Plenish™ High Oleic Soybean Oil Provides Functional Benefits
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.
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).