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The latest in soyfoods & soybean oil
CONSUMERS
OFFER TO
PAY MORE
TO SATISFY
HEALTH
demands:
Health Perceptions
of Trans Fats
Plummet and
Soy Rockrocket
in Functional
Foods Boom
This 14th-annual nationwide
survey provides vital informa-
tion on consumer attitudes and
perceptions about health and
nutrition issues. Sponsored
by the United Soybean Board
(USB), this report takes an in-
depth look at:
Nutrition attitudes and
their effect on purchasing
decisions;
Consumer awareness of
health benefits regarding
soy products;
Attitudes about different
types of fat;
Nutritional habits and
obesity concerns;
Restaurant and home
consumption of soy.

Methodology
This year represents the second year we
have adopted an online self-administered
survey as our methodology, a significant
change from telephone interviews
conducted in previous years. The survey,
conducted by an independent research
firm in February and March 2007,
includes 1,000 random surveys, providing
a sample that is consistent with the total
American population. The studys margin
of error remains +/- 1.9% to 3.1%, with a
confidence interval of 95%.
Results are generally quite comparable
between methodologies. However, when
presented with comparisons between
2007 and 2006 data and previous years,
we recommend the reader view the data
for general trending purposes rather than
for specific market shifts.
About USB
USB serves as a resource for soybean-
related educational materials. Healthcare
and food professionals can utilize this study
and other USB resources when making
decisions on consumer nutrition. Please
visit USBs Web site at www.soyconnection.
com to view soy-specific materials, up-to-
date health research, recipes and the Soy
Connection newsletter.
Nutritional Habits &
Obesity Concerns
Interest and involvement in nutrition and
health issues remains high among U.S.
consumers. Ninety percent are at least
somewhat concerned about nutritional
content and rate nutrition important in
selecting groceries.
More than three-quarters of consumers say
they have changed eating habits in the past
three to five years due to health concerns.
Consumers willingness to pay more for
healthy or healthier versions of foods has
increased, with 60% willing to pay more in
2007, compared to 53% in 2006.
Healthy Food Decisions
More than half (54%) of consumers agree
with the statement Information about
health and nutrition is too confusing.
These results are on par with recent
years. But, the vast majority still considers
the Nutrition Facts Label important in
deciding which food to buy (90%).
Overallhealthmaintenanceforexample,
watching fat or sugar intake, or counting
caloriesappears to be the primary
reason for viewing the Nutrition Facts
Label. Avoiding or managing a specific
health conditionsuch as heart disease
or diabetesis a secondary concern.
In 2007, 12% of consumers named
trans fats as the single item they pay
attention to most often when reading
a Nutrition Facts Label. This number is
up significantly from 2006 (then, only
7%). The study shows a corresponding
decrease in the number of people who
pay most attention to total fat, 10% in
2007, as opposed to 14% in 2006.

62%
47%
% RESPONDING
12%
11%
Following a Both
moderate-fat equally
diet, but choosing effective
good fats
More than half (52%) believe the
most effective strategy for improving
overall health is to follow a moderate
fat diet but choose good fats over
bad fats, rather than adopt an
overall low-fat diet by reducing all
fat intake (11%). More than three in
five consumers agree consuming
soy-based foods can play a role in
reducing obesity, with significantly
more strongly agreeing with this
statement than in 2006.
From 2003 to 2006, survey participants
reversed themselves on who has
primary responsibility for obesity
in America. In 2007, individual
responsibility maintained the top
position for the second year in a row
at 26%, followed closely by the fast
food industry at 24%.
Cooking Oil Impressions
Consumers recognize olive oil (89%),
canola oil (76%) and soybean oil
(70%) as the three healthiest oils. Flax
seed ranks fourth (69%), followed
by sunflower (65%) and safflower
(65%). As in past years, soybean oil
commonly marketed as vegetable
EFFECTIVE STRATEGIES FOR
IMPROVING OVERALL HEALTH
2006 (n=1,000)
2007 (n=1,000)
In a direct comparison between
saturated and trans fats, significantly
more consumers say that saturated
fats are healthier (42%). Three-
31% 31% quarters of consumers rate trans fat
very unhealthy, a significant increase
over 2006 (63%).
When asked what specific stories
consumers recalled about trans
fats in the media, 33% cited obesity
and weight concerns; 20% cited
10%
the New York City ban on trans fats;
7% 17% cited restaurants such as KFC
and McDonalds removing trans fats
from their food; and 12% mentioned
the increased risk of coronary heart
disease. It is important to note that
Following a Dont
low-fat diet by know companies like KFC used enhanced
reducing all fats soybean oils to create products with
no trans fats.
oilis second only to olive oil in terms
of cooking oil used most frequently.
Saturated Fats
Healthier 26%
Consumers are becoming increasingly
aware of new soybean and soybean
Trans Fat
oil varieties with improved health Healthier
and nutrition benefits (9% in 2007 22% 2006
compared to 5% in 2006). This number
may grow as more companies like
Kelloggs and KFC switch to enhanced
Dont Know 52%
soybean oils to remove trans fats from
their products and menus.
Consumer Attitudes
about Fats
Heart-healthy omega-3 fatty acids
remain the only type of fat more
consumers rate as more healthy than
unhealthy, while most consumers
Saturated Fats
fail to recognize unsaturated fats as Healthier 42%
healthy choices.
Trans Fat
Have consumers digested the news Healthier
2007
about trans fat? The answer in 2007 is 16%
an undeniable yes. Not only do 91%
view trans fat as somewhat to very
unhealthy, 2007 represents the year Dont Know 42%
trans fats surpassed saturated fat
when challenged to choose the least
healthy fat.
3
 2007
85%
Soymilk ...................................................................... 90%
Soybean oil ................................................................... 66
Soy veggie burger........................................................ 63 82%
Tofu (unspecified) ........................................................ 60

80%
Soy infant formula ....................................................... 51
Soy nuts ....................................................................... 47
Soy latte/soymilk in espresso drinks .......................... 41 78%
Soy protein bars ........................................................... 34 76%

75%
Dried or canned soybeans .......................................... 34
74% 74% 74%
Soy yogurt ................................................................... 32
Soy flour ....................................................................... 31
Soy ice cream/cheese ................................................... 30

70%
Soy hot dogs................................................................. 29 71%

Flavored/marinated tofu ............................................ 28

69%
Miso ............................................................................. 28
Soy supplements ......................................................... 28 67%

65%
Cereal bar/energy bar.................................................. 28
Edamame ...................................................................... 23
Soy breakfast cereal ................................................... 21
Textured soy protein ................................................... 21
1998 1999 2000 2001 2002 2003 2004 2005 2006 2007
All others mentioned by 14% or less TELEPHONE SURVEY ONLINE SURVEY

Consumers continue to say they mid-afternoon snacking (19%), late On an aided basis, consumers most often
would be less likely to buy foods with evening snacking (14%), mid-morning recognize the health benefits of soy in
hydrogenated vegetable oil or trans snacking (10%) and desserts (6%). relation to weight management, obesity
fatty acids listed on the Nutrition prevention and as an aid in weight loss
Facts Label. Nearly half (45%) are Restaurants and (36%); reducing the risk of coronary
now very unlikely to purchase foods Soy Products heart disease (35%); and reducing the
with trans fat listed on the label, a More than half of consumers have risk of some cancers (30%).
significant increase from 2006 (38%). tried soyfoods or soy beverages in
restaurants. Most order tofu (25%), Of the consumers who are aware
Climbing up from 55% in 2006, more soymilk (24%), or veggie burgers of the health benefits of soy,
than half (65%) of consumers would (22%). More than one-third would respondents stated they usually
be more likely to buy a product they order soy products in restaurants learn their information from
currently enjoy if the food company (namely, a soy veggie burger or television (48%), magazines (41%) or
reformulated the product in order to soymilk), if they could find soy on the the Internet (41%).
list zero grams of trans fats on the restaurants menu.
product label. An increasing number of consumers
Soyfoods and Health specifically seek out products
Awareness and Usage In 2007, 85% of consumers rated containing soy for health reasons,
of Soy Products soy products as healthy, up 3% from at 37% in the 2007 online survey,
Thirty-three percent of Americans 2006. Looking at the long-term trend, compared to 31% in the 2006 online
consume soyfoods or soy beverages consumer awareness of soy as survey and 26% in the 2005 telephone
once a month or more. For the fourth healthy has dramatically increased survey. More than one-third of
year in a row, consumers reported the by 18% over the last nine years. consumers (37%) say they are aware
most familiarity with soymilk, soybean of the FDA claim that consuming
oil, soy veggie burgers and tofu. On an unaided basis, consumers 25 grams of soy protein per day
recognize soyfoods and beverages reduces the risk of coronary heart
Occasion Preferences for their low-fat profile (18%); disease. Eighty-four percent either
for Consuming Soy protein content (17%); heart-health agree with the health claim or would
As in the previous four years, function (16%); cholesterol-lowering like more information.
consumers favor dinner as the most properties (11%); generally being
popular meal for consuming soy good for you (11;%); and potentially As in recent years, about half of
products (41%). Other respondents providing relief from menopause consumers say they are interested
cite their favorite occasion for eating symptoms (10%). in a combination ground meat/soy
soy as breakfast (28%), lunch (27%), product, with 65% preferring beef as
the ground meat involved.
4
 BLIND TASTE TEST
REVEALS CONSUMER
OIL PREFERENCES
As food companies rush to reformulate products to reduce trans
fat, the issue of maintaining flavor and texture quality when
switching to trans fat-free oils has become critically important.
In August 2005, the United Soybean Board (USB) administered a
sensory evaluation to explore oil preference among consumers.
In the sensory evaluation, 53 participants in Seattle, WA, tasted potato chips In the potato chip test, the major-
and oatmeal cookies, each made with several oil options but otherwise ity of participants could not discern
identical recipes. For the potato chips, participants compared formulations the difference between the potato
containing partially hydrogenated soybean oil containing trans fat, commod- chips fried in traditional partially
ity soybean oil and low-linolenic soybean oil with zero grams of trans fat. hydrogenated oil and those fried
Participants also tested cookies prepared with various oils, including com- in trans fat-free low-linolenic soy-
modity soybean oil. bean oil. This significant finding
suggests that food companies can
reformulate using low-linolenic
Large Batch Qualisoy Mid-Oleic Oatmeal Cookie soybean oil to create healthier
Cooking time: 10 to 12 minutes. Makes: 260 cookies products with minimal effect on
flavor and texture quality.
10 cups (2 lbs 14 oz) + 3/4 cupFlour, all-purpose, unbleached
2 tablespoons Baking soda
For the small group who could detect
1 tablespoon + 1 1/2 teaspoons Salt the difference, 63% of participants
1 tablespoon + 1 1/2 teaspoonsCardamom, ground chose those made with low-linolenic
1 tablespoon Cinnamon, ground oil as their favorite. They commented
1 1/2 teaspoons Allspice, ground that the chips fried in low-linolenic
7 1/2 cups (3 lbs 5 oz) Dark brown sugar, packed oil were very crispy, crunchi-
3 cups Soybean oil, mid-oleic est, tasted light and had the best
3/4 cup (7.5 oz)Brown rice syrup flavor. Participants also said they
12Eggs could taste more potato flavor.
3/4 cup (8 oz) Prune puree (Sunsweet brand)
1 tablespoon Vanilla In addition, those who preferred the
12 cups (2 lb 8 oz) Oats, quick cooking oatmeal cookie made with soybean
4 1/2 cups (1 lb 6 oz) Currants oil commented on its wonderful
texture, rich and buttery flavor,
Preheat oven to 350*
nice appearance, chewiest
mouth feel, most flavor and soft-
Mix dry ingredients in large bowl; set aside. est texture.

Beat brown sugar, soybean oil and brown rice syrup on medium until creamy. The qualitative results of the study
Add eggs, prune puree and vanilla and beat until smooth. provide important anecdotal feed-
back to the food industry on the op-
Stir in flour mixture until blended. Stir in oatmeal and currants until blended. portunity to reformulate with trans
Chill dough 8 hours or overnight.
fat-free low-linolenic soybean oil.
Shape dough with #60 scoop and place on parchment lined baking sheets. Though not statistically significant,
Bake for 10 to 12 minutes, until edges are set and top starts to crack. Cool 10 results highlight the opportunity
minutes and remove from pan. to develop better-for-you versions
of popular food products, without
*Temperature and bake times are for conventional oven.
Nutritional Analysis per Serving: Calories 90 (29% Calories from Fat), 1g Protein,
sacrificing the texture and flavor
15g Carbohydrate, 1g Fiber, 3g Fat, 0g Sat. Fat, 0g Trans Fat, 35mg Cholesterol, 35mg Sodium consumers expect.

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6
 By Kerry Neville
Contributing Editor

Transforming
Fat Nutrition
In the early 1980s, research
showed animal fats and tropi-
cal oils typically used in frying,
baked goods and confections
increased blood cholesterol
levels. Public concerns over
the fats contribution to the
risk of heart disease forced
food manufacturers to look for
alternatives.
In place of saturated fats, many
companies turned to partially hy-
drogenated vegetable oils. During
hydrogenation, some of the cis fat-
ty acids convert to the trans form,
producing trans fatty acids. Low in
saturated fats and free of dietary
cholesterol, these were consid-
ered ideal alternatives for frying,
baking and providing the desired
texture in foods, without the unde-
sirable health effects associated
with saturated fats.
Trans fats and health
Fast forward to the 21st century,
where research shows that, like
saturated fats, trans fats also nega-
tively impact health. Recent evi-
dence examining the relationship
between dietary trans fatty acids
and blood lipids shows that trans
fatty acids not only raise low-den-
sity lipoprotein (LDL) cholesterol,
but also slightly lower high-density
lipoprotein (HDL) cholesterol, with
a greater adverse effect on the ra-
tio of total to HDL cholesterol.
The majority of epidemiologic stud-
ies have linked trans fat intake with
increased morbidity and mortality
from coronary heart disease (CHD).
In addition, trans fats may also pro-
mote inflammation, cause endothe-
lial cell dysfunction, and may influ-
ence other cardiovascular disease
risk factors, such as reducing the
activity of serum paraoxonase and
affecting insulin sensitivity.
While consumer media has been
relentless in reporting on trans fats
effect on health, some perspective
is warranted. The average Ameri-
can eats a small amount of trans
fats and a much larger quantity of
saturated fats. Trans fat intake ac-
counts for about 2% to 4% of total
calories, while saturated fat intake
is 11% or 12%.
An Institute of Medicine (IOM) re-
port, Dietary Reference Intakes
for Energy, Carbohydrate, Fiber, Fat,
Fatty Acids, Cholesterol, Protein
and Amino Acids (2002), states
that saturated fats, trans fats and
dietary cholesterol have no known
beneficial role in preventing chron-
ic disease and are not required at
any level in the diet. FDA believes
eliminating trans fatty acids com-
pletely from the diet would require
such extraordinaryperhaps im-
possibledietary changes (es-
pecially the elimination of dairy
products and meats that naturally
contain trans fatty acids) that elim-
inating trans could cause an inade-
quate intake of some nutrients and
create health risks.
Oil options
In general, consumers know which
fats are good and bad. As a re- to the original starting fats. This al-
sult, food manufacturers have seen
a demand for foods free of trans,
low in saturates and rich in benefi-
cial fatty acids, such as omega-3s.
Accelerated by increasing health
concerns and fueled by FDAs deci-
sion to include trans fatty acid con-
tent on the Nutrition Facts label as
of Jan. 2006, the fats and oils indus-
try has worked diligently to develop
new ingredients and improved
technologies to meet food compa-
nies needs for fats that preserve
the structural and taste of foods
without negative health effects.
Interesterification using
mixed fats
Interesterification uses highly
saturated hard fats and liquid veg-
etable oils and rearranges the fatty
acids in triglyceride molecules to
produce fats with the best charac-
teristics of both fats. Interesterifi-
cation chemically or enzymatically
hydrolyzes the ester bond between
the fatty acid and glycerol, which
results in a mix of triacylglycerols
with fatty-acid distributions similar
lows the production of customized
fats with a range of melting points,
increased stability and added
creaminess, for applications in-
cluding margarine, baked goods
and confections. Interesterified
end products contain no trans fats,
but still have the desirable physical
properties, taste and stability of hy-
drogenated fats. Saturate content



may be higher compared to con-
ventional products, but the majority
is comprised of stearic acid, widely
accepted as cholesterol-neutral.
This is generally regarded as a
healthy option, although a recent
study questions one interesteri-
fied fat with stearic acid, finding it
adversely affected human metabo-
lism of lipoproteins and glucose
compared to an unmodified, natural
saturated fat. (Stearic acid-rich
interesterified fat and trans rich fat
raise the LDL/HDL ratio and plasma
glucose relative to palm olein in
humans, Kalyana Sundram, Tilaka-
vati Karupaiah, KC Hayes, Nutrition
& Metabolism, Jan. 15, 2007). The
Malaysian Palm Oil Board provided
funding for the study, and Sundram
is employed by the Board.
Hydrogenation modification. A range
of proprietary techniques can highly
hydrogenate oils, producing minimal
trans, typically less than 10%. Sev-
eral of these use nickel and/or other
mixed metal catalysts, along with
such methods as lower temperatures
or electrochemical procedures to se-
lectively prevent trans isomer forma-
tion and encourage cis-isomer for-
mation. This keeps the overall trans
fatty acid content very low. However,
it is important not to introduce trans
fats during the last step, deodorizing,
by modifying equipment and lower-
ing deodorizing temperatures.

Switching to saturates. Oils with
higher melting points and a saturat-
ed fat content of about 50% might
also replace partially hydrogenated
fats, particularly in the baking and
confectionary industries. These
are available in fractionated forms,
which can be used in various appli-
cations. For example, soft-fat frac-
tions may be used as cooking oils,
while hard-fat fractions from the
same oil source work in margarine,
shortening and frying oils.
This range of fractionated products
offers a number of options for satu-
rated fat, melting point and plas-
ticity. However, the trans fat-free
benefit must be weighed against
saturated fats negative effect on
blood cholesterol levels.
The growing
concern about
trans detrimental
health effects and
FDAs decision to
mandate labeling
have spurred the
food industry to
develop healthier
fats that maintain
functionality.
New strains. Traditional seed-
breeding practices can be used to
modify oils nutritional or technical
properties. Researchers have used
these techniques to select seed
mutants with higher oil yields or a
modified fatty-acid composition.
For example, a soybean oil with 3%
or less linolenic acid vs. a conven-
tional 7%, and more than 50% oleic
acid vs. up to 30%, is more stable,
less easily oxidized, has a longer
shelf life and performs better dur-
ing deep-frying. The oil does not
require hydrogenation, so no trans
fats are created.
Genetically engineered seeds
produce oils with a targeted fatty-
acid composition, such as soy-
bean oils with increased omega-3
fatty-acids. Many oils from plants
grown using seed-breeding and
genetic-engineering techniques
are now commercially available.
The canola and sunflower oil in-
dustries have used these meth-
ods with success to develop new
products, such as those with high-
or mid-oleic acid contents. Low-
linolenic soybean oils are also
becoming widely available (see
sidebar: Soybean Success).
On the horizon
In the research pipeline are low-
saturate soybean oils, with less
than 7% saturates compared to
a traditional 15%. Soybean oil
already has low saturates rela-
tive to many oils, but significant
investigation is underway to de-
velop varieties with even further
reduced saturates, especially
palmitic fatty acids. Palmitic acid,
one of the most-common dietary
fatty acids, along with myristic
and lauric acid, has been shown
to raise blood cholesterol levels.
Additionally, soybean oils with in-
creased omega-3 fatty acids are in
development. Omega-3 fatty acids
have been shown to reduce risk of
cardiovascular disease by prevent-
ing cardiac arrhythmia, lowering se-
rum triglyceride levels, decreasing
thrombotic tendency and improving
endothelial function. Soybean oil is
a good source of the omega-3 fatty
acid alpha-linolenic acid, which the
body converts into eicosapentae-
noic acid (EPA) and docasahexae-
noic acid (DHA), although not very
efficiently. Researchers are work-
ing on genetically modified oils that
are high in stearidonic acid, which
more readily converts to omega-3s
and is more effective in increasing
tissue DHA and EPA concentra-
tions. The goal is to create an af-
fordable, land-based, renewable
omega-3 source that can create
great tasting foods.
Finally, researchers are exploring
options for soybean varieties with
high stearic-acid content. Since
stearic acid is cholesterol-neu-
tral compared to other saturates,
a high-stearic oil would provide a
healthier option for applications
requiring solid fats.
Health effects of
modified oils
The cardiovascular health effect of
five different soybean oilsregu-
lar, low-saturate, high-oleic, low
alpha-linolenic and partially hy-
drogenatedwere tested by re-
searchers at Tufts University, Med-
ford, MA. Among the 30 subjects
evaluated after consuming these
different oils, all varieties resulted
in a more favorable lipoprotein pro-
file than the partially hydrogenated
form, prompting the researchers to
note that these oils are viable alter-
natives to trans fats. The soybean
oils with enhanced fatty-acid pro-
files resulted in plasma lipid, lipo-
protein, apoprotein, lipoprotein (a)
and C-reactive protein concentra-
tions similar to that of regular soy-
bean oil. Some modifications, like
reducing the saturated fat, showed
a slight trend toward lowering LDL
concentrations, compared to other
nonhydrogenated soybean oils.
But, the magnitude of difference
was small among the oils tested.
As these newer types of trans free
and trans reduced oils become
food-industry mainstays, there is
potential for a significant shift in
public health.
Kerry Neville, R.D., owner, KLMN
Communications, Inc., Kirkland, WA, a company
specializing in food, health and nutrition
communications, provided this article on behalf
of the United Soybean Board, Chesterfield, MO.
She can be reached at klmncomm@comcast.net.
Soybean Success
QUALISOY, a soy-industry collaborative initiative designed to help identify and
commercialize soybean traits to optimize products for the food industry, has de-
veloped numerous soybean oils that do not require hydrogenation, but still have
the same functionality and flavor characteristics the food industry requires.
Several brands of soybean oils with enhanced traits, including low-linolenic soy-
bean oils, are already used by manufacturers. Adjusting the content of linolenic
acid in the soybean to 3% or less gives oils with comparable functionality and
low saturatesjust as partially hydrogenated oils do, but without the trans fats.
Low-linolenic oils are particularly good options for snacks and foodservice frying
since they provide improved flavor and oxidative stability, and shelf life exceeds
that of nonhydrogenated oils.
The recent announcement by KFC Corporation, Louisville, KY, that the company
plans to fry exclusively with low-linolenic soybean oil after April 2007 spurred
Business Week, in its Jan. 3, 2007 issue, to suggest that supplies of the new
low-linolenic oilseeds might be tight. However, in 2007, it is estimated that farm-
ers will plant over 1.8 million acres of low-linolenic soybeans, a multifold in-
crease from previous years.
Currently available low-linolenic soybeans include: Vistive from Monsanto,
St. Louis; Pioneer brand low-linolenic soybeans; and Ultra Low-Linolenic
Soybeans from Iowa State University, Ames. The resulting oils include Advan-
tage low-linolenic soybean oil (processed by Cargill, Inc., Minneapolis); Vistive
low-linolenic soybean oils (processed by ADM, Decatur, IL; Ag Processing Inc.,
Omaha, NE; CHS Inc., Inver Grove Heights, MN; and Zeeland Farm Services,
Inc., Zeeland, MI); Treus low-linolenic soybean oil (developed in partnership
by Bunge, St. Louis, and DuPont, Wilmington, DE); and Asoyia Ultra Low-Lino-
lenic soybean oil.
Increased-oleic soybean oils designed for trans free products in the baking
industry are also in progress, and a limited quantity will be available in 2007
for testing. Increased-oleic oils have 50% or greater levels of oleic acid while
keeping linolenic acid at or below 3%. These new oils will offer superior flavor
stability and resist oxidative breakdown, even under high heat. Fried products
and other foods that undergo high heat can benefit from increased-oleic oils,
because of superior resistance to flavor breakdown during processing and im-
proved shelf life. Varieties with the highest levels of oleic acid offer heavy-duty
extended-usage frying oils for foodservice and packaged goods manufactur-
ers. Increased-oleic varieties also have reduced linolenic-acid content.
9

QUESTION: Are the
alternatives healthier?
ANSWER: Not always
While the food industry races to find
alternatives to the partially hydro-
genated oils (PHO) that contribute
trans fats, consumers and legisla-
tors are demanding products with
no trans fat now. To answer this
demand quickly, some companies
substitute PHO for oils with high
levels of saturated fat, particularly
in the baking and confectionary
industries, where oils with a satu-
rated fat content of about 50% can
replace PHO.
However, the trans fat-free benefit
must be weighed against saturated
fats negative effect on blood cho-
lesterol levels. According to the
American Heart Association, to
protect heart health, it is important
not to substitute trans fat with sat-
urated fats, which, like trans fats,
contribute to an increased risk of
heart disease.
It is also important to keep some
perspective on dietary fat con-
sumption. On average, Americans
consume much lesser amounts of
trans fat than they do saturated fat.
Trans fat intake accounts for about
2% to 4% of total calories, while
saturated fat intake is typically
about 11% to 12%.
So, what is the solution? There is no
single solution for all applications.
10
Finding
Healthy
Solutions
to Trans
Fats
Removing trans fats from food Kelloggs use low-linolenic oil to
products can be tricky, says dieti- produce healthier versions of many
tian Lisa Kelly, R.D., M.P.H. There of Americas favorite food products,
is no one single substitute for the including KFC fried chicken.
partially hydrogenated vegetable
oils that contribute trans fats. What Advancements in oil processing
works in the bakery wont neces- techniques also deliver new soy-
sarily work in the frying pan. bean-oil products with additional
health benefits. A process called
Through a collaborative effort interesterification allows for the
called QUALISOY, the U.S. soy- production of customized fats
bean industry is developing en- with a range of melting points, in-
hanced trait soybean oils that offer
heart-healthy solutions for a vari-
ety of applications, without sacri-
ficing high quality flavor or product
functionality. These enhanced trait
soybean oils, such as low-linolenic,
increased oleic, low-saturate, in-
creased omega-3 and high-stearic
varieties, will reduce or eliminate
the need for hydrogenation, and
many will deliver additional health
and functionality benefits.
Researchers at Tufts University
tested PHO against regular liquid
soybean oil and three enhanced
trait forms: low-saturate, high-
oleic and low-linolenic. Research-
ers found all varieties resulted in a
more favorable lipoprotein profile
among the 30 subjects who con-
sumed the oils than PHO, leading
researchers to conclude that all
four were viable and healthier al-
ternatives to trans fats.
Low-linolenic soybean oil is the
first of these enhanced trait soy-
bean oils to become commercially
available. Yum! Brands, Inc. and
creased stability and added creaminess, for applications
including margarine, baked goods and confections. This
process is generally regarded as a healthy option, as it pro-
duces fat and oil products that contain no trans fats, but still
maintain taste and stability quality of hydrogenated fats.

Other advancements in oil processing include the in-

creased use of antioxidants, degumming, gelling and
blending. These processes contribute to extended shelf
life, increased product stability under heat and improved
mouthfeel characteristics.

The important message for food companies is that healthier

oil solutions are out there, says Kelly. Consumers want
better-for-you products, which means food manufacturers
should act now to find ways to reformulate products to re-
duce trans fat without adding increased saturated fat.

Food companies interested in reducing trans fat health-

fully should contact their oil processors today.

11
Soy Lecithin
Composition
Soy lecithin consists of three types
of phospholipids: phosphatidyl-
choline (PC); phosphatidylethanol-
amine (PE); and phosphotidylino-
sitol (PI). It is extracted from soy-
bean oil and is generally used as
a natural emulsifier or stabilizer in
various food applications.
Processing
Lecithin is a combination of natu-
rally-occurring phospholipids, which
are extracted during the processing
of soybean oil. The soybeans are
tempered by keeping them at a con-
sistent temperature and moisture
level for approximately 7 to 10 days.
This process hydrates the soybeans
and loosens the hull. The soybeans
are then cleaned and cracked into
small pieces, and the hulls are sepa-
rated from the cracked beans. Next,
the soybean pieces are heated and
pressed into flakes. Soybean oil is
extracted from the flakes through a
distillation process, and lecithin is
separated from the oil by the addition
of water and centrifugation or steam
precipitation.1
Functional Benefits
Lecithin is utilized in a wide variety of
food and industrial applications. The
French scientist, Maurice Gobley, first
discovered the substance in 1850, and
named it lekithos, the Greek term for
egg yolk. At the time, eggs provided a
primary source of commercially-pro-
duced lecithin. Today, the majority of
lecithin used in food applications is
derived from soybeans.
Soy lecithin is a multifunctional, flex-
ible and versatile tool. It is probably
best known for its emulsifying prop-
erties, which help promote solidity in
margarine and give consistent tex-
ture to dressings and other creamy
products. Lecithin is also used in
chocolates and coatings, and to
counteract spattering during frying.
Additionally, its unique lipid molecu-
lar structure makes lecithin useful
for pharmaceutical and cosmetic
12
Fact Sheet
applications and various industrial
uses, such as paints, textiles, lubri-
cants and waxes.
Health Benefits & Claims
Lecithin provides an excellent source
of choline, which is essential to every
living cell in the body and is one of the
main components of cell membranes.
Not only is dietary choline important
for the synthesis of the phospholipids
in cell membranes, it is also necessary
for methyl metabolism, cholinergic
neurotransmission, transmembrane
signaling, and lipid-cholesterol trans-
port and metabolism.2 Without choline,
the cell membranes would harden,
prohibiting important nutrients from
entering and leaving the cell. Scien-
tists believe lecithin and choline may
aid in memory and cognitive function,
cardiovascular health, liver function,
reproduction, fetal development, and
physical and athletic performance.
In 1998, the Institute of Medicine
(IOM) of the U.S. National Academy
of Sciences identified choline as an
essential nutrient and recommended
daily intake amounts.3 And, in 2001,
the U.S. Food and Drug Administra-
tion (FDA) approved a nutrient-con-
tent claim for choline, enabling food
manufacturers to inform their con-
sumers via the food label. Foods that
contain over 110 mg of choline per
serving can claim they are an ex-
cellent source of choline, and those
with over 55 mg can claim they offer
a good source of choline.4
Allergenicity
The allergens in soybeans reside in
the protein fraction of the bean. The
allergenic potential of specific soy-
foods and/or ingredients is largely
based on processing techniques and
the amount of protein or protein resi-
due remaining in the final product.5
The majority of soy lecithin used in
food applications is derived from
refined soybean oil that has been
processed using the hot-solvent ex-
traction technique, which eliminates
most, if not all, allergenic proteins.
In 1998, Awazuhara et al. published
a study on the antigenicity of the
residual proteins in soy lecithin and
soybean oil, in which they tested
soybean-sensitive individuals for
reactions to soybean oil and soy
lecithin. Researchers investigated
the IgE- and IgG4-binding abilities
of the soy lecithin and concluded
that the proteins in soy lecithin have
little antigenicity in regard to soy-
bean allergy.6
Although limited data exist on the al-
lergenicity of soy lecithin, Steve Tay-
lor, Ph.D., head of the Department of
Food Science and Technology at the
University of Nebraska, and co-di-
rector of the Food Allergy Research
Resources Program, concludes that,
avoidance is probably unnecessary
for most soy-allergic individuals.7
Conclusion
Soys healthy image extends be-
yond soyfoods and carries over to
byproducts of the bean itself, such
as soybean oil and lecithin. The dis-
covery of specific health benefits
continues, making soy a welcome
sight on ingredient labels. Not only
does soy present a potential mar-
keting advantage, but the abundant
supply of soybeans guarantees that
ingredients such as lecithin are
readily available and cost effective.
1. Food Allergy and Anaphylaxis Network. Adapted from
Food Allergy News, 2001; Vol. 2, No. 1.
2. Zeisel, S.H. Choline: Needed for normal development of
memory. Journal of the American College of Nutrition,
2000; 19:528S-531S.
3. Institute of Medicine of the National Academies. Di-
etary Reference Intakes for Thiamin, Riboflavin, Niacin,
Vitamin B6, Folate, B12, Panthothenic Acid, Biotin, and
Choline. Washington D.C.: The National Academies
Press, 1998.
4. University of Illinois Functional Foods for Health
Program, Regulatory Update:.Best Food Sources for
CholineFDA Authorizes New Content Claim for This
Essential Nutrient. (http://www.cfsan.fda.gov/~dms/
flcholin.html)
5. Bush, Taylor, Nordlee, Busse. Soybean oil is not al-
lergenic to soybean-sensitive individuals. Journal of
Allergy and Clinical Immunology, 1985; 76:242-245.
6. Awazuhara, H., Kawai, H., Baba, M., Matsui, T. ,
Kamiyama, A. Antigenicity of the proteins in soy lecithin
and soy oil in soybean allergy. Clinical and Experimental
Allergy, 1998; 28(12):1559-1564.
7. Taylor, S.L., Kabourek, J.L. Soyfoods and allergies:
Separating fact from fiction. The Soy Connection, 2003;
Vol. 11, No. 2.
 Currently Available Products
The following is a list of products that meet standards implemented by the QUALISOY Board.
These products were developed to answer the food industrys need for trans-fat solutions.
Additional QUALISOY-approved oil products are now available.
Look for updates about the newest developments on www.QUALISOY.com, and let us help you
find the right solution for your company.

Soybeans

VISTIVE Low-Linolenic Soybeans
Contact: David Stark, Ph.D.
(314) 694-3430
david.m.stl.stark@monsanto.com
www.monsanto.com
Pioneer brand
Low-Linolenic Soybeans
Contact: Bob Kennedy
(515) 334-7011
r.kennedy@pioneer.com
www.pioneer.com/LLsoy

Soybean Oil

ASOYIA Ultra-Low-Linolenic VISTIVE Low-Linolenic

Soybean Oil Soybean Oil
Contact: Rich Lineback Contact: Dave Tegeder
(319) 257-3400 (800) 247-1345 ext. 5553
rlineback@asoyia.com dtegeder@agp.com
www.asoyia.com www.agp.com

TREUS Low-Linolenic Soybean Oil Cenex Harvest States

Contact: John Jansen
(800) 828-0800
john.jansen@bunge.com
www.bungenorthamerica.com
Low-Linolenic Soybean Oil
Contact: Mark Hingiss
(800) 852-5291 ext. 2
mark.hingiss@chsinc.com
www.chsinc.com

Advantage Low-Linolenic Low-Linolenic Soybean Oil

Soybean Oil Low-Linolenic Soybean Oil Contact: Robert Meeuwsen
Contact: Fernando Arias Contact: Tedd Kruse (800) 748-0595
(800) 284-6457 (217) 451-2331 specialty_oil@zfsinc.com
fernando_arias@cargill.com tedd_kruse@admworld.com www.zfsinc.com
www.cargill.com www.admworld.com 13
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14
SOY FRUIT CROSTINI
Baked goods like this Soy Fruit Crostini utilize both soy protein and soybean oil to achieve a
delicious taste and texture with the health benefits of soy. This prototype contains zero grams trans
fat and is low in saturated fat.

Prep time: 0 minutes Blend water, honey and yeast in small bowl; set aside for 10 minutes.
Proofing time: 90 minutes
Baking time: 0 minutes Mix almonds, raisins and currents in small bowl; set aside.
Makes: 3 crostini
Stir whole-wheat flour, oats, soy flour and salt in large bowl. Add yeast
mixture and 2 tablespoons oil; stir until blended.
1 cup
Water, warm (115F) Add flour, 1/2 cup at a time, stirring well after each addition until dough
pulls away from sides of bowl and forms ball.
 tablespoons
Honey Knead dough on lightly floured surface 5 to 8 minutes until smooth and
elastic. Flatten dough; place fruit and nuts on top. Fold over and knead until
1 1/8 teaspoons
combined.
Yeast
Place dough in lightly greased bowl; turn to coat. Cover with damp cloth.
1 cup
Let rise in warm place 1 hour or until doubled in size.
Almonds, toasted, whole
Place dough in greased 9x5-inch loaf pan. Sprinkle with 2 tablespoons
1 cup
crystallized sugar. Set a second loaf pan* on top of dough; press down.
Golden raisins
Cover with damp cloth and let rise an additional 30 minutes.
1/ cup
Preheat oven to 375F.
Currants, dried
Keeping second loaf pan on top of dough, bake 25-30 minutes. Remove
1 cup
second loaf pan. Bake an additional 5 minutes or until top is golden brown.
Whole-wheat flour
Remove bread from pan. Cool on rack at least 2 hours or overnight.
1/ cup
Rolled oats, quick-cooking * Using a second loaf pan helps to keep the bread from forming a dome.
1/4 cup
Soy flour
Preparing crostini
1 teaspoon
Salt Preheat oven to 375F.
1/ cup Slice bread into 1/4-inch slices; brush both sides with remaining oil.
Vegetable oil, divided Sprinkle top of one side with 1/4 teaspoon crystallized sugar; place on
baking pan.
1 1/ cups
Flour, all-purpose Bake for 15 minutes. Turn slices and bake additional 10 to 15 minutes or
until brown and firm to touch.
 tablespoons
Crystallized sugar Remove to rack and cool.

Nutritional analysis, per serving: Calories 130 (51% calories from fat); 3g Protein;

18g Carbohydrate; 2g Fiber; 6g Fat; 0.5g Saturated Fat; 0g Trans Fat; 0mg Cholesterol;
75mg Sodium.

1

Cis fatty acids
Unsaturated fatty acid with a bent
carbon chain. Most naturally oc-
curring unsaturated fatty acids are
cis fatty acids.
Emulsifier
An agent that binds two substanc-
es together that do not normally
mix. For example, an emulsifier is
used to mix oil and water to form
salad dressing. Lecithin is a natural
emulsifier derived from soy.
16
Soybean Oil
Essential fatty acids
Fatty acids necessary for human
health that can only be obtained
from dietary sources. This type of
fatty acid is not produced by the
human body. Soybean oil contains
two essential fatty acids, linoleic
and linolenic.
Fire point
The temperature at which an oil
will ignite and burn for at least
five seconds. For refined soybean
oil, the fire point is between 700
to 710.
Flash point
The temperature at which an oil ig-
nites momentarily, but will not sus-
tain a flame. For refined soybean
oil, the flash point is between 635
to 645.
Fry life
The length of time an oil lasts in
a fryer before it turns rancid, be-
comes dark in color or forms free
fatty acids. Stable oils have a
longer fry life.
Hydrogenation
The process whereby hydrogen is
added to an unsaturated oil to in-
crease the stability of the oil. Most
oils are partially hydrogenated, pro-
viding an increase in stability while
maintaining a healthy oil profile.
Lauric oils
Common term for fats and oils that
contain a large percentage of lau-
ric acid, which is a saturated fatty
acid. Lauric oils are generally not
used in deep-frying applications.
The most common lauric oils are
coconut oil and palm kernel oil.
Glossary of Terms
Lecithin
A naturally occurring emulsifier,
lecithin is extracted from crude
soybean oil through the refining
process. Soybeans are a signifi-
cant source of lecithin. Lecithin is
believed to have health benefits,
including increased brain capac-
ity and improved memory. It plays
a vital role in human cell function
and is believed to aid in liver func-
tion, cardiovascular health, physi-
cal and athletic performance, re-
production and fetal development.
Lecithin is a natural element of
high-density lipoprotein (HDL, or
good cholesterol). Lecithin is
used in the food manufacturing
process in products high in fats
and oils, such as chocolate, cake
and biscuit mixes, margarine,
mayonnaise and salad dressings.
Linoleic acid
One of the two polyunsaturated
fatty acids found in soybean oil.
Dietary polyunsaturated fatty ac-
ids can lower blood lipid levels and
thus lower cholesterol. Soybean
oil contains approximately 50% of
this essential fatty acid.
Linolenic acid
An omega-3 polyunsaturated fatty
acid found in many seed-derived
oils, such as soybean oil and fish
oil. Commodity soybean oil contains
approximately 8% of this essential
fatty acid.
Melting point
The temperature in which the
solid and liquid phases are in equi-
librium. For refined soybean oil,
the melting point is between 59
and 68.
Monounsaturated fatty acid
A type of unsaturated fatty acid in
which the chain of carbon atoms
is missing one pair of hydrogen at-
oms. Monounsaturated fat is found
mostly in vegetable oils, such as
olive, canola, soybean and peanut.
Because it aids stability, oils high
in monounsaturated fatty acids are
good for frying applications. Soy-
bean oil contains approximately
24% monounsaturated fatty acids.
When substituted for saturated fat,
monounsaturated fat helps reduce
low-density lipoprotein (LDL, or
bad cholesterol) while leaving
high-density lipoprotein (HDL, or
good cholesterol) unchanged.
Oleic acid
A monounsaturated fatty acid. An
oil high in oleic acid is stable and
resists rancidity. Oleic acid also
contributes to increased shelf life.
Omega 3 fatty acids
A type of polyunsaturated fatty acid
that has been recognized as hav-
ing health benefits, including help-
ing to regulate blood pressure and
blood lipid levels. Omega-3 fatty
acids also may help lower the
risk of heart disease and can-
cer, and may be essential for
brain development in infants.
They are found primarily in
fish oils, but are also found
in a few plant sources,
like soybeans.
Palmitic acid
A saturated fatty acid very stable
for frying purposes. Soybean oil
contains approximately 10% pal-
mitic acid.
Polyunsaturated fatty acids
A type of unsaturated fatty acid in
which the chain of carbon atoms
is missing two or more pairs of
hydrogen atoms. Polyunsaturated
fatty acids are found in nuts and
vegetable oils, such as soybean,
safflower and sunflower, and in
fatty fish. When used instead of
saturated fats, polyunsaturated
fats tend to lower LDL cholesterol
levels. Soybean oil contains ap-
proximately 61% polyunsaturated
fatty acids.
Rancidity
An oil or fat becomes rancid when
oxygen is allowed to break it down.
Oils higher in unsaturated fatty
acids are more prone to rancidity
than oils high in saturated fat.
Saturated fatty acids
Saturated fats are among the most
common fats in our diet. They are
found predominantly in animal
foods like meat, poultry and full-fat
dairy products, and in tropical oils
like palm and coconut. Diets high in
saturated fats are associated with
higher risks of heart disease, cer-
tain cancers and stroke. Soybean
oil is considered one of the most
well-balanced vegetable oils, with
a low saturated fat content of 15%.
Shelf life
The length of time a product lasts
on the shelf before becoming ran-
cid. The more stable an oil is, the
longer the shelf life of the finished
product and the oil.
Shortening
A common term for hydrogenated
oils used for specific applications.
There are different types, includ-
ing frying, baking and all-purpose
shortenings.
Smoke point
The temperature at which oil pro-
duces a thin continuous stream of
smoke. A high smoke point is in-
dicative of proper processing of oil.
Smoke point decreases the longer
the oil is in use. The smoke point for
refined soybean oil is 440 to 460.
Stearic acid
A saturated fatty acid very stable
for frying purposes. Stearic acid is
solid at room temperature.
Trans fatty acids
Trans fatty acids are produced during
the hydrogenation of vegetable oils, a
process that adds hydrogen to unsat-
urated fatty acids in vegetable oil and
changes the fat from a liquid to a soft
or solid state. Partially hydrogenated
vegetable oils can replace naturally
solid, saturate-rich fats, such as lard
and beef tallow, in margarines and
baked foods, as well as in commercial
frying, where vegetable oils cannot be
used. Trans fatty acids occur naturally
in small amounts in meats and dairy
products. Trans fats account for only
2% to 4% of the average Americans
total calories. Regular, non-hydroge-
nated soybean oil does not contain
trans fatty acids.
Tropical fats and oils
Fats produced from fruits, kernels
or seeds of plants grown in tropi-
cal regions of the world. The most
common are coconut, palm, palm
kernel and cocoa butter.
Unsaturated fat
Unsaturated fats are found in foods
from both plant and animal sources.
Unsaturated fatty acids are further di-
vided into monounsaturated fatty ac-
ids and polyunsaturated fatty acids.
Vegetable oils
A naturally occurring fat or oil de-
rived from a plant or vegetable.
Soybean oil is the most commonly
used vegetable oil in the United
States.
17
FUN ANd FRIEd-RIgHT:
KId-FRIENdLY TOFU FINgERS
Fried-Right in soybean oil, Tofu Fingers offer a fun new Tofu Fingers
finger food for kids with the health benefits of soy. Packed
Prep time: 10 minutes
with soy protein like most soyfoods, this prototype contains
zero grams trans fat and is low in saturated fat. Cook time: 3 to 4 minutes

Serves 4 (3 fingers per serving)

1 package (1 to 14 oz.) Cut tofu into twelve, 1x1x3-inch pieces. Place pieces on paper towel to
Tofu, extra firm drain.

1/ cup Mix bread crumbs, garlic powder, salt and pepper in medium bowl.
Bread crumbs, dried
Beat egg and milk together in small bowl. Dip tofu in egg mixture. Place
1/ teaspoon tofu in bread crumb mixture, turning to coat all sides.
Garlic powder
Heat oil in large frying pan over medium high heat. Add tofu, reduce heat
1/ teaspoon and cook 1 1/2 to 2 minutes on each side until golden brown. Serve with
Salt dipping sauces.

1/8 teaspoon Dipping sauce suggestions: honey mustard, sweet & sour, barbecue, sweet
Black pepper, ground chili, ketchup and ranch dressing.

1 Egg, beaten

 tablespoons Nutritional analysis, per serving: Calories 191 (52% calories from fat); 10g Protein;
12g Carbohydrate; 1g Fiber; 11g Fat; 2g Saturated Fat; 0g Trans Fat; 55mg Cholesterol;
Milk 470mg Sodium.

 tablespoons
Soybean oil

Assorted dipping sauces

18
 We invite you to attend a dinner event
bene ting the American Heart Assocation at
the International Bakery Industry Exposition
(IBIE) in Orlando, Florida, on October 9, 2007.

Speakers at the event will discuss the

importance of using heart-healthy
ingredients in baked goods and o er
heart-healthy solutions to reduce trans fat.

USB will sponsor the Heart Health Dinner

to ben he AHA at a minimum of $10,000.
This sponsorship will be valued at $125
per attendee. Funds will aid the AHAs
continued research and educational e orts.
22-082007-10800

19