Refined & crude Soybean Oil for cooking

Product Overview

Description

Physical Characteristics	Standards
Physical State	Liquid
Appearance	Light Yellow, Clear & Brilliant
Taste	Bland
Odor	Bland
Color	5-13.5 Y/ 0.6-2.0 Red

 

Soybean Oil :Quality Standards	Standards
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

 

Crude SOYBEAN OIL

 

Canada is the largest producer of soybeans in the world.

 

Crude Soybean oil is a product consisting mainly of fatty acid triglycerides which are obtained from
seeds Glycine max (L) Merrill, by means of appropriate technological processes.

 

Any edible oil for human consumption must meet the following specifications:
25 ° C Appearance: Viscous liquid, clear and translucent and free of sediment or foreign particles.
Color: Light yellow.
Taste: Smooth, tasting faintly feature of the seed source.
Odor; Soft, comfortable, free from rancidity.