Why Soy?

Conventional soybean oil is the most frequently consumed oil in the US, accounting for nearly 75% of our total vegetable oil intake. Soybean oil is plentiful, economical and healthier than other oils. It has a neutral flavor that does not transfer to other foods, is very stable and fries at an ideal high temperature.

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Benefits and Uses of Soybean Oil

Soy oil has a very clean, neutral taste, with virtually no aroma, making it very useful in any recipe in which only the flavor of the food being cooked is desired.

It can be used very well as baking oil, and is prized as sautéing oil. In fact, many restaurants purchase large 5-gallon containers of soybean oil and use it exclusively for sautéing.

If a light, neutral taste is desired, it is great as a salad oil.
Conventional soybean oil is also the most popular commercial deep-frying oil. It is an
excellent frying medium for a variety of reasons.

Soy oil has a very high smoking point: of 440°, making it an ideal deep-frying oil. Since it can be raised to a high temperature, it allows for a quick cooking time for fried foods. This is the best way to ensure a non-greasy, crispy food product. Soybean oil is stable and works well with other ingredients.

Two of the polyunsaturated fatty acids in soybean oil include two essential fatty acids, linoleic and linolenic, which are not produced in the body. Linoleic and linolenic acids foster the body’s absorption of vital nutrients and are required for human health.

Soybean oil also contains phytosterols, including beta-sitosterol, which is currently under investigation for the ability to lower LDL (“bad”) cholesterol.