Free fatty acid -0.1% max
Moisture & impurities - 0.1% max
Iodine value (wijs method) - 130 min
Peroxide value (meq o2/kg oil) - 2.0 max
Flash point - 330 deg c max
Unsaponifiable matter -2.5% max
Saponification value -190
Color ( 51/4 lovibond cell ) 2 red max
Appearance - clear and bright
Odor : odorless and bland
1l , 2l , 5l pet bottles, 18l , 20l , 25l jerrycans, flexi tanks and bulk
SOYBEAN GENERAL SPECIFICATIONS
Soybean Oil is the refined fixed oil obtained from the seeds of the soya plant Glycine soja (Fam. Leguminosae).
TEST METHOD RANGE
Specific gravity USP 0.916-0.922
Refractive index USP 1.465-1.475
Heavy metals, Method II USP 0.001% max
Iodine value USP 120 - 141
Free fatty acids USP < 2.5 mL of 0.02 N NaOH
Saponification value USP 180 - 200
Unsaponifiable matter USP < 1.0%
Cottonseed oil USP passes
Peroxide USP 10.0 max
Fatty acid composition USP
palmitate C16:0 7 - 14
stearate C18:0 1 - 6
oleate C18:1 19 - 30
linoleate C18:2 44 - 62
linolenate C18:3 4 - 11
Color Gardner AOCS Td la-64 4 max
Appearance Greenish-yellow, bright & clear oily liquid
Flavor and Odor Bland, almost odorless
Typical peroxide value USP 26 < 1.0 meq/kg
Because of natural variations in oilseed crops, chemical and physical constants cannot be guaranteed at all times.
Soybean oil is the world's most widely used edible oil and is commonly called vegetable oil. Soybean oil is very popular because it is cheap, healthy and has a high smoke point.
Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It's also the principal source of omega-3 fatty acids and contains no cholesterol. Soybean oil has little flavour, which is an advantage because it wonot interfere with the taste of the food.
Soybean oil is a vegetable oil extracted from the seeds of the soybean. As a drying oil, processed soybean oil is also used as a base for printing inks and oil paints, To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 �°C (140â??190 �°F), rolled into flakes, and solvent-extracted with hexanes.
The oil is then refined, blended for different applications, 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. Most of the remaining residue (soybean meal) is used as animal feed.
Per 100 g, soybean oil has 16 g of saturated fat, 23 g of monounsaturated fat, and 58 g of polyunsaturated fat.[8][9] The major unsaturated fatty acids in soybean oil triglycerides are the polyunsaturated alpha-linolenic acid (C-18:3), 7-10%, and linoleic acid (C-18:2), 51%; and the monounsaturated oleic acid (C-18:1), 23%.[10] It also contains the saturated fatty acids stearic acid (C-18:0), 4%, and palmitic acid (C-16:0), 10%.
Global Agro Supply got Soybean seed and drink and powder of the best quality, soya bean is a species of legume widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin.
Itâ??s high in protein and a decent source of both crabs and fat. Helps relieve sleep disorders · 2. Soybean may help manage diabetes · 3. Help improve blood circulation; packing is usually done based on customer request.
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CHEMICAL SPECIFICATIONS
Specific gravity: 0.916-0.922
Refractive index: 1.465-1.475
Heavy metals, Method II: 0.001% max
Iodine value: 120 - 141
Free fatty acids: < 2.5 mL of 0.02 N NaOH
Peroxide: 10.0 max
Soybean provides protein of high biological value. Although is its original source, the became the major world producer in the late 20th century.The valuable oil of the soybean, widely used in industry, is extracted either by solvents or by expellers. The amino acid distribution of soy protein is more like that found in animal protein than the protein from most vegetable sources; for example, lysine comprises about 5.4 percent. The oil content includes useful amounts of phosphorus; the phosphatide content of soy flour is about 2 percent and is a mixture of lecithin and cephalin. The low carbohydrate content exists mainly as sugars. The Table shows the amino acid composition of soy protein.
