Trans Fat Free Soybean Oils

2006/03/06 11:51:00
Anyone using these oils yet? I came across a 35 lb jib for free and figured I'd at least try it out. So far, everything cooks up like the other oils I've used and there doesn't seem to be any flavor change in the foods. Since I only put it in one small fryer last week I still have the durability issue to look at.

Seems like they made a run as a marketing tool a while back and then died down. From what I'm seeing it looks like they may gear it up again, so I'm a little curious.
Filet Mignon
RE: Trans Fat Free Soybean Oils 2006/03/06 13:14:19
This is a marketing ploy. All pure soybean oil should be "trans-fat free". So are other vegetable oils unless they've been messed with, i.e. "partially hydrogenated". Starting, I believe, on Jan 1 the Federal government required food lables to specify the trans-fat content and some companies are turning this into a marketing tool by claiming a zero trans-fat level in products that never had any trans-fat--such as pure vegetable oils.

Since this is the professional's forum, I do realize that some commercial operations (mostly large chains) have used partially hydrogenated trans-fat containing oils for frying. I'm not sure what benefits they thought they were getting by doing that--I'll guess stability and long life in the fryer--but it has always been bad for the health of their customers.

In vegetable oil, what you should look for healthwise is a high content of monounsaturated (best) and polyunsaturated (good) fat and you should find that in olive oil, most nut oils, canola oil and, to a slightly lesser degree in corn oil and so on. For frying, you also want to worry about smoke point--how much heat the oil can take--which is why many places use peanut oil for frying. And finally, you should worry about taste.
Double Cheeseburger
RE: Trans Fat Free Soybean Oils 2006/03/06 13:53:49
Not only is it Trans Fat Free, it is Cholesterol Free! Yea!