Four Reasons to Switch to High Oleic Soybean Oil
Food manufacturers benefit from high-performing oil with heat stability and favorable shelf-life. Consumers want foods that are satisfying in texture, flavor, and freshness. As such, demand swells for innovation in cooking oils in the post-trans fat era.
Enter high oleic soybean oil (HOSO): a heart-healthy, versatile, and flavor-neutral alternative to partially hydrogenated oils (PHOs) that can outperform other oils in frying, baking, and snack applications while adding zero grams trans fat to the label.
Extended Shelf Life
Nobody likes stale food. Staling results in lower revenue for retailers and manufacturers, and lower quality for consumers. As such, ready-to-eat snacks and baked goods require an oil that has excellent resistance to oxidation, the enemy of freshness. High oleic soybean oil is proven to extend shelf life for baked goods and snacks.
Extended Fry Life
High oleic soybean oil outperformed high oleic canola oil (HOCO) in a high temperature frying study, which found that HOSO could fry at higher temperatures than HOCO without damage to the oil. Makers of chips and other snacks can lower their expenses by switching to a more stable frying oil like high oleic soybean oil. Additionally, the high content of oleic acid in the non-hydrogenated oil translates to less buildup on frying equipment, reduced cleaning time, and lower maintenance costs.
A 2018 consumer survey showed that shoppers care more about a product’s ingredient legend than its brand, reiterating current trends toward cleaner labels and healthier ingredients. When it comes to oil, a majority of consumers perceive soybean oil as healthy. In fact, soybean oil is the primary source of omega-3 fats – the healthiest type of fat – in the U.S. diet.
High oleic soybean oil offers additional health benefits. It contains zero grams of trans fat per serving as well as lower saturated fat and three times the amount of beneficial monounsaturated fatty acids compared to conventional oil.
Last November, the U.S. Food and Drug Administration (FDA) authorized two qualified health claims confirming that oils high in oleic acid, including high oleic soybean oil, may reduce the risk of coronary heart disease when replacing oils higher in saturated fat. Food manufacturers can now add heart healthy label claims to packaged goods meeting the FDA’s requirements. Learn more about the FDA ruling here.
In 2015, as the FDA began to pull partially hydrogenated oils from the market, food and snack makers sought out alternatives. In particular, their frying and baking processes required an oil that was economical and flavor-neutral and could easily integrate into their high-heat industrial applications. These producers of snacks and other packaged goods needed an oil that could be stable at room temperature and be converted into shortenings.
Interesterification (IE) is an innovative processing technique that results in products similar to those produced by partial hydrogenation but free of trans fats. Interesterified high oleic soybean oil can be made into solid and semi-solid shortenings and performs well in icings, spreads, and baked treats.
A yearlong icing application study found that, compared to other common shortenings, IE high oleic soybean shortening produced the most similar properties to PHO shortening. IE high oleic soybean shortening also significantly beat out palm-soy blended shortenings in terms of temperature working range.
In a bakery study, cookies made with IE conventional soybean oil and IE high oleic soybean oil-based shortenings were found to produce a better, more tender mouthfeel. A separate fry shortening evaluation showed that IE high oleic soybean oil performed on par with PHO soybean oil in terms of texture, color, and fry life.
Versatile and Plentiful
Soybean oil is the most widely used oil in the U.S. due in part to its versatility and well-established domestic supply chain. It is adaptable to nearly every fat or oil application in the food industry and readily available anywhere in North America.
Additionally, soybean farmers responded to the changing landscape in cooking oils after the FDA’s 2015 ruling on PHOs by increasing production of high oleic soybeans. The United Soybean Board estimates that by 2020, 1.8 billion pounds of high oleic soybean oil will be available, increasing to 9.3 billion by 2027. Increased availability of high oleic soybean oil is one more reason food and snack makers should test it in their frying and baking applications.
High oleic soybean oil has great potential to lower costs and improve quality for makers of snacks and baked goods. To learn more, visit QUALISOY.com. If you’re ready to try high oleic soybean oil in your applications, request a sample.