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Soybean oil

January 24, 2023

Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil.[2] As a drying oil, processed soybean oil is also used as a base for printing inks (soy ink) and oil paints.

Soybean oil
Bottles of soybean oil
Clinical data
Trade namesNutrilipid, Intralipid, others
AHFS/Drugs.comProfessional Drug Facts
License data
Pregnancy
category
Routes of
administration		Intravenous (IV)
ATC code
  • none
Legal status
Legal status
Identifiers
CAS Number
  • 8001-22-7
DrugBank
  • DB09422
UNII
  • 241ATL177A
CompTox Dashboard (EPA)
  • DTXSID8027660
ECHA InfoCard100.029.340

History

Chinese records dating prior to 2000 BCE mention use of cultivated soybeans to produce edible soy oil.[3] Ancient Chinese literature reveals that soybeans were extensively cultivated and highly valued as a use for the soybean oil production process before written records were kept.[4]

Production

Country Production, 2019
(tonnes)
1   China 15,998,400
2   United States 11,290,000
3   Brazil 11,263,345
4   Argentina 8,081,200
5   India 1,438,200
6   Mexico 874,503
7   Paraguay 704,200
8   Russia 741,173
9   Netherlands 635,200
10   Egypt 653,400
Source : FAOSTAT
 
Soybean oil, meal and beans

To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, 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. Most of the remaining residue (soybean meal) is used as animal feed.

In the 2002–2003 growing season, 30.6 million tons (MT) of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.[5] In 2018–2019, world production was at 57.4 MT with the leading producers including China (16.6 MT), US (10.9 MT), Argentina (8.4 MT), Brazil (8.2 MT), and EU (3.2 MT).[6]

Composition

Soybean oil contains only trace amounts of fatty carboxylic acids (about 0.3% by mass in the crude oil, 0.03% in the refined oil).[7] Instead it contains esters. In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids.

Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[8][9] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturate oleic acid (C-18:1), 23%.[10] It also contains the saturated fatty acids stearic acid (C-18:0), 4%, and palmitic acid (C-16:0), 10%.

The high-proportion of oxidation-prone polyunsaturated fatty acid is undesirable for some uses, such as cooking oils. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. Hydrogenation may be used to reduce the unsaturation in linolenic acid. The resulting oil is called hydrogenated soybean oil. If the hydrogenation is only partially complete, the oil may contain small amounts of trans fat.

Trans-fat is also commonly introduced during conventional oil deodorization, with a 2005 review detecting 0.4 to 2.1% trans content in deodorized oil.[11][12][13]

Comparison to other vegetable oils

Properties of vegetable oils[14][15]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[16]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[14] Oleic
acid
(ω-9)		 Total[14] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[17] 11.6 70.6 52–66[18] 13.5 1 12.5 12.5:1 250 °C (482 °F)[19]
Brazil nut[20] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[21]
Canola[22] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[23]
Coconut[24] 82.5 6.3 6 1.7 175 °C (347 °F)[21]
Corn[25] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[23]
Cottonseed[26] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[23]
Cottonseed[27] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[28] 9.0 18.4 18 67.8 53 13 0.2:1 107 °C (225 °F)
Grape seed   10.5 14.3 14.3   74.7 – 74.7 very high 216 °C (421 °F)[29]
Hemp seed[30] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[31]
High-oleic safflower oil[32] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[21]
Olive, Extra Virgin[33] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[21]
Palm[34] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[35] hydrogenated 88.2 5.7 0
Peanut[36] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[23]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[37] 15.6:1 232 °C (450 °F)[38]
Sesame[39] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[40] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[23]
Soybean[41] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[42] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[23]
Walnut oil[43] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[44]

Applications

Food

Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.

Properties of common cooking fats (per 100 g)
Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point
Butter[45] 80-88 43-48 15-19 2-3 150 °C (302 °F)[46]
Canola oil[47] 100 6-7 62-64 24-26 205 °C (401 °F)[48][49]
Coconut oil[50] 99 83 6 2 177 °C (351 °F)
Corn oil[51] 100 13-14 27-29 52-54 230 °C (446 °F)[46]
Lard[52] 100 39 45 11 190 °C (374 °F)[46]
Peanut oil[53] 100 17 46 32 225 °C (437 °F)[46]
Olive oil[54] 100 13-19 59-74 6-16 190 °C (374 °F)[46]
Rice bran oil 100 25 38 37 250 °C (482 °F)[55]
Soybean oil[56] 100 15 22 57-58 257 °C (495 °F)[46]
Suet[57] 94 52 32 3 200 °C (392 °F)
Ghee[58] 99 62 29 4 204 °C (399 °F)
Sunflower oil[59] 100 10 20 66 225 °C (437 °F)[46]
Sunflower oil (high oleic) 100 12 84[48] 4[48]
Vegetable shortening [60] 100 25 41 28 165 °C (329 °F)[46]

Drying oils

Soybean oil is one of many drying oils, which means that it will slowly harden (due to free-radical based polymerization) upon exposure to air, forming a flexible, transparent, and waterproof solid. Because of this property, it is used in some printing ink and oil paint formulations. However, other oils (such as linseed oil) may be superior for some drying oil applications[citation needed].

Medical uses

Soybean oil is indicated for parenteral nutrition as a source of calories and essential fatty acids.[61][62]

Fixative for insect repellents

While soybean oil has no direct insect repellent activity, it is used as a fixative to extend the short duration of action of essential oils such as geranium oil in several commercial products.[63][64]

Trading

Soybean oil is traded at the Chicago Board of Trade in contracts of 60,000 pounds at a time. Prices are listed in cents and thousandths of a cent per pound, with a minimum fluctuation of 5/1000 cents.[65] It has been traded there since 1951.[66]

Below are the CQG contract specifications for Bean Oil:

Contract Specifications[67]
Bean Oil (BOA)
Exchange: CBOT
Sector: Grain
Tick Size: 0.01
Tick Value: 6 USD
BPV: 600
Denomination: USD
Decimal Place: 2

References

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  3. ^ Kleinman G (2013). Trading Commodities and Financial Futures: A Step-by-Step Guide to Mastering the Markets (4th ed.). Financial Times Press (published March 11, 2013). p. 100. ISBN 978-0134087184.
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  5. ^ United States Department of Agriculture, Agricultural Statistics 2004 2013-03-02 at the Wayback Machine. Table 3-51.
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  7. ^ Rukunudin, I. H. (1998). "A Modified Method for Determining Free Fatty Acidsfrom Small Soybean Oil Sample Sizes". Journal of the American Oil Chemists' Society. 75 (5): 563–568. doi:10.1007/s11746-998-0066-z. S2CID 33242242.
  8. ^ Poth U (2001). "Drying Oils and Related Products". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a09_055. ISBN 3527306730.
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  10. ^ Ivanov DS, Lević JD, Sredanović SA (2010). "Fatty acid composition of various soybean products". Journal of the Institute for Food Technology in Novi Sad. 37 (2): 65–70. from the original on 4 October 2013. Retrieved 21 June 2013.
  11. ^ Azizian, Hormoz; Kramer, John K. G. (August 2005). "A rapid method for the quantification of fatty acids in fats and oils with emphasis on trans fatty acids using fourier transform near infrared spectroscopy (FT-NIR)". Lipids. 40 (8): 855–867. doi:10.1007/s11745-005-1448-3. ISSN 0024-4201. PMID 16296405. S2CID 4062268.
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  19. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. The American Oil Chemists’ Society. Retrieved 26 December 2019.
  20. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  21. ^ a b c d Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59–65. doi:10.1016/j.foodchem.2009.09.070.
  22. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  23. ^ a b c d e f Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  24. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
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  28. ^ "Linseed/Flaxseed oil, cold pressed, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  29. ^ Garavaglia J, Markoski MM, Oliveira A, Marcadenti A (2016). "Grape Seed Oil Compounds: Biological and Chemical Actions for Health". Nutrition and Metabolic Insights. 9: 59–64. doi:10.4137/NMI.S32910. PMC 4988453. PMID 27559299.
  30. ^ Callaway J, Schwab U, Harvima I, Halonen P, Mykkänen O, Hyvönen P, Järvinen T (April 2005). "Efficacy of dietary hempseed oil in patients with atopic dermatitis". The Journal of Dermatological Treatment. 16 (2): 87–94. doi:10.1080/09546630510035832. PMID 16019622. S2CID 18445488.
  31. ^ Melina, Vesanto. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
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  34. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  35. ^ "Palm oil, industrial, fully hydrogenated, filling fat, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  36. ^ "Oil, peanut". FoodData Central. usda.gov.
  37. ^ Orthoefer, F. T. (2005). "Chapter 10: Rice Bran Oil". In Shahidi, F. (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6 ed.). John Wiley & Sons, Inc. p. 465. doi:10.1002/047167849X. ISBN 978-0-471-38552-3.
  38. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
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  44. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
  45. ^ "Butter, stick, salted, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  46. ^ a b c d e f g h The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
  47. ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  48. ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
  49. ^ Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  50. ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  51. ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  52. ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  53. ^ "Peanut oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  54. ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  55. ^ . AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
  56. ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  57. ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  58. ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
  59. ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  60. ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  61. ^ "Nutrilipid I.V. fat emulsion- soybean oil injection, solution". DailyMed. 23 June 2020. Retrieved 16 July 2020.
  62. ^ "Intralipid- i.v. fat emulsion emulsion". DailyMed. 9 January 2019. Retrieved 16 July 2020.
  63. ^ Barnard DR, Xue RD (July 2004). "Laboratory evaluation of mosquito repellents against Aedes albopictus, Culex nigripalpus, and Ochierotatus triseriatus (Diptera: Culicidae)". Journal of Medical Entomology. 41 (4): 726–30. doi:10.1603/0022-2585-41.4.726. PMID 15311467.
  64. ^ Fradin MS, Day JF (July 2002). "Comparative efficacy of insect repellents against mosquito bites". The New England Journal of Medicine. 347 (1): 13–8. doi:10.1056/NEJMoa011699. PMID 12097535.
  65. ^ "CONSECUTIVE SOYBEAN OIL CSO - CONTRACT SPECS". CME Group. Retrieved 25 December 2020.
  66. ^ Shurtleff, William; Aoyagi, Akiko (2016). History of Soybean Crushing: Soy Oil and Soybean Meal (980-2016):: Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. p. 1850. ISBN 978-1-928914-89-1.
  67. ^ "Download Historical Bean Oil Intraday Futures Data (BOA)". PortaraCQG. Retrieved 2022-04-14.

External links

  • "Soybean oil". Drug Information Portal. U.S. National Library of Medicine.

January 24, 2023
soybean, british, english, soyabean, vegetable, extracted, from, seeds, soybean, glycine, most, widely, consumed, cooking, oils, second, most, consumed, vegetable, drying, processed, soybean, also, used, base, printing, inks, paints, bottles, soybean, oilclini. Soybean oil British English soyabean oil is a vegetable oil extracted from the seeds of the soybean Glycine max It is one of the most widely consumed cooking oils and the second most consumed vegetable oil 2 As a drying oil processed soybean oil is also used as a base for printing inks soy ink and oil paints Soybean oilBottles of soybean oilClinical dataTrade namesNutrilipid Intralipid othersAHFS Drugs comProfessional Drug FactsLicense dataUS DailyMed Soybean oilPregnancycategoryAU B3 1 Routes ofadministrationIntravenous IV ATC codenoneLegal statusLegal statusUS onlyIdentifiersCAS Number8001 22 7DrugBankDB09422UNII241ATL177ACompTox Dashboard EPA DTXSID8027660ECHA InfoCard100 029 340 Contents 1 History 2 Production 3 Composition 3 1 Comparison to other vegetable oils 4 Applications 4 1 Food 4 2 Drying oils 4 3 Medical uses 4 4 Fixative for insect repellents 5 Trading 6 References 7 External linksHistory EditChinese records dating prior to 2000 BCE mention use of cultivated soybeans to produce edible soy oil 3 Ancient Chinese literature reveals that soybeans were extensively cultivated and highly valued as a use for the soybean oil production process before written records were kept 4 Production EditCountry Production 2019 tonnes 1 China 15 998 4002 United States 11 290 0003 Brazil 11 263 3454 Argentina 8 081 2005 India 1 438 2006 Mexico 874 5037 Paraguay 704 2008 Russia 741 1739 Netherlands 635 20010 Egypt 653 400Source FAOSTAT Soybean oil meal and beans To produce soybean oil the soybeans are cracked adjusted for moisture content heated to between 60 and 88 C 140 190 F rolled into flakes and solvent extracted with hexanes The oil is then refined blended for different applications 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 Most of the remaining residue soybean meal is used as animal feed In the 2002 2003 growing season 30 6 million tons MT of soybean oil were produced worldwide constituting about half of worldwide edible vegetable oil production and thirty percent of all fats and oils produced including animal fats and oils derived from tropical plants 5 In 2018 2019 world production was at 57 4 MT with the leading producers including China 16 6 MT US 10 9 MT Argentina 8 4 MT Brazil 8 2 MT and EU 3 2 MT 6 Composition EditSoybean oil contains only trace amounts of fatty carboxylic acids about 0 3 by mass in the crude oil 0 03 in the refined oil 7 Instead it contains esters In the following content the expressions fatty acids and acid below refer to esters rather than carboxylic acids Per 100 g soybean oil has 16 g of saturated fat 23 g of monounsaturated fat and 58 g of polyunsaturated fat 8 9 The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha linolenic acid C 18 3 7 10 and linoleic acid C 18 2 51 and the monounsaturate oleic acid C 18 1 23 10 It also contains the saturated fatty acids stearic acid C 18 0 4 and palmitic acid C 16 0 10 The high proportion of oxidation prone polyunsaturated fatty acid is undesirable for some uses such as cooking oils Three companies Monsanto Company DuPont Bunge and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans Hydrogenation may be used to reduce the unsaturation in linolenic acid The resulting oil is called hydrogenated soybean oil If the hydrogenation is only partially complete the oil may contain small amounts of trans fat Trans fat is also commonly introduced during conventional oil deodorization with a 2005 review detecting 0 4 to 2 1 trans content in deodorized oil 11 12 13 Comparison to other vegetable oils Edit Properties of vegetable oils 14 15 The nutritional values are expressed as percent by mass of total fat Type Processingtreatment 16 Saturatedfatty acids Monounsaturatedfatty acids Polyunsaturatedfatty acids Smoke pointTotal 14 Oleicacid w 9 Total 14 a Linolenicacid w 3 Linoleicacid w 6 w 6 3ratioAvocado 17 11 6 70 6 52 66 18 13 5 1 12 5 12 5 1 250 C 482 F 19 Brazil nut 20 24 8 32 7 31 3 42 0 0 1 41 9 419 1 208 C 406 F 21 Canola 22 7 4 63 3 61 8 28 1 9 1 18 6 2 1 204 C 400 F 23 Coconut 24 82 5 6 3 6 1 7 175 C 347 F 21 Corn 25 12 9 27 6 27 3 54 7 1 58 58 1 232 C 450 F 23 Cottonseed 26 25 9 17 8 19 51 9 1 54 54 1 216 C 420 F 23 Cottonseed 27 hydrogenated 93 6 1 5 0 6 0 2 0 3 1 5 1Flaxseed linseed 28 9 0 18 4 18 67 8 53 13 0 2 1 107 C 225 F Grape seed 10 5 14 3 14 3 74 7 74 7 very high 216 C 421 F 29 Hemp seed 30 7 0 9 0 9 0 82 0 22 0 54 0 2 5 1 166 C 330 F 31 High oleic safflower oil 32 7 5 75 2 75 2 12 8 0 12 8 very high 212 C 414 F 21 Olive Extra Virgin 33 13 8 73 0 71 3 10 5 0 7 9 8 14 1 193 C 380 F 21 Palm 34 49 3 37 0 40 9 3 0 2 9 1 45 5 1 235 C 455 F Palm 35 hydrogenated 88 2 5 7 0Peanut 36 16 2 57 1 55 4 19 9 0 318 19 6 61 6 1 232 C 450 F 23 Rice bran oil 25 38 4 38 4 36 6 2 2 34 4 37 15 6 1 232 C 450 F 38 Sesame 39 14 2 39 7 39 3 41 7 0 3 41 3 138 1Soybean 40 15 6 22 8 22 6 57 7 7 51 7 3 1 238 C 460 F 23 Soybean 41 partially hydrogenated 14 9 43 0 42 5 37 6 2 6 34 9 13 4 1Sunflower 42 8 99 63 4 62 9 20 7 0 16 20 5 128 1 227 C 440 F 23 Walnut oil 43 unrefined 9 1 22 8 22 2 63 3 10 4 52 9 5 1 160 C 320 F 44 Applications EditFood Edit Soybean oil is mostly used for frying and baking It is also used as a condiment for salads Properties of common cooking fats per 100 g Type of fat Total fat g Saturated fat g Mono unsaturated fat g Poly unsaturated fat g Smoke pointButter 45 80 88 43 48 15 19 2 3 150 C 302 F 46 Canola oil 47 100 6 7 62 64 24 26 205 C 401 F 48 49 Coconut oil 50 99 83 6 2 177 C 351 F Corn oil 51 100 13 14 27 29 52 54 230 C 446 F 46 Lard 52 100 39 45 11 190 C 374 F 46 Peanut oil 53 100 17 46 32 225 C 437 F 46 Olive oil 54 100 13 19 59 74 6 16 190 C 374 F 46 Rice bran oil 100 25 38 37 250 C 482 F 55 Soybean oil 56 100 15 22 57 58 257 C 495 F 46 Suet 57 94 52 32 3 200 C 392 F Ghee 58 99 62 29 4 204 C 399 F Sunflower oil 59 100 10 20 66 225 C 437 F 46 Sunflower oil high oleic 100 12 84 48 4 48 Vegetable shortening 60 100 25 41 28 165 C 329 F 46 Drying oils Edit Soybean oil is one of many drying oils which means that it will slowly harden due to free radical based polymerization upon exposure to air forming a flexible transparent and waterproof solid Because of this property it is used in some printing ink and oil paint formulations However other oils such as linseed oil may be superior for some drying oil applications citation needed Medical uses Edit Soybean oil is indicated for parenteral nutrition as a source of calories and essential fatty acids 61 62 Fixative for insect repellents Edit While soybean oil has no direct insect repellent activity it is used as a fixative to extend the short duration of action of essential oils such as geranium oil in several commercial products 63 64 Trading EditSoybean oil is traded at the Chicago Board of Trade in contracts of 60 000 pounds at a time Prices are listed in cents and thousandths of a cent per pound with a minimum fluctuation of 5 1000 cents 65 It has been traded there since 1951 66 Below are the CQG contract specifications for Bean Oil Contract Specifications 67 Bean Oil BOA Exchange CBOTSector GrainTick Size 0 01Tick Value 6 USDBPV 600Denomination USDDecimal Place 2References Edit a b Fat emulsion Use During Pregnancy Drugs com 30 June 2020 Retrieved 16 July 2020 Global vegetable oil consumption 2019 20 Kleinman G 2013 Trading Commodities and Financial Futures A Step by Step Guide to Mastering the Markets 4th ed Financial Times Press published March 11 2013 p 100 ISBN 978 0134087184 Min DB 1986 Smouse TH ed Flavor Chemistry of Fats and Oils American Oil Chemists Society published January 1 1986 p 85 ISBN 978 0935315127 United States Department of Agriculture Agricultural Statistics 2004 Archived 2013 03 02 at the Wayback Machine Table 3 51 World Soy Oil Production The Soybean Processors Association of India Archived from the original on 2019 01 04 Retrieved 2019 01 04 Rukunudin I H 1998 A Modified Method for Determining Free Fatty Acidsfrom Small Soybean Oil Sample Sizes Journal of the American Oil Chemists Society 75 5 563 568 doi 10 1007 s11746 998 0066 z S2CID 33242242 Poth U 2001 Drying Oils and Related Products Ullmann s Encyclopedia of Industrial Chemistry doi 10 1002 14356007 a09 055 ISBN 3527306730 Oil soybean salad or cooking Nutrition Facts amp Calories www nutritiondata com Archived from the original on 2010 03 30 Retrieved 2012 11 22 Ivanov DS Levic JD Sredanovic SA 2010 Fatty acid composition of various soybean products Journal of the Institute for Food Technology in Novi Sad 37 2 65 70 Archived from the original on 4 October 2013 Retrieved 21 June 2013 Azizian Hormoz Kramer John K G August 2005 A rapid method for the quantification of fatty acids in fats and oils with emphasis on trans fatty acids using fourier transform near infrared spectroscopy FT NIR Lipids 40 8 855 867 doi 10 1007 s11745 005 1448 3 ISSN 0024 4201 PMID 16296405 S2CID 4062268 Chapter 5 Processing and refining edible oils Food and Agriculture Organization of the United Nations Retrieved 2021 07 04 a href Template Cite web html title Template Cite web cite web a CS1 maint url status link Lawrence Alan Johnson Pamela J White Richard Galloway 2008 Soybeans chemistry production processing and utilization Urbana IL AOCS Press ISBN 978 0 12 804352 3 OCLC 491265615 a b c US National Nutrient Database Release 28 United States Department of Agriculture May 2016 All values in this table are from this database unless otherwise cited or when italicized as the simple arithmetic sum of other component columns Fats and fatty acids contents per 100 g click for more details Example Avocado oil user can search for other oils Nutritiondata com Conde Nast for the USDA National Nutrient Database Standard Release 21 2014 Retrieved 7 September 2017 Values from Nutritiondata com SR 21 may need to be reconciled with most recent release from the USDA SR 28 as of Sept 2017 USDA Specifications for Vegetable Oil Margarine Effective August 28 1996 PDF Avocado oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Feramuz Ozdemir Ayhan Topuz May 2003 Changes in dry matter oil content and fatty acids composition of avocado during harvesting time and post harvesting ripening period PDF Elsevier Retrieved 15 January 2020 Marie Wong Cecilia Requejo Jackman Allan Woolf April 2010 What is unrefined extra virgin cold pressed avocado oil Aocs org The American Oil Chemists Society Retrieved 26 December 2019 Brazil nut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d Katragadda H R Fullana A S Sidhu S Carbonell Barrachina A A 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 120 59 65 doi 10 1016 j foodchem 2009 09 070 Canola oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 a b c d e f Wolke Robert L May 16 2007 Where There s Smoke There s a Fryer The Washington Post Retrieved March 5 2011 Coconut oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Corn oil industrial and retail all purpose salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Cottonseed oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Cottonseed oil industrial fully hydrogenated fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Linseed Flaxseed oil cold pressed fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Garavaglia J Markoski MM Oliveira A Marcadenti A 2016 Grape Seed Oil Compounds Biological and Chemical Actions for Health Nutrition and Metabolic Insights 9 59 64 doi 10 4137 NMI S32910 PMC 4988453 PMID 27559299 Callaway J Schwab U Harvima I Halonen P Mykkanen O Hyvonen P Jarvinen T April 2005 Efficacy of dietary hempseed oil in patients with atopic dermatitis The Journal of Dermatological Treatment 16 2 87 94 doi 10 1080 09546630510035832 PMID 16019622 S2CID 18445488 Melina Vesanto Smoke points of oils PDF veghealth com The Vegetarian Health Institute Safflower oil salad or cooking high oleic primary commerce fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Olive oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Palm oil fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Palm oil industrial fully hydrogenated filling fat fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Oil peanut FoodData Central usda gov Orthoefer F T 2005 Chapter 10 Rice Bran Oil In Shahidi F ed Bailey s Industrial Oil and Fat Products Vol 2 6 ed John Wiley amp Sons Inc p 465 doi 10 1002 047167849X ISBN 978 0 471 38552 3 Rice bran oil RITO Partnership Retrieved 22 January 2021 Oil sesame salad or cooking FoodData Central fdc nal usda gov 1 April 2019 Soybean oil salad or cooking fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 Soybean oil salad or cooking partially hydrogenated fat composition 100 g US National Nutrient Database Release 28 United States Department of Agriculture May 2016 Retrieved 6 September 2017 FoodData Central fdc nal usda gov Walnut oil fat composition 100 g US National Nutrient Database United States Department of Agriculture Smoke Point of Oils Baseline of Health Jonbarron org Butter stick salted nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 a b c d e f g h The Culinary Institute of America 2011 The Professional Chef 9th ed Hoboken New Jersey John Wiley amp Sons ISBN 978 0 470 42135 2 OCLC 707248142 Oil canola nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 a b c Nutrient database Release 25 United States Department of Agriculture Katragadda H R Fullana A S Sidhu S Carbonell Barrachina A A 2010 Emissions of volatile aldehydes from heated cooking oils Food Chemistry 120 59 doi 10 1016 j foodchem 2009 09 070 Oil coconut nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Oil corn nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Lard nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Peanut oil nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Oil olive extra virgin nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Rice Bran Oil FAQ s AlfaOne ca Archived from the original on 2014 09 27 Retrieved 2014 10 03 Oil soybean nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Beef variety meats and by products suet raw nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Nutrition data for Butter oil anhydrous ghee per 100 gram reference amount FoodData Central USDA Agricultural Research Service Retrieved 25 July 2021 Sunflower oil nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Shortening vegetable nutrients FoodData Central USDA Agricultural Research Service Retrieved 24 April 2020 Nutrilipid I V fat emulsion soybean oil injection solution DailyMed 23 June 2020 Retrieved 16 July 2020 Intralipid i v fat emulsion emulsion DailyMed 9 January 2019 Retrieved 16 July 2020 Barnard DR Xue RD July 2004 Laboratory evaluation of mosquito repellents against Aedes albopictus Culex nigripalpus and Ochierotatus triseriatus Diptera Culicidae Journal of Medical Entomology 41 4 726 30 doi 10 1603 0022 2585 41 4 726 PMID 15311467 Fradin MS Day JF July 2002 Comparative efficacy of insect repellents against mosquito bites The New England Journal of Medicine 347 1 13 8 doi 10 1056 NEJMoa011699 PMID 12097535 CONSECUTIVE SOYBEAN OIL CSO CONTRACT SPECS CME Group Retrieved 25 December 2020 Shurtleff William Aoyagi Akiko 2016 History of Soybean Crushing Soy Oil and Soybean Meal 980 2016 Extensively Annotated Bibliography and Sourcebook Soyinfo Center p 1850 ISBN 978 1 928914 89 1 Download Historical Bean Oil Intraday Futures Data BOA PortaraCQG Retrieved 2022 04 14 External links Edit Soybean oil Drug Information Portal U S National Library of Medicine Portal Medicine Retrieved from https en wikipedia org w index php title Soybean oil amp oldid 1128337843, wikipedia, wiki, book, books, library,

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