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But that process, partial hydrogenation, also creates trans fats. To make it last longer, and also to solidify it for use in baked goods, the oil can be treated with hydrogen gas.
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Soybean oil turns rancid relatively quickly, limiting the shelf life of foods containing it and requiring restaurants to change their frying oil frequently. Its market share could decline even further if the F.D.A. The board is putting $60 million into the development and marketing of the altered beans in an effort to stem losses that soybean oil has suffered to palm oil and canola oil as concerns about trans fats have mounted. (Read more: Ethanol changes could hurt farmers) "We have been told if we have a product that is beneficial to consumers it will be much more acceptable," said John Becherer, chief executive of the United Soybean Board, which funds research using money collected from farmers. That has made it easier for various consumer interest groups to oppose the crops. Despite industry promises to create better-tasting or more nutritional foods, virtually all the biotech crops introduced since 1996 have been aimed at helping farmers control weeds and insects. The new beans could help the image of the biotechnology industry because they are among the first genetically engineered crops with a trait that benefits consumers, as opposed to farmers. But the policy proposed last week by the Food and Drug Administration to eliminate trans fats could make the marketing job easier. It's too soon to tell if food companies and restaurants will embrace the oils, which are now available only in limited quantities. "It almost mirrors olive oil in terms of the composition of fatty acids." "In essence we've rebuilt the profile," said Russ Sanders, director of food and industry markets at DuPont Pioneer.