SOYBEAN OIL

Soybean 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.As a drying oil, processed soybean oil is also used as a base for printing inks (soy ink) and oil paints.

CAS NO: 8001-22-7
EC NO: 232-274-4

IUPAC NAMES:SOYBEAN OIL, REFINED BLEACHED DEODORIZED

SYNONYMS:SOYBEAN OIL; soybean oil;soya fasulyesi yağı; Best One Soya; Bionatrol; CAP 18;CAP 18 (oil); CT 7000; Destiny HC; Fats and Glyceridic oils, soybean; HY 3050; Acidulated soybean soapstock; AMCO; Bionatrol; Caswell No. 801B; Crude soybean oil, solvent extracted; Degummed soybean oil; EINECS 232-274-4; EPA Pesticide Chemical Code 031605; Glycine max seed oil; HSDB 8192; Intralipid; Intralipid 10%; Intralipid 20%; Intralipid 30%; Liposyn; Liposyn III 10%; Liposyn III 20%; Liposyn III 30%;Lipovenoes; Lipovenos; Lipovenous; Nutrilipid; Nutrilipid 10%; Nutrilipid 20%; Refined soybean oil; Refined undeodorized soybean oil; Soy oil; Soy-bean oil; Soya oil; Soya-bean oil; Soyacal 10%; Soyacal 20%; Soybean acidulated soapstock; Soybean deodorizer distillate; Soybean oil; Soybean oil bleaching; Soybean oil deodorization; Soybean oil fatty acids, glycerol triester; Soybean oil, bleached; Soybean oil, degummed; Soybean oil, deodorized; Soybean oil, refined; Soybean seed oil; Soybean vegetable oil, winter fraction; Travamulsion 10%; Travamulsion 20%; UNII-241ATL177A; VT 18; Soybean Oil; 8001-22-7; Oil, Soy Bean; Soybean deodorizer distillate; Soybean oil, bleached; Soybean oil bleaching; Soybean oil, degummed; Soybean oil deodorization; Soybean oil, deodorized; Soybean oil fatty acids, glycerol triester; Soybean vegetable oil, winter fraction; VT 18; Soybean oil [USP:JAN]; SOYBEAN OIL; soybean oil; CT 7000; Destiny HC; Fats and Glyceridic oils, soybean; HY 3050; Acidulated soybean soapstock; AMCO; Bionatrol; Caswell No. 801B; Crude soybean oil, solvent extracted; Degummed soybean oil; EINECS 232-274-4; EPA Pesticide Chemical Code 031605; Glycine max seed oil; HSDB 8192; Intralipid; Intralipid 10%; Intralipid 20%; Intralipid 30%; Liposyn; Liposyn III 10%; Liposyn III 20%; Liposyn III 30%; SOYBEAN OIL; soybean oil; SOYA FASULYESİ YAĞI; soya fasulyesi yağı; SOYBEAN OIL; soybean oil; SOYA FASULYESİ YAĞI; soya fasulyesi yağı; Soya-bean oil; Soyacal 10%; Soyacal 20%; Soybean acidulated soapstock; Soybean deodorizer distillate; Soybean oil; Soybean oil bleaching; Soybean oil deodorization; Soybean oil fatty acids, glycerol triester; 

History
Chinese records dating prior to 2000 BCE mention use of cultivated soybeans to produce edible soy oil.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.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.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).

Composition
Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[7][8] 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%.[9] It also contains the saturated fatty acids stearic acid (C-18:0), 4%, and palmitic acid (C-16:0), 10%.

The bottom line
Soybean oil is a common type of cooking oil that’s been associated with several health benefits.

In particular, it may help:
promote skin health
reduce cholesterol levels
prevent bone loss
provide important omega-3 fatty acids

Soybean Oil and Products
Crudes
Crude soybean oil is oil extracted from soybean flakes with mixed hexanes. The solvent is removed to produce the initial crude oil. Crude degummed soybean oil is defined as pure soybean oil produced from fair to average quality crude soybean oil from which most of the natural gums (phospholipids) have been removed by hydration and mechanically separated.

Soybean Oil
Soybean oil, as the other direct product of soybean processing, is also extremely important, especially in food. Soybean oil's share of total edible fats and oils consumption in the United States was 77% in 1992, up from 73% in 1986. The increase in domestic edible soybean oil consumption was 12.6% in the 1986–1992 period, while total edible fats and oils consumption increased only 7.2% over the same period (5). With increasing industrial uses for the oil, such as a base for a diesel substitute in high-pollution areas, soybean oil should continue to grow in the favor of the market. Its availability and versatility will continue to make it more and more popular for all types of uses in the future.

Chemical Properties
Pale-yellow, fixed drying oil.Soluble in alcohol, ether, chloroform, and carbon disulfide. Combustible.The USP 32 describes soybean oil as the refined fixed oil obtained from the seeds of the soya plant Glycine max Merr. (Fabaceae); if an antoxidant is added, the name and quantity must be specified on the label. The PhEur 6.2 defines refined soybean oil as the fatty oil obtained from the seeds of Glycine soja Sieb. and Zucc. and Glycine max (L.) Merr. (G. hispida (Moench) Maxim.) by extraction and subsequent refining; it may contain a suitable antioxidant. The PhEur 6.2 also includes a monograph for hydrogenated soybean oil. See Vegetable Oil, hydrogenated, type 1. Soybean oil is a clear, pale-yellow colored, odorless or almost odorless liquid, with a bland taste that solidifies between -10 and 16℃.

Uses
Soybean Oil is the oil obtained from the seed of the soybean legume. it consists of approximately 86% unsaturated fatty acids with lino- leic and oleic being the principal two fatty acids. it exists in hydro- genated and unhydrogenated forms. it is used in shortenings and margarine in the hydrogenated form. it has some use in salad and cooking oils in the unhydrogenated form, but is limited by its ten- dency to develop undesirable odor and flavor when in contact with air or when heated to frying temperatures. it is also termed soy oil.

Usage Areas

Pharmaceutic necessity.
Production Methods
Obtained by solvent extraction using petroleum hydrocarbons, or to a lesser extent by expression using continuous screw-press operations, of the seeds of either Glycine max (Leguminosae) or Glycine soja (Leguminosae). The oil is refined, deodorized, and clarified by filtration at about 0℃. Any phospholipids or sterols present are removed by refining with alkali.

General Description
Pale yellow oily liquid with a weak odor. Floats on water. Contains principally glycerides of oleic and linoleic acids.

Air & Water Reactions
Insoluble in water.

Reactivity Profile
SOYBEAN OIL react with acids to liberate heat. Heat is also generated by interaction with caustic solutions. Strong oxidizing acids may cause a vigorous reaction that is sufficiently exothermic to ignite the reaction products. Flammable hydrogen is generated by mixing with alkali metals and hydrides. React slowly with oxygen in the air to become rancid.

Up until about 2003, hydrogenation was the technology of choice for fat modification in the United States, largely because the process markedly improved both oxidative stability and functionality. However, concerns over the health and nutrition issues related to trans fats has prompted other technologies for food fat formulation.

Soy oil - is a product derived from soybean processing.

Soy oil plays a very important role in the life of humans, since it is a source of biologically active and valuable fatty acids, and is used in to help prevent cardiovascular diseases and facilitate metabolism.

It is used as a concentrated source of energy, fat-soluble vitamins and essential fatty acids.

Alongside with other vegetable oils, soy oil should be a mandatory part of the diet that contributes to good health and longevity.

Refined deodorized soy oil is widely used in food industry, including: oil and fat industry, bakery, candy manufacturing, cannery and meat processing.

Soy oil is also used in the combined feed, paint and varnish and other industries.

Commercial Production
Although soybean oil can be produced mechanically with hydraulic presses, the process is expensive with low returns of the product. The most common commercial production today is solvent extraction. Soybeans are cleaned, dried, and then dehulled before being immersed in a solvent–usually hexane, which is then evaporated.

Soybean oil commonly comes in partially or fully hydrogenated form, to increase shelf life or lower its high levels of linoleic acid from 8 percent to 3 percent. This also makes it more stable as a frying oil.

In efforts to eliminate trans fat in foods, soybean growers have been reducing the plant’s saturated fats, to create a higher oleic content than linoleic content in the bean itself.

Application
Soybean oil has a clean natural taste and enhances natural flavors in products. Soybean oil mixes well with other fats and oils, making it a good ingredient for baked goods. Soybean oil is available with OSI stability levels from 7 to 60 hours. It also works well as a an emulsifying agent, compared to other vegetable oils.

Fully hydrogenated soybean oil has no trans fat, but instead converts it 100 percent to stearic acid. It is extremely popular as a hard fat for bakery shortenings.

Research has found the use of stearidonic acid soybean oil improved functional and sensory attributes in bagels, breakfast bars, pastries, cookies, icings, and chocolate coatings.

Soybean oil is extracted from beans of the soy plant. They grow in pods after the blossom period. Initially, soybeans contain a high content of protein, predominantly used for animal feed and increasingly in retail products such as vegetarian products and soymilk.

Abstract
The extraction of soy oil from soybean flakes in industry requires large amounts of hexane solvent and results in significant losses and energy consumption during the distillative removal of the solvent. Hexanes and related hydrocarbon extractants are also becoming an environmental and health concern. A new method for extraction of the oil is sought, that would require neither hexane nor distillative removal of solvent. This article presents a preliminary assessment of several new methods for soy oil extraction and subsequent solvent removal from the oil. The most promising are extraction by an amidine switchable solvent that can then be removed from the soy oil by carbonated water and extraction by a moderately hydrophilic solvent that can then be removed from the oil by water.

Soybean oil is a drying oil, which means that it will slowly harden 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. Soy oil smells and tastes like a meat extract.

Areas of application

Cosmetics

Particularly suitable as a base oil for active ingredient oils such as carrot oil or for bath oils
Smoothes the skin, replenishes the lipids in the skin and binds moisture
Acts as a carrier for lipid-soluble, plant-derived ingredients and vitamins

Pharmaceuticals

Utilised as an auxiliary ingredient in the production of parenteral nutritional solutions with lipids
An ingredient in diet products and roborants
Added to pharmaceuticals to treat diseases of the central nervous system

Animal nutrition & care
Ideal for use as a raw ingredient in pet food

Chemistry & technology

Perfect for applications in the paint industry
Particularly suitable for producing paints, varnishes and printer inks

Soybean is a species of legume, native to East Asia, widely grown as a multi-purpose bean. It is grown in areas with hot summers. (optimum growing conditions in temperatures of 20 to 30 °C).

The main producing countries are the USA, Brazil and Argentina.The cultivation of soybean in Europe is limited, with a total European production of 1,100,000 tons.

In Europe, soybean oil is mainly consumed in food in
Germany, the UK and Italy and marginally used in the
other EU countries.Soybeans can yield up to 20% of soybean oil and are an excellent source of protein for the animal feed industry.

Soybean oil is interesting for its richness in polyunsaturated fats, mainly omega-6 fatty acids.It contains also omega-3 fatty acids.Soybean oil is produced from the seeds of the soybean plant.Plant sterols, chemicals derived from soybean oil, are used to lower total cholesterol and “bad” low-density lipoprotein (LDL) cholesterol. Specially processed soybean oil is used to treat osteoarthritis.Some people apply soybean oil directly to the skin to repel mosquitoes and other insects.Soybean oil is also used as a nutritional supplement in intravenous feedings.

Soybeans are a species of legume and contain significant amounts of amino acids, and omega-6 fatty acids. Soybean oil is obtained from Glycine Soja plant; this ingredient primarily consists of triglycerides of oleic, linoleic, linolenic and saturated acid (EWG). Soybean oil is used in cosmetics as an emollient (to soften and smooth) and emulsifier (to keep a product from separating). Soy also contains natural antioxidants.

Soybean oil, a vegetable oil extracted from the seeds of the soybean (Glycine max), has an oil content accounting for around 22% of the dry seed. It is one of the most widely consumed cooking oils and is rich in linolenic acid, which more readily undergoes oxidative deterioration, producing a beanlike smell. From the viewpoint of nutrition, soybean oil contains 7–10% palmitic acid, 2–5% stearic acid, 1–3% arachidic acid, 22–30% oleic acid, 50–60% linoleic acid, and 5–9% linolenic acid. The fatty acid composition of soybean oil includes a high level of polyunsaturated fatty acids that significantly lower serum cholesterol levels, reducing the chance of cardiovascular ailments. Soybean oil also contains large amounts of phospholipids (3.7%), with phosphatidylcholine or lecithin accounting for 55.3% of the total phosphatides. Of the total tocopherols isomers, the major ones, gamma (γ) and delta (δ), account for 67.8% and 23.6%, respectively. A more recent study by Ahmed, Daun, and Przybylski (2005) investigated the tocopherol content of a number of vegetable oils by high-performance liquid chromatography (HPLC) and showed soybean oils contained 686–1,181 mg/kg total tocopherols. Of the total, γ-tocopherol accounted for 396–620 μg/g, followed by δ-tocopherol at 215–469 mg/kg, and α-tocopherol, 75–118 mg/kg. In addition, soybean oil is rich in phytosterols, with the main ones being β-sitosterol, campesterol, and stigmasterol together with smaller amounts of Δ7-avenosterol. During deodorization, considerable amounts of sterols and tocopherols are lost, ranging from 30 to 40%.

Soybeans are the biggest source of edible oil in the world. The high polyunsaturated fatty acid content (over 60%, including 6–10% α-linolenic acid) in soybean oil makes it very attractive, as it meets our requirement for essential fatty acid (Medina-Juarez et al., 1998). An early study comparing the frying stability of regular and low linolenic acid soybean oils showed that, despite the reduction in polyunsaturated fatty acids, the rate of formation of total polar compounds was lower in lower linolenic acid variety compared to regular canola oil. A later study by Warner (2005) examined the effect of adding different mixes of tocopherol isomers (α, β, γ, and δ) on the oxidative stability of stripped soybean oil. They found that the addition of a soybean equivalent mixture of pure α, γ, and δ enhanced its stability in the dark, while an equivalent mixture of sunflower tocopherols was more effective in inhibiting the photooxidation of soybean oil. Warner (2007) also reported that adding γ and δ-tocopherols enhanced the oxidative stability of several oils, including stripped soybean oil.