ow, bright clear oily liquid.
Flavor and odor: Bland, soybean aroma
Typical peroxide value: 1.0 meq/kg.
TYPICAL FATTY ACID COMPOSITION (%)
C14:0 0.5
C16:0 7-14
C16:1 0.5
C18:0 1-6
C18:1 19-30
C18:2 44-62
C18:3 4-11
C20:0 1.0
C20:1 1.0
C22:0 0.5
Nutritional Functions
Soybean Oil is used as a Cooking as well as Salad oil, since it is free from Cholesterol, low in Saturated Fat and rich in natural Tocopherol (Vitamin-E). Soyabean Oil can be used for making food products.
Non Nutritional Functions