March 10, 2004
By Susan Thompson
People gathered March 9 at
Iowa State University for a typical celebration -
speeches, balloons and food. The guest of honor? A bottle of
soybean oil.
New soybean varieties developed at Iowa State were used to
produce the oil. Most soybean varieties produce oil with 7
percent linolenic acid. Linolenic acid causes foods to become
stale or rancid. These new varieties produce oil with only 1
percent linolenic acid.
The new varieties were developed by two College of Agriculture
faculty members - Walter Fehr, a Charles F. Curtiss
Distinguished Professor in Agriculture, and Earl Hammond,
emeritus University Professor of food science and human
nutrition. They started working on the project in the late
1960s. By the early 1990s, they had isolated three soybean
genes that control the linolenic acid trait.
Food manufacturers are interested in the new oil because of a
Food and Drug Administration ruling. Beginning Jan. 1, 2006,
food companies must list trans fat levels on package labels.
Trans fats may raise blood cholesterol and contribute to heart
disease. Most trans fats are created in the hydrogenation
process, which is used to extend product shelf life. The
beauty of the new Iowa State soybean varieties is that the oil
derived from the beans doesn't need to be hydrogenated.
The 1 percent linolenic oil was tested last year by Pamela
White, University Professor of food science and human
nutrition and interim dean of the College of Family and
Consumer Sciences. She found the oil to be more stable than
other soybean oils tested. It also passed critical laboratory
tests for frying and flavor stability.
But how would the oil perform in real kitchens? A comparison
of the new oil and traditional oil began in five Iowa State
dining halls last December. At the March 9 celebration, Erica
Beirman, manager of the Oak-Elm Dining Center, said students
haven't noticed any difference. "But our cooks have noticed
foods fried in the new oil retain their crispness longer," she
said.
Jason Wheelock, kitchen manager of the popular Hickory Park
restaurant in Ames, told of similar experiences. "Our testing
has been very successful. We didn't tell our customers about
the switch and we haven't had any comments. That's a good
thing," he said.
About 40,000 acres of the 1 percent linolenic acid soybean
varieties will be grown this year in Iowa and elsewhere. Seed
harvested from those acres will be planted on 1 million acres
in 2005. That's the number of acres needed to meet the
estimated food industry demand for this new oil.
Those attending the March 9 event did their own taste-test,
enjoying french fries, chicken nuggets and tenderloins fried
in the low linolenic soybean oil. A fitting end for a soybean
oil celebration.
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