2019
Fabrication and Utilization of Soybean Oleo Gel as Shortening Replacer in Cookies
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Contributor/Checkoff:
North Dakota Soybean Council
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Bingcan Chen, North Dakota State University
Co-Principal Investigators:
Project Code:
QSSB
Contributing Organization (Checkoff):
North Dakota Soybean Council
$29,510
Institution Funded:
North Dakota State University
$29,510
Brief Project Summary:

Under a new FDA rule, partially hydrogenated oils, the core source to manufacture shortening, are no longer recognized as safe and cannot be added to foods. The overall goal of this research is to develop solid-like soybean oil that can be used to replace partially hydrogenated soybean oil in the baking industry. Food manufacturers and scientists are seeking shortening alternatives that can mimic the physical properties of partially hydrogenated oil-based shortening while maintaining the balanced fatty acid profile. The project fabricated soybean oil oleo gels and compared their physical properties and performance with the ones prepared using commercial shortenings.

Key Benefactors:
farmers, scientists, bakers

Information And Results
Project Deliverables

Final Project Results

Update:

View uploaded report Word file

o Research conducted
? We transformed the commercial liquid soybean oil into a semi-solid and self-stand product, named oleogel, similar as shortenings.
? We used a single food-grade gelling agent (beta-sitosterol and monoacylglycerol), or the combinations of the two to produce soybean oil oleogels with different properties.
? We tested the physical and flow properties of the oleogels.
? We compared the properties of cookies made by soybean oleogels and commercial shortenings.

o Why the research is important to ND soybean farmers
? Partially hydrogenated soybean oil cannot be used in the food industry.
? It is urgent to develop novel technique so that soybean oil will not lose this traditional market.

o Final findings of the research
? We successfully used the soybean oleogel to fully replace commercial shortenings and prepare cookies.
? Our research results showed that soybean oil oleogels are able to replace commercial shortenings in making food products.
? The innovated soybean oil oleogels may become a novel functional food ingredients that make ND soybeans more marketable and promote additional value for the soybean crop.

o Benefits/Recommendations to North Dakota soybean farmers and industry
? The huge market potential to replace the saturated fats and partially hydrogenated soybean oils in foods using solidified soybean oil oleogel will result in an increased demand and price stability for ND soybeans farmers.
? It is highly recommended to promote this technology to the food industry and the baking industry by using soybean oil oleogels instead of tropical oil shortenings.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.