Soybeans yield the most widely produced and widely consumed food oils in the world.
 

 

Oilseed evolution

The oils obtained from the most abundant plant seeds, such as canola, corn, soy and sunflower, are inherently very unstable because they are high in long-chain polyunsaturated fatty acids (PUFAs) — fatty acids with multiple carbon double bonds. Stability refers to the susceptibility to oxidation, which takes place when a double bond breaks and an oxygen molecule attaches. Animal fats are so stable because they contain mostly saturated fatty acids, which have single bonds and, thus, better resist oxidation.

The process of hydrogenation, which involves converting an unstable carbon double bond to a stable single bond by adding a hydrogen molecule, is how many vegetable oils were historically made baker-friendly. The issue here lies in how partial hydrogenation produces trans-fatty acids and full hydrogenation results in saturated fatty acids, both of which are associated with increasing the risk of heart disease.

There are a few plant-based oils naturally high in the monounsaturated fatty acid oleic acid, rendering them more stable than those high in PUFAs. These oils, namely olive and peanut, have distinct flavors that limit their use in baked goods. Price often further restricts use in commercial baking.

For example, Golden Peanut and Tree Nuts, a part of ADM, offers peanut oil produced from high-oleic peanuts that have been roasted and mechanically pressed to obtain an oil rich in roasted peanut flavor and aroma. Golden in color, this peanut oil offers a high quality, trans-fat-free alternative to other oils. An organic option is available.

The plant-based oils industry has invested a great deal to naturally improve the functionality of PUFA-rich vegetable oils by modifying their fatty acid profiles through conventional breeding techniques. The most naturally stable type of vegetable oil is one that is high in oleic acid and low in the highly unstable PUFA linolenic acid. Oilseeds that yield a range of such oils are now being grown.

Conventionally bred mid- and high-oleic canola and sunflower oils started appearing in the market nearly 20 years ago. High-oleic soybean oils were commercialized in 2011, with increasing quantities becoming available every year since.

The widely cultivated soybean exceeds all other oilseeds currently in production because soybeans are high in yield and easy to grow. Soybean oil is the world’s most widely produced and widely consumed vegetable oil.

Soybean farmers anticipated the need for more stable soybean oils in 1998 and began developing new soybean traits to eliminate the need for partial hydrogenation. The new oil offers high stability, longer shelf life and a neutral flavor profile without contributing trans fatty acids. The oil also boasts an improved nutritional profile with 20 to 60% less saturated fat compared with commodity soybean oil.

Demand continues to grow for products with 0 g trans fat and lower saturated fats. “High-oleic soybean oil offers an economical and secure solution for food companies to meet that need as well as enhance functionality to make their businesses more successful,” said Richard Galloway, Qualisoy oils expert. “High-oleic soybean oils deliver highly stable products without sacrificing flavor.”

Current projections estimate 400 million lb of high-oleic soybean oil will be available this year, and 9.3 billion lb will be available by 2024. For bakers, that translates to competitive pricing and a reliable supply.

High-oleic soybean oil offers superior resistance to oxidation, according to Mr. Galloway. This resistance extends shelf life for baked goods and snacks. Its neutral flavor profile makes it ideal for quick breads, muffins, brownies and cakes.

Cargill offers two high-stability canola oils with either 65% or 80% oleic acid content. They provide extreme heat resistance, high oxidative stability and buttery flavor and have a low level of saturated fat and 0 g trans fat per serving.

“At 7% saturated fat, these oils are among the lowest saturated fat content oils available,” Mr. Christiansen said. “And soon we will provide an even lower saturate oil.”

Cargill also offers a range of mid- and high-oleic sunflower oils, one of which is the company’s proprietary stabilized blend that is a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). It combines high-oleic sunflower oil with fish oil and antioxidants.

“Adding omega-3s to bread applications has historically been challenging due to taste and cost barriers,” said Diliara Lassonova, innovation development leader. “This ingredient delivers the sensory performance consumers expect along with 21 days of shelf stability while delivering 32 mg EPA/DHA in one serving of white whole wheat bread. In a cracker formulation, a 12-month shelf life was achieved.”

Researchers at Dow AgroSciences used traditional plant breeding technology to produce high-oleic canola and sunflower oils, which are sold by a number of suppliers. The company began with canola because it has minimal levels of saturated fatty acids and, thus, already enjoyed a favorable nutrition profile. Both oils are versatile, affordable and naturally stable, which helps maintain freshness and taste without additives or preservatives, keeping labels simple and clean. Non-genetically modified versions are available as are ­expeller-pressed styles.

Read on to learn about innovative oil processing methods.