New ISU Soybean Oil Passes the "Fry Test"
People gathered March 9 at Iowa State University for a
typical celebration - speeches, balloons and food. The guest of honor?
A bottle of soybean oil.
New soybean varieties developed at Iowa State were used
to produce the oil. Most soybean varieties produce oil with 7 percent
linolenic acid. Linolenic acid causes foods to become stale or rancid.
These new varieties produce oil with only 1 percent linolenic acid.
The new varieties were developed by two College of Agriculture
faculty members - Walter Fehr, a Charles F. Curtiss Distinguished Professor
in Agriculture, and Earl Hammond, emeritus University Professor of food
science and human nutrition. They started working on the project in
the late 1960s. By the early 1990s, they had isolated three soybean
genes that control the linolenic acid trait.
Food manufacturers are interested in the new oil because
of a Food and Drug Administration ruling. Beginning Jan. 1, 2006, food
companies must list trans fat levels on package labels. Trans fats may
raise blood cholesterol and contribute to heart disease. Most trans
fats are created in the hydrogenation process, which is used to extend
product shelf life. The beauty of the new Iowa State soybean varieties
is that the oil derived from the beans doesn't need to be hydrogenated.
The 1 percent linolenic oil was tested last year by Pamela
White, University Professor of food science and human nutrition and
interim dean of the College of Family and Consumer Sciences. She found
the oil to be more stable than other soybean oils tested. It also passed
critical laboratory tests for frying and flavor stability.
But how would the oil perform in real kitchens? A comparison
of the new oil and traditional oil began in five Iowa State dining halls
last December. At the March 9 celebration, Erica Beirman, manager of
the Oak-Elm Dining Center, said students haven't noticed any difference.
"But our cooks have noticed foods fried in the new oil retain their
crispness longer," she said.
Jason Wheelock, kitchen manager of the popular Hickory
Park restaurant in Ames, told of similar experiences. "Our testing
has been very successful. We didn't tell our customers about the switch
and we haven't had any comments. That's a good thing," he said.
About 40,000 acres of the 1 percent linolenic acid soybean
varieties will be grown this year in Iowa and elsewhere. Seed harvested
from those acres will be planted on 1 million acres in 2005. That's
the number of acres needed to meet the estimated food industry demand
for this new oil.
Those attending the March 9 event did their own taste-test,
enjoying french fries, chicken nuggets and tenderloins fried in the
low linolenic soybean oil. A fitting end for a soybean oil celebration.
By Susan Thompson, Communications Specialist, Iowa
State University College of Agriculture
