High oleic soybean oils provide enhanced functionality, improved taste and healthy fats. With a smoke point of 465 F, the product's high heat stability is resistant to flavor breakdown and is ideal for frying, wok cooking and sautéing. The product's neutral taste keeps flavor consistent, and the product is resistant to odors, off-flavors and rancidity. The product features zero grams of trans fat and 20-60% less saturated fat than commodity soybean oil. Featuring 90+ hours of fry life, the product helps reduce waste and cost.
QUALISOY, www.qualisoy.com