Cooking It Up
QUALISOY helps market soybeans and the resulting products of soybean oil and soybean protein. Within the food industry, there is an increasing demand for healthier and more functional soybean oils.

• Baking – Low-linolenic and mid-oleic varieties have a better flavor performance and increased stability, bringing out the best taste in baked goods.
• Food Processors – These manufacturers use soybean oil more than any other vegetable oil when making margarine and other processed foods. In fact, 90 percent to 95 percent of the margarine produced in the United States contains soybean oil, and soybean oil is the most commonly used vegetable oil used to produce mayonnaise and salad dressings. QUALISOY’s goal of reducing saturates in soybean oil can help address the changing needs of this key market.
• Snack Food – Low-linolenic soybean oil can substitute for partially hydrogenated oil in frying. Since the oil is more stable, it requires little or no hydrogenation, therefore greatly reducing or eliminating trans fats. This meets a healthier standard that consumers and the health community seek.

© 2008 QUALISOY