A Versatile Oil with Sustainable Benefits
A Versatile Oil with Sustainable Benefits
Soybean oil is commonly labeled as “vegetable oil” in grocery stores. It is the most widely used edible oil in the U.S. and can easily be added into breakfast, lunch, dinner, snacks, condiments, baked goods recipes and more. Plus, soybean oil is sustainably produced and linked to numerous health benefits, so you can feel confident recommending soybean oil to your clients.
Why Soybean Oil?
Soybean oil isn't just a versatile ingredient in the kitchen. It's also a great choice for clients who want to support local farmers using sustainable growing practices, making it a decision they can feel good about.
The U.S. has been the world's leading soybean oil producer since 1942, meaning most soybean oil is locally grown and requires minimal transportation. Compared to soybean oil from Argentina and Brazil, U.S.-grown soybean oil has the lowest carbon footprint:
- U.S. soybean oil generates only 1.06 kg of CO2 per kg of product, compared to Argentina's 9.8 kg and Brazil's 9.98 kg.
- U.S. soybeans produce 0.3 kg of CO2 per kg, while Argentina and Brazil's soybeans emit approximately 4.3 kg and 4.4 kg.
Why Soybean Oil?
Soybean oil isn't just a versatile ingredient in the kitchen. It's also a great choice for clients who want to support local farmers using sustainable growing practices, making it a decision they can feel good about.
The U.S. has been the world's leading soybean oil producer since 1942, meaning most soybean oil is locally grown and requires minimal transportation. Compared to soybean oil from Argentina and Brazil, U.S.-grown soybean oil has the lowest carbon footprint:
- U.S. soybean oil generates only 1.06 kg of CO2 per kg of product, compared to Argentina's 9.8 kg and Brazil's 9.98 kg.
- U.S. soybeans produce 0.3 kg of CO2 per kg, while Argentina and Brazil's soybeans emit approximately 4.3 kg and 4.4 kg.
The processing of seed oils results in a product that, according to an impressive amount of clinical and observational data, benefits overall health.
A recent peer-reviewed manuscript, published in Nutrition Today with support from the United Soybean Board, confirms that while hexane is used as a solvent in the extraction process, it is effectively removed during refining. A typical U.S. consumer would have to consume more than 100 times more oil each day than is currently the average to reach even the lowest safety limit of hexane.
After processing, seed oils remain sources of vitamin E, an antioxidant crucial for immune function, vision, brain health, and skin protection.
Soybean oil carries an FDA qualified health claim and, beyond its heart-health benefits, has been linked to improvements in cardiovascular and cognitive performance, inflammation levels and overall health.
Health professionals also recognize the benefits of seed oils like soybean oil. According to a 2024 national survey sponsored by the United Soybean Board, 66% of healthcare professionals agree that some seed oils, including soybean oil, can reduce the risk of cardiovascular disease when used in place of saturated fat sources.
Research shows that replacing saturated fats with soybean oil may help lower circulating cholesterol levels and reduce the risk of coronary heart disease. It has also not been shown to increase inflammation markers or contribute to oxidative stress, making soybean oil a heart-friendly choice as part of a balanced diet.
Soybean oil is available for sale in most mainstream American supermarkets and its long shelf life makes it an affordable and sustainable option for your clients.
Soybean oil’s neutral flavor profile lends itself to cooking applications and is a welcome addition to recipes across cultures. High Oleic Soybean Oil (HOSoy) can be used in place of other vegetable oils for frying and baking, while conventional soybean oil can enhance your clients’ salad dressings, dips and stir fries. In fact, a 2024 national survey of 1,000 Americans, sponsored by the United Soybean Board, found that half of consumers (55%) agree seed oils, like soybean oil, are great to use in different cooking methods.
The Chef's Choice
Soybean Oil FAQs
There are two types of soybean oil: conventional soybean oil, and high oleic soybean oil, or HOSoy.
Conventional Soybean Oil
Conventional soybean oil, sometimes called commodity soybean oil, has a neutral flavor and can be used as a substitute for alternative vegetable oils in recipes, like dressings and dips.
High Oleic Soybean Oil (HOSoy)
High oleic soybean oil (HOSoy) contains a higher concentration of monounsaturated fatty acids and a lower concentration of polyunsaturated fatty acids (PUFAs). Its high heat stability and longer shelf life make it one of the most commonly used vegetable oils by food professionals. It is found in many everyday foods, including chips, crackers, popcorn and baked goods.
Soybean oil is a type of vegetable oil derived from crushed soybeans that have been separated from their inherent protein. Soybean oil is considered a seed oil because the oil is made from the seed of a plant, rather than the bean itself.
