Soybean oil
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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.[2] As a drying oil, processed soybean oil is also used as a base for printing inks (soy ink) and oil paints.
History
Chinese records dating prior to 2000 B.C. 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
![](http://upload.wikimedia.org/wikipedia/commons/thumb/5/5d/Soybean_Oil%2C_Meal_and_Beans_%2810059732523%29.jpg/220px-Soybean_Oil%2C_Meal_and_Beans_%2810059732523%29.jpg)
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
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 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.
Comparison to other vegetable oils
Type | Processing treatment[12] |
Saturated fatty acids |
Monounsaturated fatty acids |
Polyunsaturated fatty acids |
Smoke point | ||||
---|---|---|---|---|---|---|---|---|---|
Total[10] | Oleic acid (ω-9) |
Total[10] | α-Linolenic acid (ω-3) |
Linoleic acid (ω-6) |
ω-6:3 ratio | ||||
Avocado[13] | 11.6 | 70.6 | 52–66 [14] |
13.5 | 1 | 12.5 | 12.5:1 | 250 °C (482 °F)[15] | |
Brazil nut[16] | 24.8 | 32.7 | 31.3 | 42.0 | 0.1 | 41.9 | 419:1 | 208 °C (406 °F)[17] | |
Canola[18] | 7.4 | 63.3 | 61.8 | 28.1 | 9.1 | 18.6 | 2:1 | 204 °C (400 °F)[19] | |
Coconut[20] | 82.5 | 6.3 | 6 | 1.7 | 0.019 | 1.68 | 88:1 | 175 °C (347 °F)[17] | |
Corn[21] | 12.9 | 27.6 | 27.3 | 54.7 | 1 | 58 | 58:1 | 232 °C (450 °F)[19] | |
Cottonseed[22] | 25.9 | 17.8 | 19 | 51.9 | 1 | 54 | 54:1 | 216 °C (420 °F)[19] | |
Cottonseed[23] | hydrogenated | 93.6 | 1.5 | 0.6 | 0.2 | 0.3 | 1.5:1 | ||
Flaxseed/linseed[24] | 9.0 | 18.4 | 18 | 67.8 | 53 | 13 | 0.2:1 | 107 °C (225 °F) | |
Grape seed | 10.4 | 14.8 | 14.3 | 74.9 | 0.15 | 74.7 | very high | 216 °C (421 °F)[25] | |
Hemp seed[26] | 7.0 | 9.0 | 9.0 | 82.0 | 22.0 | 54.0 | 2.5:1 | 166 °C (330 °F)[27] | |
High-oleic safflower oil[28] | 7.5 | 75.2 | 75.2 | 12.8 | 0 | 12.8 | very high | 212 °C (414 °F)[17] | |
Olive (extra virgin)[29] | 13.8 | 73.0 | 71.3 | 10.5 | 0.7 | 9.8 | 14:1 | 193 °C (380 °F)[17] | |
Palm[30] | 49.3 | 37.0 | 40 | 9.3 | 0.2 | 9.1 | 45.5:1 | 235 °C (455 °F) | |
Palm[31] | hydrogenated | 88.2 | 5.7 | 0 | |||||
Peanut[32] | 16.2 | 57.1 | 55.4 | 19.9 | 0.318 | 19.6 | 61.6:1 | 232 °C (450 °F)[19] | |
Rice bran oil | 25 | 38.4 | 38.4 | 36.6 | 2.2 | 34.4[33] | 15.6:1 | 232 °C (450 °F)[34] | |
Sesame[35] | 14.2 | 39.7 | 39.3 | 41.7 | 0.3 | 41.3 | 138:1 | ||
Soybean[36] | 15.6 | 22.8 | 22.6 | 57.7 | 7 | 51 | 7.3:1 | 238 °C (460 °F)[19] | |
Soybean[37] | partially hydrogenated | 14.9 | 43.0 | 42.5 | 37.6 | 2.6 | 34.9 | 13.4:1 | |
Sunflower[38] | 8.99 | 63.4 | 62.9 | 20.7 | 0.16 | 20.5 | 128:1 | 227 °C (440 °F)[19] | |
Walnut oil[39] | unrefined | 9.1 | 22.8 | 22.2 | 63.3 | 10.4 | 52.9 | 5:1 | 160 °C (320 °F)[40] |
Applications
Food
Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.
Type of fat | Total fat (g) | Saturated fat (g) | Monounsaturated fat (g) | Polyunsaturated fat (g) | Smoke point |
---|---|---|---|---|---|
Butter[41] | 81 | 51 | 21 | 3 | 150 °C (302 °F)[42] |
Canola oil[43] | 100 | 6–7 | 62–64 | 24–26 | 205 °C (401 °F)[44][45] |
Coconut oil[46] | 99 | 83 | 6 | 2 | 177 °C (351 °F) |
Corn oil[47] | 100 | 13–14 | 27–29 | 52–54 | 230 °C (446 °F)[42] |
Lard[48] | 100 | 39 | 45 | 11 | 190 °C (374 °F)[42] |
Peanut oil[49] | 100 | 16 | 57 | 20 | 225 °C (437 °F)[42] |
Olive oil[50] | 100 | 13–19 | 59–74 | 6–16 | 190 °C (374 °F)[42] |
Rice bran oil | 100 | 25 | 38 | 37 | 250 °C (482 °F)[51] |
Soybean oil[52] | 100 | 15 | 22 | 57–58 | 257 °C (495 °F)[42] |
Suet[53] | 94 | 52 | 32 | 3 | 200 °C (392 °F) |
Ghee[54] | 99 | 62 | 29 | 4 | 204 °C (399 °F) |
Sunflower oil[55] | 100 | 10 | 20 | 66 | 225 °C (437 °F)[42] |
Sunflower oil (high oleic) | 100 | 12 | 84[44] | 4[44] | |
Vegetable shortening [56] | 100 | 25 | 41 | 28 | 165 °C (329 °F)[42] |
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.
Medical uses
Soybean oil is indicated for parenteral nutrition as a source of calories and essential fatty acids.[57][58]
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.[59][60]
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 hundredths of a cent per pound.
References
- ^ a b "Fat emulsion Use During Pregnancy". Drugs.com. 30 June 2020. Retrieved 16 July 2020.
- ^ https://www.statista.com/statistics/263937/vegetable-oils-global-consumption/
- ^ Kleinman, George (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.
{{cite book}}
: Unknown parameter|name-list-format=
ignored (|name-list-style=
suggested) (help) - ^ Min, David B. (1986). Smouse, Thomas H. (ed.). Flavor Chemistry of Fats and Oils. American Oil Chemists Society (published January 1, 1986). p. 85. ISBN 978-0935315127.
{{cite book}}
: Unknown parameter|name-list-format=
ignored (|name-list-style=
suggested) (help) - ^ 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.
- ^ 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 & Calories". www.nutritiondata.com. Archived from the original on 2010-03-30. Retrieved 2012-11-22.
- ^ Ivanov, Dušica S.; Lević, Jovanka D.; Sredanović, Slavica A. (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.
{{cite journal}}
: Unknown parameter|name-list-format=
ignored (|name-list-style=
suggested) (help) - ^ 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.
- ^ Ozdemir F, Topuz A (2004). "Changes in dry matter, oil content and fatty acids composition of avocado during harvesting time and post-harvesting ripening period" (PDF). Food Chemistry. Elsevier. pp. 79–83. Archived from the original (PDF) on 2020-01-16. Retrieved 15 January 2020.
- ^ Wong M, Requejo-Jackman C, Woolf A (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 HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (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 RL (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, 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.
- ^ Melina V. "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 FT (2005). "Chapter 10: Rice Bran Oil". In Shahidi F (ed.). Bailey's Industrial Oil and Fat Products. Vol. 2 (6th ed.). John Wiley & 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, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
- ^ 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.
- ^ "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 HR, Fullana A, Sidhu S, Carbonell-Barrachina ÁA (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, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
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- ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
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- ^ "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.
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- ^ "Nutrilipid I.V. fat emulsion- soybean oil injection, solution". DailyMed. 23 June 2020. Retrieved 16 July 2020.
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- ^ 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.
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External links
- "Soybean oil". Drug Information Portal. U.S. National Library of Medicine.