Soybean oil is the world’s most widely used edible oil and iscommonly called vegetable oil. Soybean oil is very popularbecause it is cheap, healthy and has a high smoke point.

Liquid soybean oil is low in saturated fat, contains no transfat, and is high in poly- and monounsaturated fats. It’s also theprincipal source of omega-3 fatty acids and contains nocholesterol. Soybean oil has little flavour, which is anadvantage because it won’t interfere with the taste of the food.

APPEARANCE, FLAVOR & COLORBland flavor with no odor, color (Lovibond) Red = 2.0Max. AVERAGEANALYSIS: IODINE VALUE: 118 –135 PEROXIDE VALUE: Max.1.0 ACID VALUE: Max.0.10% MOISTURE: Max.0.10% SMOKE POINT: 440°F –460°F FLASH POINT:600°F FATTY ACIDCOMPOSITION: PALMITIC ADIC C 16:0 8.0 –14.0 STEARIC ACID C 18:0 3.0 –5.0 OLEIC ACID C 18:1 20.0 –25.0 LINOLEIC ACID C 18:2 50.0 –57.0 LINOLENIC ACID C 18:3 6.0 –8.0 STORAGE: Store at 65° – 75° Fin a dry and odor-free environment. The shelf life is 2 years fromdate of manufacture in unopened containers.USAGE: Soybean Oil isadaptable to nearly every fat or oil application in the foodindustry. Its high stability yields suitability for frying,roasting, and sautéing. Soybean Oil works well with otheringredients including other fats and oils; it is used in saladdressings, sauces and baked goods. Soybean Oil also haspharmaceutical, industrial, cosmetic, and agricultural industryapplications.