Soybean Oil Suppliers and Manufacturers

Quality: Crude degummed, refined Packing: In bulk, Flexi-tanks p/21500l, Drums p/200kg Season: All year round Origin: Argentina / Brazil Annual production volume: 50000ton Container capacity: 16-22ton

Disponible - Crudo - Crudo desgomado - Refinado Calidad del crudo 0.08% Moisture 86 ppm Acidez 0.53 FFA Color por lovibond Rojo: 4.4 Amarillo: 70 Clorofila: 686

Oils And Fats Soybean Oil

Soybean Oil Soyabean oil is a vegetable oil that is extracted from soybeans, which are scientifically known as Glycine max. It is one of the most widely used vegetable oils in the world, possibly because soybeans are some of the most widely cultivated and utilized plants, particularly in recent decades. Soybean is native to East Asia and is considered a legume, however, despite its limited origin; it is highly prized for its edibility. Most soybean oil is refined, blended, and sometimes hydrogenated and it can be graded into different levels and strengths depending on the desired application. Soybean oil is considered healthier than most other vegetable oils, due to the presence of a good variety of essential fatty acids in it, which the body needs in order to remain healthy. There are also a number of plant sterols in soybean oil, which can have a wide variety of health benefits on people who regularly include soybean oil in their diet. The vitamin and mineral content of soybean is what fames this delicious and widely useful legume.Soybean oil recently made headlines when researchers from the University of California, Riverside, shared the findings from a new study at a medical conference. They discovered that mice fed a diet rich in soybean oil â?? both the regular stuff and a variety genetically modified to have lower levels of omega-6 fatty acids (which most Americans over-consume) â?? gained more weight, had fattier livers and more glucose intolerance (a risk factor for diabetes) than mice fed a diet rich in coconut oil. An earlier mouse study by the same research team suggested a link between soybean oil and an increased likelihood of developing metabolic syndrome â?? a cluster of heart disease and diabetes risk factors that include belly fat, unhealthy cholesterol levels, high blood pressure and high blood sugar.

Name: Refined Soybean Oil Physical and Chemical Analysis Values:(The values may vary within standards) Free Fatty Acid, % m/m Oleic Acid:0,3 maximum. Acid Number, mg KOH/g:0,6 maximum. Peroxide Value, meq O2/kg:10,0 maximum. Iodine Value, WIJS:103 - 135 Moisture and Volatile Matter, %:0,2 maximum Saponification Value, mg KOH/g:187 - 195 Unsaponifiable Substances, g/kg:2,8 maximum. Insoluble Substances in Ether, %:0,05 maximum. Refractive Index, at 40oC:1,465 - 1,468 Cleaning Without presence of residue from pesticides or insects

REFINED SOYBEAN OIL Origin: Ukraine SPECIFICATIONS: Free Fatty Acid: 0.05% 0.1% Peroxide Value: 0.5 meq/kg - 1.0 meq/kg Refractive Index @ 40oC: 1.4666 1.47 Iodine Value (Wijs): 123 - 139 Moisture: 0.05% 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 6.0 hrs Saponification Value: 191 - 192 Specific Gravity @ 25oC: 0.915 0.925 Smoke Point: 460 465oF Flash Point: 650 655oF Fire Point: 690 695oF Fatty Acid Properties Typical Fatty Acid Profile (major acids)

Appearance: Golden yellow, bright & clear oil liquid Odor: Bland, odorless Shelf Life: 12 months 1. Products Information Type: Refined Soybean Oil Processing Type Refined Use: Cooking Packaging Bulk, Plastic Bottle Certification ISO, ISO, HACCP Volume 1.2.3.5.10 liters 100% Refined Soybean Oil Grade A Soya oil contains high levels of polyunsaturated fats (which break down when heated). Specifications: Free Fatty Acid %: 0.05 0.1% Peroxide Value meq/kg: 0.5 1.0 meq/kg Refractive Index @ 40oC: 1.4666 1.47 Iodine Value (Wijs): 123 139 Moisture %: 0.05 0.1% Cold Test: 5.5 hrs OSI @ 110oC: 5.5 6.0 hrs Saponification Value: 191 192 Specific Gravity @ 25oC: 0.915 0.925 Smoke Point: 460 465oF Flash Point: 650 655oF Fire Point: 690 695oF Fatty Acid Properties Typical Fatty Acid Profile (major acids) Type:Name C14:0 :Myristic 0.1% C16:0:Palmitic 8.0 14.0 % C16:1:Palmitoleic 0.0 0.2% C17:0:Heptadecanoic 0.0 0.1% C17:1:9-Heptadecenoic 0.0 0.1% C18:0:Stearic 3.0 5.0 % C18:1:Oleic 20.0 32.0 % C18:2:Linoleic 47.0 57.0% C18:3: Linolenic 5.8 8.2 % C20:0:Arachidic 0.1 0.5% C20:1:Eicosenoic 0.2 0.3% C22:0: Behenic 0.2% C24:0:Lignoceric 0.0 0.1% Pure and Natural goodness Rich in Vitamin E GMO Free Cholesterol Free No Artificial Additives or Preservatives Trans Fat Free

REFINED SOYBEAN OIL Type: Soybean Oil Product Type: Fruit Oil Processing Type: Refined Cultivation Type: Common Use: Cooking Grade: Premium Place of Origin: South Africa Appearance transparent light yellow oily liquid without visible impurities Purity: 100% Luster, (Pt-Co) 180 380 Epoxide number, % 6.0 5.5 Iodine number, % 6.0 8.0 Acidity, mgKOH/g 0.50 0.60 Flash point, C 280 270 Density, (20C)/ (g/cm3) 0.988-0.998 0.988-0.998 Loss on heating, % 0.30 0.50

Pale yellow liquid at room temperature characteristic odor and taste or nearly odorless, free from rancidity or any objectionable odor and taste. Chemical test: a. Acid value: Maximum 0,2 b. Equal to FFA as Lauric Acid: Maximum 0,1 c. Color Lovibod 51/4" cell: Red Maximum 2-5 & Yellow Maximum 25 d. Iodine value: 120-140 e. Saponification value: 185-195 f. Refractive Index at 40 C: 1.4675-1.4756 g. Peroxyde value: Maximum 1 ME/Kg h. Kreis test: Negative

Product name: Soybean oil Packaging: 1L, 3L, 5L Bottles, Flexi Tank Place of origin: Ukraine Contact name: Roman Borovenskyi

Soybean oil is the natural inexpensive oil extracted from whole soybeans. It is the most widely used oil in the World, and is sold as either pure soybean oil or as a main ingredient in vegetable oil. Processed into margarine and shortenings, soybean oil's 85 percent unsaturated fat profile is among the highest of the vegetable oils. Soybean oil contains 61% polyunsaturated fat and 24% monounsaturated fat. Saturated fats in the diet can raise blood cholesterol levels and increase the risk of heart disease. So healthcare professionals recommend replacing saturated fats with unsaturated fats as much as possible