Organic Soybean Oil, Refined

Organic Soybean oil refined

Organic soybean oil and its use in the food industry

The mild taste of our organic soybean oil makes it so versatile: It can be used for a variety of products in the food industry: from classic salad oil to marinades, baking fat, and the production of margarine and mayonnaise since it contains lecithin. Furthermore, soybean oil positively affects the instant solubility of instant products. The viscosity of chocolate also benefits from soybean oil because it prevents sugar from crystallizing. It also counteracts the staling of baked goods.

What ingredients does the organic soybean oil contain?

Besides the high proportion of unsaturated fatty acids, its unusually high content of amino acids and lecithin makes organic soybean oil a special edible oil for the food industry.

Note the low smoke point of the natural organic soybean oil, which makes it unsuitable for use as frying or deep-frying oil. In this case, it is better to use the refined organic soybean oil.

Interesting facts

The natural home of the soybean lies in East Asia (China, Korea, Japan). It has probably been cultivated there for several millennia. Nowadays, its main growing area is the USA, which it reached at the beginning of the 19th century.

The soybean plant belongs to the legumes and reaches an average height of 80 to 100 cm. The hairy stem carries also hairy, three-leaf leaves. The actual soybean grows in the violet to white, but rather inconspicuous, flowers and contains several egg-shaped seeds.

After harvest, the soybeans are threshed (similar to grain) to separate the seeds from the flowers and then cleaned. Afterwards, they can be mechanically pressed at about 45°C with a screw press to obtain the soybean oil.