Soybean oil is an oil derived from soybeans and is commonly used in cooking and other food processing purposes. Soybean oil is rich in nutrients such as protein, vitamins, and minerals, which are beneficial for human health. During cooking, soybean oil can provide good taste and flavor and help maintain the nutritional value of food.
Soybean oil production process
Squeezing method: using physical pressing process, the oil is physically extruded in the production process, without additional additives, so the crude oil is of high quality, complete in color, aroma and taste, and retains various nutrients in soybeans, and the nutritional value is relatively high.
Leaching method: soybean leaching oil is obtained by the principle of oily solvent leaching oil.
Due to the low oil content of soybean, soybean oil can be extracted well by a leaching process, and the residual oil content of soybean meal after leaching is less than 1%. The leaching method is more common in large processing plants.
Soybean oil implementation standards
There are many implementation standards for soybean oil, including national standards "GB T 1535-2017 Soybean Oil" and "GB 2716-2018 National Food Safety Standard for Vegetable Oil".Ministry of Agriculture Standard "NY T 286-1995 Green Food Soybean Oil";Group standards: "T STWMJS 023-2022 Inner Mongolia Xing'an League Ecological Products Soybean Oil", "T YFEA 0006-2021 Yunnan Good Grain Oil Soybean Oil", "T HLHX 019-2022 Heilongjiang Good Grain and Oil Soybean Oil", "T XMSSAL 057-2022 Soybean Oil for Xiamen Food", etc.;
Soybean oil testing agency
1.Provincial and municipal food inspection institutes or quality inspection and inspection institutes.
2.Customs testing centers around the country.
3.A third-party testing organization with CMA qualification.