Quick Search
CAS NUMBER: 8016-70-4
EC NUMBER: 232-410-2
Hydrogenated soya Oil is an end product of controlled hydrogenation of Glycine Soja(Soybean) Oil.
Hydrogenated soya Oil is a soft wax.
Hydrogenated soya Oil works with the other waxes in the product to make it slide more easily and, therefore, be more pleasant to apply.
Hydrogenated soya Oil may be used in the lipososme generation for reconstitution of complement active human plasma, bupivacaine and dexamethasone loading.
Hydrogenated soya Oils must be cleaned in accordance with storage regulations soybeans should be dried to 8%.
Hydrogenated soya Oil is naturally occurring and is majorly used in the synthesizing liposomes.
Hydrogenated soya Oil is also used in small unilamellar vesicles (SUVs) synthesis.
Hydrogenated soya oil has a long history of safe use in personal care products.
Hydrogenated soya Oil is also permitted for direct addition to food by the U.S. Food and Drug Administration.
Although Hydrogenated soya Oil is widely used in foods, it may contain some trans fats that would be a dietary consideration; this is not an issue in personal care products where the product is applied to the skin rather than ingested.
Hydrogenated soya Oils are very versatile, both as a food product and an ingredient in many industrial products.
Hydrogenated soya Oil produced by soybeans is contained within many foods we eat every day. Natural Hydrogenated soya oil contains several essential fatty acids that our body needs to work properly, including linoleic and linolenic acids.
However, much of the Hydrogenated soya Oil consumed in many parts of the world has been partially hydrogenated; that is, it's chemical composition has been changed.
Hydrogenated soya Oil removes the necessary essential fatty acids contained within the original oil.
Some of the partially Hydrogenated soya oil has been converted to trans fatty acids.
Hydrogenated soya Oils have many uses. When processed, a 60-pound bushel will yield around 11 pounds of crude Hydrogenated soya oil and 47 pounds of meal.
Hydrogenated soya Oils are about 18% oil and 38% protein. Because soybeans are high in protein, they are a major ingredient in livestock feed.
Most Hydrogenated soya Oils are processed for their oil and protein for the animal feed industry.
A smaller percentage is processed for human consumption and made into products including soy milk, soy protein, tofu and many retail food products.
Hydrogenated soya Oils are also used in many non-food (industrial) products.
Hydrogenated soya Oil is normally produced by extraction with hexane.
The production consists of the following steps.
Hydrogenated soya Oils are first cleaned, dried and de-hulled prior to extraction.
Hydrogenated soya Oils need to be removed because they absorb oil and give a lower yield.
This de-hulling is done by cracking the soybeans and a mechanical separation of the hulls and cracked soybeans.
The Hydrogenated soya Oils are also heated to about 75o C to coagulate the soy proteins to make the oil extraction easier.
To extract the Hydrogenated soya Oil, first the Hydrogenated soya Oils are cut into flakes, which are put in percolation extractors and emerged in hexane.
Hydrogenated soya Oil is used as extraction system because it gives the highest yield.
After removing the hexane, the extracted flakes only contain about 1% of Hydrogenated soya oil and are used as livestock feed, or to produce food products such as soy protein.
Hydrogenated soya Oil is recovered and returned to the extraction process.
The hexane free crude Hydrogenated soya oil is then further purified.
The high smoke point of Hydrogenated soya oil makes it often used as a frying oil.
If overused, however, Hydrogenated soya Oil causes the formation of free radicals.
Hydrogenated soya oil is a major food fat used in the production of margarine, shortening, and salad and cooking oils.
According to the FDA, Hydrogenated soya oil is generally recognized as safe (GRAS) food substance.
Hydrogenated soya Oil and stearic acids are contained in Hydrogenated soya oil, but hydrogenation results in reduced unsaturation in linolenic acid.
Hydrogenated soya Oil may be found in cosmetics and personal care products as an emollient or skin conditioning agent.
Hydrogenated soya oil is a vegetable oil extracted from the seeds of the soybean (Glycine max).
Hydrogenated soya Oil is one of the most widely consumed cooking oils and the second most consumed vegetable oil.
As a drying oil, processed Hydrogenated soya oil is also used as a base for printing inks (soy ink) and oil paints.
To produce Hydrogenated soya 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.
Hydrogenated soya oils, both liquid and partially hydrogenated are sold as "vegetable oil", or are ingredients in a wide variety of processed foods.
Hydrogenated soy oil, also known as Hydrogenated soya oil, is a major food fat in the American dietary.
Food uses of Hydrogenated soya oil are in the production of margarine, shortening, and salad and cooking oils.
Hydrogenated soya Oil is often used for frying and baking and is marketed as vegetable oil.
Hydrogenated soya oil is obtained from soybeans by expression or solvent extraction and contains triglycerides of linoleic acid, oleic acid, linolenic acid, and saturated fatty acids.
oybean oil has been partially hydrogenated in a proton exchange membrane (PEM) electrochemical reactor, with H2 gas as the anode feed and source of hydrogen.
The reactor is similar in design to that used in a H2/O2 fuel cell, with a membrane electrode assembly composed of a Pd-black powder cathode and a Pt-black powder anode fixed to the opposite surfaces of a Nafion 117 cation-exchange membrane.
The PEM reactor was operated at a moderate temperature (60−90 °C) and 1 atm of pressure using commercial-grade Hydrogenated soya oil as the cathode feed.
The effects of the current density, temperature, and oil flow rate on oil hydrogenation current efficiency and product selectivity were investigated.
Hydrogenated soya Oil current efficiency (the efficiency of electrogenerated H2 addition to fatty acid double bonds) increased with temperature, decreased with current density, and ranged from 45 to 97%.
Partially Hydrogenated soya Oil products were characterized by a low percentage of trans-fatty acid isomers (which are known contributors to coronary heart disease) and a moderately high concentration of saturated stearic acid (typical of nonselective, precious metal hydrogenation catalysts).
An improvement in Hydrogenated soya Oil selectivity was achieved by increasing the oil feed flow rate and inserting a turbulence promoter into the oil feed channel of the PEM reactor.
The use of a bimetallic cathode (Pd/Co or Pd/Fe) increased the selectivity of the Hydrogenated soya Oil process, at the expense of a drop in current efficiency and an increase in the trans isomer content of hydro-oil products.
The composition and heated oil characteristics of Hydrogenated soya oils that were hydrogenated electrochemically in the PEM reactor have also been examined.
Hydrogenated soya Oils that were partially hydrogenated (20−30% reduction in double bonds) showed very low levels of degradation products (peroxides and free fatty acids).
Sensory analysis of electrochemically Hydrogenated soya Oils, when heated to 190 °C, showed significantly less intensity of heated oil odor and hydrogenated odor as compared to commercially (catalytically) hydrogenated oils.
Hydrogenated soya oils from ADM are not only versatile and nutritious, they pave the way for delicious products with consumer appeal, as they contain in-demand essential fatty acid and are considered heart-healthy—with an opportunity for consumer packaging label claims†.
There’s a reason Hydrogenated soya oil is the most widely used edible oil in North America, and our options give you the nutrition consumers want—and the functionality you need for a wide variety of applications.
With a neutral flavor profile and functional versatility, our Hydrogenated soya oil is ideal for use in a variety of applications, but it doesn’t stop there.
Consistently high-quality Hydrogenated soya oil from ADM also gives you a host of added benefits with a high level of service, dedicated customer relationships, a strong supply chain and transportation network with transload opportunities, and non-GMO (IP) options available.
Frequently used in candle making to replace petroleum-derived paraffin, soy wax is a hard material with a very high melting point.
This makes Hydrogenated soya Oil ideal for creating solid yet biodegradable products that do not melt in the bath, or in the hand, and can be reused as often as desired.
Hydrogenated vegetable oil is a mixture of triglycerides of fatty acids. The two types that are defined in the USP32–NF27 are characterized by their physical properties.
Hydrogenated vegetable oil type I occurs in various forms, e.g. fine powder, flakes, or pellets. The color of the material depends on the manufacturing process and the form.
In general, the material is white to yellowish-white with the powder grades appearing more white-colored than the coarser grades.
USES:
Hydrogenated soya oil is indicated for parenteral nutrition as a source of calories and essential fatty acids.
Hydrogenated soya Oil is a highly refined Hydrogenated soya oil that is partially hydrogenated to increase stability.
Hydrogenated soya Oil exhibits excellent stability which makes it a superior carrier for essential oils and other oil-soluble components.
Hydrogenated soya oil is the natural oil extracted from whole soybeans.
Hydrogenated soya Oil is the most widely used oil in the United States, and is sold as either pure Hydrogenated soya oil or as a main ingredient in vegetable oil.
Processed into margarine and shortenings, Hydrogenated soya oil's 85 percent unsaturated fat profile is among the highest of the vegetable oils.
An inexpensive oil that is nutritious and has a high smoke point.
The Hydrogenated soya oil is used extensively in making margarine and shortening.
Hydrogenated soya Oil is compatible with most vegetable and mineral waxes, as well as vegetable oils, mineral oils.
Hydrogenated soya Oil type I may be used as a lubricant in tablet and capsule formulations.
In this application Hydrogenated soya Oil is used at concentrations of 1–6% w/w, usually in combination with talc, silica or a silicate to prevent sticking to tablet punch faces.
Hydrogenated soya Oil may also be used as an auxiliary binder in tablet formulations.
Hydrogenated soya Oil is additionally used as the matrix-forming material in lipophilic-based controlled-release formulations; it may also be used as a coating aid in controlled-release formulations.
Hydrogenated soya Oil has also been investigated in hydrophobic melt agglomeration.
Other uses of Hydrogenated soya Oil include use as a viscosity modifier in the preparation of oil-based liquid and semisolid formulations; in the preparation of suppositories, to reduce the sedimentation of suspended components and to improve the solidification process; and in the formulation of liquid and semisolid fills for hard gelatin capsules.
Hydrogenated soya Oil products may also be used as alternatives to hard waxes in cosmetics and topical pharmaceutical formulations.
-baked goods
-snack foods
-dressings and sauces
-frying and foodservice
USAGE AREAS:
-Food Chemicals
-Cosmetic
-Nutrition
-Pharmaceutical
APPLICATIONS:
-Emollient: Softens and softens the skin
-Humectant: Maintains the water content of a cosmetic in its packaging and on the skin
-Skin care agent: Keeps the skin in good condition
-Viscosity control agent: Increase or decrease the viscosity of cosmetics
PROPERTIES:
-assay: >99% (TLC)
-form: powder
-manufacturer/tradename: Avanti Polar Lipids 840058P
-shipped in: dry ice
-storage temp.: −20°C
FEATURES:
-Precise composition
-Effectiveness
-Purity
-Safe to consume
-Free from contaminants
-Highly effective
BENEFITS:
-All-purpose, value-add solution: versatile in wide range of applications including fried, sautéed, and baked goods
-Consumer appeal: offers a source of polyunsaturates for consumer appeal
-Flavor profile: provides appealing, characteristic flavor in fried and sautéed applications
-Texture: provides pleasing, tender texture in baked goods Adhesion and viscosity: provided in a variety of products
FUNCTIONS:
-Solvents
-Excipients
-Emulsifiers
-Skin conditioning agent - occlusive,
-viscosity increasing agent - nonaqueous,
-emollient,
-humectant,
-viscosity controlling
COMPOSITIONS:
Hydrogenated soya oil contains only trace amounts of fatty carboxylic acids (about 0.3% by mass in the crude oil, 0.03% in the refined oil).
Instead Hydrogenated soya Oil contains esters, In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids.
The major unsaturated fatty acids in Hydrogenated soya 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%.
Hydrogenated soya Oil 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.
Hydrogenation may be used to reduce the unsaturation in linolenic acid.
The resulting oil is called Hydrogenated soya oil.
If the Hydrogenated soya Oil is only partially complete, the oil may contain small amounts of trans fat.
Hydrogenated soya Oil is also commonly introduced during conventional oil deodorization, with a 2005 review detecting 0.4 to 2.1% trans content in deodorized oil.
Hydrogenated soya oil is one of many drying oils, which means that Hydrogenated soya Oil will slowly harden (due to free-radical based polymerization) upon exposure to air, forming a flexible, transparent, and waterproof solid.
Because of this property, Hydrogenated soya Oil 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.
SPECIFICATIONS:
-ACID VALUE, MG KOH/G: 0.4 Max
-COLOR LOVIBOND 5 1/4: 3.0 R
-SAPONIFICATION VALUE: 175-200
-IODINE VALUE: 5.0 max (calculated;cg/g)
-CAPILLARY MELTING POINT: 140-145?F (61-66?C)
-HEAVY METALS: 10 ppm
-INSOLUBILITY: in water
-MELTING POINT: 61 - 66 c
-SPECIFIC GRAVITY: 0.9
CLASS:
-Excipients - Food Colors - Binders and Tableting Aids
-Fatty Acids
-Fatty Alcohol
-Natural Products
-Renewable Raw Material
CATEGORIES:
-Emollient
-Antioxidant
-Occlusive
-Opacifying Agent
SOLUBILITY:
Practically insoluble in water, freely soluble in methylene chloride, in light petroleum (bp: 65-70 °C) after heating and in toluene, very slightly soluble in ethanol (96 per cent).
STORAGE:
Hydrogenated soya Oil is a stable material; typically it is assigned a 2-year shelf-life.
Hydrogenated soya Oil should be stored in a well-closed container in a cool, dry place.
SYNONYM:
Hydrogenated soya oil hydrogenated NF
Hydrogenated soya oil, hydrogenated
Hydrogenated soya oil, hydrogenated
A2M91M918C
8016-70-4
Oils, soybean, hydrogenated
Hydrogenated soya oil, hydrogenated
Hydrogenated soya oil, hydrogenated [NF]
EINECS 232-410-2
Partially Hydrogenated soya oil
Soya bean oil fatty acids, hydrogenated
Hydrogenated soya oil, hardened
Hydrogenated soya oil, partially hydrogenated
UNII-A2M91M918C
IUPAC NAME:
Hydrogenated soya oil
Hydrogenated soya oil, Hydrogenated
Hydrogenated soya oil, hydrogenated
Soybeanoil, hydrogenated
