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Soybean Oil
Soybean oil is quite a heavy oil with a bland aroma and flavor. It accounts for approximately half of worldwide edible oil production, is reasonably priced and very versatile. Soybean oil accounts for over 80% of all the oil used in commercial food production in the US.
Most cooking oils with "vegetable oil" on the label contain mostly or all soybean oil. It has a high smoke point of 450ºF, which makes it a very good oil for shallow and deep frying. Soybean oil is also used as an ingredient in various brands of salad dressing, mayonnaise, cakes and pastries, non-dairy coffee creamers, shortening and margarine. Soybean oil's non-food uses include the production of crayons, soy candles, plasticizers, bio diesel, and inks.
Soybean Oil Production
This oil is usually produced by solvent extraction. The beans are cleaned, dried, and dehulled, before being heated to 150ºF to coagulate the soy proteins and make the oil easier to get out. Next, the soybeans are cut into flakes and mixed with a solvent. The solvent is removed with an extraction system and evaporates. Magnets remove any iron from the soybeans. The oil is then filtered, degummed, bleached, and refined. It might or might not be hydrogenised.
Occasionally soybean oil is produced by using hydraulic presses instead of solvents, but this method is more expensive and the yield tends to be less.
Soybean Oil Storage
This oil has a shelf life of about a year. It should be kept somewhere dark and dry. If you do not plan to use it all within a few months, it will keep better in the refrigerator.
Soybean Oil Substitute
If you need to substitute soybean oil in a recipe, you can use safflower, corn, canola, or peanut oil. Peanut oil has a lower smoke point so is not as good if you are deep-frying. If you just want to grease pans, cooking spray works just as well.
Partially Hydrogenated Soybean Oil
Hydrogenation is when you heat an oil and pass hydrogen bubbles through it. The fatty acids take on hydrogen, making them more dense. If you fully hydrogenate an oil, it becomes a solid rather than a liquid. If you stop part-way, the oil is a soft solid like butter, but cheaper. The reason for hydrogenating an oil is to produce a more solid product or to increase its shelf life.
Hydrogenated oils contain trans fats, which are not good for you if eaten in excess! They raise blood cholesterol levels and increase the risk of heart disease. Hydrogenated oils are also thought to depress the thyroid, slowing metabolism down and making weight gain easy. This is why partially hydrogenated or hydrogenated oils should be eaten sparingly. Scientists are currently working on the development of new soybean varieties, which will not need to be hydrogenated.
Health Benefits of Soybean Oil
Even though partially hydrogenated soybean oil can be unhealthy, soybean oil does contain antioxidants, which fight disease and keep you young. Soybean oil contains no cholesterol either. It supplies omega-3 fat but not so much as walnut or canola oil. Omega-3 fat is thought to reduce the risk of osteoporosis and heart disease.
