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Origin and production of soybean oil
Soybean oil is obtained by extracting the seeds of the soya bean (Glycine max), a leguminous plant native to East Asia, although it is currently cultivated intensively worldwide due to its various uses and applications.
In some cases, these monoculture plantations have been featured in the mainstream media because of the extensive deforestation to which they have subjected the Amazon forests.
Soybean oil properties and applications
Soybean oil is a pale yellowish liquid at room temperature. Its melting range is between -5 and -16 ºC more or less.
Among its many applications, and like the vast majority of fats, it is used for human consumption.
They are an important source of energy, due to their high calorie yield per gram metabolised. Its most important use is in cooking, especially as oil for frying or grilling. Its use has spread rapidly from the East to the West due to the versatility of the oil and the easy adaptability of the plant.
Other very important applications are in the field of medicine and in almost all known industries, from cosmetics to animal feed, although its derivatives are also widely used as alternative fuels (biodiesel), soaps, lubricants, surfactants, advanced detergents, paints, dyes, insecticides, soaps, veterinary, among many others.
- Extraction: Soybean oil is extracted from the seeds of the soybean plant, a legume.
- Uses: It’s used in a variety of cooking methods, including frying, sautéing, and baking.
- Flavor: It has a mild, neutral flavor that complements dishes without overpowering their natural tastes.
- Health Benefits: It’s a good source of heart-healthy polyunsaturated fatty acids.
- Other Applications: Beyond cooking, soybean oil is used in the production of margarine, salad oils, and non-food products like soap, plastics, insecticides, and paint.
- Global Consumption: Soybean oil is one of the most widely consumed vegetable oils globally, second only to palm oil,
- High Smoke Point: Its relatively high smoke point makes it suitable for high-heat cooking.
