Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Soybean Oil
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
Packaged Foods: Food manufacturers will benefit from the increased functionality of soy-based fats and oils. High oleic soybean oil offers superior resistance to oxidation, which extends shelf life of packaged products, as well as a desired neutral flavor profile, allowing the natural flavors of ingredients to stand out.
Baked Breads: Less elasticity and better texture, including more tender and fluffy breads, are achieved when using soybean oils in dough. Higher levels of soybean oil in specialty breads such as brioche and dinner rolls will reduce chewiness and toughness while contributing to a delectably crispy crust.
Baked Snacks: Soybean oil shortenings and margarines prevent the formation of a gluten matrix in baked goods, resulting in a tender product with moist texture. In addition, as release agents, soybean oil and high oleic soybean oil help to more easily remove foods from baking pans and belts, increasing overall efficiency.
Dressing: Soy-based oils are excellent ingredients for dressings due to both their neutral flavor profile, allowing the intended flavor of the dressing to shine, and nutritionally favorable fatty acid profiles.
Sautes: Soy-based oils are excellent for sautéing due to their neutral flavor profile and high-heat stability. Soy-based oils also offer favorable fatty acid profiles with proven heart-health benefits.
Spray Oils: High oleic soybean oil meets the functional and economic needs for spray oils. In a six-month shelf stability and sensory study of spray oils, high oleic soybean oil performed as well as or better than other high oleic oils, due to its high oxidative stability and preferable sensory characteristics.
Release Agents: A blend of soybean oil with soybean lecithin provides excellent release properties, enabling easy removal from baking utensils and conveyors. Reduced sticking makes for easier clean up and better product integrity.