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For edible oils, the tolerated limit of unsaponifiable matter is 1.5% (olive, refined soybean), while inferior quality crude or pomace oil could reach 3%. [ 12 ] [ 13 ] Determination of unsaponifiables involves a saponification step of the sample followed by extraction of the unsaponifiable using an organic solvent (i.e. diethyl ether ).
Soybean oil: 234 °C [20] 453 °F Sunflower oil: Neutralized, dewaxed, bleached & deodorized: 252–254 °C [21] 486–489 °F Sunflower oil: Semirefined: 232 °C [3]
Iodine value helps to classify oils according to the degree of unsaturation into drying oils, having IV > 150 (i.e. linseed, tung), semi-drying oils IV : 125 – 150 ( soybean, sunflower) and non-drying oils with IV < 125 (canola, olive, coconut). The IV ranges of several common oils and fats is provided by the table below.
The saponification value is the amount of base required to saponify a fat sample. [3] Soap makers formulate their recipes with a small deficit of lye to account for the unknown deviation of saponification value between their oil batch and laboratory averages.
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Soybean oil (British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. [2] As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints.
Sesame oil (unrefined) 14% 43% 43% 0.3 41% 177 °C (351 °F) Cooking Sesame oil (semi-refined) 14% 43% 43% 0.3 41% 232 °C (450 °F) Cooking, deep frying Soybean oil: 15% 24% 61% 6.7% 50% 240 °C (464 °F) [4] Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% 82% 9% 0.2% 3.6%
Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97. [138] Graded seed. All spermatophytes, except for the family of grasses and cereals , contain 7S (vicilin) and 11S (legumin) soy protein-like globulin storage proteins; or only one of these globulin proteins.