Hydrogenation produces the bulk of dietary trans fats now recognized as unhealthy for the heart.
Soyola would be ideal for frying and salad oil markets. Its oil has half the linolenic acid found in commercial varieties. So most soybean oil is now hydrogenated to stabilize it for cooking and extend its shelf life. The plants yielded as well as or better than the commercial cultivars Brim and Dillon during 2 years of tests at 10 locations. Soyola is suited for North Carolina, South Carolina, Virginia, Tennessee, Kentucky, southern Missouri, northern Alabama, Mississippi, and Arkansas.