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Article: Increased Oleic Soybean Oil for Food Product Formulation
- Article from:
- International News on Fats, Oils and Related Materials : INFORM
- Article date:
- July 1, 2009
- Author:
CopyrightCopyright AOCS Press Jul 2009. Provided by ProQuest LLC. (Hide copyright information)
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At the 100th AOCS Annual Meeting & Expo, the United Soybean Board (USB; St. Louis, Missouri, USA) presented "Increased Oleic Soybean Oil for Food Product Formulation." The Hot Topic session featured a distinguished panel of experts at the forefront of enhanced soybean oil research, development, and commercialization.
Leading the session, Robert Reeves, public affairs director of QUALISOY(TM) (St. Louis, Missouri), presented an overview of food applications using increased oleic soybean. Increased oleic soybean oil can be effective as a deep-frying medium for products such as fried potatoes, breaded seafood and poultry products, and snack foods. These oils may also be used in combination ...