2020
Development of Soybean Oil Oleo Gels for Edible Applications
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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:

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
Final Project Results

Update:

View uploaded report PDF file

* Research conducted
We compared the physical, chemical, and rheological properties of oleogels (solidified oil) using three different types of soybean oil (commercial refined soybean oil, solvent extracted regular soybean oil, and expeller-pressed high oleic soybean oil).
We used a single food-grade gelling agent (monoglycerides, beta-sitosterol, or sunflower wax), 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 the fabricated 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 techniques or food processing to increase the value of soybean oil.
Expanding the utilization of soybean oil, particularly high oleic soybean oil, will benefit consumers.
o Final findings of the research
The type of soybean oil determines the properties soybean oleogels and the amount of gelators.
Expeller-pressed high oleic soybean oil requires the lowest amount of gelator to form find gel network.
It is practical to fully replace commercial shortenings by high oleic soybean oil oleogel to prepare cookies.
The cookies prepared using high oleic soybean oil oleogel had better quality.
The innovated soybean oil oleogels can be applied by the bakery industry as a 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 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.

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.