Extending the life of soy oil without hydrogenation
But, there may be a solution. Kristin Bilyeu, a researcher with the USDA Agriculture Research Service located in the Michigan University College of Agriculture, Food and Natural Resources, has developed a soybean plant that produces an oil low in saturated and trans fats.
“When we started this research, we were looking at three factors,” says Bilyeu. “We needed a heart-healthy oil. It needed to be stable with a good shelf life. Finally, it needed to be economically feasible. Oleic acid is a stable component of oil and is not a saturated fat. It does not require hydrogenation, which stabilizes oil but creates trans fats. Oleic acid is the main component of olive oil, but is not a large component in soybean oil. We set out to help the soybean produce more oleic acid in the beans.”