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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 *@*********************7
Iodine Value (Wijs): **3 - **9
Moisture %: 0.*5 – 0.1%
Cold Test: 5.5 hrs
OSI
| Country: | Netherlands |
| Model No: | - |
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