SOYBEAN INDUSTRY RESEARCH PIPELINE
Low-Linolenic
- Works well for some snack foods and basic frying applications
- Contains 1 to 3 percent linolenic compared to 7 percent for normal soybeans
- Reduces need for hydrogenation, thereby reducing or eliminating trans fat
- No increase in saturated fat
- Now commercially available
- Estimating 700 million pounds in 2007 and over 1 billion pounds in 2008
Increased Oleic
- Works well for fried products, baked goods and other foods that undergo high heat during processing
- Contains at least 50 percent oleic acid
- Offers superior resistance to flavor breakdown and improved shelf-life
- Some high-oleic varieties will offer heavy-duty extended-usage frying oils
- Most varieties will also have reduced linolenic content
