Explore the portfolio to find your U.S.-grown, soy-based fat and oil match.
With lower levels of polymerization, high oleic soybean oil can lead to cost savings due to reduced build-up of polymers on equipment when deep frying. High oleic soybean oil was a top performer on overall likability in a fry taste test which evaluated flavor, aroma, texture and appearance. Learn more about how high oleic soybean oil measures up in frying applications here.
With its neutral flavor profile and high level of oxidative stability, high oleic soybean oil is the ideal frying medium for snacks of all types. Because of its high stability, longer fry life and better frying efficiency will result when using high oleic soybean oil.
Soy-based shortenings produce both cake and yeast-raised donuts with a favorable texture, interior grain, spread, height and size. They also result in lower total polar materials, which means that soy-based oils and shortenings last longer in the fryer. Learn more about how soy-based ingredients performed in QUALISOY’s donut frying functionality tests.
Food manufacturers will benefit from the increased functionality of soy-based fats and oils. High oleic soybean oil offers superior resistance to oxidation, which extends shelf life of packaged products, as well as a desired neutral flavor profile, allowing the natural flavors of ingredients to stand out.
Soy-based shortenings and margarines very effectively prevent formation of a gluten matrix, resulting in cakes that are pleasingly light, airy and moist. Cakes produced with these shortenings and margarines have very favorable texture characteristics and optimum dome height – learn more in our cake functionality tests.
Cookies made with soy-based oils and shortenings produce a favorable spread, height and weight along with a more tender mouthfeel. Learn more about how soybean oil measured up in functionality tests of cookies.
Soy-based oils and shortenings produce icings with an ideal viscosity and specific gravity. Food companies can also enjoy that high oleic soybean shortening can increase the volume of icing made – meaning more frosting is produced with less product. Learn more about how high oleic and conventional soybean shortenings measured up in QUALISOY’s icing shortening evaluation.
Soy-based shortenings produce pie crusts with desired characteristics, including evenly browned textured, flaky crust with an ideal finished product height and minimal shrink. Learn about the various benefits to using soy-based ingredients in pastry applications from QUALISOY’s functionality test results.
Soy-based ingredients perform on par with butter in puff pastries, which is considered the “gold standard” for producing the highest quality puff pastry products. Recent functionality testing showed that puff pastries made with high oleic soybean baker’s margarine produce pastries of an ideal height with uniform honeycomb layers.
Less elasticity and better texture, including more tender and fluffy breads, are achieved when using soybean oils in dough. Higher levels of soybean oil in specialty breads such as brioche and dinner rolls will reduce chewiness and toughness while contributing to a delectably crispy crust.
Soybean oil shortenings and margarines prevent the formation of a gluten matrix in baked goods, resulting in a tender product with moist texture. In addition, as release agents, soybean oil and high oleic soybean oil help to more easily remove foods from baking pans and belts, increasing overall efficiency.
Soy-based oils are excellent ingredients for dressings due to both their neutral flavor profile, allowing the intended flavor of the dressing to shine, and nutritionally favorable fatty acid profiles.
Soy-based oils are excellent for sautéing due to their neutral flavor profile and high-heat stability. Soy-based oils also offer favorable fatty acid profiles with proven heart-health benefits.
High oleic soybean oil meets the functional and economic needs for spray oils. In a six-month shelf stability and sensory study of spray oils, high oleic soybean oil performed as well as or better than other high oleic oils, due to its high oxidative stability and preferable sensory characteristics.
A blend of soybean oil with soybean lecithin provides excellent release properties, enabling easy removal from baking utensils and conveyors. Reduced sticking makes for easier clean up and better product integrity.
Soybean oil offers a neutral flavor and favorable fat profile, making it ideal for use in a variety of applications for the foodservice and food manufacturing industries. A heart-healthy ingredient option, soybean oil is low in saturated fat and high in poly- and monounsaturated fats.
High Oleic Soybean Oil
In addition to being sustainably produced and 100 percent U.S. grown, high oleic soybean oil is one of the most oxidative stable edible oils available. As a result, it can extend shelf life of processed foods and fryer life in frying operations. As with conventional soybean oil, it has a neutral flavor profile, and its dependable domestic production meet the economic needs of the food industry.
Conventional Soybean Baker's Margarine
Puff pastries and laminated dough products achieve their desirable textures and eating qualities from baker’s margarine produced with soybean oil. With a wide working range, soy-based bakers’ margarines can be used as a replacement for butter and other margarines for everyday baking.
Conventional Soybean Donut Shortening
Soybean donut shortening imparts excellent color, flavor and texture qualities to cake donuts and yeast-raised donuts.
Conventional Soybean All-Purpose Shortening
Thanks to its wide working temperature range, excellent melting properties and general ease of workability, conventional soybean shortening makes an excellent, sustainably grown ingredient for a variety of bakery applications.
Conventional Soybean Icing Shortening
A wide working range and viscosity profile make soybean icing shortening ideal for use in icings and frostings.
High Oleic Soybean Baker's Margarine
High oleic soybean baker’s margarine is an excellent ingredient for a variety of bakery applications as it provides well-maintained plasticity under both cool and warm temperature conditions, which allows for a larger working temperature range.
High Oleic Soybean Donut Shortening
High oleic soybean donut shortening offers an improved fry life as well as favorable sensory characteristics including optimal color, texture and mouthfeel.
High Oleic Soybean All-Purpose Shortening
For food applications that require high-stability options, high oleic soybean shortening outperforms most other solutions, making it an ideal ingredient. It benefits food companies with its wide temperature range and excellent melting properties.
High Oleic Soybean Icing Shortening
High oleic soybean icing shortenings allow bakers to incorporate more water and aeration while maintaining desired mouthfeel, flavor and stability. Excellent shelf life, freeze-thaw stability and color fastness are advantages of high oleic soybean icing shortening.
Conventional & High Oleic Soybean Oil Blend
Blends of high oleic soybean oil and conventional soybean oil are ideal for foodservice operations that may not need the high-powered performance of a pure high oleic soybean oil. These frying oil blends have a longer fry life than other commonly used oils making them more economical.
High Oleic Fully Hydrogenated Soybean Oil Blend
A fully hydrogenated soybean oil is blended with high oleic soybean oil to create this high-stability, low saturated fat product.
Join Companies Making the Switch to U.S.-Grown High Oleic Soybean Oil