High-Oleic Soybean Oil for Healthier Foods

A project partially funded by the United Soybean Board (USB) and soybean checkoff have discovered two high-oleic soybean varieties that ultimately could help the U.S. soybean industry regain most of the oil market share it lost when some food companies replaced hydrogenated soybean oil as an ingredient to reduce trans fats in their products.

According to USB, the oil from high-oleic soybeans is healthier than partially hydrogenated vegetable oils because it requires no hydrogenation, a process that leads to trans fats. High-oleic oil also contains about 25 percent less saturated fat than soybean oil processed from commodity U.S. soybeans and is healthier than high-stability fats and oils, such as palm, that contain high levels of saturated fats.

“If we can improve the health profile of a food ingredient without people having to make any changes in their lives, we can potentially improve the health of all consumers," said USDA scientist Kristin Bilyeu. “High-oleic soybean oil will be in high demand from the food industry. I think it will be an obvious choice for food companies. It has no negative attributes."

Two QUALISOY partners continue to develop new high-oleic U.S. soybean varieties. Pioneer’s Plenish high-oleic soybeans may be grown under contract in the U.S. in 2011, with commercialization anticipated in 2012 upon full regulatory approval and field testing. Monsanto could have its Vistive Gold varieties available for planting in 2013 pending regulatory approvals.

“This high oleic trait is needed in the food industry," said Jason Bean, chair of USB’s production research program and a soybean farmer from Holcomb, Mo. “Farmers take a lot of pride in providing an abundance of healthy, nutritious food. With high-oleic soybean oil, we’re helping the food industry meet consumer demand for healthier oil."

Sources:

* United Soybean Board: Soybean Checkoff Helps Fill Order for Food with Healthier Oils