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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.
Soy lecithin for sale at a grocery store in Uruguay. Lecithins have emulsification and lubricant properties, and are a surfactant. They can be completely metabolized (see inositol) by humans, so are well tolerated by humans and nontoxic when ingested. The major components of commercial soybean-derived lecithin are: [13] 33–35% soybean oil
Algal oil [1] 4: 92: 4 Canola [2] 8: 64: 28 Coconut oil: 87: 13: 0 Corn oil: 13: 24: 59 Cottonseed oil [2] 27: 19: 54 Olive oil [3] 14: 73: 11 Palm kernel oil [2] 86: 12: 2 Palm oil [2] 51: 39: 10 Peanut oil [4] 17: 46: 32 Rice bran oil: 25: 38: 37 Safflower oil, high oleic [5] 6: 75: 14 Safflower oil, linoleic [2] [6] 6: 14: 75 Soybean oil: 15 ...
Butter, clarified, Ghee: 65% 32% 3% 0 0 190–250 °C (374–482 °F) Deep frying, cooking, sautéing, condiment, flavoring ... Soybean oil: 15% 24% 61% 6.7%
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Polyglycerol polyricinoleate (PGPR), E476, is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).In chocolate, compound chocolate and similar coatings, PGPR is mainly used with another substance like lecithin [2] to reduce viscosity.
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%. [167] High-fat soy flour can also be produced by adding back soybean oil to defatted flour, usually at 15%. [173] Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it ...
The toxic risk is linked to oxidation of fatty acids and fatty acids with higher levels of unsaturation are oxidized more rapidly during heating in air. [22] So, when choosing a cooking oil, it is important to match the oil's heat tolerance with the temperature which will be used. [23] and to change frying oil a few times per week. [22]