Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Soybeans
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Cakes: Soy-based shortenings and margarines very effectively prevent formation of a gluten matrix, resulting in cakes that are pleasingly light, airy and moist. Cakes produced with these shortenings and margarines have very favorable texture characteristics and optimum dome height – learn more in our cake functionality tests.
Cookies: Cookies made with soy-based oils and shortenings produce a favorable spread, height and weight along with a more tender mouthfeel. Learn more about how soybean oil measured up in functionality tests of cookies.
Pies: Soy-based shortenings produce pie crusts with desired characteristics, including evenly browned textured, flaky crust with an ideal finished product height and minimal shrink. Learn about the various benefits to using soy-based ingredients in pastry applications from QUALISOY’s functionality test results.
Puffs Pastries: Soy-based ingredients perform on par with butter in puff pastries, which is considered the “gold standard” for producing the highest quality puff pastry products. Recent functionality testing showed that puff pastries made with high oleic soybean baker’s margarine produce pastries of an ideal height with uniform honeycomb layers.
Baked Snacks: Soybean oil shortenings and margarines prevent the formation of a gluten matrix in baked goods, resulting in a tender product with moist texture. In addition, as release agents, soybean oil and high oleic soybean oil help to more easily remove foods from baking pans and belts, increasing overall efficiency.
Icing: Soy-based oils and shortenings produce icings with an ideal viscosity and specific gravity. Food companies can also enjoy that high oleic soybean shortening can increase the volume of icing made – meaning more frosting is produced with less product. Learn more about how high oleic and conventional soybean shortenings measured up in QUALISOY’s icing shortening evaluation.
Deep Frying: With lower levels of polymerization, high oleic soybean oil can lead to cost savings due to reduced build-up of polymers on equipment when deep frying. High oleic soybean oil was a top performer on overall likability in a fry taste test which evaluated flavor, aroma, texture and appearance.
Fried Snacks: With its neutral flavor profile and high level of oxidative stability, high oleic soybean oil is the ideal frying medium for snacks of all types. Because of its high stability, longer fry life and better frying efficiency will result when using high oleic soybean oil.
Donut Frying: Soy-based shortenings produce both cake and yeast-raised donuts with a favorable texture, interior grain, spread, height and size. They also result in lower total polar materials, which means that soy-based oils and shortenings last longer in the fryer. Learn more about how soy-based ingredients performed in QUALISOY’s donut frying functionality test.
Packaged Foods: Food manufacturers will benefit from the increased functionality of soy-based fats and oils. High oleic soybean oil offers superior resistance to oxidation, which extends shelf life of packaged products, as well as a desired neutral flavor profile, allowing the natural flavors of ingredients to stand out.