Soybean oil is the most widely used edible oils in the United States. It is exceptionally versatile, easy to source and has a neutral flavor that works well in most cuisines and in most kitchen applications. With varieties that are adaptable to nearly every fat or oil application in the food industry, soybean oil works well in dishes from fried appetizers and salad dressings to sauces and desserts.
A fry oil that provides a long fry life and gives foods an appetizing texture and appearance is a necessity for kitchens that strive for consistent, high-quality results for their fried foods. The growing availability of high oleic soybean oil has made it an increasingly popular oil solution for many kitchens, and for good reason. High oleic soybean oil produces consistently appealing fried foods and extends fry life compared to commodity oils. It also outperformed high oleic canola oil in a frying study, which found that high oleic soybean oil can fry at higher temperatures without damage to the oil.
Additionally, with an oxidative stability index of greater than 20 hours, deep frying in high oleic soybean oil results in less buildup on kitchen equipment, reduces cleaning time, lowers maintenance costs and provides more value from every gallon.
Dressings and sauces
The neutral flavor of soybean oil makes it a versatile base for dressings and sauces of all types, from light salad dressings to barbecue sauces. Suited for both bold and classic flavors, it works especially well with Asian-style dressings when blended with ingredients like citrus, soy sauce, ginger and rice vinegar. For that same reason, it also performs well as a base for marinades and dipping sauces.
Soybean oil also performs well as the base for creative and flavorful infusions using herbs, hot peppers or aromatic vegetables like garlic and onion. Infused oils are an easy way to add a creative twist to an existing dish or to introduce new flavors for LTOs and expanded menus.
Baked goods and icings
Whether used as a liquid or a shortening, soybean oil performs exceptionally well in baked goods, where a fat with neutral flavor and excellent stability is required. As a shortening, interesterified (IE) high oleic soybean oil is an ideal turnkey replacement for partially hydrogenated oils (PHOs), contributing effectively to cakes, tortillas, other baked goods and icings. High oleic soybean oil has better stability and provides a better texture and mouthfeel than comparable oil alternatives like palm oil, and it more effectively replicates the high performance bakers seek from PHOs.
Accessible and consistent supply
Because soybeans are a major U.S. crop, widely grown for agricultural needs, foodservice operators can depend on a steady supply of economically priced soybean oil, year in and year out. Additionally, U.S. farmers are expected to exponentially expand the acreage of high oleic soybeans over the next decade to meet the growing demand for high oleic soybean oil.
With exceptional versatility, functionality and accessibility, soybean oil is an ideal solution for kitchens seeking to improve their operations and menus.
This post is sponsored by QUALISOY