"Engineering Soybean Biochemistry for Trans-Free Frying Oil Production: From Concept to Commercialization," will be presented by Toni Voelker of Monsanto at 4 p.m., The seminar begins at 4 p.m., Sept. 10 in E103 Beadle Center. The seminar is free and open to the public. A reception will precede the seminar at 3:30 p.m.
To make soybean oil suitable for frying applications, the polyunsaturates can be reduced via chemical hydrogenation, and this partially hydrogenated soybean oil was used for many food products in the United States. Monsanto has produced a reduced-saturates, less polyunsaturated soybean oil naturally through a modification of soy fatty acid biosynthesis in developing seeds: Vistive® Gold. Vistive® Gold allows to eliminate trans fats and significantly lower saturated fat content in fried foods without sacrificing flavor quality. In fact, frying tests done with chicken and French fries have shown no change in taste or texture while delivering all the benefits of improved cooking oil, including reduced saturated fat and zero trans fat. Vistive® Gold soybeans have advanced to Phase IV (pre-launch), the final step within the R&D pipeline.
The Beadle Center is located at 1901 Vine Street. The complete schedule of seminars may be found at http://biotech.unl.edu/.