Increased Oleic Soybean Oil for Food Product Formulation.
Hot Topic Symposium
Tuesday, May 5
Organizer: B. Baltzell, United Soybean Board, USA.
Session Chair: S. Poole, United Soybean Board, USA.
Efforts to reformulate food products to reduce or eliminate trans fats have led food manufacturers to seek alternatives to partially hydrogenated oils. To maintain product quality, formulators demand oil solutions that deliver equivalent or superior oxidative stability and product functionality in addition to improved nutrition profiles.
To address this need, researchers in the U.S. soybean industry are developing soybean varieties with enhanced compositional traits that will result in healthier oils with improved functionality. Increased oleic soybeans, containing an increased proportion of oleic acid versus linolenic and linoleic acids, are among these varieties. The resulting oils have a high oxidative stability, similar to partially hydrogenated oils, but with zero grams, trans fat per serving.
Increased oleic soybean oils will benefit a variety of food product applications, including margarines and spreads, snack foods, baked goods, and heavy-duty frying. Products requiring high-heat processing will benefit from the superior resistance to flavor breakdown.
Attendees at this USB-sponsored session will learn the latest about increased oleic soybean oils, including mid- and high-oleic varieties. Panelists will discuss the fatty acid profile, functionality and stability testing, food product applications, supply and expected timelines for commercialization. The panel will also address the health benefits and improved nutritional composition of a variety of enhanced trait soybean oils available now and those currently in the research pipeline.
High-Oleic Soybean Oil: An Improved Soybean Oil for Use in Food Products.
S. Knowlton, Pioneer Hi-Bred, a DuPont Company, USA.
Frying Performance of Soybean Oils with Different Percentages of Oleic Acid.
P. J. White, Iowa State University, USA.
Testing Protocols for Performance And Functionality of Increased Oleic Acid Soybean Oils.
G.R. List, Consultant, USA.
Food Applications of Increased Oleic Acid Soybean Oil.
R. Reeves, Qualisoy, USA.
Improved Fatty Acid Profile of Enhanced Trait Soybean Oils: Implications for Human Health and Nutrition.
M. Lefevre, Utah State University, USA.
AOCS Related Products
AOCS has the following products related to this hot topic. Stop by the AOCS Press Bookstore while you are at the 100th AOCS Annual Meeting & Expo to receive special Annual Meeting Only discounts or order the product online at the AOCS Store.
Soybeans: Chemistry, Production, Processing and Utilization, Lawrence A. Johnson, Pamela J. White, and Richard Galloway, Product Code #223