Healthier snacks through improved soybeans
Feb 21, 2012
Many see soybeans as a big part of food for the future, and this story highlights one potential use for it.
To cardiologists, there is no safe amount of trans-fat that a person can eat. The more trans-fat consumed, the greater the production of the bad cholesterol that damages the heart.
Trans-fat is created when liquid plant oils are engineered to a stable, non-perishable state through a process known as hydrogenation. Hydrogenated trans-fat lurks in most processed foods, including cookies, baked goods, popcorn, shortenings, crackers, doughnuts, chips and french fries.
A research team, led by plant scientists at the University of Missouri, has created a soybean variant that produces oil that does not have to be hydrogenated before going into food – adding no trans-fat. More…