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Sizzling Test Results Boost Demand for New Soybean OilAfter more than a year of extensive testing by food scientists, food companies, restaurants, and dining services, the verdict is in: a new soybean oil developed by conventional breeding methods at Iowa State University outperforms traditional hydrogenated soybean oil for preparation of fried foods. The exceptional performance of the 1% linolenic (lin) oil has the food industry asking for more. To meet the demand, farmers planted about 30,000 acres of the new soybeans in 2004 and plans are being developed to increase production to 1 million acres in 2005.
The 1% lin oil is superior for human health because it does not have to undergo chemical hydrogenation, a process used to extend the freshness of food products and the frying life of conventional soybean oil. Partial hydrogenation results in the formation of undesirable trans fats that elevate LDL (bad) cholesterol levels in the blood and lower HDL (good) cholesterol. The new soybean oil is superior to alternative unhydrogenated oils that are high in unhealthy saturated fats. The 1% lin oil eliminates the trans fats found in hydrogenated oils without increasing the content of saturated fat. Interest is trans fat was generated by the decision of the U. S. Food and Drug Administration to require food manufacturers to list the content of trans fat on Nutrition Facts labels beginning in 2006. The labels for 1% lin soybean oil and hydrogenated soybean oil are illustrated below. The total grams of undesirable saturated fat and trans fat in the hydrogenated soybean oil is 2.5 times greater than in the 1% lin oil. Some of the alternative unhydrogenated oils are more than 3.5 times higher in saturated fat than the 1% lin oil.
Financial benefits The extended frying life of 1% lin soybean oil compared with hydrogenated soybean oil provides financial benefits to food services and restaurants. Food managers commonly have reported that the 1% lin oil can be used at least 25% longer than hydrogenated soybean oil before it has to be changed. Jason Wheelock, kitchen manager of the popular Hickory Park restaurant in Ames, Iowa, tested the 1% lin oil. He routinely changed the hydrogenated oil in his fryers once a week. After a week of using the 1% lin oil, it looked so good that he used it another week. He said the oil still looked good after two weeks of use. Although 1% lin oil costs more to produce, its extended frying life offsets the higher purchase price.
Food managers like the crispness, extended freshness,
and flavor of foods fried in 1% lin oil. Erica Beirman, manager of a
dining center on the Iowa State University campus, prepared fried foods
in 1% lin and hydrogenated soybean oil. She reported that the students
did not notice any difference in the flavor of foods prepared with the
two oils. “But our cooks have noticed foods fried in the new oil
retain their crispness longer,” she said. Jason Wheelock of Hickory Park restaurant switched from hydrogenated soybean oil to the 1% lin. “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.
The 1% lin soybeans make it possible for farmers to grow a crop that could replace hydrogenated soybean oil, instead of losing their market share to competing oils. They also can benefit from the premium paid to keep the new soybeans separate from conventional soybeans. The premium is compensation for the extra time and other expenses associated with identity preservation and offsets any difference in the yield of 1% lin and commodity soybeans. The production of 1% lin soybeans for seed or grain in
2005 will be done primarily on a contract basis. Contracts will be offered
by companies that are producing seed or that are processing the grain
and marketing the oil. Farmers who are interested in growing the 1%
lin soybeans should contact one of the sources listed in the
Grain Production or Seed Production sections
of this Web site.
Last Update 06/21/06
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