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Article: Mid-oleic soybean oil is healthful alternative for frying.
- Article from:
- Emerging Food R&D Report
- Article date:
- October 1, 2008
CopyrightCOPYRIGHT 2008 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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To eliminate trans-fatty acids, food manufacturers are searching for alternatives to hydrogenated oils for frying foods. However, many alternatives do not have the oxidative stability of hydrogenated oils.
Stable frying oils need to have low levels of linolenic acid, more oleic acid and less linoleic acid, which is similar to what is found in hydrogenated oil. USDA-ARS scientists have developed a new soybean oil that contains 52% oleic, 31% linoleic and 1% linolenic acids. It appears that this oil not only has a good fry life, but also produces oxidatively stable fried food. Moreover, it can be a healthful alternative to hydrogenated soybean oil. This Mid Oleic ...
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