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.

Long term storage of soybean and cottonseed salad oils.

Abstract: Commercially prepared and packaged soybean and cottonseed salad oils from several different processors were evaluated periodically during storage for 12 months. Partially hydrogenated and winterized soybean oils, as well as unhydrogenated soybean salad oils, were stored in bottles and cans at 78 and 100 F. Control samples of all oils were held at 0 F during the entire test. Some lots in bottles and cans were packaged under nitrogen to improve storage stability. Agreement was good between organoleptic and oxidative evaluation of aged oils. After 26 weeks of storage at 100 F, the flavor of partially hydrogenated-winterized oils packaged under nitrogen showed a minimum loss. These same oils did not exhibit much, if any, reduction in their oxidative stability as indicated by storage peroxide values (active oxygen method). Soybean oil not protected with nitrogen demonstrated progressive flavor deterioration at 100 F. After 10 weeks of storage, the deterioration became marked and the flavor score was below 5. From limited observations, bottled oils appear to have a better stability than oils packaged in screw-cap tin cans. Hydrogenated oils packaged under nitrogen in cans had good oxidative stability, but some lowering of the flavor score was observed. Nonhydrogenated soybean oils packaged in tin cans not under nitrogen exhibited the most rapid flavor deterioration of all lots of oil investigated.

Water Deficit Effect on the Relationship between Temperature during the Seed Fill Period and Soybean Seed Oil and Protein Concentrations

Abstract: Since most soybean [Glycine max (L.) Merr.] seed is processed into meal and oil, there is a growing concern about environmental effects on soybean seed composition. The aim of this work was to investigate how water deficit affects the well-known relationship of soybean seed oil and protein concentrations with temperature and, alternatively, with solar radiation during seed fill. We analyzed oil and protein data from multienvironment trials in Argentina (latitude 29° to 38° S). Multiple linear regressions were used to test the effect of water deficit on the relationship between oil, protein, and oil + protein and temperature. The functions relating oil and protein concentrations with average daily mean temperature during seed fill (Tm R5R7 ) changed with water deficit. When precipitation minus potential evapotranspiration during the reproductive period (pp-PET R1R7 ) was lower than 70 mm, oil increased linearly with increasing Tm R5R7 and with rising water deficit. Meanwhile, protein increased linearly with Tm R5R7 but decreased linearly with water deficit. Oil + protein concentration held a linear relationship with Tm R5R7 even under water deficit. Cumulative solar radiation during seed fill predicts seed quality but shows lower significance than Tm R5R7 . This research demonstrates that a water-stress indicator (pp-PET R1R7 ) should be considered in rainfed crops because it affects the well-known relationship of soybean seed oil and protein concentrations with temperature.

Ozone-mediated polyol synthesis from soybean oil

Abstract: Polyols from vegetable oils can replace petroleumbased polyols in the preparation of polyurethanes and polyesters in a wide range of applications. However, previous preparation methods are either too costly, inefficient, or yield secondary alcohols, which are less reactive than the desired primary alcohols. The objectives of this study were to prepare primary soy-based polyols by a new catalytic ozonolysis process and to characterize the composition of the product mixture. In this new process, the polyols were prepared by passing ozone through a solution of soybean oil and ethylene glycol in the presence of an alkaline catalyst. Unlike conventional ozonolysis that yields aldehydes and carboxylic acids by spontaneous decomposition of the ozonide intermediates, the ozonides in our method reacted with the hydroxyl group of the glycol to form an ester linkage with a terminal hydroxy group. Statistical analysis of the product mixture indicates that the resulting polyol mixture is more uniform than the original TG mixture, having (2-hydroxy)nonanoate as the major component of the new hydroxyl functional TG. The chemical structure of the polyols produced was further characterized by iodine number and 13C NMR and FTIR spectroscopy, which confirmed the cleavage of the double bonds, the presence of hydroxyl groups, and the formation of new ester linkages.