Soybean Oil

Abstract

AbstractThis chapter includes information on the composition of soybeans, soybean oil, and other soybean lipids, especially as affected by environment, variety, and genetic modification. Other topics discussed are the physical properties of soybean oil, grading of soybeans, oil extraction, and the effect of various extraction techniques on oil quality and the various soy protein ingredients. Basic refining and processing of soybean oil includes degumming, neutralization, bleaching, hydrogenation, and deodorization, but alternative refining methods are also discussed along with soybean refinery coproducts (lecithin, deodorizer distillate, and soapstock). The major uses of soybean oil are itemized and trading rules for crude and refined soybean oil are provided. The major food products produced from soybean oil are cooking and salad oils, frying fats, mayonnaise, margarine, shortening, confectionary and imitation dairy products, and “low‐calorie fat substitutes.” The oxidative quality of soybean oil is reviewed, including flavor reversion, factors affecting oil oxidation, measures of control and measures of finished oil quality, storage and handling, and special processing for off‐quality soybean oil. The chapter concludes with a discussion of the health aspects of soybean oil, including the health effects of cholesterol, unsaturated oils,trans‐isomers, and total fat intake.