QUALISOY High Oleic Soybean Donut Shortening

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.

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.