Soybean Oil

Abstract

Soybeans are one of the most important crops in terms of volume and applications of the products obtained from them. Grown for oil and protein production, soybeans are feedstock for food, feed, fuel, and biobased products. Today, soybean oil can be found in most food products, as a result of its availability and positive nutritional and functional properties. The extensive scientific research and development conducted by both industry and academia on soybean oil is a main contributor to its important positioning among oils. This article provides a comprehensive review of this work, including information on the composition of soybeans, soybean oil, and other soybean lipids, especially as affected by environment, variety, and genetic modification; the physical properties of soybean oil, grading of soybeans, oil extraction, and the effect of various extraction techniques on oil quality and the various soy protein ingredients; basic refining and processing of soybean oil and soybean refinery co‐products; the major uses of soybean oil; trading rules for soybean oil; and the oxidative quality of soybean oil along with its health aspects.

A review of soybean processing byproducts and their use in swine and poultry diets

“…In addition to gums, soapstocks are another byproduct of the refining process. If left untreated, soapstocks will solidify and ferment leading to storage safety issues ( Gerde et al, 2020 ). After the collection of soapstocks, they will either be neutralized or acidulated for animal feed applications.…”

“…It is most economical to include these byproducts back into the soybean meal to reduce the cost of transportation or disposal when a crushing facility is integrated with an oil refinery. Both gums and soapstocks will contain free fatty acids and phospholipids, ultimately allowing them to potentially be used as a source of energy in livestock feed ( Gerde et al, 2020 ). One challenge with characterizing the effects of adding soybean gums and soapstocks back to soybean meal is the variation in composition and quantity.…”

“…Lecithin is derived from further processing soybean gums. If soybean processors are producing lecithins, the soybean gums produced during degumming will then be de-oiled and will go through alcohol fractionation ( Gerde et al, 2020 ). The most difficult step in lecithin production is drying.…”

“…Spent bleaching clay is the residual product of acid-activated earths used to remove oxidation products, remaining soaps, and residual pigments from soybean oil. The quantity of earths or clays produced during bleaching will change depending on oil quality ( Gerde et al, 2020 ). Additionally, spent bleaching earths are difficult to handle and are extremely flammable ( Erickson, 1995c ).…”

Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions

“…Unrefined sesame oil with a strong flavor can conceal the unpleasant odor of tuna oil and improve the sensory acceptability of the products (An & Choe, 2011). Soybean oil contains approximately 50% essential fatty acid (linoleic acid [18:2]) and phytosterol/tocopherols (Gerde et al, 2021). These oils provide both an economic and nutrient range suited for the formulation of blended oils with tuna oil.…”