Soybean salad oil

Cottonseed oil shortages forced soybean oil utilization Cottonseed oil shortages and lower cost soybean oil utilization Hydrogenation and emulsifiers allow utilization of the more economical oil Transportation and grocery store handling improvements allowed product changes Flavor problems with more economical soybean salad oil decreased Improved oil recovery and quality... 

A more stable soybean salad oil (more resistant to oxidation) is manufactured by selectively hydrogenating the 18 3 ester content from 8% to less than 3%. To maximize winterizing yields and winterizing performance, it is necessary to minimize formation of 18 1 and 18 0 esters. Thus, preferential selectivity is needed to ensure that most of the 18 3 is converted to 18 2, with little conversion of 18 2 to 18 1, and very little 18 1, converted to 18 0 (2). 

Lightly hydrogenated, winterized soybean salad oil became popular in the United States in the early 1960s (6), and all retail salad oil was of this type until the mid-1980s, when a new Wesson Oil was introduced. This oil, processed by the Wesson patented process, was stable and had a long shelf life without the need for hydrogenation. All other manufacturers soon changed to RED (refined, bleached, deodorized) salad oil. 

Hastert, R.C. Practical aspects of hydrogenation and soybean salad oil manufacture. Proceedings of the World Conference on Soya Processing and Utilization AOCS Press Champaign, IL, 1981 pp. 169-174. 

As indicated previously in this chapter, regular soybean salad oil, if processed and stored properly, has very good oxidative stability as a salad oil. In some instances, however, extra oxidative stability may be needed. In those cases, soybean oil with a modified fatty acid profile may be appropriate, such as one with reduced linolenic acid. Several studies on soybean oil modified to reduce the linolenate content showed that this approach improved the flavor quality and oxidative stability of the soybean salad oils (Mounts et d., 1988 Liu ite, 1992a Mounts et al., 1994a Su et al., 2003). Decreasing the linolenic acid helps to inhibit oxidation and the development of painty flavors derived from the oxidation of linolenic acid. 

Wkiterization is a specialized appHcation of fractional crystallization that is utilized to remove saturates or waxes from Hquid oils. Salad oils, which do not cloud at refrigerator temperature, have been produced by winterizing lightly hydrogenated soybean ok. However, many producers now use refined, bleached, deodorized oks for this purpose (24). 

The principal factors which affect the breaking temperature are type of salad oil (cottonseed, corn, soybean, or other), proportion of oil, proportion of total moisture, and proportion of yolk. To a much lesser degree, the breaking temperature is also influenced by the mean particle size of the dispersed oil and the concentration of crystalloids in the water. 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

Two sellers dominate the U.S. grocery market for all safflower-edible products, although a number of other companies produce small quantities for health food venues. Bottled safflower salad oil generally retails at more than 1 per bottle higher than canola, corn, sunflower, or soybean oil. Customers for safflower oil make up a small but dedicated segment of the market. Safflower salad oil brands have never achieved over a 7 % market share, and without heavy advertising, this level drops in half. 

Soybeans owe their dominance of the oilseed market to the value of their protein, which is much greater than that of other oilseeds. Of the oilseed meals produced in 2003, 129.58 million MT out of a total of 185.69 milllion MT was soybean meal (1). Of the money made on extracting soybeans, the meal accounted for between 51% and 76% of the total in the last 10 years. Soybean oil of typical composition performs well as a salad oil, but it is usually hydrogenated for use as a margarine stock or frying oil. Soybean oil s stability to oxidation also is limited by its content... 

The usage of soybean oil in food products is similar to other oils, and these uses and products are discussed in more detail for all oils in other chapters of this edition. This chapter will focus on specifics of soybean oil in those uses. The major products in which soybean oil is consumed are cooking and salad oils, frying oUs and fats, baking shortenings, and margarine. Only minor amounts of soybean oil are used in vegetable dairy products and confectionery products. 

In most parts of the world, both cooking and salad oils from soybeans are refined to have bland taste and light color. For other oils, distinct flavors and dark colors may be acceptable. Important distinctions between salad oils, cooking oils, and frying... 

As soybean oil contains relatively great amounts of the polyunsaturates, notably unstable linoleate (61%) and linolenate (7.8%), partial hydrogenation is customary to make cooking or salad oils more stable to oxidation. Typical specifications for different cooking and salad oils are shown in Table 17. 

The salad oil may contain properly refined and deodorized cottonseed, corn, peanut, soybean, sesame, sunflower, or safflower vegetable oils or a mixture of these oils. Olive oil shall not be used. Edible vegetable oils not specified may also be used provided they are in accordance with good commercial practice. Specifications per announcement PV-50-1 dated June 17, 1976, issued by Agricultural Stabilization and Conservation Service, US. Department of Agriculture, Shawnee Mission, Kansas. 

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