sojaolie

Sojaolie, or soybean oil, is a vegetable oil derived from the seeds of the soybean plant (Glycine max). It is one of the most widely produced and used edible oils worldwide, found in cooking oils, processed foods, and margarine, as well as in some industrial applications such as biodiesel.

Production and processing involve extracting oil from soybeans through pressing or solvent extraction (typically hexane). The crude oil is then refined to improve flavor, color, and stability, often through degumming, bleaching, deodorization, and sometimes winterization to remove waxes. Some oils are marketed as high-oleic or unrefined varieties, which differ in flavor, stability, and suitability for certain uses.

Composition and characteristics: soybean oil is rich in unsaturated fats. Typical composition is approximately 14–16% saturated fat, 20–25% monounsaturated fat, and 58–63% polyunsaturated fat, with linoleic acid (an omega-6 fatty acid) making up the majority of the polyunsaturated portion and a smaller amount of alpha-linolenic acid (an omega-3 fatty acid). The oil also contains natural vitamin E (tocopherols) as antioxidants. Refined soybean oil has a high smoke point, around 230°C (450°F), making it suitable for frying, while unrefined forms have lower heat tolerance.

Variants: there are standard soybean oils and high-oleic soybean oils, produced to increase oleic acid content for greater stability and different culinary or industrial properties.

Uses and considerations: in addition to culinary uses, soybean oil is used in food products as an ingredient and in non-food industries. About environmental and agricultural considerations, production often involves large-scale soybean farming, which can intersect with land use, greenhouse gas emissions, and genetically modified crop practices in many regions.

Safety and nutrition: soybean oil is generally recognized as a healthy fat when used in moderation in place of saturated fats, though high consumption of omega-6 fatty acids relative to omega-3s is discussed in nutrition literature. People with soy allergies should avoid soybean-derived products, though refined oil has minimized protein content.