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QUALISOY High Oleic Soybean Donut Shortening

Qualisoy High Oleic Soybean Donut Shortening offers an improved fry life as well as favorable sensory characteristics including optimal color, texture and mouthfeel.

Ingredient Name: Soybeans

Labeling Claims: Sustainable

Features: Enhanced Flavour, Excellent Mouthfeel, Imparts color, Improved Mouthfeel, Texturizing

    Knowde Enhanced TDS

    Identification & Functionality

    Ingredient Name

    Soybeans

    Food Ingredients Functions

    Fat & Oil

    Ingredients
    Soybeans
    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Whole Foods, Extracts & Premixes

    Edible Oils & Fats

    Features & Benefits

    Labeling Claims

    Sustainable

    Food Ingredients Features

    Enhanced Flavour,

    Excellent Mouthfeel,

    Imparts color,

    Improved Mouthfeel,

    Texturizing

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Bakery,

    Cooking Oils & Fat Products

    Food & Nutrition Applications

    Doughnut,

    Frying Oil

    Applications

    Deep Frying: With lower levels of polymerization, high oleic soybean oil can lead to cost savings due to reduced build-up of polymers on equipment when deep frying. High oleic soybean oil was a top performer on overall likability in a fry taste test which evaluated flavor, aroma, texture and appearance.

    Donut Frying: Soy-based shortenings produce both cake and yeast-raised donuts with a favorable texture, interior grain, spread, height and size. They also result in lower total polar materials, which means that soy-based oils and shortenings last longer in the fryer. Learn more about how soy-based ingredients performed in QUALISOY’s donut frying functionality test.