated fats in terms of overall affects on serum lipid levels and cardiovascular function. Most health authorities do not recommend replacing trans fats with saturates, and instead advocate reducing the total amount of both types of fat in the diet.

The commercialization of low-linolenic soybean oil has replaced some of the partially hydrogenated soybean oil used in the food industry. Today, less than 50 percent of the soybean oil used for domestic food production requires hydrogenation.

To meet the food industry's demand for increased functionality and improved nutrition profiles, researchers are working to develop soybeans with enhanced compositional traits. The resulting oils will offer improved functionality and will reduce or eliminate the need for hydrogenation without adding additional saturated fat.



QUALISOY^™
The United Soybean Board (USB) recognizes that the needs of the food industry and the demands of end users are constantly changing. Although soybean oil continues to be the number-one choice for food processors and manufacturers, USB is working with industry leaders and private and public seed breeders to develop soybean oil varieties that do not require hydrogenation while still delivering the superior functionality and flavor characteristics that the food industry has come to expect from soybean oil.

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