Soybean oil

Soybean oil(British English:soyabean oil) is avegetable oilextracted from the seeds of thesoybean(Glycine max). It is one of the most widely consumedcooking oilsand the second most consumed vegetable oil.As adrying oil, processed soybean oil is also used as a base forprinting inks(soy ink) andoil paints.
To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140 and 190 °F), rolled into flakes, and solvent-extracted withhexanes. The oil is then refined, blended for different applications, and sometimeshydrogenated. 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 milliontons(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.In 2018–2019, world production was at 57.4 MT with the leading producers includingChina(16.6 MT),US(10.9 MT),Argentina(8.4 MT),Brazil(8.2 MT), andEU(3.2 MT).
Soybean oil contains only trace amounts of fatty carboxylic acids (about 0.3% by mass in the crude oil, and 0.03% in the refined oil).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.The majorunsaturatedfatty acids in soybean oiltriglyceridesare the polyunsaturatesalpha-linolenic acid(C-18:3), 7-10%, andlinoleic acid(C-18:2), 51%; and the monounsaturateoleic acid(C-18:1), 23%.It also contains the saturated fatty acidsstearic acid(C-18:0), 4%, andpalmitic 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 linolenicRoundup Ready soybeans.Hydrogenationmay 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 oftrans 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.
Soybean oil is mostly used forfrying, cooking, andbaking. It is also used as acondimentforsalads.
Soybean oil is one of manydrying 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 andoil paintformulations. However, other oils (such aslinseed oil) may be superiorfor some drying oil applications.
Soybean oil is indicated forparenteral nutritionas a source of calories and essential fatty acids.
While soybean oil has no directinsect repellentactivity, it is used as afixativeto extend the short duration of action ofessential oilssuch asgeranium oilin several commercial products.
Soybean oil is traded at theChicago Board of Tradein 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.It has been traded there since 1951.
Below are theCQGcontract specifications for Bean Oil: