Soybean oil is also called soybean oil. As the name implies, it is made by squeezing soybeans. Location: Northeast China, North China, East China and Central South China.
Compared with other oil raw materials, the oil content of soybean is low, only 16% ~ 24%. In order to maximize the benefits, in the process of squeezing soybeans, manufacturers generally use leaching to obtain most of the oil in soybeans. Therefore, the soybean oil that can be seen in the market is mostly refined oil produced by leaching.
The longest shelf life of soybean oil is only one year. The better the quality, the lighter the color, pale yellow, clear and transparent. And there is no sediment, no bean smell, and high-quality soybean oil below zero degrees Celsius will have oil crystals.
Extended data
National quality inspection standard for soybean oil
Leaching oil production process:? Leaching method is that the oil and fat raw materials are fully soaked in solvent oil (No.6 light gasoline) and then leached at high temperature, and then treated by "six-step removal" process (namely degreasing, degumming, dehydration, decoloration, deodorization and deacidification). Its biggest feature is high oil yield and low production cost, which is one of the reasons why the price of soybean salad oil is generally lower than that of pressed oil.
In the process of leaching, the residue in edible oil is inevitable. According to the national standard, even the qualified leached soybean oil is allowed to contain 10 mg of solvent residue per kilogram.
Related terms
1. Squeeze soybean oil: oil made by directly squeezing soybeans.
2. Solvent extraction of soybean oil: oil extracted from soybeans through leaching process.
3. Genetically modified soybean oil: oil made from genetically modified soybeans.
4. Crude soybean oil: soybean oil that cannot be directly eaten by human beings without any treatment.
5. Finished soybean oil: soybean oil that meets the quality index and hygiene requirements of refined oil in this standard and is directly eaten by human beings.
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