The heart risks of trans fat has sparked greater demand for a new variety of soybean oil, to the extent that food companies have recruited farmers to grow more of the new beans.
No Need for Hydrogenation
The new soybeans contain lower levels of the acids that make food stale or rancid, meaning their oil does not need hydrogenation, the process the creates trans fats. Most soybeans contain roughly 7 percent linolenic acid. The new varieties contain 1 to 3 percent.
Use of the oil has increased ever since the FDA began requiring manufacturers to list trans fat content on food labels. As a result, demand for the new soybeans is beginning to outstrip the supply.