Plenish™ High Oleic Soybean Oil promises frying stability

DuPont scientist Susan Knowlton presented Plenish™ high oleic soybean oil testing results at the Institute of Food Technologists Annual Meeting &Food Expo here today.

"High oleic soybean oil is a perfect fit for food companies looking to meet consumer demand for zero trans fat with a functionally superior oil that offers high oxidative and heat stability,"Knowlton said. "Plenish™ high oleic soybean oil provides the stability and performance of partially hydrogenated oil without the trans fat and lower saturated fats."

Extensive testing of oil produced from soybeans in 2007 and 2008 confirmed that Plenish™ high oleic soybean oil contains about 80 percent oleic acid, the highest oleic content in soybean under commercial development. Plenish™ high oleic soybean oil is more than three times higher in heart-healthy monounsaturated fats than commodity soybean oil. The high levels of oleic acid also significantly increase the stability of the oil when used in frying and food processing applications. Plenish™ high oleic soybean oil also will provide flexibility to be used alone or in combination with other oils to optimize cost, functionality and taste.

Testing results also show that this soy-based trans fat solution has more than 20 percent less saturated fatty acid including 40 percent less palmitic acid than commodity soybean oil and 75 percent less saturated fat than palm oil, a tropical oil.

High oleic soybean oil is an attractive option for food companies because of the existing production infrastructure for soybeans and soybean oil. Soybeans are grown on more acres in North America than any other oilseed crop. The Plenish™ high oleic soybean oil trait will be introduced in the industry leading line-up of Pioneer® brand soybean varieties. These varieties are on track for 2009 introduction in the United States, pending regulatory approval and ongoing field testing.