Healthier Oils for Margarines, Spreads and Frying Fats

Recent innovations in oils for margarine, spreads and frying oils have been geared to meeting the needs of consumers and food manufacturers, particularly in three areas: functionality, stability and nutrition. As issues such as saturated fats, low-fat foods and trans fatty acids have taken center stage, nutrition issues have significantly impacted edible-oil consumption patterns in both retail and foodservice. The soybean industry has taken steps to address these needs and is currently working to develop a sufficient supply of trans alternatives at competitive costs. Techniques include research and product development through plant breeding, as well as the development of improved fat-modification technologies by enzymes, modified hydrogenation, and fractionation and blending techniques.

“Soybean Oil Solutions for Margarines, Spreads and Frying Fats”

Source: United Soybean Board newsletter: The Soy Connection