Students will investigate the physical properties of high oleic oil compared to conventional cooking oil and conduct a sensory evaluation. The powerpoint is designed to be used along with the lab.
Students will determine the properties of emulsifiers, demonstrate proper use of scientific equipment to enhance measurement skills and collect and analyze data with peers. The powerpoint gives additional information about emulsions.
The soybean industry is committed to making it easier for food companies to deliver products that meet consumer health and nutrition needs – starting with creating healthier oil that has 0 g trans fats (Plenish® from Dupont Pioneer and Vistive Gold® from Monsanto). The vast majority of consumers remain concerned about the nutritional value of the foods they eat, according to a public survey conducted by the United Soybean Board in 2016. US soybean farmers are collaborating with seed technology companies to increase crop production and accelerate the supply of US grown high oleic soybeans.
High oleic soybean oil offers a vast list of benefits, whether used to fry, saute, bake or prepare snack foods. High oleic soybean oil resists oxidation and reduces build-up on foodservice equipment. High oleic soybean oil extends shelf life and features a neutral taste profile. Another benefit is an improved fat profile featuring lower saturated fats. (see Food Science and High Oleic Oil e-learning course and Marzetti career video for more information). Standards for Ohio Science and C-Tech are included.