Soybean oil is the leading edible oil globally, and in the U.S. continued improvements in the nutritional profile and functionality of U.S.-grown soybeans are offering solutions to food service and food manufacturing industries that are appealing to both customers and operators.
High oleic soybean oil is the latest innovation from the U.S. soy industry. High oleic soybeans produce an oil with a modified fat profile comprised of approximately 75% oleic acid, 8% linoleic acid, 2% alpha-linolenic acid, and 12% saturated fats.1 High oleic soybean oil delivers enhanced functional benefits within food service operations such as superior high heat stability. Produced exclusively in the U.S., high oleic soybean oil extends product shelf life and offers the longest fry life of any edible oil, meaning it performs longer than standard vegetable oils in high-temperature and extended-use applications because of the heat and the oxidative stability of the oil. In addition, its neutral flavor profile allows it to blend well in a variety of foods and lets the true and natural flavors of the ingredients used with it stand out.2
A recent comprehensive review concluded that replacing oils high in saturated fats with high oleic soybean oil may reduce coronary heart disease risk.1 The FDA recently authorized heart health claims for both conventional (commodity) soybean oil and high oleic soybean oil.3-4 Qualifying products may now be labeled as heart healthy.3-4 The food manufacturing industry places high value on these soy oil health claims.
High oleic soybean oil can be used in a wide spectrum of products and provides superior resistance to oxidation, thereby extending the shelf life of packaged products and fresh baked goods. Because of its greater oxidative stability and extended shelf life, food manufacturers do not have to add antioxidants, thereby reducing cost.
Restaurants have found that high oleic soybean oil offers a better color, improved taste and texture, improved moisture retention, lower oil uptake, and longer fry life than standard vegetable oils. Even more, their customers say it is important to support domestic agriculture and farmers by purchasing foods made with U.S.-grown ingredients.5 Nearly all soybean oil is produced by U.S. soybean farmers who employ a variety of sustainable practices to reduce their overall land use, soil erosion, energy use, and total greenhouse gas emissions, as well as improve water use efficiency and quality.High oleic soybean oil appears to provide nutrition and functional benefits to food service, manufacturing, and the consumer. As production of this new oil increases, so will use and access.
- Huth, P.J., Fulgoni, V.L., & Larson, B.T. (2015). A Systematic Review of High-Oleic Vegetable Oil Substitutions for Other Fats and Oils on Cardiovascular Disease Risk Factors; Implications for Novel High-Oleic Soybean Oils. Advances in Nutrition, 6(6)674-693.
- Qualisoy. High Oleic Soybean Oil. 2020; https://www.qualisoy.com/food-industry-solutions/high-oleic-soybean-oil
- United States Food and Drug Administration (2017). Qualified Health Claim Petition for Oleic Acid and the Risk of Coronary Heart Disease.
- United States Food and Drug Administration (2018). FDA Completes Review of Soybean Oil and Reduced Risk of Coronary Heart Disease.
- United Soybean Board. 2019 Food Industry Insights consumer study.