Title: Soybean Oil
Literature References: Obtained from soybeans by solvent extraction using petroleum hydrocarbons or, to a lesser extent, by expression using continuous screw press operations. Constit. Triglycerides of oleic acid 26%, of linoleic acid 49%, of linolenic acid 11%, of saturated acids 14%. Free fatty acids are usually less than 1%. Phospholipids (lecithin) 1.5-4%. Another 0.8% consists of stigmasterol, sitosterols, and tocopherols. The phospholipids and sterols are removed by refining with alkali. Reviews and bibliographies: K. S. Markley, Soybeans and Soybean Products, 2 vols. (Interscience, New York, 1951); E. W. Eckey, Vegetable Fats and Oils (Reinhold, New York, 1954); W. J. Wolf in Kirk-Othmer Encyclopedia of Chemical Technology vol. 21 (Wiley-Interscience, New York, 3rd ed., 1983) pp 417-442.
Properties: Pale yellow to brownish-yellow oil. Slight characteristic odor and taste. The flavor of crude soybean oil has been described as paint-like and grass-like, and is somewhat distasteful to the palate of occidentals. d2525 0.916-0.922. Flash pt 540°F (282°C). Ignition temp 833°F (445°C). nD25 1.471-1.475. Titer 22-27. Solidifies at -10 to -16°. Viscosity (cP): 172.9 (0°); 99.7 (10°); 50.09 (25°); 28.86 (40°). Acid value 0.3-3.0. Saponification value 189-195. Iodine value 127-138. Thiocyanogen value 77-85. Diene no. 0.7. Hydroxyl value 4-8. Reichert-Meissl value 0.2-0.7. Polenske value 0.2-1.0. Miscible with abs alcohol, ether, petr ether, chloroform, carbon disulfide.
Flash point: Flash pt 540°F (282°C)
Index of refraction: nD25 1.471-1.475
Density: d2525 0.916-0.922
Use: Directly as food in the Orient, also in blends with olive oil. In the manuf of margarine, shortenings, candy, soap. In drying oil industries (paints, varnishes, linoleum, printing ink). The foots or residue from refining has been used to obtain soybean fatty acids which can be used in the manuf of alkyd resins. |