Nonhydrogenated Soybean Oil Lowers Fat Content of Three Foods

Nonhydrogenated Soybean Oil Lowers Fat Content of Three Foods

ZEELAND, Mich.--Foods cooked with nonhydrogenatedsoybean oil are lower in saturated fat and trans fat, higher in polyunsaturatedfat, and similar in monounsaturated fat compared to foods cooked with a refinedsoybean oil, according to research commissioned by Zeeland Farm Soya.Researchers from Michigan State University in Lansing prepared French fries,donuts and muffins using nonhydrogenated soybean oil (supplied by Zeeland) or acontrol soybean oil that was fully refined, bleached and deodorized. Theproducts were cooled, blended and frozen, and then sent to Great LakesScientific for analysis of fatty acids. Results indicated the control donutscontained 18.2 percent saturated fat, 57.4 percent polyunsaturated fat, 22.3percent monounsaturated fat and 2.1 percent trans fat, while the Zeeland donutscontained 12.1 percent saturated fat, 63.9 percent polyunsaturated fat, 22.2percent monounsaturated fat, and 1.8 percent trans fat. The researchers notedthe difference in levels of fat would have more of an impact in foods withhigher fat content, such as donuts or French fries.

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