The distinctive olive oil aroma will be evident, even though the bulk of the dressing's oil component comes from inexpensive soybean oil. Partially hydrogenated soybean oils are excellent as ingredients for soft spreads, margarines and shortenings. Soybean oil also is found in breads, crackers, barbecue sauce and non-dairy creamers. Soybean oil is used in prepared foods such as whipped toppings, potato chips and battered and breaded snacks and vegetables. Frying oils are typically partially hydrogenated in a pourable formulation.
Soybean oil is stable and works well with other ingredients.
Soybean oil's flash point is 620 and its fire point is 690 . Click here for oil management techniques. A stable oil resists rancidity and the development of off-flavors and odors. Improper handling such as infrequent changing of frying oils will turn any fat or oil rancid. Proper handling is important and so is choosing an oil with the right stability.