Soybean oil
Soybean ( Glycine max ( L.) Merr. )
Light yellow
Soy oil ( soya bean oil and, oleum sojae ) is from the soybean (Glycine max) obtained vegetable oil which is used mainly for food. In recent years, it is also used mainly in the United States strengthened for the production of biodiesel, there are also a number of other uses.
Extraction
The soy oil can be extracted both by compression and by extraction from the soybean.
For the extraction of soybean oil, the beans are broken, set in the water content, pressed into flakes and extracted with hexane. The oil is refined and blinded for various applications; sometimes the oil is hydrogenated. Usually represents the extracted oil represents about 19 % of the dry weight of the beans, the oil content is directly correlated with the temperature and the duration of sunshine during bean development.
Properties
Soybean oil is dependent on the extraction process in its color. It should be soy oil, which is produced through pressing, light yellow, while extracted soybean oil is brownish yellow. The smell is pungent, musty or nutty and is described as pleasant. The density is 0.93 kg/dm.sup.3 and the viscosity of 63.5 mm2 / s
The high proportion of polyunsaturated acids sensitive to oxidation led to application problems in the food sector. Therefore, it came in the 1990s to soy cultivars that contained less than 1% linolenic acid. The partial hydrogenation of oils of nickel catalysts leads to the trans - acids, while natural oils present in the cis-form. Depending on the composition and processing of soybean oil were assigned different CAS numbers, 8001-22-7 for the pure oil and its extracts and 8013-07-8 as epoxidized soybean oil ( with at least 7% oxirane oxygen ).
Production volume
Soybean oil is in the world oil production with a share of 32 % worldwide for palm oil and, rapeseed oil, the second most produced vegetable oil represents the production quantity increases annually at present to about 5.5 % and reached 2006/ 07 a new record of 35.8 million tons, which corresponds to a fivefold increase in production from 1970/71 at 6.2 million tons. 26 % of the world are produced in the U.S., 15 % are from Brazil and 7% from the European Union.
Applications
While the soybean oil has a number of application areas that are obtained as by-products protein residues in the form of soybean meal and soy press cake are usually used as feed in animal husbandry.
Food
The main use of soy oil takes place in the diet, where it is used for a wide range of salad oils, shortenings up to margarine. It is also included in a number of finished products, the vegetable oil component. Especially in the U.S. is soybean oil, the vegetable oil most commonly used in the kitchen - 80 % of the margarine production and more than 75 % of the total vegetable fats and oils in the U.S. is soybean oil dar.
The high percentage of unsaturated fatty acids, especially omega-3 fatty acid linoleic acid, soybean oil is attributed to a beneficial effect in the reduction of cardiac disease risks. Externally, it is used in dermatology for skin diseases.
Technical and other applications
Other vegetable oils as soybean oil is also used for a number of industrial applications. Especially in recent years, its use for the production of biodiesel and soy methyl ester ( SME) in the United States rose sharply.
It also serves as a fast drying oil for the manufacture of alkyd resins, paints and putties, and since 1987 in particular for printing inks. In the USA, about 50 % of all newspapers and even 75 % of all newspapers are now printed with soy inks on oil-based, in Europe the proportion is about 15%.
The fatty acids are primarily used in cosmetics and personal care products as well as in a wide range of other applications, especially as drug carriers for lipid-soluble phytonutrients and vitamins as well as the basis for bath oils and creams. Although soybean oil has no repellent effect on insects, it is also used to extend only a short duration of action of essential oils such as geranium oil.