Description

Soybean oil

Soybean oil is extracted from the seeds of the soybean (Glycine max). Refined soybean oil undergoes degumming, neutralization, bleaching, and deodorization to remove impurities, free fatty acids, and odors. Light yellow in color, with a neutral taste and high smoke point (~234°C / 453°F) → excellent for frying.

 Culinary Uses

• Cooking & frying (deep frying, sautéing, stir-frying).
• Baking (cakes, pastries, bread).
• Salad dressings, mayonnaise, margarine.
• Common in processed and packaged foods due to stability and low cost.
• Used in restaurant frying oils and food industry blends.

 Nutrition & Health

• Fat composition (approx.):
  • ~58% polyunsaturated fat (mostly omega-6 linoleic acid + some omega-3 ALA).
  • ~23% monounsaturated fat (oleic acid).
  • ~15% saturated fat.
• Contains Vitamin K and Vitamin E (antioxidant).
• Rich in phytosterols (support cholesterol balance).

Health Points:

• Can support heart health when used instead of trans/saturated fats.
• Provides omega-3 ALA (but in smaller amounts compared to flaxseed or canola).
• High omega-6 content means it should be balanced with omega-3 intake.
• Overconsumption (especially from processed foods) is linked to inflammation if diet lacks omega-3.

 Non-Food Uses

• Industrial: biodiesel (major feedstock in the U.S.).
• Soaps, inks, plastics, paints.
• Animal feed: soybean meal (after oil extraction) is the #1 protein source for livestock feed worldwide.

 Fun Facts

• Soybean oil is the most widely consumed vegetable oil in the world.
• The U.S., Brazil, Argentina, and China are top producers.
• Accounts for ~30% of all vegetable oil production globally.
• Used in fast food chains for frying due to its affordability and stability.