Soybean Oil

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Soybean oil. A vegetable oil extracted from the seeds of the soybean. It is one of the most widely consumed cooking oils

To produce soybean oil, the soybeans are cracked, heated to between *0 and *7 ºC , rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended 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. 

Refined Soybean Oil Specifications:

Physical Characteristics 

Physical State:     Liquid  

Appearance:     Light Yellow, Clear and Brilliant     

Taste:       Bland 

Odor:      Bland 

Color:      5 *3.5 Yellow / 0.6 2.0 Red 

Quality Standards:

Free Fatty Acid %: 0.*5 0.1% 

Peroxide Value meq/kg: 0.5 - 1.0 meq/kg 

Refractive *@********************bsp;

Iodine Value (Wijs): **3 - **9 

Moisture %:  0.*5 0.1% 

Cold Test:  5.5 hrs 

OSI