Soybean oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. As a drying oil, processed soybean oil is also used as a base for printing inks (soy ink) and oil paints.
To produce 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.
In the 2002–2003 growing season, 30.6 million tons of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.
Determination of the mass percentage of oil in oil seeds:
Sunflower oil is the non-volatile oil compressed from sunflower seeds (Helianthus annuus). Sunflower oil is commonly used in foods as frying oil and in cosmetic formulations as an emollient. The largest producers of sunflower oil in the world are now Russia, Ukraine and Argentina. Sunflower oil is a mixture of monounsaturated fatty acids (MUFA) / polyunsaturated (PUFA) oleic (omega-9) -linoleic (omega-6) oils group. The oil content of the seed ranges from 22% to 36% (average, 28%): the grain contains 45-55% oil. The oil expressed is light amber with a mild and pleasant taste; Refined oil is pale yellow. The refining losses are low and the oil has good conservation qualities with a slight tendency to the reversion of the flavor. The oil contains appreciable amounts of vitamin E, sterols, squalene and other aliphatic hydrocarbons. In recent years, there has been an increase in demand for sunflower crops such as sunflower oil. Measures such as the development of hybrid sunflowers to increase oil production have been introduced to meet this demand. Sunflower oil is primarily a triglyceride; A typical constituent is shown. The British Pharmacopoeia lists the following profile. Palmitic acid (saturated): 5% Stearic acid (saturated): 6% Oleic acid (omega-9 monounsaturated fatty acids): 30% Linoleic acid (omega-6 polyunsaturated fatty acids): 59% Oleic high and medium oleic. Average oleic sunflower oil typically has at least 69% oleic acid. High oleic sunflower oil has at least 82% oleic acid. The variation in the profile of unsaturated fatty acids is strongly influenced by genetics and climate. In the last decade large lines of stearic sunflower have been developed in Spain to avoid the use of partially hydrogenated vegetable oils in the food industry. Sunflower oil is high in essential vitamin E and low in saturated fats. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat. It is also known to have a clean taste and low levels of trans fats. Sunflower oils with high oleic content are classified as having monounsaturated levels of 80% and higher. The newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have lower monounsaturated levels than other oleic sunflower oils. Hybrid oil has lower levels of saturated fats than linoleic sunflower oil.