2021
Evaluating and optimizing the use of high oleic low linolenic (HOLL) soybean oil in ice cream
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Contributor/Checkoff:
Missouri Soybean Merchandising Council
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Jeab Vardhanabhuti, University of Missouri
Co-Principal Investigators:
Andrew Scaboo, University of Missouri
Project Code:
442-21
Contributing Organization (Checkoff):
Missouri Soybean Merchandising Council
$31,609
Institution Funded:
University of Missouri
$31,609
Brief Project Summary:

Evaluate the use of HOLL soybean oil in ice cream. Both refined and unrefined oil will be investigated and compared to
milk fat and coconut oil. Finally, various methods will be used to improve the properties of ice cream made with HOLL.

Unique Keywords:
#foods use
Information And Results
Project Deliverables

1. To determine the properties and consumer acceptability of ice cream made with refined and unrefined cold pressed HOLL soybean oil.
2. To improve and optimize the ice cream made with HOLL soybean oil.

At the end of Phase 1, we should clearly understand the potential and/or challenge of using HOLL soybean oil in ice cream. At the end of Phase 2, we should be able to determine the approaches/formulations that lead to the improved ice cream properties when replacing milkfat with HOLL soybean oil.

Final Project Results

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.