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NEWS RELEASE

12-18-03

Contacts:
Walter Fehr, Agronomy, (515) 294-6865
Teddi Barron, News Service, (515) 294-4778

WEB SITE PRESENTS INFORMATION ABOUT NEW SOYBEANS AND TRANS FAT-FREE SOY OIL DEVELOPED AT IOWA STATE

AMES, Iowa -- A new Iowa State University Web site provides information about growing or licensing one percent linolenic soybeans, and purchasing the trans fat-free oil the soybeans produce.

The Web site at www.notrans.iastate.edu also details the development of the soybeans at Iowa State.

The oil from the new varieties does not need to be hydrogenated when used in processed foods, allowing manufacturers to eliminate unhealthy trans fats. The oil also can be used for frying, making it attractive to restaurants and food service operations.

"Since we announced last month that the oil was commercially available, we've received many calls from distributors, restaurants and growers. The Web site provides the information needed to obtain the soybean seeds or the oil," said ISU soybean breeder Walter Fehr, a Charles F. Curtiss Distinguished Professor in Agriculture. Fehr developed the new varieties through conventional breeding practices with Earl Hammond, University Professor emeritus of food science and human nutrition.

The Web site provides the following information:

2003 performance test results for the two new varieties
Fatty acid profiles for the two varieties
Contact information for licensed seed companies
Licensing agreements for research or commercialization
Results of the commercial frying stability tests performed at Iowa State
Contact information for purchasing the oil
ISU contact information for obtaining a license, ordering seed and certifying seed production

The Food and Drug Administration has given food manufacturers until 2006 to include trans fat information on package labels. Trans fats may raise blood cholesterol levels and contribute to heart disease. Most trans fats in the nation's food supply are created in the hydrogenation process, which is used to extend shelf life and stabilize flavor in countless baked, fried and processed foods, including chips, snack crackers, cookies, candies and salad dressings.

Manufacturers hydrogenate soybean oil to reduce its content of unsaturated fatty acids, particularly linolenic acid, the primary culprit responsible for causing food to become stale or rancid. Soybeans typically produce oil with seven percent linolenic acid. Iowa State's new soybean oil has only one percent linolenic acid.

The Iowa State University Research Foundation holds the patent for the one percent linolenic acid soybean.

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