Four Reasons to Replace EVOO with HOSoy at the Dinner Table
When it comes to keeping an oil at the table for everyday use at meals, extra virgin olive oil was long considered the standard for its light flavor and heart healthy properties. However, high oleic soybean (HOSoy) oil is challenging olive as the oil of choice for at-the-table bread dipping, salad dressing, and more.
Neutral Flavor A good dressing makes a great salad perfect. Even just a drizzle of oil and vinegar can bring to life a simple bed of greens. Therefore, the choice of oil is crucial. High oleic soybean oil provides dressings with a neutral base, which never competes with flavorful ingredients or aromatics. Try HOSoy oil in a vinaigrette with garlic, lemon, or black pepper, or have it on the dinner table to pour over herb blends for dipping bread.
Nearly ubiquitous on tables in Italian restaurants are pour-spouted bottles of extra virgin olive oil (EVOO). While EVOO may be popular, it’s rivaled by high oleic soybean oil for its oxidative stability. Oils take on rancid notes over time when they are exposed to air. An oil’s oxidative stability is indicative of its resistance to rancidification. HOSoy oil is one of the most stable oils on the market, making it an excellent table oil.
High oleic soybean oil is truly an all-purpose oil. Beyond the restaurant table, it has an array of uses in the kitchen. HOSoy oil, unlike EVOO, is an excellent choice for deep frying. The high content of unsaturated fats in high oleic soybean oil make it very stable under high temperatures. Frying in HOSoy oil results in less wear and tear on fryers, which extends the life of kitchen equipment and reduces replacement, maintenance, and cleaning costs. Additionally, high oleic soybean oil is extremely versatile and has applications in everything from fried and sautéed foods to baked goods and icings.
Recently, the Food and Drug Administration approved a qualified health claim for high oleic soybean oil. Individuals who replace saturated fats in their diets with unsaturated fats may lower their risk of heart disease. For restaurant operators, this means new opportunities to attract customers with on-menu heart health claims. High oleic soybean oil has the potential to replace most oils in the foodservice kitchen. While it may be best known for its use in frying and baking applications, its neutral flavor and healthy fat profile also make it an excellent choice for an oil to keep on the table for everyday use. Request a sample to see how high oleic soybean oil can replace other oils in your kitchen.