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2026 Vol.2, Issue 3 Preview Page

Review Article

High-oleic soybean cultivar ‘Hosim’: a comparative review of fatty acid composition, oxidative stability, nutritional properties, food processing, and potential applications in the dairy industry
Hyeon A Jung123†
,
Gyu-ri Kim3†
,
DaEun Jung3
,
Kyung-Hyo Do23
,
Su-jin Bae4
,
Hansol Koo2
,
Jeong-Dong Lee5
,
Jung-Whan Chon6
,
Kun-Ho Seo7
,
Kwang-Young Song23*
1RebornLab, Gyeongsan 38610, Republic of Korea
2Department of Companion Animal Health and Department of Pet Industry, Daegu Haany University, Gyeongsan 38610, Republic of Korea
3Department of Animal Health, Graduate School, Daegu Haany University, Gyeongsan 38610, Republic of Korea
4Functional Food Research Institute, Industry-University Cooperation Foundation, Daegu Haany University, Gyeongsan 38610, Republic of Korea
5School of Applied Biosciences, Kyungpook National University, Daegu 41566, Republic of Korea
6Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
7College of Veterinary Medicine and Center for One Health, Konkuk University, Seoul 05029, Republic of Korea
*Corresponding Author
†These authors contributed equally to this work.
30 September 2026. pp. 234-254
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Abstract

Soybean (Glycine max L.) is a major source of plant protein and edible oil worldwide. Conventional soybean oil contains relatively high levels of linoleic and α-linolenic acids but moderate levels of oleic acid, making it susceptible to oxidative deterioration during storage and thermal processing. High-oleic soybean cultivars have been developed through conventional breeding, primarily by modifying the FAD2 genes, to improve oxidative stability and processing quality. Hosim, a high-oleic soybean cultivar developed at Kyungpook National University, is considered a promising domestic cultivar for food and industrial applications. This review compares Hosim with conventional soybeans in terms of fatty acid composition, oxidative stability, nutritional properties, food processing characteristics, and potential applications in the dairy industry. Because PubMed-indexed studies specifically evaluating Hosim are currently unavailable, the review is based on published evidence for high-oleic soybean cultivars. Compared with conventional soybeans, high-oleic soybean cultivars generally contain more than 70% oleic acid and lower levels of linoleic and α-linolenic acids, resulting in improved oxidative, thermal, and storage stability. Clinical studies suggest that the health effects of high-oleic soybean oil depend on the dietary fat source being replaced, while dairy nutrition studies indicate potential improvements in milk fatty acid composition and milk fat production. High-oleic soybeans also show potential for applications in soymilk, tofu, fermented soybean products, plant-based beverages, dairy cow feed, and dairy–plant hybrid foods. Although the high-oleic trait offers technological and nutritional advantages, direct scientific evidence for the Hosim cultivar remains limited. Further studies are required to validate its physicochemical properties, health effects, food processing characteristics, and dairy applications, thereby supporting its industrial utilization as a functional food ingredient.

Keywords
Dairy industry
Glycine max
High-oleic soybean
Hosim
Oxidative stability
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Information
  • Publisher :Journal of Humanimal Sciences
  • Publisher(Ko) :한경국립대학교 휴머니멀응용과학연구소
  • Journal Title :Journal of Humanimal Sciences
  • Journal Title(Ko) :휴머니멀과학학술지
  • Volume : 2
  • No :3
  • Pages :234-254
  • Received Date : 2026-08-13
  • Revised Date : 2026-08-26
  • Accepted Date : 2026-08-27
  • DOI :https://doi.org/10.23341/jhas.2026.2.3.234
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