Soybean Oil Producer Introduces New Ultra Specialty Oil Category

FoodProcessing.com
08/31/2009

As consumer demand for trans fat-free foods increases across the nation, food processors and restaurants are faced with a real challenge; making healthier products without compromising quality or performance. A Midwestern soy oil and seed company is announcing a new product category that should make the transition for many easier.
 
Asoyia ULTRA Low Linolenic Soybean Oils are the first in the ultra low lin (linolenic) category. Asoyia ULTRA Low Lin is specialty soy oil containing 1.5 percent or less linolenic acid content, a polyunsaturated fatty acid. Higher levels of linolenic acid cause oils to become rancid more quickly.
 
Compared to “low lin” soy oils containing three percent linolenic acid, ultra low lin has the lowest linolenic acid content available in a soy oil today.  While the difference may seem minimal, the distinction lies in the formulation and savings advantages to its users.  Ultra low lin oils remain stable two to three times longer than commodity oils and deliver longer fryer life with very little flavor transfer. 
 
According to the company, Asoyia is the only company offering an ultra low lin (<1.5 percent) oil. It’s becoming increasingly popular with food service providers who profit from using oils with longer fryer and shelf life.
 
Asoyia is launching a campaign to help educate food processors and restaurants about the benefits of using ultra soybean oil compared to other varieties. The company’s new micro site, www.AsoyiaULTRA.com, explains ULTRA in detail and the advantages it provides for various users.