To produce soybean oil, the soybeans are cracked, heated to between 60 and 87 ºC , rolled into flakes, and solvent-extracted with hexanes. The oil is then refined, blended 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.

Refined Soybean Oil Specifications:

Physical Characteristics

Physical State: Liquid
Appearance: Light Yellow, Clear and Brilliant
Taste: Bland
Odor: Bland
Color: 5-13.5 Yellow / 0.6-2.0 Red

Quality Standards:

Free Fatty Acid %: 0.05-0.1%
Peroxide Value meq/kg: 0.5 - 1.0 meq/kg
Refractive Index @ 40oC: 1.4666-1.47
Iodine Value (Wijs): 123 - 139
Moisture %: 0.05-0.1%
Cold Test: 5.5 hrs
OSI @ 110oC: 5.5-6.0 hrs
Saponification Value: 191 - 192
Specific Gravity @ 25oC: 0.915-0.925
Smoke Point: 460-465oF
Flash Point: 650-655oF
Fire Point: 690-695oF

Fatty Acid Properties
Typical Fatty Acid Profile (major acids)

Type Name
C14:0 Myristic 0.1%
C16:0 Palmitic 8.0-14.0 %
C16:1 Palmitoleic 0.0-0.2%
C17:0 Heptadecanoic 0.0-0.1%
C17:1 9-Heptadecenoic 0.0-0.1%
C18:0 Stearic 3.0-5.0 %
C18:1 Oleic 20.0-32.0 %
C18:2 Linoleic 47.0-57.0%
C18:3 Linolenic 5.8-8.2 %
C20:0 Arachidic 0.1-0.5%
C20:1 Eicosenoic 0.2-0.3%
C22:0 Behenic 0.2%
C24:0 Lignoceric 0.0 - 0.1%

Total Saturated Acids: 8.1 - 16.0%
Total Monounsaturated Acids: 23.5 - 32.4%
Total Polyunsaturated Acids: 52.8 - 62.2%