Expeller Pressed and Physically Refined

Expeller pressed and physically refined soybean oils have the stability of partially hydrogenated oils, but because they have not been partially hydrogenated, they do not have the trans fats and saturated fats associated with partial hydrogenation.

What gives them the stability of partially hydrogenated oils is the level of naturally occurring antioxidants that the process of expeller pressing and physical refinement leaves in place. These antioxidants protect the oil from rancidity, maintain its shelf life, and contribute other stabilizing factors that allow it to function much like partially hydrogenated oils, but without partial hydrogenation.

This trans-fat free soybean oil is liquid at room temperature and best suited for commercial blending, commercial and industrial frying, and formulating margarines and spreads, commercially prepared dressings, marinades and sauces (including cheese sauces), and infant formulas. It can also be used in some commercial baking applications.

Tests by the USDA/ARS National Center for Agricultural Utilization Research, Peoria, Illinois, have shown that expeller pressed and physically refined soybean oils are at least as stable as partially hydrogenated oils and produce fried foods that taste as good as (or better than) those made with partially hydrogenated oils. Restaurateurs using expeller pressed and physically refined soybean oils report a longer fry life than with partially hydrogenated oils, and without the trans fats.

Spectrum Foods, Inc. is currently producing expeller pressed and physically refined soybean oils as Nexsoy^® by Endura Products LLC. The oils are known as Nexsoy in the industrial ingredient market and Endura in the foodservice market. Both are available as Natural, Organic, GMO and non-GMO. Nutrition information

Innovative Growers is also producing an expeller pressed, physically refined soybean oil that is low in linolenic acid, the fatty acid most prone to oxidizing and causing rancidity. Learn more about these low-lin soybean oils. For more information, visit www.nexsoy.com or www.IowaNatural.com.

If you’re interested in trying these products, call Rob Kirby, Spectrum Foods (217-391-0091, ext. 12, rkirby@spectrum-foods.com) or George Schaefer at Innovative Growers (319-530-9560; aglaughin@netzero.com).