What is the ULTRA advantage?
Food Processors and the Food Service industry can now take advantage of a healthier, more functional, better-tasting specialty oil!
“ULTRA” is a brand new category of soy oil containing 1.5% or less linolenic acid, a polyunsaturated fatty acid. Higher levels of linolenic acid cause oils to become rancid more quickly. Compared to “low lin” soy oils that contain 3% linolenic acid, ULTRA low lin has the lowest linolenic acid content available in a soy oil today. So ULTRA low lin oils remain stable two to three times longer than commodity oils without trans-fat generating hydrogenation.
There are a number of suppliers of “low lin” soy oil, but there is only one company, Asoyia, with an “ULTRA” low lin oil. ULTRA low lin oil is sought after by formulators needing trans fat-free products with higher stability and longer shelf life. In addition, ULTRA low lin soy oil is light and neutral so it won’t interfere with the desired food taste. It’s becoming increasingly popular with food service providers who profit from using oils with longer fryer and shelf life.