Soybean oil

Soybean 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 (soy ink) and oil paints.

Soybean oil

Bottles of soybean oil
Clinical data
Trade names	Nutrilipid, Intralipid, others
AHFS/Drugs.com	Professional Drug Facts
License data	US DailyMed: Soybean_oil
Pregnancy category	AU: B3 [1] US: C (Risk not ruled out) [1]
Routes of administration	Intravenous (IV)
ATC code	none
Legal status
Legal status	US: ℞-only
Identifiers
CAS Number	8001-22-7
DrugBank	DB09422
UNII	241ATL177A
CompTox Dashboard (EPA)	DTXSID8027660
ECHA InfoCard	100.029.340

History

Chinese records dating prior to 2000 B.C. mention use of cultivated soybeans to produce edible soy oil.[3] Ancient Chinese literature reveals that soybeans were extensively cultivated and highly valued as a use for the soybean oil production process before written records were kept.[4]

Production

Soybean oil, meal and beans

To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °F), rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended for different applications, 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. Most of the remaining residue (soybean meal) is used as animal feed.

In the 2002–2003 growing season, 30.6 million tons (MT) of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.[5] In 2018–2019, world production was at 57.4 MT with the leading producers including China (16.6 MT), US (10.9 MT), Argentina (8.4 MT), Brazil (8.2 MT), and EU (3.2 MT).[6]

Composition

Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[7][8] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturates alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturate oleic acid (C-18:1), 23%.[9] It also contains the saturated fatty acids stearic acid (C-18:0), 4%, and palmitic acid (C-16:0), 10%.

The high-proportion of oxidation-prone polyunsaturated fatty acid is undesirable for some uses, such as cooking oils. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. Hydrogenation may be used to reduce the unsaturation in linolenic acid. The resulting oil is called hydrogenated soybean oil. If the hydrogenation is only partially complete, the oil may contain small amounts of trans fat.

Comparison to other vegetable oils

Properties of vegetable oils[10][11]

Type	Processing treatment	Saturated fatty acids	Monounsaturated fatty acids		Polyunsaturated fatty acids				Smoke point
			Total[10]	Oleic acid (ω-9)	Total[10]	α-Linolenic acid (ω-3)	Linoleic acid (ω-6)	ω-6:3 ratio
Almond oil
Avocado[12]		11.6	70.6	52-66[13]	13.5	1	12.5	12.5:1	250 °C (482 °F)[14]
Brazil nut[15]		24.8	32.7	31.3	42.0	0.1	41.9	419:1	208 °C (406 °F)[16]
Canola[17]		7.4	63.3	61.8	28.1	9.1	18.6	2:1	238 °C (460 °F)[16]
Cashew oil
Chia seeds
Cocoa butter oil
Coconut[18]		82.5	6.3	6	1.7				175 °C (347 °F)[16]
Corn[19]		12.9	27.6	27.3	54.7	1	58	58:1	232 °C (450 °F)[20]
Cottonseed[21]		25.9	17.8	19	51.9	1	54	54:1	216 °C (420 °F)[20]
Flaxseed/Linseed[22]		9.0	18.4	18	67.8	53	13	0.2:1	107 °C (225 °F)
Grape seed		10.5	14.3	14.3	74.7	-	74.7	very high	216 °C (421 °F)[23]
Hemp seed[24]		7.0	9.0	9.0	82.0	22.0	54.0	2.5:1	166 °C (330 °F)[25]
Vigna mungo
Mustard oil
Olive[26]		13.8	73.0	71.3	10.5	0.7	9.8	14:1	193 °C (380 °F)[16]
Palm[27]		49.3	37.0	40	9.3	0.2	9.1	45.5:1	235 °C (455 °F)
Peanut[28]		20.3	48.1	46.5	31.5	0	31.4	very high	232 °C (450 °F)[20]
Pecan oil
Perilla oil
Rice bran oil
Safflower[29]		7.5	75.2	75.2	12.8	0	12.8	very high	212 °C (414 °F)[16]
Sesame[30]	?	14.2	39.7	39.3	41.7	0.3	41.3	138:1
Soybean[31]	Partially hydrogenated	14.9	43.0	42.5	37.6	2.6	34.9	13.4:1
Soybean[32]		15.6	22.8	22.6	57.7	7	51	7.3:1	238 °C (460 °F)[20]
Walnut oil
Sunflower (standard)[33]		10.3	19.5	19.5	65.7	0	65.7	very high	227 °C (440 °F)[20]
Sunflower (< 60% linoleic)[34]		10.1	45.4	45.3	40.1	0.2	39.8	199:1
Sunflower (> 70% oleic)[35]		9.9	83.7	82.6	3.8	0.2	3.6	18:1	232 °C (450 °F)[36]
Cottonseed[37]	Hydrogenated	93.6	1.5		0.6	0.2	0.3	1.5:1
Palm[38]	Hydrogenated	88.2	5.7		0
The nutritional values are expressed as percent (%) by weight of total fat.

Applications

Food

Soybean oil is mostly used for frying and baking. It is also used as a condiment for salads.

Properties of common cooking fats (per 100 g)

Type of fat	Total fat (g)	Saturated fat (g)	Mono­unsaturated fat (g)	Poly­unsaturated fat (g)	Smoke point
Butter[39]	80-88	43-48	15-19	2-3	150 °C (302 °F)[40]
Canola oil[41]	100	6-7	62-64	24-26	205 °C (401 °F)[42][43]
Coconut oil[44]	99	83	6	2	177 °C (351 °F)
Corn oil[45]	100	13-14	27-29	52-54	230 °C (446 °F)[40]
Lard[46]	100	39	45	11	190 °C (374 °F)[40]
Peanut oil[47]	100	17	46	32	225 °C (437 °F)[40]
Olive oil[48]	100	13-19	59-74	6-16	190 °C (374 °F)[40]
Rice bran oil	100	25	38	37	250 °C (482 °F)[49]
Soybean oil[50]	100	15	22	57-58	257 °C (495 °F)[40]
Suet[51]	94	52	32	3	200 °C (392 °F)
Sunflower oil[52]	100	10	20	66	225 °C (437 °F)[40]
Sunflower oil (high oleic)	100	12	84[42]	4[42]
Vegetable shortening (hydrogenated)[53]	100	25	41	28	165 °C (329 °F)[40]

Drying oils

Soybean oil is one of many drying oils, which means that it will slowly harden (due to free-radical based polymerization) upon exposure to air, forming a flexible, transparent, and waterproof solid. Because of this property, it is used in some printing ink and oil paint formulations. However, other oils (such as linseed oil) may be superior for some drying oil applications.

Medical uses

Soybean oil is indicated for parenteral nutrition as a source of calories and essential fatty acids.[54][55]

Fixative for insect repellents

While soybean oil has no direct insect repellent activity, it is used as a fixative to extend the short duration of action of essential oils such as geranium oil in several commercial products.[56][57]

Trading

Soybean oil is traded at the Chicago Board of Trade in contracts of 60,000 pounds at a time. Prices are listed in cents and hundredths of a cent per pound.

References

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External links

• "Soybean oil". Drug Information Portal. U.S. National Library of Medicine.