Soybean Oil has many uses. It plays a major role in East Asian cuisine and the animal feed industry, as it is one of the most productive crops in terms of protein per planted area and is rich in nutritional value. The oil obtained from the seeds of the plant is used as cooking oil and is one of the most used oils in the world in this regard.
There are various studies on soy consumption. Various agencies, such as the FDA, have reported that soy can be an alternative to animal food sources and has the same protein quality. Various cancer research associations also report that consuming certain soy products leads to a reduced risk of some cancers.
Soybean Oil 1 Lt
SOYBEAN OIL
NGREDIENT SPECIFICATION:
Soybean Oil, Organic RBD
CERTIFICATE OF ANALYSIS:
Each shipment to include certificate.
DESCRIPTION:
Organic Soybean Oil is derived from a Non-GMO Organic plant source. The organic beans originate from the USA, South America, and/or India, depending on availability. The beans are crushed, and oil refined and processed in the USA.
APPEARANCE, FLAVOR & COLOR
Bland flavor with no odor, color (Lovibond) Red = 2.0 Max.
AVERAGE ANALYSIS:
IODINE VALUE:
118 – 135
PEROXIDE VALUE:
Max. 1.0
ACID VALUE:
Max. 0.10%
MOISTURE:
Max. 0.10%
SMOKE POINT:
440°F – 460°F
FLASH POINT:
600°F
FATTY ACID COMPOSITION:
PALMITIC ADIC
C 16:0
8.0 – 14.0
STEARIC ACID
C 18:0
3.0 – 5.0
OLEIC ACID
C 18:1
20.0 – 25.0
LINOLEIC ACID
C 18:2
50.0 – 57.0
LINOLENIC ACID
C 18:3
6.0 – 8.0
STORAGE:
Store at 65° – 75° F in a dry and odor-free environment. The shelf life is 2 years from date of manufacture in unopened containers.
USAGE:
Soybean Oil is adaptable to nearly every fat or oil application in the food industry. Its high stability yields suitability for frying, roasting, and sautéing. Soybean Oil works well with other ingredients including other fats and oils; it is used in salad dressings, sauces and baked goods. Soybean Oil also has pharmaceutical, industrial, cosmetic, and agricultural industry applications.