Soybean oil

Bottles of 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. 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.[1] 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.[2]

Production

Soybean oil, meal and beans

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 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.[3]

Composition

Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[4][5] 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%.[6] 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 linolenic 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

Vegetable oils[7][8]
TypeProcessing
treatment		Saturated
fatty acids		Monounsaturated fatty acidsPolyunsaturated fatty acidsSmoke point
Total mono[7]Oleic acid
(ω-9)		Total poly[7]linolenic acid
(ω-3)		Linoleic acid
(ω-6)
Avocado[9]11.670.613.5112.5249 °C (480 °F)[10]
Canola[11]7.463.361.828.19.118.6238 °C (460 °F)[12]
Coconut[13]82.56.361.7175 °C (347 °F)[12]
Corn[14]12.927.627.354.7158

232 °C (450 °F)[15]

Cottonseed[16]25.917.81951.9154216 °C (420 °F)[15]
Flaxseed/Linseed[17]9.018.41867.85313

107 °C (225 °F)

Hempseed[18]7.09.09.082.022.054.0

166 °C (330 °F)[19]

Olive[20]13.873.071.310.50.79.8193 °C (380 °F)[12]
Palm[21]49.337.0409.30.29.1235 °C (455 °F)
Peanut[22]20.348.146.531.531.4232 °C (450 °F)[15]
Safflower[23]7.575.275.212.8012.8212 °C (414 °F)[12]
Soybean[24]15.622.822.657.7751238 °C (460 °F)[15]
Sunflower (< 60% linoleic)[25]10.145.445.340.10.239.8

227 °C (440 °F)[15]

Sunflower (> 70% oleic)[26]9.983.782.63.80.23.6

227 °C (440 °F)[15]

Cottonseed[27]Hydrogenated93.61.50.60.3
Palm[28]Hydrogenated88.25.70
Soybean[29]Partially hydrogenated14.943.042.537.62.634.9
Values as percent (%) by weight of total fat.

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 100 g )
Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point
Sunflower oil 100 11 20 69 225 °C (437 °F)[30]
Sunflower oil (high oleic) 100 12 84 [31] 4 [31]
Soybean oil 100 16 23 58 257 °C (495 °F)[30]
Canola oil 100 7 63 28 205 °C (401 °F)[31][32]
Olive oil 100 14 73 11 190 °C (374 °F)[30]
Corn oil 100 15 30 55 230 °C (446 °F)[30]
Peanut oil 100 17 46 32 225 °C (437 °F)[30]
Rice bran oil 100 25 38 37 250 °C (482 °F)[33]
Vegetable shortening (hydrogenated) 71 23 8 37 165 °C (329 °F)[30]
Lard 100 39 45 11 190 °C (374 °F)[30]
Suet 94 52 32 3 200 °C (392 °F)
Butter 81 51 21 3 150 °C (302 °F)[30]
Coconut oil 100 86 6 2 177 °C (351 °F)

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.

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.[34][35]

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

  1. ↑ 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.
  2. ↑ 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.
  3. ↑ United States Department of Agriculture, Agricultural Statistics 2004 Archived 2013-03-02 at the Wayback Machine.. Table 3-51.
  4. ↑ Poth, U. (2001). "Drying Oils and Related Products". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a09_055. ISBN 3527306730.
  5. ↑ "Oil, soybean, salad or cooking Nutrition Facts & Calories". www.nutritiondata.com.
  6. ↑ 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. Retrieved 21 June 2013.
  7. 1 2 3 "US National Nutrient Database, Release 28". United States Department of Agriculture. May 2016. All values in this column are from the USDA Nutrient database unless otherwise cited.
  8. ↑ "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.
  9. ↑ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  10. ↑ What is unrefined, extra virgin cold-pressed avocado oil?, The American Oil Chemists’ Society
  11. ↑ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. 1 2 3 4 Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  13. ↑ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  14. ↑ "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.
  15. 1 2 3 4 5 6 Wolke, Robert L. (May 16, 2007). "Where There's Smoke, There's a Fryer". The Washington Post. Retrieved March 5, 2011.
  16. ↑ "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.
  17. ↑ "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.
  18. ↑ "Efficacy of dietary hempseed oil in patients with atopic dermatitis". Journal of Dermatological Treatment. 2005. Retrieved 25 October 2017.
  19. ↑ https://www.veghealth.com/nutrition-tables/Smoke-Points-of-Oils-table.pdf
  20. ↑ "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.
  21. ↑ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  22. ↑ Vegetable Oils in Food Technology (2011), p. 61.
  23. ↑ "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.
  24. ↑ "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.
  25. ↑ "Sunflower oil, less than 60% of total fats as linoleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  26. ↑ "Sunflower oil, high oleic - 70% or more as oleic acid, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  27. ↑ "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.
  28. ↑ "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.
  29. ↑ "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.
  30. 1 2 3 4 5 6 7 8 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.
  31. 1 2 3 "Nutrient database, Release 25". United States Department of Agriculture.
  32. ↑ Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). "Emissions of volatile aldehydes from heated cooking oils". Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
  33. ↑
  34. ↑ Donald R. Barnard Rui-De Xue (Jul 2004). "Laboratory evaluation of mosquito repellents against Aedes albopictus, Culex nigripalpus, and Ochierotatus triseriatus (Diptera: Culicidae)". Journal of Medical Entomology. 41 (4): 726–730. doi:10.1603/0022-2585-41.4.726. PMID 15311467.
  35. ↑ Fradin MS, Day JF. (Jul 4, 2002). "Comparative efficacy of insect repellents against mosquito bites". The New England Journal of Medicine. 347 (1): 8–13. doi:10.1056/NEJMoa011699. PMID 12097535.
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