In the following content, the expressions "fatty acids" and "acid" below refer to esters rather than carboxylic acids. Soybean oil contains only trace amounts of fatty carboxylic acids (about 0.3% by mass in the crude oil, 0.03% in the refined oil). 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). 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. Most of the remaining residue ( soybean meal) is used as animal feed. Soybean oils, both liquid and partially hydrogenated are sold as "vegetable oil", or are ingredients in a wide variety of processed foods. The oil is then refined, blended for different applications, and sometimes hydrogenated. To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 ☌ (140–190 ☏), rolled into flakes, and solvent-extracted with hexanes. 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. As a drying oil, processed soybean oil is also used as a base for printing inks ( soy ink) and oil paints.Ĭhinese records dating prior to 2000 BCE mention use of cultivated soybeans to produce edible soy oil. It is one of the most widely consumed cooking oils and the second most consumed vegetable oil. Soybean oil ( British English: soyabean oil) is a vegetable oil extracted from the seeds of the soybean ( Glycine max).
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