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- W2233801453 abstract "The approximately 20% oil in the soybean seed is considered a co-product of the protein fraction; however, that oil fraction is a valuable commodity itself. In the United States, Soybean Oil (SBO) products account for approximately 80% of the 18 billion lb of edible oils used every year. Home consumers buy liquid soybean salad oil sold in grocery stores for cooking, baking, and salad dressings. They also consume liquid oil incorporated into processed foods such as packaged mixes and prepared salad dressings. In contrast, restaurants and food manufacturers have traditionally used hydrogenated SBO (solid or pourable) for frying, baking, and processing into margarines and shortenings. The uses and amounts of SBO consumed in the United States changed significantly over the past 45 years. This chapter highlights the various food uses of this important oil, including liquid soybean salad oils and solid/semi-solid fats. It also presents some information on the SBO with modified fatty acid compositions that were developed over the past 20 years to improve oxidative stability, functionality, and/or nutritional properties. Regular soybean salad oil, if processed and stored properly, has very good oxidative stability as a salad oil. In some instances, however, extra oxidative stability may be needed. In those cases, SBO with a modified fatty acid profile may be appropriate, such as one with reduced linolenic acid." @default.
- W2233801453 created "2016-06-24" @default.
- W2233801453 creator A5053759414 @default.
- W2233801453 date "2008-01-01" @default.
- W2233801453 modified "2023-10-01" @default.
- W2233801453 title "Food Uses for Soybean Oil and Alternatives to Trans Fatty Acids in Foods" @default.
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- W2233801453 doi "https://doi.org/10.1016/b978-1-893997-64-6.50018-4" @default.
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