RBD soybean oil

Various methods of laboratory scale, pilot plant processing, and batch reaction were described by Erickson (1995c). List and co-workers (1977) pioneered the development a zero trans margarine by interesterifying 80% RBD soybean oil with 20% RBD and fully hydrogenated soybean oil. The resulting product has comparable SFI to the conventional products. In a more recent study,... 

Characteristics RBD soybean oil All purpose shortening Opaque shortening Heavy duty shortening... 

Figure 5. Effects of iron (Fe) added and phosphatidylcholine (PC) on volatile compounds formation in RBD soybean oil (SBO) and purified soybean oil (PO).

The flavor of flying oils and fried products is mainly due to the volatile compounds which influence the aroma. Nonvolatile products may also change the taste and the mouth-feel. Billek et al. (Billek et aL, 1978) reported that RBD soybean oil contains about 1.2% oxidized triacylglycerols. The nonvolatile oxidized compounds include cyclic carbon-to-carbon linked dimers, noncyclic hydroxyl dimers, carbon-to-carbon or carbon-to-oxygen... 

RBD soybean oil contains about 0.11% tocopherols (Jung, 1989). Thus, further addition of tocopherol does not seem to be necessary to improve its oxidative stability. The addition of tocopherol to commercial RBD soybean oil could induce the lower oxidative stability of the oil. 

Table 5. Duncan s multiple range test for the effects of different levels of thermally oxidized compounds on the volatile compounds formations in RBD soybean oil and purified soybean oil during 10 days storage at 55 °C...

Means with the same letter are not significantly different at p = 0.05. (Duncan s test were carried out for the RBD soybean oil and purified soybean oil, independently.)... 

Sulfur in canola oil is in the form of organic compounds as the decomposition products of glucosinolates. Although these sulfur components occur in trace quantities, they poison catalysts used for hydrogenation as well as giving a characteristic odour to the oil. Recent developments in analytical methods for sulfur determination revealed that soybean, sunflower and even coconut oils all contain sulfur at the level of 2-10 mg/kg. Only Brassica oils contain significant quantities of divalent sulfur components. Crude canola oils may contain 15-35 mg/kg of sulfur, while in RBD canola oils the amount of... 

Viscosity measures relative thickness or resistance of oil to flow. The viscosity of refined, bleached and deodorized (RBD) canola oil is higher than for soybean oil. Lang and co-workers (1992) and Noureddin and co-workers (1992b) found that the viscosity of canola and other vegetable oils was affected by temperature, similarly to other liquids. They derived an equation to calculate viscosity in the temperature range from 4-100°C. The viscosity of HEAR oil is significantly higher than that of canola oil. 

The U.S. Department of Agriculture (USDA) quality standards for soybean oil state that soybean oil shall be clear and brilliant when held at 70-85°F and shall be free from sediment, such as metal, wood, dirt, glass, paint, insects, insect parts, or any other foreign material (Anonymous, 2005). In addition, the oil shall have a bland odor and flavor and shall be free of beany, rancid, painty, musty, metallic, fishy, putrid, or any orher undesirable odor and/or flavor and have a light viscosity and no heavy oily mouthfeel. Table 15.4 lists the analytical requirements for a RBD and... 

Pourable frying oils are popular because of their convenience in handling. They range from clear to opaque fluids at room temperature. Refined, bleached, and deodorized (RBD) vegetable oils, e.g., soybean, cottonseed, corn, and canola may be used, but they are not stable to oxidation. Therefore,... 

Figure 6. Effects of iron added and phosphatidylcholine on oxygen disappearance in headspace of RBD and purified soybean oil.

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