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.


Click here to continue reading this article.

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

Staff Writer

United Soybean Board

United Soybean Board’s 78 volunteer farmer-directors work on behalf of all U.S. soybean farmers to achieve maximum value for their soy checkoff investments. These volunteers invest and leverage checkoff funds in programs and partnerships to drive soybean innovation beyond the bushel and increase preference for U.S. soy. That preference is based on U.S. soybean meal and oil quality and the sustainability of U.S. soybean farmers.