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Source: soybean (Glycine max)
Function: through the introduction of a copy of its natural gene, the production of the enzyme D12-desaturase in the soybean is blocked ( antisense). This enzyme is instrumental in the transformation of oleic acid to linoleic acid. The result: the soybeans have a significantly higher content of oleic acid and, conversely, less linoleic acid. At high temperatures, such as in the case of the tempering of fats or of frying, a portion of the linoleic acid will be transformed into trans fat acids, which are regarded as questionable in regards to health. In the processing of oils from 305423-Soybean, fewer trans fat acids are produced. |