| ≥1 piece |
soybean oil. A Vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils
To produce soybean oil, the soybeans are cracked, heated to between 60 and 87 ºC , rolled into flakes, and solvent-extracted with hexanes . The oil is then refined, blended and sometimes hydrogenated . Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil," or are ingredients in a wide variety of processed foods.
Refined Soybean Oil Specifications:
Physical Characteristics
Physical State: Liquid
Appearance: Light Yellow, Clear and Brilliant
Taste: Bland
Odor: Bland
Color: 5 – 13.5 Yellow / 0.6 – 2.0 Red
Quality Standards:
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%
Total Saturated Acids: 8.1 - 16.0%
Total Monounsaturated Acids: 23.5 - 32.4%
Total Polyunsaturated Acids: 52.8 - 62.2%