4. QUALISOY-High Oleic Soybean Oil
https://www.qualisoy.com/high-stability-fats-oils/high-oleic-soybean-oil
• MUFAs, such as oleic acid, benefit heart health when eaten in moderation and
used to replace saturated fats or trans fats. MUFAs may also help reduce LDL
levels in the blood, reducing the risk of heart disease and stroke.
• Studies have shown that MUFAs reduce blood pressure. It has been
demonstrated that the oleic acid component contributes to this hypotensive
effect.
• Substituting saturated fat with monounsaturated fat improves insulin
sensitivity and reduces plasma triglycerides, making it an important dietary
modification for those at risk of metabolic syndrome.
• High oleic soybean oil is a significant provider of vitamin E and contains a
number of phytosterols, including B-sitosterol, campesterol and stigmasterol.
6. https://www.qualisoy.com/oil-innovations/future-soybean-traits
QUALISOY-Omega 3 Soybean Oil
• The long-chain omega-3 fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA), found primarily in fatty fish and marine sources,
are most readily used by the body. Although ALA, the type of omega-3 found
in soybean oil, is the principal source of omega-3s in the U.S. diet18, ALA is
not efficiently converted to EPA and DHA in the body.
13. https://www.researchgate.net/publication/221918715_Extraction_and_Enzymatic_Modification_of_Functional_Lipids_from_
Soybean_Oil_Deodorizer_Distillate
• Deodorizer distillate is a by-product
of deodorization, which is the last
major step in vegetable oil refining
process
• Deodorizer distillate is an excellent
source of valuable compounds such
as phytosterols, tocopherols and
squalene, which can be recovered
and further used as food additives, in
pharmaceutical industry and
cosmetics.
• The processes of esterification of
fatty acids and acylglycerols with
methanol or ethanol followed by
high vacuum distillation, have been
developed on a commercial scale for
the concentration of tocopherols
27. Shortening
METHOD FOR PRODUCTION OF SOLID BUTTER
-One performs the reaction of interesterification between one or several
a) compounds chosen from the group containing saturated C16-22 fatty acids with a straight
chain and their compound ethers with lower alcohols and
b) triglyceride containing an oleoyl or linoleoyl group in the second position
-One mixes vegetable oil and triglyceride (ethylstearate)
-One adds an enzyme represented by granulated powdered lipase extracted from Rhizopus oryzae and/or
Rhizopus delemar and soya bean powder with fat content equal to 5 - 25 wt %.
-One performs reaction (while stirring) during 7 hours at a temperature of 40°C.
-The produced solution is filtered for removal of granulated powdered lipase after interesterification. --The
produced product is distilled, fractioned and purified.
EFFECT: invention allows to improve efficiency and selectiveness of the interesterification reaction and
produce solid butter having good crystalline properties, the butter applicable as an equivalent cocoa butter
substitute and chocolate solidity modifier.
WIPO
29. Filled Milk
https://en.wikipedia.org/wiki/Filled_milk
Filled milk is any milk, cream, or skim milk that has been
reconstituted with fats, usually vegetable oils, from sources other
than dairy cows.[1] Pure evaporated filled milk is generally
considered unsuitable for drinking because of its particular flavor,
but is equivalent to unadulterated evaporated milk for baking and
cooking purposes. Other filled milk products with substituted fat are
used to make ice cream, sour cream, whipping cream, and half-and-
half substitutes among other dairy products. Coconut oil filled milk
became a popular cost-saving product sold throughout the United
States in the early 20th century. Coconut oil could be cheaply
imported, primarily from the Philippines (at the time under
American rule), and this product was able to undercut the market for
evaporated and condensed milk.
31. Coffee Whiteners (Creamer)
Non-dairy creamers or coffee
whiteners are liquid or granular
substances intended to substitute for
milk or cream as an additive to
coffee, tea, hot chocolate or other
beverages. They do not contain
lactose and therefore are commonly
described as being non-dairy