In a test that compared both cake and yeast-raised donuts fried in partially hydrogenated oil (PHO) and commonly used alternatives, the enzymatically interesterified (EIE) high oleic soybean oil outperformed both EIE conventional soybean oil and palm-soy oil blends.
A sensory panel agreed that EIE high oleic soybean oil produced results most similar to the PHO benchmark for:
- Color, size, spread, and height
- Texture and mouthfeel
- Interior grain
- Star-center characteristic of cake donuts
A Classic Indulgence.
A donut is a classic indulgence: a treat that is consumed purely for pleasure with few health benefits.
While Americans try to eat healthy, most give in to the majority of their cravings for classic indulgences.
Whether it’s a planned trip to the bakery or an impulse purchase, Americans love donuts. Improving the sensory experience for consumers can drive more sales of donuts when they seek a classic indulgence.
Sell more donuts by
Making the experience worth the indulgence
Replicate the functionality and sensory standards of PHOs with EIE high oleic soybean oil and deliver the appearance, taste, texture, and mouthfeel consumers want when they indulge in donuts.
EIE High Oleic
functional benefits you need to improve sales and profitability
One key benefit is less oil weeping than palm-soy blends and EIE conventional soy oils. Oil weeping produces an oily, possibly soggy taste and mouthfeel. Additionally, it can lead to inconsistent covering of glazes and powdered sugar.
With EIE high oleic soybean oil, oil weeping levels are closest to PHOs for both cake and yeast donuts, resulting in a comparable, non-oily taste and mouthfeel, consistent performance of glazes and toppings, and an attractive appearance in the case display.
Other functional benefits include:
- Longer product shelf life for higher consumer satisfaction and improved loss prevention
- Decreased polymerization for extended deep clean intervals
- Increased fry life for high oil yield