Jump to content

Soybean oil: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous editNext edit →
Content deleted Content added
VisualWikitext
m Copyedit : Changed dash
→‎Comparison to other vegetable oils: Removed comment that should not be in the text of the article.
Line 13: Line 13:
===Comparison to other vegetable oils===
===Comparison to other vegetable oils===
{{Vegetable oils, composition}}
{{Vegetable oils, composition}}
***This table needs to be amended - olive oil is rich in oleic acid***


==Applications==
==Applications==

Revision as of 16:43, 28 June 2013

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.

Production

To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 ºC (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.[1]

Composition

See also: trans fat

Per 100g, soybean oil has 16g of saturated fat, 23g of mono-unsaturated fat, and 58g of poly-unsaturated fat.[2][3] The major unsaturated fatty acids in soybean oil triglycerides are the poly-unsaturates, alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the mono-unsaturate, oleic acid (C-18:1), 23%.[4] 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. 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.

Comparison to other vegetable oils

Properties of vegetable oils[5][6]
The nutritional values are expressed as percent (%) by mass of total fat.
Type Processing
treatment[7]		 Saturated
fatty acids		 Monounsaturated
fatty acids		 Polyunsaturated
fatty acids		 Smoke point
Total[5] Oleic
acid
(ω-9)		 Total[5] α-Linolenic
acid
(ω-3)		 Linoleic
acid
(ω-6)		 ω-6:3
ratio
Avocado[8] 11.6 70.6 52–66
[9]		 13.5 1 12.5 12.5:1 250 °C (482 °F)[10]
Brazil nut[11] 24.8 32.7 31.3 42.0 0.1 41.9 419:1 208 °C (406 °F)[12]
Canola[13] 7.4 63.3 61.8 28.1 9.1 18.6 2:1 204 °C (400 °F)[14]
Coconut[15] 82.5 6.3 6 1.7 0.019 1.68 88:1 175 °C (347 °F)[12]
Corn[16] 12.9 27.6 27.3 54.7 1 58 58:1 232 °C (450 °F)[14]
Cottonseed[17] 25.9 17.8 19 51.9 1 54 54:1 216 °C (420 °F)[14]
Cottonseed[18] hydrogenated 93.6 1.5 0.6 0.2 0.3 1.5:1
Flaxseed/linseed[19] 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)[20]
Hemp seed[21] 7.0 9.0 9.0 82.0 22.0 54.0 2.5:1 166 °C (330 °F)[22]
High-oleic safflower oil[23] 7.5 75.2 75.2 12.8 0 12.8 very high 212 °C (414 °F)[12]
Olive, Extra Virgin[24] 13.8 73.0 71.3 10.5 0.7 9.8 14:1 193 °C (380 °F)[12]
Palm[25] 49.3 37.0 40 9.3 0.2 9.1 45.5:1 235 °C (455 °F)
Palm[26] hydrogenated 88.2 5.7 0
Peanut[27] 16.2 57.1 55.4 19.9 0.318 19.6 61.6:1 232 °C (450 °F)[14]
Rice bran oil 25 38.4 38.4 36.6 2.2 34.4[28] 15.6:1 232 °C (450 °F)[29]
Sesame[30] 14.2 39.7 39.3 41.7 0.3 41.3 138:1
Soybean[31] 15.6 22.8 22.6 57.7 7 51 7.3:1 238 °C (460 °F)[14]
Soybean[32] partially hydrogenated 14.9 43.0 42.5 37.6 2.6 34.9 13.4:1
Sunflower[33] 8.99 63.4 62.9 20.7 0.16 20.5 128:1 227 °C (440 °F)[14]
Walnut oil[34] unrefined 9.1 22.8 22.2 63.3 10.4 52.9 5:1 160 °C (320 °F)[35]

Applications

Food

Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.

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
Butter[36] 81 51 21 3 150 °C (302 °F)[37]
Canola oil[38] 100 6–7 62–64 24–26 205 °C (401 °F)[39][40]
Coconut oil[41] 99 83 6 2 177 °C (351 °F)
Corn oil[42] 100 13–14 27–29 52–54 230 °C (446 °F)[37]
Lard[43] 100 39 45 11 190 °C (374 °F)[37]
Peanut oil[44] 100 16 57 20 225 °C (437 °F)[37]
Olive oil[45] 100 13–19 59–74 6–16 190 °C (374 °F)[37]
Rice bran oil 100 25 38 37 250 °C (482 °F)[46]
Soybean oil[47] 100 15 22 57–58 257 °C (495 °F)[37]
Suet[48] 94 52 32 3 200 °C (392 °F)
Ghee[49] 99 62 29 4 204 °C (399 °F)
Sunflower oil[50] 100 10 20 66 225 °C (437 °F)[37]
Sunflower oil (high oleic) 100 12 84[39] 4[39]
Vegetable shortening [51] 100 25 41 28 165 °C (329 °F)[37]

Drying oil

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.

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.[52][53]

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. ^ United States Department of Agriculture, Agricultural Statistics 2004. Table 3-51.
  2. ^ Attention: This template ({{cite doi}}) is deprecated. To cite the publication identified by doi:10.1002/14356007.a09_055, please use {{cite journal}} (if it was published in a bona fide academic journal, otherwise {{cite report}} with |doi=10.1002/14356007.a09_055 instead.
  3. ^ Oil, soybean, salad or cooking
  4. ^ 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.
  5. ^ 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.
  6. ^ "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.
  7. ^ "USDA Specifications for Vegetable Oil Margarine Effective August 28, 1996" (PDF).
  8. ^ "Avocado oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  9. ^ 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.
  10. ^ 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.
  11. ^ "Brazil nut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  12. ^ 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.
  13. ^ "Canola oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  14. ^ 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.
  15. ^ "Coconut oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  16. ^ "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.
  17. ^ "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.
  18. ^ "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.
  19. ^ "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.
  20. ^ 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.
  21. ^ 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.
  22. ^ Melina V. "Smoke points of oils" (PDF). veghealth.com. The Vegetarian Health Institute.
  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. ^ "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.
  25. ^ "Palm oil, fat composition, 100 g". US National Nutrient Database, Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.
  26. ^ "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.
  27. ^ "Oil, peanut". FoodData Central. usda.gov.
  28. ^ 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.
  29. ^ "Rice bran oil". RITO Partnership. Retrieved 22 January 2021.
  30. ^ "Oil, sesame, salad or cooking". FoodData Central. fdc.nal.usda.gov. 1 April 2019.
  31. ^ "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.
  32. ^ "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.
  33. ^ "FoodData Central". fdc.nal.usda.gov.
  34. ^ "Walnut oil, fat composition, 100 g". US National Nutrient Database, United States Department of Agriculture.
  35. ^ "Smoke Point of Oils". Baseline of Health. Jonbarron.org.
  36. ^ "Butter, salted". FoodData Central. USDA Agricultural Research Service. 1 April 2019. Retrieved 2 July 2024.
  37. ^ 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.
  38. ^ "Oil, canola, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  39. ^ a b c "Nutrient database, Release 25". United States Department of Agriculture.
  40. ^ 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.
  41. ^ "Oil, coconut, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  42. ^ "Oil, corn, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  43. ^ "Lard, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  44. ^ "Peanut oil, proximates". FoodData Central, USDA Agricultural Research Service. 28 April 2021. Retrieved 11 July 2024.
  45. ^ "Oil, olive, extra virgin, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  46. ^ "Rice Bran Oil FAQ's". AlfaOne.ca. Archived from the original on 2014-09-27. Retrieved 2014-10-03.
  47. ^ "Oil, soybean, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  48. ^ "Beef, variety meats and by-products, suet, raw, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  49. ^ "Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"". FoodData Central. USDA Agricultural Research Service. Retrieved 25 July 2021.
  50. ^ "Sunflower oil, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  51. ^ "Shortening, vegetable, nutrients". FoodData Central. USDA Agricultural Research Service. Retrieved 24 April 2020.
  52. ^ Barnard DR, Xue RD (2004). "Laboratory evaluation of mosquito repellents against Aedes albopictus, Culex nigripalpus, and Ochierotatus triseriatus (Diptera: Culicidae)". J Med Entomol. 41 (4): 726–30. doi:10.1603/0022-2585-41.4.726. PMID 15311467. {{cite journal}}: Unknown parameter |month= ignored (help)
  53. ^ Fradin MS, Day JF (2002). "Comparative efficacy of insect repellents against mosquito bites". N Engl J Med. 347 (1): 13–8. doi:10.1056/NEJMoa011699. PMID 12097535. {{cite journal}}: Unknown parameter |month= ignored (help)
Retrieved from "https://en.wikipedia.org/w/index.php?title=Soybean_oil&oldid=561989318"