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

LOW LINOLENIC SOYBEAN OIL - THE FUTURE IS NOW

The First Enhanced Oil To Emerge Out Of The Research Pipeline
Today, several low-linolenic soybean oil options are available in the marketplace, each containing less than three percent linolenic oil. Low-linolenic soybeans that currently meet QUALISOY^™ quality standards include a VISTIVE^™ offering from Monsanto; Pioneer^® brand low-linolenic soybeans; and Iowa State University's Ultra Low-Linolenic Soybeans.

The resulting oils include Advantage Low-Linolenic Soybean oil processed by Cargill; VISTIVE low-linolenic soybean oils processed by Archer Daniels Midland company, AG Processing Inc. (AGP), CHS Inc. and Zeeland Farms; TREUS^™ Low-Linolenic Soybean oil, developed in partnership by Bunge and DuPont; and Asoyia Ultra Low-Linolenic Soybean oil.

Increased Oleic In The Pipeline
For improved oxidative stability with superior flavor stability, researchers are developing soybeans with increased levels of oleic fatty acid. Products requiring high heat during processing will benefit from this oil because of a superior resistance to flavor breakdown. Most varieties of increased oleic will also have a reduced linolenic acid content.

Applications for mid-oleic soy oil (50-70%) include usage as a spray oil for crackers, coating oil for baked goods and as a blending component for formulating numerous types of margarines and shortenings. High oleic oil (>70%) will further extend usage of soybean oil in bakery applications beyond the applications supported by mid-oleic. However, bakeries can expect competition from the frying industry for supply of this high-performance oil.

A NOTE ON LOW-LINOLENIC OIL & ALA CONSUMPTION
Liquid soybean oil is a major source of an omega-3 fatty acid called alpha-linolenic acid (ALA). This will not change with the introduction of low-linolenic soybean oils because this variety is not designed to replace traditional soybean oil. Rather, low-linolenic soy was developed as an alternative to partially hydrogenated soy oil which contains little if any ALA due to the nature of the hydrogenation process.

THE CHART BELOW SUMMARIZES THIS DATA

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Future trait improvements include a high oleic (>70%) soybean oil, a high-stearic (approximately 25%) soybean oil, soybean oil with increased omega-3 fatty acids, and a low-saturate (<7%) soybean oil, to replace more cholesterol-raising solid fats.

Dedicated to the future of edible oils: As consumer demand for soybean oil increases, the United Soybean Board (USB) is committed to ongoing research and continuous improvement of an already superior product. USB has established a core team of exceptional academic and industry professionals who are developing soybeans with enhanced compositional traits that will result in soybean oil varieties with improved functionality and nutrition composition. A farmer-led organization comprised of 68 farmer-directors, USB oversees the investments of the soybean checkoff on behalf of all U.S. soybean farmers. For more information, please visit SoyConnection.com.

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