Innovations in Soybean Oil Research

August 25th, 2011 :: By Thinking Ahead Editor in Health, Soy Foods

Cooking oil that is nutritious, produced naturally, contains zero trans-fat and tastes better than traditional cooking oils is on the horizon for food companies. Dr. Kristin Bilyeu, research molecular biologist with the USDA Research service, and Dr. Grover Shannon, professor of genetics and breeding at the University of Missouri – Columbia, have developed a high oleic soybean that is functional for cooking without undergoing hydrogenation.

Dr. Bilyeu and Dr. Shannon found a way to increase the oleic content of soybeans from about 24 percent to as much as 80 percent through traditional breeding. This will give food producers the option of using soy oil that is stable enough for cooking at high temperatures, yet includes no trans-fats. Food companies will gain increased functionality due to the stability and extended shelf life, as well as have the opportunity to offer customers increased nutritional benefits and naturally-bred high-oleic soybean oil. Plus, since soybeans are very plentiful, the availability of the improved oil will help keep prices competitive.

For more information on Dr. Bilyeu and Dr. Shannon’s research, you can watch their video.

[1] Mutant alleles of FAD2-1A and FAD2-1B combine to produce soybeans with the high oleic acid seed oil trait. By Grover Shannon, and Kristin D. Bilyeu

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