Economic Impact Of

High Oleic
Soybean Oil

U.S.-grown high oleic and interesterified (IE) soybean oil helps food
companies’ bottom line at every step along the supply chain. Its dependable
production, domestic supply chain and superior performance meets the
economic and functional needs of the food industry.
Request samples of U.S.-grown high oleic and interesterified soybean oil.
Sourcing Benefits The geographic diversity of U.S.-grown high oleic soybeans help guarantee a
secure supply of high oleic soybean oil. For food companies, this translates to
competitive pricing and reliability of supply from year to year.
for U.S. soybeans compared to other oilseed crops ensures stable production volume from year to year, regardless of weather.
of U.S.-grown high oleic
soybean oil will be available
within the next decade.
Tour United Soybean Board (USB) Farmer-Director Nancy Kavazanjian’s family farm. Learn about the diverse crop profiles that put soybean growers at the forefront of the farming industry.
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Distribution Benefits U.S.-grown high oleic soybeans create a shorter supply chain for the food
industry, as well as reduced transportation costs and a lower carbon footprint.
4X MORE crushing and refining facilities for U.S.-grown conventional and high oleic soybean oil compared to other oilseed processing facilities keeps production closer to utilization.
17 States Will Grow
High Oleic Soybeans By 2026
Click the graphic below to see high oleic soy's growing regions and
year-to-year projects. Visit our U.S Soybean Growers interactive map
to learn more about the benefits of U.S-grown soy, and compare the
growing regions for conventional and high oleic soybeans.
2017 Map
2019 Map
2021 Map
2023 Map
2025 Map
2027 Map
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Functionality Benefits High oleic soybean oil's superior resistance to oxidation extends
fry and shelf life, which translates to greatly reduced annual costs.
Learn more about high oleic soybean oil's performance
In a fry test comparing high oleic oils,
high oleic soybean oil leſt less than 5%
polymerization on equipment surfaces.
The reduced build-up of polymers means
less maintenance and overhead costs.
Buttercream application test results
indicate that IE high oleic soybean
shortening produces the most similar
product to the partially hydrogenated oil
(PHO) shortening, displays a greater
temperature working range and produces
more product volume.
Spray oil stability test results detected
rancidity in the palm olein, mid oleic
sunflower oil and high oleic canola oil
treated crackers at a faster rate,
compared to the crackers sprayed with
high oleic soybean oil. Utilizing high
oleic soybean oil in spray applications
can help extend product shelf life.
In sugar cookie and white cake
application tests, the baked goods made
with IE high oleic soybean shortening
were most similar to products made
with industry standard PHO shortening.
Hear from food industry professionals who recommend U.S.-grown high oleic
soybean oil as a drop-in, trans fat-free replacement for PHOs.
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