Edible Oils #5777633

soybean oil

soybeans are crushed to obtain oil and its meal. The oil content in

soybeans is normally 17-18%. Crude soybean oil is extracted from soybeans.

crude soybean oil undergoes further refinement- degumming, refining,

bleaching, and deodorizing and forms refined soy oil.

soya bean oil is the leading vegetable oil traded in the international

markets, next only to palm. Palm and soya bean oils together constitute

around 68% global edible oil trade volume, with soya bean oil constituting

22.85%.

importance & uses of soy oil

soy oil, like all other vegetable oils is cholesterol-free and low in

saturated fat. Soy oil is light in flavor and has almost no odor. Soy oil

has a unique blend of two types of fatty acids called omega-3 fatty acids

and omega-6 fatty acids. The omega-3 fatty acids in soy oil are similar to

the type of fat found in fish oil, which has been shown to reduce risk of

heart disease. One teaspoon of soy oil contains about 5 grams of fat and 45

calories. Health experts suggest that consumers should get not more than

30% of their calories from fat. Many nutritionists feel that fat intake

should be as low as 20%. Americans currently consume about 37% of their

calories from fat.

soybean oil is basically used in cooking as edible oil. It is used by the

food industry in a variety of food products including salad dressings,

margarine, bread, mayonnaise, non-dairy coffee creamers and snack foods. It

is also used to produce inedible products such as paints, varnish, resins,

and plastics.

Commodity: Canola (Rapeseed) Oil (RCAO).Type: Refined, Winterized, Deodorized, And Bleached.Quality: Fit for human consumption, free from foreign matter, any other oil or animal fats.Color (51/4 Lovibond): Red 3 maximum, light yellow, clear and transparent.Odor: Characteristic taste and no odor.Visibility: Without any deposition and blurriness.Taste: Neutral, without an artificial taste, free from rancidity or any strange or bad taste and smell.
Physical and Chemical Analysis Values: (The values may vary within standards) Free Fatty Acid, % m/m Oleic Acid: 0, 3 maximum.Acid Number, mg KOH/g: 0, 6 maximum.Peroxide Value, meq O2/kg: 10, 0 maximum.Iodine Value, WIJS: 105 - 126Moisture and Volatile Matter, %: 0, 2 maximum.Saponification Value, mg KOH/g: 182 - 193Unsaponifiable Substances, g/kg: 2, 0 maximum.Insoluble Substances in Ether, %: 0, 05 maximum.Refractive Index, at 40oC: 1, 465 - 1, 467Specific Gravity, g at 20oC: 0, 914 - 0, 920Soap Content, %: 0, 005 maximum.Halphen Test: Negative.Mineral Oil Test: Negative.Sesame Oil Test: Negative.Cold Test, 5, 5 hours at 0oC: Clear.
Heavy Metal Analysis: Iron (Fe): 1, 5 ppm maximum.Copper (Cu): 0, 1 ppm maximum.Lead (Pb): 0, 1 ppm maximum.Arsenic (As): 0, 1 ppm maximum.
Nutrition Facts in 100 gram: Energy Value: 900 kcal / 3700 kjouleTotal Fats: 100 gSaturated Fats: 8 gMonounsaturated Fats: 65 gPolyunsaturated Fats: 27 gTrans Fat: 0 gProtein: 0 gCarbohydrate: 0 gSodium: 0 gCholesterol: 0 g

PALM OIL

Palm oil, being a vegetable oils, is cholesterol-free. Having a naturally semi solid characteristic at room temperature with a specific origin melting point between 33C to 39C, it does not require hydrogenation for use as a food an ingredient.

CPO is deep orange red in colour due to the high content of natural carotenes. Palm oil is rich source of carotenoids and vitamin E which confers natural stability against oxidative deterioration.

Fractionation separates oil into liquid and solid fractions. Palm oil can be fractionated into liquid (olein) and solid (stearin) components.

Palm oil has a balanced ratio of unsaturated and saturated fatty acids. It contains 40% oleic acid (monounsaturated fatty acid), 10% linoleic acid (polyunsaturated fatty acid ), 45% palmitic acid and 5% stearic acid (saturated fatty acid). This composition results in an edible oil that is suitable for use in a variety of food applications.