Low linolenic soybeans and beyond

Abstract

Low linolenic soybean oil is the first in a series of modified oilseed products to be introduced to meet food company and consumer needs. Consumer packaged goods and foodservice companies are currently using this oil to successfully replace partially hydrogenated soybean oil, resulting in the reduction of trans fatty acids from the food supply. In addition to meeting consumer demand for healthier foods, many food processors have chosen low linolenic soybean oil based on taste, performance and cost benefits. Seed companies continue to utilize traditional breeding, marker assisted breeding and biotechnology approaches to modify oilseeds that produce oils with health and nutrition benefits. Additional modified oilseeds are at various stages of development. Soybeans with increased levels of stearic acid are being developed as an alternative to partially hydrogenated fats and high saturate fats required to provide solids and structure to food. High stability fry oils with increased levels of oleic acid, reduced levels of linolenic acid as well as a version with lower saturated fat are being developed. Soybeans are also being modified to offer more sustainable sources of omega-3s including stearidonic acid and eicosapentaenoic acid/docosahexaenoic acid which will result in more efficacious sources of omega-3s compared to alpha-linolenic acidcontaining vegetable oil and improved functionality/stability compared to fish and algal oils.

Low linolenic soybeans for biodiesel: Characteristics, performance and advantages

“…The protein is primarily used as feed, with some food applications, while the oil is more broadly incorporated into food, feed, and some industrial applications, especially biodiesel production [3]. As demand for soybean oil and protein increases, improvement of soybean quality and production through genetic breeding has become an important issue [4,5].…”

“…Oils from these cultivars were first used in the food industry due to gains in oxidative stability. These oils do not need hydrogenation and have an extended shelf life [5].…”

Impediments to Social Sustainability Adoption in the Supply Chain: An ISM and MICMAC Analysis in Indian Manufacturing Industries

“…These demands not only mandate the suppliers to adopt sustainable practices in the short-term but also guarantee longterm sustainability in the supply chain. The growing requirement of the development of a socially responsible supplier base and its impact on the company image and financial operations has been affirmed by several researchers (Drumwright 1994;Sen and Bhattacharya 2001;Christmann 2004;Wilkes 2008;Carter and Dresner 2001;Klassen and Vachon 2003;Sarkis 2003;Zhu and Sarkis 2006;Ehrgott et al 2011).…”

Curbing thermo‐oxidative degradation of frying oils: Current knowledge and challenges

“…The amount of linolenic acid in conventional canola and soybean oils has been significantly reduced in low linolenic canola and soybean oils. Soybeans containing increased levels of oleic acid with reduced linoleic and linolenic acid levels have been developed or are being developed for commercialization .…”