2021
Development of Expeller-Pressed Regular and High Oleic Soybean Oil Oleogels for Edible Applications
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Contributor/Checkoff:
North Dakota Soybean Council
Category:
Food
Keywords:
Human foodHuman health
Parent Project:
Development of Soybean Oil Oleo Gels for Edible Applications
Lead Principal Investigator:
Bingcan Chen, North Dakota State University
Co-Principal Investigators:
Project Code:
Contributing Organization (Checkoff):
North Dakota Soybean Council
$34,120
Institution Funded:
North Dakota State University
$34,120
Brief Project Summary:

Soybeans are the world's second largest source of vegetable oil with portions further processed as partially hydrogenated soybean oil. Under the U.S. Food and Drug Administration, manufacturers cannot add partially hydrogenated oils to foods after June 18, 2018. Additionally, dietary guidelines recommend replacing saturated fats with unsaturated fats to decrease disease risk. Food manufacturers need to reformulate their products to comply with the new regulations. In this project, researchers will develop semisolid soybean oleo gels using expeller-pressed soybean oil. This will allow more unsaturated soybean oil to be used in the food industry thus making the foods healthier and stabilizing the soybean market.

Key Benefactors:
farmers, scientists, engineers

Information And Results
Project Deliverables

The eventual deliverables and results will include: 1) a better understanding of the impact of minor constituents on soybean oil oleogels; 2) technology performance metrics including firmness, rheological and thermal properties of oleogels optimized by gelator mixtures; and 3) cookies made by using soybean oleogels instead of shortening.

Final Project Results

Update:

View uploaded report PDF file

o Research conducted
We fabricated soybean oleogels (solidified oil) using expeller-pressed (EP) high oleic soybean oil.
We used a single food-grade gelling agent (monoglycerides,or sunflower wax) 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 the EP high oleic soybean oleogels and commercial shortenings.
We studied the chemical stability of the EP high oleic soybean oleogels and the cookies.
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 techniques or food processing to increase the value of soybean oil.
Expanding the utilization of high oleic soybean oil will benefit consumers.
o Final findings of the research
Expeller-pressed high oleic soybean oil could produce stable and strong oleogels
Expeller-pressed high oleic soybean oil requires the lowest amount of gelator (3 wt%) to form fine gel network.
The cookies prepared using EP high oleic soybean oil oleogel had similar physical properties as those made by commercial shortening.
EP high oleic soybean oil oleogel could delay the lipid oxidation of cookies.
The innovated EP high oleic soybean oil oleogels can be applied by the bakery industry as novel functional food ingredients.
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 high oleic soybean oil oleogel will result in an increased demand and price stability for ND soybeans farmers.
High oleic acid soybean oil with less unsaturation may be an ideal candidate to produce oleogels for the bakery industry to produce healthier baking products with improved shelf-life.

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.