Soijaöljy

Soijaöljy, also known as soybean oil, is a vegetable oil extracted from the seeds of the soybean plant (Glycine max). It is one of the most widely consumed vegetable oils globally and a staple ingredient in many food products. The extraction process typically involves crushing the soybeans to release the oil, followed by refining to remove impurities and improve its stability and flavor.

Chemically, soijaöljy is composed primarily of triglycerides, which are esters of glycerol and fatty acids. It contains a significant amount of polyunsaturated fatty acids, particularly linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty acid), as well as monounsaturated oleic acid and saturated fatty acids like palmitic and stearic acid. This fatty acid profile contributes to its nutritional properties and its use in various culinary applications.

Soijaöljy is versatile in the kitchen and can be used for frying, sautéing, baking, and as an ingredient in salad dressings, sauces, and margarines. Its relatively neutral flavor makes it suitable for a wide range of dishes without overpowering other ingredients. Beyond food, it also finds applications in industrial products such as biodiesel, lubricants, and paints. It is a common ingredient in processed foods due to its affordability and functional properties.