Description
To produce Soy Oil, soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 60 and 88 °C (140–190 °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. Soy Oil
CHEMICAL SPECIFICATIONS
Parameters
Free Fatty Acids 2 – 4%
MIU < 1 – 2% Flashpoint > 121°C
Density (20°C / g/ml) 0,92
Viscosity (50°C / mm2/s) 20,5
Saponification Value 192
Iodine Value (Wijs) <131 PACKAGING SPECIFICATIONS Origin Europe Packaging 1 L / 3 L / 5 L / 10 L / 25 L / 1000 L Storage Light protected and not above room temperatureTypical Fatty Acid Profile (major acids) Type Name C14:0 Myristic 0.0 – 0.1% C16:0 Palmitic 9.8 – 10.5% C18:0 Stearic 4.0 – 4.2% C18:1 Oleic 22.0 – 23.0% C18:2 Linoleic 49.4 – 54.0% C18:3 Linolenic 7.9 – 8.5%
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