We produced soya with high oliec oil content by mutating FAD2 gene which eventually increase oliec oil in the soya bean. Content of the oliec oil in our soya bean is higher than olive oil and thus we believe our product will have huge demand.
What is “high oleic” oil?
High oleic oil is any oil that is high in monounsaturated fats. Olive and canola oil are naturally high in monounsaturated fat, but they are also high in polyunsaturated fats which mean they are not very shelf-stable. In recent years, scientists have developed sunflower (and other) oils that are bred to be high in monounsaturated fats and low in polyunsaturated fats so they can be used in products that need to be shelf-stable.
Why do food companies use high oleic oil?
In the past, food companies used hydrogenated oils (trans fats) to keep food shelf-stable and preserve flavor. When companies had to stop using trans fats, they switched to high oleic oils or palm kernel oil to make their food last longer for customers. These oils are often used in packaged baked goods (packaged cakes, cookies, etc), as spray coating for cereal, crackers and dried fruit; and in non-dairy creamers as well as many types of frying.
This product is developed through the collaboration between