Provides improved resistance to oxidation and reduced build-up of polymers on foodservice equipment in high-heat applications, leading to less equipment maintenance and lower operating costs.

Features a neutral flavor profile, allowing the true and natural flavors of ingredients to stand out.

High oleic soybean oil contains lower saturated fat and three times the amount of beneficial monounsaturated fatty acids, compared to many other vegetable oils, which benefit heart health when consumed in moderation.

Provides superior resistance to oxidation, which extends shelf life for packaged products and fresh baked goods.

Performs longer than standard vegetable oils in high-temperature and extended-use applications because of the heat and oxidative stability of the oil.

U.S. soybean growers are committed to being stewards of the land that they farm. They employ a variety of sustainable practices to reduce their overall land use, soil erosion, energy use and total greenhouse gas emissions, and improve water use efficiency and quality.

U.S.-grown ingredients help food companies’ bottom line at every step along the supply chain. Soy's dependable production, domestic supply chain and superior performance meet the economic and functional needs of the food industry while also meeting consumer demand for local, sustainably grown ingredients.

Approved for global use, the supply of high oleic soybean oil is expected to reach over six billion pounds within the next decade.

High oleic soybean oil offers food manufacturers the ability to remove natural and synthetic antioxidants that are often added to edible oils used in food applications to control oxidation and extend product shelf life.