Standard Soybean Oil²
Soybean oil pressed from standard soybeans and processed traditionally.

Commonly marketed as "vegetable oil"

• Sautéed foods
• Commercial blending
• Dressings, marinades
• Processed sauces
• Some baked goods, snack foods

• Processed without partial or full hydrogenation, thus no trans-fatty acids¹
• Virtually free of saturated fats known to increase "bad" cholesterol (LDLs)
• Cost-effective
• Readily available and consistent supply

1 Percent Low Linolenic Soybean Oil²
Oil processed from soybeans bred to have less than 1% linolenic acid.

Less linolenic acid results in oil that is stable without partial hydrogenation.

Rich Lineback x105
319-257-3400
rlineback@asoyia.com

Theresa Volpe
Research & Development
973-492-2014
terrivolpe@optonline.net

• Deep-fried , pan-fried and sautéed foods
• Browning
• Spray coatings
• Various commercial formulations

• Stable without hydrogenation
• Trans-fat free¹
• Virtually free of saturated fats known to increase "bad" cholesterol (LDLs)
• Non GMO soybeans

Less linolenic acid results in oil that is stable without partial hydrogenation.

Bunge with DuPont Biotech Alliance Pioneer seeds - NUTRIUM™

Monsanto - VISTIVE™ in partnership with Cargill, Ag Processing Inc. (AGP)

John Jansen, Bunge
314-292-2250
john.jansen@ bunge.com

Bill McCullough
informational requests:
314-292-2797

David Stark, Monsanto
transactional requests
314-694-3430
david.m.stl.stark@
monsanto.com

Kim Sutter, Monsanto
informational requests:
314-409-2935
kimberly.m.magin@
monsanto.com

Wyatt Elder, Cargill
952-742-6692
wyatt_elder@cargill.com

Jim Sutter, Cargill
515-224-2626
jim_sutter@cargill.com

Dave Tegeder, AGP
(bulk quantities only)
402-498-5553
dtegeder@agp.com)

• Fried foods
• Baked goods
• Margarine blends
• Various commercial formulations

• Stable without hydrogenation
• Trans-fat free¹
• Virtually free of saturated fats known to increase "bad" cholesterol (LDLs)

Expeller Pressed and Physically Refined
Soybean oil from standard soybeans processed by expeller pressing and physical refinement rather than chemical extraction.

Expeller pressing retains naturally occurring antioxidants that provide the oil's stability without any hydrogenation

• Sautéed foods
• Margarines, spreads
• Commercial blending
• Processed cheese and other sauces
• Infant formulas
• Some baked goods, snack foods

• Eliminates need for hydrogenation
• Trans-fat free¹
• Virtually free of saturated fats known to increase "bad cholesterol (LDLs)
• No chemical solvents or caustics used
• Can be used with any type of soybean-standard or low-linolenic
• Natural, organic, GMO, and non-GMO available

Expeller Pressed 1 Percent Low Linolenic Soybean Oil²
Soybean oil from 1% linolenic soybeans processed by expeller pressing and physical refinement rather than chemical extraction.

The combination of 1% linolenic soybeans and expeller pressing leads to an extremely stable oil without any hydrogenation.

Iowa Natural^®

George Schaefer
Innovative Growers
319-530-9560
aglaughin@netzero.com

• Deep-fried foods
• Sautéed foods
• Pan-fried foods
• Browning
• Spray coatings
• Various commercial formulations

• Stable without hydrogenation
• Trans-fat free¹
• Virtually free of saturated fats known to increase "bad" cholesterol (LDLs)
• Non GMO soybeans
• Natural because no chemicals used in expeller pressing or physical refinement.

Chemically Interesterified Soybean Oil
Blend of fully- and non-hydrogenated soybean oils that performs like partially hydrogenated soybean oil but with lower levels of trans fatty acids¹.

Processed with a chemical catalyst.

Cargill

Bill McCullough
informational requests:
314-292-2797

Wyatt Elder, Cargill
(specialty blends only)
952-742-6692
wyatt_elder@cargill.com

• Margarines
• Baked goods
• Confectionery

• Processed without partial hydrogenation, thus no trans-fatty acids¹
• May be labeled "interesterified soybean oil"
• Slightly higher in saturated fats but not those known to increase "bad" cholesterol (LDLs)
• Functions like semi-solid shortening

Processed with an enzymatic catalyst.

Bunge

John Jansen, Bunge
314-292-2250
john.jansen@bunge.com

Bill McCullough
informational requests:
314-292-2797

• Margarines
• Baked goods

• Processed without partial hydrogenation, thus no trans-fatty acids¹
• Slightly higher in saturated fats but not those known to increase "bad" cholesterol (LDLs)
• Functions like semi-solid shortening
• More precise and cost-effective than chemical interesterification
• Less harsh on the environment than chemical interesterification