Topic
Soybean oil
About: Soybean oil is a research topic. Over the lifetime, 11154 publications have been published within this topic receiving 234952 citations. The topic is also known as: soya oil & soy bean oil.
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TL;DR: In this article, the yields and selectivities of these reactions were evaluated and the results revealed that there was no appreciable substrate preference when the vegetable oils were transesterified in admixture.
83 citations
TL;DR: A 10% soybean oil emulsion (Intralipid® 10%), used extensively in Europe for intravenous alimentation, has now been clinically evaluated in the United States and was usually well tolerated.
Abstract: A 10% soybean oil emulsion (Intralipid 10%), used extensively in Europe for intravenous alimentation, has now been clinically evaluated in the United States. Controlled studies have shown that the soybean oil emulsion can be substituted for glucose to supply one-third to two-thirds of the total calories, and can be administered peripherally without significant vein irritation. Essential fatty acid deficiencies, frequently encountered in patients dependent on parenteral alimentation with fat-free solutions, are prevented and corrected by use of this preparation. Data on long-term tolerance to Intralipid 10% infusions are presented for 292 patients treated for more than 6,000 patient days. The soybean oil emulsion was usually well tolerated. Side effects were reported in two of 133 adults and 12 of 159 pediatric patients.
83 citations
TL;DR: In this article, the authors discuss soil and climatic adaptation, time of planting and varietal adaptation, planting methods and equipment, rotation practices and erosion control, weed control, seed quality and seed treatment, nutrient requirements, water requirements and utilization, growth-regulating chemicals, harvesting, and seed storage.
Abstract: Publisher Summary Soybean management is the application of the sciences of plant breeding, plant pathology, plant physiology, soil management, engineering, and economics to the growing of soybeans. The most profitable soybean culture comes from the use of all these sciences. For soybean management, this chapter discusses soil and climatic adaptation, time of planting and varietal adaptation, planting methods and equipment, rotation practices and erosion control, weed control, seed quality and seed treatment, nutrient requirements, water requirements and utilization, growth-regulating chemicals, harvesting, and seed storage. Soybean oil, classed as semidrying oil, is used for food purposes and also in several industrial products. Soybeans now supply about 35 per cent of the total fats and oils produced in the United States. The yield of oil per bushel increased from 9.7 pounds in 1950 to 11 pounds in 1960. This increase was due to the change in processing from the expeller method to the solvent method and also to the development of improved soybean varieties with higher oil content.
83 citations
TL;DR: The fatty chains in both ozonated oils showed a gradual decrease of unsaturation with the gradual increase of ozonation time, and Ozonation increased the peroxide and acid values for both oils, the increase being higher for soybean oil.
83 citations
TL;DR: Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat.
Abstract: Soybean oil was structured with carnauba wax to develop solid-like oleogels that were evaluated in instant fried noodles as an alternative to deep-fat frying medium containing high saturated fat. A more rapid change in viscosity with temperature was observed in the oleogels with increasing levels of carnauba wax. Upon heating, the storage (G′) and loss (G″) moduli of oleogels and palm oil decreased with a greater temperature dependence of G′, showing the crossover of G’ and G”. Compared to the palm and soybean oil-fried noodles, the samples fried in the oleogels absorbed approximately 16% less oil which could be correlated with their scanning electron microscopic images. However, there were no negative effects on the noodle texture. The levels of saturated fatty acids in the oleogel-fried noodles were significantly reduced (19 g/100 g), compared to the palm oil-fried noodles (54 g/100 g). Lower peroxide values during storage were observed in the following order: palm oil, oleogel, and soybean oil-fried noodles.
82 citations