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Soybean Oil

Soybean Oil

Soybean Oil

Refined soybean oil is a vegetable oil obtained by pressing soybeans. It is an oil that has been processed to improve its composition and performance.

It is the most widely used vegetable oil in the United States, and its popularity is growing worldwide. Refined soybean oil is rich in unsaturated fats, especially linoleic acid, which is important in the daily diet. It also contains a significant amount of oleic acid.

Refined soybean oil is primarily used for consumption, such as a dressing for vegetables, legumes, and salads, or for making sauces. It can also be used in the production of margarine, butter, and chocolate.

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Description

DESCRIPTION
Refined and deodorized soybean oil produced under controlled hygienic conditions.
CHARACTERISTICS
Organoleptic and physical-chemical characteristics:
Features and Values
Organoleptic Appearance: Clear, clean, and bright
Characteristic neutral flavor and odor, free of flavors and
strange and/or rancid odors
Color ≤ 35 AU AND ≤ 3.5 RU
Physical-chemical
Free acidity ≤ 0.1% expressed as oleic acid
Moisture and volatiles ≤ 0.10%
Impurities ≤ 0.05%
Peroxide value ≤ 2 meq O₂/kg fat
Refractive index 1.474–1.476
Iodine Index (HANUS) 120–145
Benzo(a)pyrene ≤ 2 ppb
Iron ≤ 10 ppm
Copper ≤ 0.4 ppm
Lead and Arsenic ≤ 0.1 ppm

Fatty acid composition determined by gas chromatography (%)

Myristic C 14:0 ≤ 0.1
Palmitic C 16:0 7.0–12.0
Palmitoleic C 16:1 ≤ 0.5
Stearic C 18:0 2.0–6.0
Oleic C 18:1 20.0–35.0
Linoleic C 18:2 45.0–60.0
Linolenic C 18:3 8.0–10.0
Arachidic C 20:0 ≤ 1.0
Behenic C 22:0 ≤ 0.5

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