Soybean Oil Producer Introduces New Ultra Specialty Oil Category

Asoyia ULTRA Low Linolenic Soybean Oils are the first in the ultra low lin (linolenic) category. Asoyia ULTRA Low Lin is specialty soy oil containing 1.5 percent or less linolenic acid content, a polyunsaturated fatty acid.

27 Aug 2009 --- As consumer demand for trans fat-free foods increases across the nation, food processors and restaurants are faced with a real challenge; making healthier products without compromising quality or performance. A Midwestern soy oil and seed company is announcing a new product category that should make the transition for many easier.

Asoyia ULTRA Low Linolenic Soybean Oils are the first in the ultra low lin (linolenic) category. Asoyia ULTRA Low Lin is specialty soy oil containing 1.5 percent or less linolenic acid content, a polyunsaturated fatty acid. Higher levels of linolenic acid cause oils to become rancid more quickly.

Compared to "low lin" soy oils containing three percent linolenic acid, ultra low lin has the lowest linolenic acid content available in a soy oil today. While the difference may seem minimal, the distinction lies in the formulation and savings advantages to its users. Ultra low lin oils remain stable two to three times longer than commodity oils and deliver longer fryer life with very little flavor transfer.

"Asoyia ULTRA Low Lin oil is best for use in those really tough formulations," said Beth Fulmer-Boyer, vice president of marketing and sales for Asoyia. "Food processors and restaurants that will benefit the most are those who need longer shelf and/or fryer life and a clean taste that won't interfere with the desired flavor of the product." Fulmer-Boyer also noted that Asoyia oils are available in natural varieties for natural food labeling.

There are a number of suppliers of "low lin" soy oil, composed of 3 percent linolenic acid, but Asoyia is currently the only company offering an ultra low lin (less than or equal to 1.5 percent) oil. It's becoming increasingly popular with food service providers who profit from using oils with longer fryer and shelf life.

Asoyia is launching a campaign to help educate food processors and restaurants about the benefits of using ultra soybean oil compared to other varieties. The company's new micro site, www.AsoyiaULTRA.com, explains "ultra" in detail and the advantages it provides for various users.

"Reducing linolenic to the lowest level in any soybean oil is crucial to Asoyia ULTRA's outstanding quality performance," said Terri Volpe, technical advisor to Asoyia. "Linolenic acid is much more reactive due to its poly-unsaturation."

Volpe continued to explain that three double bonds in linolenic can cause oil to do several things: go rancid faster, reducing shelf life; retain other flavors in fryer oil so lighter tasting fried foods pick up off flavors; and drain poorly from fried foods making them soggy and greasy.