SOY-BASED TRANS FAT SOLUTIONS

Explore processing technologies including chemical and enzymatic interesterification, gelling, blending, improved hydrogenation techniques and increased use of antioxidants. Learn about enhanced soybean oil traits that do not require hydrogenation but still have the same superior functionality and flavor characteristics that the food industry has come to expect from soybean oil. These traits include low-linolenic — the first enhanced oil to emerge out of the research pipeline, as well as increased oleic, low-saturate, increased omega-3 and high-stearic soybean oils.

Since 1994, the United Soybean Board has played and continues to play a significant role in advancing the understanding of the science around trans fats; ensuring responsible and accurate communication of the science to the food industry, health professionals and consumers; and funding important agricultural production studies to identify soybean solutions for the future.

Click here to learn how USB's accomplishments in the past 15 years have helped ensure a safer, healthier food supply.

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