Soybean Oil,Malaysia Best Global Oil Marketers price supplier

Soybean oil contains natural Antioxidants which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity



Food use of soybean oil

Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. The high smoke point of soybean oil allows it to be used as frying oil. Soybean oil is often hydrogenated to increase its shelf life or to produce a more solid product. In this process, unhealthy trans fats are produced which may raise blood cholesterol levels and increase the risk of heart disease. Food manufacturers are now trying to remove trans fats from their product. For this purpose, scientists are breeding new varieties of Soybeans containing oil that does not need to be hydrogenated.

Product Specification/Models
Crude Soya Oil

Free Fatty Acid..........................................A1V1.25% Max

Moisture and Volatile matters..................0.20% Max special

Impurities...................................................0.10% Max

Lecithin (Expressed in Phosphor)...........0.02% Max

Sediment (Gardner Break test)................0.10% Max

Unspecified material.................................1.50% Max

Colour.........................................................50 Yellow Max/5 Red Max Oil Flash

Point...........................................................250=BA F Min

Ca+Mg Content..........................................5 ppm Max

Linolenic Acid...........................................12% Max

Polyunsatur.................................................3D 4 Double=bonds

Methyl Esthers...........................................1% Max

Unsaponificable..........................................2% Max

Sulfur Content.............................................10ppm Max

Crude Degummed Soybean Oil 

* Free Fatty Acid: A1V1.25%Max
* Moisture and Volatile matters: 0.20%Max special
* Impurities: 0.10%Max
* Lecithin (Expressed in Phosphor): 0.02%Max
* Sediment (Gardner Break test): 0.10%Max
* Unspecifiable matter: 1.50%Max
* Color: 50yellow Max/5redMax
* Oil Flash Point: 250° F Min

Refined Soya Oil

* FREE FATTY ACIDS (%) 0,04 
* MOISTURE (%) 0
* IMPURITIES (%) 0 
* PEROXIDE VALUE (mEq of oxygen/kg) 1 MAX 
* AT THE TIME OF LOADING
* IODINE VALUE 124-139
* SPECIFIC GRAVITY (at 20 deg C) 0.919-0.925
* REFRACTIVE INDEX (at 25 deg C) 1.470-1.476
* UNSAPONIFIABLE (%) 1.5 max
* SAPONIFICATION VALUE (mg of KOH/g) 189-195
* ODOUR AND TASTE bland

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