Soybean oil is the most commonly used oil in the world. Not only is it easily accessible, it is also a relatively healthy cooking oil, as long as it is not hydrogenated soybean oil. Soybean oil is a great option for restaurant supply, though it is not suitable for every type of cooking method. Soybean oil health benefits can draw customers, which, along with its many uses and wide availability, make it great for a commercial kitchen.
A Bit of Chemistry
Soybean oil health benefits are a result of the oil’s chemical properties. Soybean oil is relatively high in unsaturated fats. Saturated and unsaturated fats are usually discussed in the media in terms of health, with saturated fats known to be hard for the body to breakdown, compared to unsaturated fats. As a result of the molecular structures, saturated fats are less healthy, enabling fat buildup which raises the risk of cardiovascular disease. Though soybean oil contains some saturated fats, it also has a high number of unsaturated fats, making it a rather healthy cooking oil.
Though saturated fats are considered bad for health, they stabilize oils, making high saturated fat oil the best oil for deep frying. Since soybean oil is a combination of both saturated and unsaturated fats, it has a certain extent of stability when used as a cooking oil, but it is not the best oil for deep frying large quantities of food. A common attempt by companies to solve this problem is to offer hydrogenated soybean oil, in which the chemical composition has been changed in order to make the oil more stable. However, hydrogenated soybean oil, along with other hydrogenated oils, are usually far from being healthy cooking oil, due to trans-fats, which are not usually found in nature, and linked with heart disease.
Soybean Oil and Restaurant Supply
Soybean oil has many positive aspects that make it a smart option to include in restaurant supply. While considered a relatively healthy cooking oil, it can also withstand various cooking methods such as light frying, without burning or getting a bad taste as a result of a process called oxidation. Though it is not the best oil for deep frying large quantities, it can be used to fry small portions in a commercial kitchen, as well as baking, in sauces, and in salad dressings. When being included in restaurant supply, it is important for the commercial kitchen to ensure that they are not purchasing hydrogenated soybean oil, which is likely to deter a number of customers. By taking advantage of the neutral taste and stability of soybean oil, restaurants can use it as an addition to the commercial kitchen as a way to make the most of healthy cooking oils.
Soybean oil is a good option of healthy fat. Its relatively neutral taste makes it a versatile, healthy cooking oil that is a useful addition to restaurant supply and makes it comparably appealing to health-conscious customers.