Abstract

The ISU NE Research Farm has been evaluating food grade soybean varieties for the last six years and for the last four years has included the new 1% linolenic varieties produced by Iowa State. The past two years, the 3% linolenic varieties from other companies have also been included. The “low lin” soybeans have lower levels of linolenic acid, which reduces or eliminates the need for partial hydrogenation, a process used to extend freshness of food products and the frying life of conventional cooking oils. The level of linolenic acid determines whether it will reduce or eliminate the need for hydrogenation. The partial hydrogenation process results in the formation of trans fatty acids, that are linked to heart disease, because they elevate LDL (bad) cholesterol while lowering HDL (good) cholesterol.

How to Cite:

Jensen, J. & Pecinovsky, K. T., (2008) “Food Grade Soybean Variety Evaluation Studies”, Iowa State University Research and Demonstration Farms Progress Reports 2007(1).