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 paper, the effects of dietary vegetable oils on the liquid-holding capacity, texture properties and fatty acid composition of Atlantic salmon fillets were evaluated, and it was shown that increased storage time and storage temperature reduced strongly the liquid holding capacity of all smoked salmon particularly obvious as increased fat loss.
71 citations
TL;DR: It is concluded that fat is less well absorbed from a mixture of 53% palm olein and 47% soy oil than from a mix of 60% soyOil and 40% coconut oil, and that absorption of calcium is less from a formula containing palm o Klein, presumably because of the formation of insoluble calcium soaps of unabsorbed palmitic acid.
71 citations
TL;DR: In this article, the effects of different types of plant oil (olive oil, corn oil, soybean oil and sunflower oil) on the physical and mechanical properties of kappa-carrageenan films from Euchema cottoni species were investigated.
70 citations
TL;DR: In this paper, a 20-member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography were evaluated for flavor by a sample of commercially processed soybean, cottonseed, and peanut oils.
Abstract: Samples of commercially processed soybean, cottonseed, and peanut oils were stored under controlled conditions then evaluated for flavor by a 20-member trained, experienced oil panel and for pentanal and hexanal contents by direct gas chromatography. The oils, which contained citric acid and/or antioxidants, were either aged from 0 to 16 days at 60 C or exposed to fluorescent light for 0 to 16 hr. The simple linear regressions of flavor score with the logarithm of pentanal or hexanal content in aged soybean oil gave correlation coefficients of −0.96 and −0.90, respectively; for cottonseed oil, −0.60 and −0.85; and for peanut oil −0.74 and −0.75. Addition of peroxide values to the linear regressions increased the correlation coefficients. Flavor scores of cottonseed and peanut oil can be predicted from pentanal and hexanal contents, but the technique is slightly more reliable for soybean oil based on the treatments used for these oils.
70 citations
TL;DR: In this article, a transesterification of soybean oil with ethanol using NaOH as a catalyst is described, and phase diagrams and tie lines of the fatty acid ethyl esters + ethanol + soybeans oil system were drawn in the range from (300.15 to 343.15) K.
Abstract: Fatty acid ethyl esters (FAEEs) have great potential for biodiesel fuel production because the raw materials are renewable. Soybean oil (SBO), ethanol, fatty acid ethyl esters, and glycerol are partially miscible in the reaction process. The mutual solubility data of the reaction components are essential for the production design and process operation. In this work, fatty acid ethyl esters were produced by transesterification of soybean oil with ethanol using NaOH as a catalyst. The phase diagrams and tie lines of the fatty acid ethyl esters + ethanol + soybean oil system and fatty acid ethyl esters + ethanol + glycerol system were drawn in the range from (300.15 to 343.15) K. The results indicate that the transesterification reaction is carried out in the ethanol phase. When the temperature increases to 343.15 K, the soybean oil + ethanol mixture becomes a homogeneous phase. The distribution coefficient of fatty acid ethyl esters between the soybean oil phase and the ethanol phase decreases with the incr...
70 citations