SOYBEAN OIL

Sharifah Nuruljannah Binti Syed Amran

INTRODUCTION

Soybean oil can generally be termed as vegetable oil, extracted from soybeans which are also known
scientifically as Glycine Max. The use of soybeans are currently widespread – either as the world’s
largest source of animal protein (feed material), or as one of the world’s leading edible oil export
commodity.

PRODUCTION OF SOYBEAN OIL

In general, the process of producing soybean oil can be divided into two parts – which is the initial
production of crude oil (commonly through solvent extraction with hexanes), and also the refined oil
from which further refining and neutralizing process of the crude oil takes place to produce edible oil
that is deemed fit for human consumption. Figure 1 shows the simplified view of general production
for soybean oil (crude and refined)
QUALITY AS LEGAL REQUIREMENTS AND TRADING GUIDELINES OF SOYBEAN OIL

In Malaysia, soybean oil is defined as edible oil obtained from the seeds of Glycine max, and shall
have meet the following quality requirements as in Table 1

Specific Gravity (at 20˚C) 0.919 – 0.925

Refractive Index (at 40 ˚C) 1.466 – 1.470
Saponification Value (mg KOH/g) 189 – 195
Iodine Value 120 -143
Unsaponifiable Matter Not more than 15 g/kg
Table 1 Requirements for Soybean Oil as outlined by Malaysia Food Act 1985

There is no clear indication for the requirement of crude soybean oil however, considering that the
Malaysia Food Act was catered for food mostly fit for human consumption, it makes sense that the
quality requirements stated inside the reference material was referring to refined soybean oil which
has been deemed fit for human consumption.

In contrast of having a legally binding requirements for the aforementioned commodity, most
exporting countries from which soybeans originates form are pre-dominantly based on the standards
set by the Oilseed Processors Association (OPA) at each country of origin. For example, in the United
States, the trading rules for soybean oil are mostly based on the guidelines provided by the National
Oilseed Processors Association (NOPA) - a private trade association consisting of nearly all U.S
oilseed processors. In Canada, the existing Canadian Oilseed Processors Association (COPA) also
plays a similar role to that of NOPA.

In addition, both of these guidelines also give clear indication of the quality requirements for three
types of soybean oil, namely, (1) Crude soybean oil, (2) Once-refined soybean oil and (3) Fully refined
soybean oil – as stated in Table 2.

Footnote
[1]Crude Degummed Soybean Oil sold for export shall be pure soybean oil. It shall be produced from
fair average quality crude soybean oil from which the major portion of the gums naturally present has
been removed by hydration and mechanical or physical separation. It shall be equal in quality to
soybean oil produced for domestic consumption (NOPA/COPA 2016)
[2]
Once Refined Soybean Oil sold for export shall be pure soybean oil. It shall be produced from fair
average quality crude soybean oil from which essentially all of the free fatty acids and non-oil
substances have been removed by refining treatments.
[3]
Fully Refined Soybean Oil shall be pure Soybean Oil. It shall be produced from fair average quality
crude Soybean Oil from which essentially all of the free fatty acids and non-oil substances have been
removed by refining treatments
Type of Soybean Analysis Method Analysis Method
Quality Parameters NOPA Requirements COPA Requirements
Oil (AOCS) (AOCS)
Unsaponifiable Matter 1.5% Max Ca 6a-40 1.5% Max Ca 6a-40
Free Fatty Acid, as oleic 0.755% Max Ca 5a-40 0.75% Max Ca 5a-40
M&V Ca 2d-25 or Ca
Moisture & Volatile Matter & Ca 2c-25
0.30% Max 0.30% Max 2b-38 or Ca 2c-25
Crude Degummed Insoluble Impurities Ca 3a-46
I.I Ca 3a-46
Soybean Oil1
Flashpoint 250˚F Min Cc 9c-95 250˚F Min Cc 9c-95 or Cc 9b-55
Phosphorus 0.02% Max Ca 12-55 0.02% Max Ca 20-99
Fish Oils and Marine Animal
Negative AOAC No. 974.20 Negative AOAC No. 974.20
Oils

Clear and Brilliant, Free Clear and Brilliant, Free from

Appearance from settlings - settlings -
(at 70 ˚F -85˚F) (at 70 ˚F -85˚F)
Moisture & Volatile Matter 0.10% Max Ca 2c-25 0.10% Max Ca 2c-25
Free Fatty Acid, as oleic 0.10% Max Ca 5a-40 0.10% Max Ca 5a-40
Once Refined Shall not be darker than 3.5 Shall not be darker than 3.5
Soybean Oil2 Colour Red, and shall not have a Cc 8e-63 Red, and shall not have a Cc 8e-63
predominant green colour predominant green colour
Flashpoint 250˚F Min Cc 9c-95 250˚F Min Cc 9c-95 or Cc 9b-55
Unsaponifiable Matter 1.5% Max Ca 6a-40 1.5% Max Ca 6a-40
Fish Oils and Marine Animal
Negative AOAC No. 974.20 Negative AOAC No. 974.20
Oils

Clear and Brilliant, Free Clear and Brilliant, Free from

from settlings or foreign settlings or foreign matter of
Appearance - -
matter of any kind any kind
(at 70 ˚F -85˚F) (at 70 ˚F -85˚F)
Clean, fresh flavour and Flavour shall be bland.
U.S. Department of U.S. Department of
free from rancid, beany, Clean, fresh flavour and free
Agriculture Agriculture
Odour and Flavour painty, sour, or other from rancid, beany, painty,
Specification Specification
objectionable flavours or sour, or other objectionable
A-A-20091D A-A-20091D
odours flavours or odours
Fully Refined Colour, Lovibond 20 Yellow, 2 Red Max Cc 139b-45 20 Yellow, 2 Red Max Cc 139b-45
Soybean Oil3 Free Fatty Acid, as oleic 0.05% Max Ca 5a-40 0.05% Max Ca 5a-40
Peroxide Value 2.0 meq/kgm Cd-8b-90 2.0 meq/kgm Cd-8b-90
Cold Test 5.5 Hours Min Cc 11-53 5.5 Hours Min Cc 11-53
Fat Stability, AOM 8 Hours – 35 meq/kgm Cd 12b-92 8 Hours – 35 meq/kgm Cd 12b-92
Moisture & Volatile Matter 0.10% Max Ca 2c-25 0.10% Max Ca 2c-25
GRAS preservatives
Preservatives - GRAS preservatives permitted -
permitted
Unsaponifiable Matter - - 1.50% Max Ca 6a-40
Fish Oils and Marine Animal
Negative AOAC No. 974.20 Negative AOAC No. 974.20
Oils
Table 2 Guidelines for the export of Soybean Oil as outlined by NOPA and COPA
REFERENCES

Guinn, J. M. (2002). Domestic quality standards and trading rules and recommended export contract
specifications for US soybeans and products.

Gupta, M. (2017). Practical guide to vegetable oil processing. Elsevier.

Perkins, E. G. (1995). Composition of soybeans and soybean products. In Practical handbook of

soybean processing and utilization (pp. 9-28). AOCS Press.

https://copacanada.com/wp/wp-content/uploads/2016/08/SOYBEAN-OIL-Amended-July-2016.pdf

http://www.nopa.org/wp-content/uploads/2015/02/NOPA-SBO-Trading-Rules_effective-Oct-1-2016-
2.pdf