| ≥1 piece |
100% Refined Soybean Oil Grade A
Soya oil contains high
levels of polyunsaturated fats (which break down when heated).
Specifications:
Free Fatty Acid %: 0.05 – 0.1%
Peroxide Value meq/kg: 0.5 – 1.0 meq/kg
Refractive Index @ 40oC: 1.4666 – 1.47
Iodine Value (Wijs): 123 – 139
Moisture %: 0.05 – 0.1%
Cold Test: 5.5 hrs
OSI @ 110oC: 5.5 – 6.0 hrs
Saponification Value: 191 – 192
Specific Gravity @ 25oC: 0.915 – 0.925
Smoke Point: 460 – 465oF
Flash Point: 650 – 655oF
Fire Point: 690 – 695oF
Fatty Acid Properties
Typical Fatty Acid Profile (major acids)
Type:Name
C14:0 :Myristic 0.1%
C16:0:Palmitic 8.0 – 14.0 %
C16:1:Palmitoleic 0.0 – 0.2%
C17:0:Heptadecanoic 0.0 – 0.1%
C17:1:9-Heptadecenoic 0.0 – 0.1%
C18:0:Stearic 3.0 – 5.0 %
C18:1:Oleic 20.0 – 32.0 %
C18:2:Linoleic 47.0 – 57.0%
C18:3: Linolenic 5.8 – 8.2 %
C20:0:Arachidic 0.1 – 0.5%
C20:1:Eicosenoic 0.2 – 0.3%
C22:0: Behenic 0.2%
C24:0:Lignoceric 0.0 – 0.1%
• Pure and Natural goodness
• Rich in Vitamin E
• GMO Free
• Cholesterol Free
• No Artificial Additives or Preservatives
• Trans Fat Free
Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils.
Properties | Quantity |
Color number (mg iodine) | 49,1 |
Acid number (mg KOH / g) | 3,19 |
Peroxide value (1/2 o mmol / kg) | 1,83 |
Mass fraction of moisture and volatile substances (%) | 0,18 |
Mass fraction of non-fatty impurities (%) | 0,07 |
Mass fraction of phosphorus-containing substances in terms of stearooleolecitin (%) | 2,39 |
Transparency | slight turbidity over slight sediment |
Smell, taste | characteristic soybean oil without foreign smell and taste |