RBDW Soybean Oil

RBD Soybean Oil

Soybean oil is the world’s most widely used edible oil and is commonly called “vegetable oil”. Soybean oil is very popular because it is cheap, healthy and has a high smoke point.

Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It’s also the principal source of omega-3 fatty acids and contains no cholesterol. Soybean oil has little flavour, which is an advantage because it won’t interfere with the taste of the food.

Application

Soybean oil is a proven performer in the wide range of applications required by snack food manufacturers, bakeries, food service providers and more. It can be perfectly used by itself for deep-frying (high smoke point), cooking and salad dressings. Compared to other vegetable oils, soybean oil has good emulsifying ability which makes it an appropriate ingredient in mayonnaise, and the first choice of the general food industry.

REFINED SOYBEAN OIL SPECIFICATIONS

REFINED SOYBEAN OIL SPECIFICATIONS

PHYSICAL CHARACTERISTICS:

Physical State: Liquid
Appearance: Light Yellow, Clear and Brilliant
Taste: Bland
Odor: Bland
Color: 5 – 13.5 Yellow / 0.6 – 2.0 Red
QUALITY STANDARDS:

Free Fatty Acid %: 0.05 – 0.1%
Peroxide Value meq/kg: 0.5 – 1.0 meq/kg
Refractive Index @ 40oC: 1.4666 – 1.47
Iodine Value (Wijs): 123 – 139
Moisture %:  0.05 – 0.1%
Cold Test:  5.5 hrs
OSI @ 110oC: 5.5 – 6.0 hrs
Saponification Value: 191 – 192

Specific Gravity @ 25oC: 0.915 – 0.925
Smoke Point: 460 – 465oF
Flash Point:  650 – 655oF
Fire Point:  690 – 695oF
FATTY ACID PROPERTIES
TYPICAL FATTY ACID PROFILE (MAJOR ACIDS)

Type    Name
C14:0    Myristic 0.1%
C16:0    Palmitic 8.0 – 14.0%
C16:1    Palmitoleic 0.0 – 0.2%
C17:0    Heptadecanoic 0.0 – 0.1%
C17:1    9-Heptadecenoic 0.0 – 0.1%
C18:0    Stearic 3.0 – 5.0%
C18:1    Oleic 20.0 – 32.0%
C18:2    Linoleic 47.0 – 57.0%
C18:3    Linolenic 5.8 – 8.2%
C20:0    Arachidic 0.1 – 0.5%
C20:1    Eicosenoic 0.2 – 0.3%
C22:0    Behenic 0.2%
C24:0    Lignoceric 0.0 – 0.1%
Total Saturated Acids: 8.1 – 16.0%
Total Monounsaturated Acids: 23.5 – 32.4%
Total Polyunsaturated Acids: 52.8 – 62.2%