Genetic modification to improve soybean oil[edit]
Soy has been genetically modified to improve the quality of soy oil. Soy oil has a fatty acid profile that makes is susceptible to oxidation, which makes it rancid, and this has limited its usefulness to the food industry.[18]:1030 Genetic modifications increased the amount of oleic acid and stearic acid and decreased the amount of linolenic acid.[18]:1031 By silencing, or knocking out, the delta 9 and delta 12 desaturases.[19][18]:1032 DuPont Pioneer created a high oleic fatty acid soybean with levels of oleic acid greater than 80%, and started marketing it in 2010.