How Do Food Processors Benefit?

The U.S. Food and Drug Administration mandate requiring trans fat content to be listed on all retail food nutrition labels beginning Jan. 1, 2006, has spurred many food manufacturers to seek alternatives to ingredients that add trans fat or saturated fat to foods. Excessive levels of trans and saturated fats in diets have been linked by leading medical authorities to coronary heart disease and other health concerns.

The TREUS™ oil produced with Pioneer low linolenic soybean varieties provides a practical solution to help food manufacturers lower trans fat levels in their food products. TREUS™ low linolenic soybean oil contains less than 3 percent linolenic acid versus the 7 percent to 8 percent found in traditional soy oil.

For many food applications, traditional soy oil undergoes a process called partial hydrogenation, primarily to improve the natural flavor stability and shelf life of these products. Partial hydrogenation leads to the formation of trans fat in foods. When used in frying applications, low linolenic oil can eliminate the need for partial hydrogenation, resulting in foods with negligible amounts of trans fat absorbed from the frying oil.

TREUS™ low lin oil is well suited for many food products consumed on a daily basis, including foodservice frying, snack foods, salad oils, spray oils and some bakery applications.