Whether used as a shortening for old-fashioned pie crust or blended with a flavored vinegar for a new dressing, soybean oil's neutral flavor lets the real taste of the food come through. Top of Page Consistent Quality Soybean oil is manufactured to meet stringent quality criteria and to perform dependably under the high performance conditions of commercial cooking. Soybean oil provides consistent quality that ensures consistent results in the final product. Top of Page Adaptability Soybean oil is adaptable to nearly every fat or oil application in the food industry. It works well with other ingredients, including other fats and oils, making it very suitable for use in salad dressings, sauces and baked goods.
Soybean oil can turn two ounces of olive oil into a whole pint of flavored oil for dressings.
The distinctive olive oil aroma will be evident, even though the bulk of the dressing's oil component comes from inexpensive soybean oil. Partially hydrogenated soybean oils are excellent as ingredients for soft spreads, margarines and shortenings. Soybean oil also is found in breads, crackers, barbecue sauce and non-dairy creamers. Soybean oil is used in prepared foods such as whipped toppings, potato chips and battered and breaded snacks and vegetables. Frying oils are typically partially hydrogenated in a pourable formulation.