Did you know for decades, food manufacturers have selected soybean oil for its versatility and competitive pricing? The neutral flavor and well-balanced fatty acid profile of soybean oil make it a desirable ingredient for a variety of applications from baked goods to salad dressings.
Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It's also the principal source of omega-3 fatty acids in the U.S. diet, and the primary commercial source of vitamin E as well.
For baking and frying applications that traditionally used hydrogenation, food manufacturers can choose from a range of improved oil processing technologies as well as enhanced soybean oil traits emerging from the research pipeline. The first of these enhanced oils, low-linolenic soybean oil, is commercially available and already used in several food products without trans fats.
Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It's also the principal source of omega-3 fatty acids in the U.S. diet, and the primary commercial source of vitamin E as well.
For baking and frying applications that traditionally used hydrogenation, food manufacturers can choose from a range of improved oil processing technologies as well as enhanced soybean oil traits emerging from the research pipeline. The first of these enhanced oils, low-linolenic soybean oil, is commercially available and already used in several food products without trans fats.
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Simone :)
Copyright@SimoneBonda Disclaimer - The herbal information on this web site is intended for educational purposes only. It is not the intention of the editor to advise on health care. Please see a medical professional about any health concerns you have. Disclaimer - These statements have not been evaluated by the FDA. The information on this web site is not intended to prevent, diagnose, treat, or cure any disease.
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