soya bean oil - soya bean 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. Being one of the drying oils,[citation needed] it is also used as a base for printing inks and oil paints.
DETAILED DESACRIPTION
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. Being one of the drying oils,[citation needed] it is also used as a base for printing inks and oil paints.
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Production
To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 140°F and 190°F, rolled into flakes, and solvent-extracted with hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil," or end up 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 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.[1]
Composition
See also: trans fat
100g of soybean oil has 16g of saturated fat, 23 g of mono unsaturated fat, and 58g of poly unsaturated fat.[2] The major unsaturated fatty acids in soybean oil triglycerides are 7–10% alpha-Linolenic acid (C-18:3); 51% linoleic acid (C-18:2); and 23% oleic acid (C-18:1). It also contains the saturated fatty acids 4% stearic acid and 10% palmitic acid.
The high-proportion of oxidation-prone linolenic acid is undesirable for some uses, such as cooking oils in restaurants. In the early nineties, Iowa State University developed soybean oil with 1% linolenic acid. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. In the past, hydrogenation was used to reduce the unsaturation in linolenic acid, but this produced the unnatural trans-fatty acid configuration, whereas in nature the configuration is cis. This external picture from North Dakota State University compares soybean oil fatty acid content with other oils.
Applications
Food
Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.
Comparative properties of common cooking fats (per 100g)
Total Fat Saturated Fat
Monounsaturated Fat
Polyunsaturated Fat
Smoke Point

Vegetable Shortening (hydrogenated)
71g 23g 8g 37g 360°F/182°C
Sunflower oil
100g 10g 20g 66g 450°F/232°C
Soybean oil 100g 16g 23g 58g 450°F/232°C
Peanut oil
100g 17g 46g 32g 450°F/232°C
Olive oil
100g 14g 73g 11g 420°F/216°C
Lard
100g 39g 45g 11g 370°F/188°C
Suet
94g 52g 32g 3g 400°F/200°C
Butter
81g 51g 21g 3g 350°F/177°C
Drying oil
Soybean oil will slowly harden on exposure to air, forming a flexible, transparent, and waterproof solid. For this reason, it is used in some printing ink and oil paint formulations.
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.[3][4]
Soybean oil
Soybean oil is widely used oil and is commonly called ‘vegetable oil’. Soybean oil is a very healthy food ingredient despite the bad publicity regarding fats and oils in general. Soybean oil is very popular because it is cheap, healthful and has a high smoke point. Soybean oil does not contain much saturated fat. Like all other oils from vegetable origin, soybean oil contains no cholesterol. Saturated fat and cholesterol cause heart diseases and mainly found in products from animal origin such as milk, cheese and meat products.
which remain in the oil even after extraction. These antioxidants help to prevent the oxidative rancidity.
Food use of soybean oil
Soybean oil is also used by the food industry in a variety of food products including salad dressings, sandwich spreads, margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. The high smoke point of soybean oil allows it to be used as frying oil. Soybean oil is often hydrogenated to increase its shelf life or to produce a more solid product. In this process, unhealthy trans fats are produced which may raise blood cholesterol levels and increase the risk of heart disease. Food manufacturers are now trying to remove trans fats from their product. For this purpose, scientists are breeding new varieties of soybeans containing oil that does not need to be hydrogenated.
Non-food use of soybean oil
Soybean oil is not only used in food products but is also used as renewable raw material to produce a variety of non-food products including bio diesel, inks, plasticizers, crayons, paints and soy candles.
Storage of soybean oil
Soybean oil has normally a shelf life of 1 year but its better to store the soybean oil only a few months at room temperature. Soybean oil should be stored in a dry and dark place. It should be stored away from heat and if you want to keep soybean oil for longer periods it should be kept refrigerated.

The soybean (U.S.) or soya bean (UK) (Glycine max)[1] is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse.