Plenish™ High Oleic Soybean Oil Provides Functional Benefits

Extending the use of frying oil without sacrificing taste or performance.

Developed to meet the trans fat challenge, Plenish™ high oleic soybean oil derives exceptional stability from an enhanced oil profile. It offers enhanced health benefits to consumers, along with superior functional and performance characteristics for food companies.

 

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Fry Life

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Shelf Life

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Consumer Preference

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Increased Fry Life

Traditionally, many food service operators have relied on a color change or a particular day of the week to determine when to change their frying oil. Plenish™ high oleic soybean oil provides a new opportunity for food service operators to extend use of their frying oil without sacrificing taste or performance — fewer oil changes can translate into lower labor and oil costs.

Tests have shown that Plenish™ high oleic soybean oil extends fry life two to three times over conventional soybean oil in industry-standard testing. This allows food service companies to extend the life of the oil without giving up what their customers want — great-tasting fried food.

Plenish™ high oleic soybean oil and conventional soybean oils were used to fry French fries in ventless, self-contained deep fat fryers (Perfect Fry Company, Canada) at 176°C, 8 hours per day with 15-minute interval food drops. Oil was filtered cold and oil volume replenished daily. The endpoint (fry life) was determined when the oil reached 24 percent Total Polar Compounds, a legally determined endpoint for oil usage in some European countries.

Less Build-Up = Cleaner Restaurants

Over time, less-stable oils deposit polymers on food manufacturing equipment, causing maintenance and cleaning problems and inefficiencies. Plenish™ high oleic soybean oil’s increased heat stability reduces polymer build-up on manufacturing equipment, leading to cleaner restaurants.

Extended Shelf Life

Plenish™ high oleic soybean oil is a perfect fit for food companies looking to meet consumer demand for 0g trans fat with a functionally superior oil that offers high stability and longer product shelf life.

Oven Test: Accelerated shelf life testing was conducted by aging 45 ml of Plenish™ high oleic soybean oil and conventional soybean oil in loosely capped, wide-mouth glass jars at 63°C. Oil deterioration was monitored by measuring the accumulation of peroxides by iodometric titration (Mettler Toledo Protocol #M346).

Versatility in Applications

Plenish™ high oleic soybean oil can be a single-oil solution for restaurant use. Not only is it stable enough to take the heat of the fryer; it can also be used as a grill oil, as a salad oil, and as a liquid oil component, or stable base oil for the incorporation of solids for baked goods. And Plenish™ high oleic soybean oil can also be used as a spray oil for crackers, nuts, candies, or other products, and has shown superior performance in taste and stability in shelf-life comparisons. With the highest oleic content in soy, Plenish™ high oleic soybean oil offers an optimal blend oil component to reach functional, sensory, and cost targets for your product.

Taste-Tested, Consumer Approved

Soybean oil is taste-neutral — and foods manufactured with Plenish™ high oleic soybean oil have demonstrated improved flavor. French fries and fried meats cooked in Plenish™ high oleic soybean oil were preferred for their flavor, texture, and appearance over products cooked in other oils.

Sensory Testing: Food was fried in Plenish™ high oleic soybean oil and partially hydrogenated soybean oil in 15 lb. capacity fryers at 350°F for 8 hrs/day over 10 days. Flavor of the French fries cooked in different oils was evaluated after 10 days of frying by a sensory panel (n=30).