Physical properties of soybean oil

Table 7 shows the values of physical properties of soybean oil of typical composition. Seitz (31) examined 77 samples of soybean oil from various parts of the... 

Most information concerning the physical properties of soybean and other vegetable oils comes from early work, but there have been recent developments in establishing mathematical models to predict changes in physical properties with fatty acid composition and temperature. 

The physical properties of fatty acids vary with their chain length, unsaturation, and other substituents and change with temperature. Numerous attempts have been made to develop equations that will predict these properties. Soybean oil s properties should reflect its constituents and, especially, its fatty acid composition, and physical properties have frequently been measured for typical soybean oils, but there have been fewer measurements of soybean oils with modified fatty acid compositions. 

TABLE 7. Some Physical Properties of Typical Soybean Oil. 

Acidulated soybean soapstock is the product obtained from the complete acidulation and thorough setting of soapstock, which itself is the by-product obtained from the alkali refining of soybean oil. It is sold on a basis of 95% total fatty acid content. If it falls below 85% total fatty acid content, it may be rejected. Typical analyses are TFAs, 90% moisture, 1% and iodine value 125. In practice, soybean soapstock may be found in combinations with other vegetable oil soapstocks. The buyer should determine if cottonseed soapstock is present, as it may contain gossypol, which is detrimental in nonruminant feeds. Physical properties are medium brown color odor somewhat typical of soybeans, slightly nutty solid when cool and liquid and pumpable at 38 14°C (100-110°F). It qualifies under AAFCO 33.3, IFN 4-17-893 (31). 

List, G.R. T.L. Mounts F. Orthoefer WE. Neff. Effect of interesterification on the structure and physical properties of high-stearic acid soybean oils./. Am. Oil Chem. Soc. 1997, 74, 327-329. Liu, H.R. P.J. White. High-temperature stability of soybean oils with altered fatty acid compositions./. Am. Oil Chem. Soc. 1992a, 69, 533-537. 

Adhvaryu, A. S.Z. Erhan J.M. Perez. Preparation of soybean oil-based greases Effect of composition and structure on physical properties./. Agric. Food Chem. 2004, 52, 6456-6459. 

Wolf, W.J. Physical and chemical properties of soybean proteins. J. Am. Oil Chem. Soc. 1977, 54, 112A-117A. 

Y. C.Tu, H. Ean, G. J. Suppes and E H. Hsieh, Physical properties of water-blown rigid polyurethane foams containing epoxidized soybean oil in different isocyanate indices ,/AppZ Polym Sci, 2009,114,2577-83. 

The production of lecithin from soybeans is described in Section 5.4. Lecithin is the commercial name given to a mixture of phospholipids, naturally occurring in animal or vegetable products such as egg yolk (8-10% phospholipids), butter (0.5-1.2%), wheat lipids (approx. 0.5%) soybean (1.5-3%) and other oil seeds. More details on the chemical composition and physical properties of lecithin appear in Sections 2.3,3.11,6.3,8.10 and 11.2. 

Interesterification procedures are used industrially to improve the physical properties of lard, to produce cocoa butter substitutes from cheaper oils (usually combined with hydrogenation and fractionation), to produce fats containing acetic acid, and to produce margarine of appropriate melting behaviour with a minimum content of trans acids and maximum content of polyene acids. This has been achieved, for example, by interesterification of soybean oil (80%) and fully hydrogenated soybean oil (20%). 

This section examines the effects of chemical interesterification on the physical properties of butterfat-canola oil, palm oil-soybean oil, and lard-canola oil blends as well as the effects of enzymatic interesterification of butterfat-canola oil blends. 

C. Effects of Chemical Interesterification on the Physical Properties of Lard-Canola Oil Blends and Palm Oil-Soybean Oil Blends... 

A study was carried out to evaluate the physical, crystal, and rheological properties of palm oil-soybean oil (POSBO) and lard-canola oil (ECO) systems after blending and chemical interesterification. 

Lo, YC, AD Handel. (1983). Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils. J Am Oil Chem Soc 60 815-818. 

Philippaerts A, Breesch A, De Cremer G, Kayaert P, Hofkens J, Van den Mooter G, et al. Physical properties of nutritive shortenings produced from regioselective hardening of soybean oil with Pt containing... 

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