Making a Comeback with High Oleic Soybean Oil

Food manufacturers primarily have shifted to using palm oil and high oleic canola oil to replace partially hydrogenated soybean oil in baking and frying fats. Global palm oil production first surpassed soybean oil production in 2004/05 but now is almost one-third greater than soybean oil production. U.S. imports of palm oil more than doubled between 2005 and 2012.

While palm oil and high oleic canola oil have temporarily filled the void left by commodity soybean oil’s removal from baking and frying applications, high oleic soybean oil is poised to take back markets. In the meantime, interesterified soybean oil provides food industry customers with a functional shortening that does not contain trans fatty acids.


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Disclaimer: The views and opinions expressed in this article are those of the author(s) and do not necessarily reflect the policy or position of U.S. Soy.
USB Staff Writer
USB Staff Writer

Staff Writer

United Soybean Board

The United Soybean Board (USB), a commodity checkoff program, is made up of 73 farmer-directors who oversee the investments of the soybean checkoff on behalf of all U.S. soybean farmers. Checkoff funds are invested in the areas of animal utilization, human utilization, industrial utilization, industry relations, market access, and supply.