Soybean Oil
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“Vegetable Oil” often means Soybean Oil (also known as Soy Oil) or a blend which includes Soy Oil. Soy oil was the most widely used oil in the U.S. from WWII until the 1980’s when Canola entered the market.

Be careful using pure soy oil in higher heat applications; at higher heat its flavor profile changes and the resultant “fishy” or metallic taste can detract from otherwise great food. French fries are a good example of a food not suited for soy oil. Optimally, French fries should be fried in another oil like corn or peanut.

Varieties

Refined Soybean Oil is good for High Heat has a Smoke Point of 466°F (241°C), a Melt Point of 20°F (-7°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Refined Soybean Oil is used for cooking, salad dressings, vegetable oil, margarine and shortening.  

Semi-Refined Soybean Oil is good for Medium Heat has a Smoke Point of 350°F (177°C), a Melt Point of 20°F (-7°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Semi-Refined Soybean Oil is used for cooking, salad dressings, vegetable oil, margarine, shortening, baking, sautéing, stir-frying. 

Un-Refined Soybean Oil is good for Medium Heat has a Smoke Point of 325°F (163°C), a Melt Point of 20°F (-7°C), a Flash Point of 600°F (315°C) and a Fire Point of 700°F (371°C). Un-Refined Soybean Oil is used for cooking, salad dressings, vegetable oil, margarine, shortening, gentle sautéing, low-heat baking, pressure cooking. 

Purchasing

When purchasing Soybean Oil, check these items first.

1. Best by Date. Look at the bottles "Best Buy Date." Most Soybean Oils should have a shelf life of at least two years. How far away is the expiration of that period on the bottle you are considering? Better products may even have a "Date of Harvest." Do the math and find the freshest bottle. 

2. Country of Origin.  Does the bottle have a tag naming the Mill and country where the product was grown? Proud manufacturers trumpet their credentials. Less proud manufacturers play games. By the way, "Packed in Italy" or "Bottled in Italy" may not mean that the olives were grown in Italy, or that they were pressed in Italy. It only means that the bottles were filled there.   

3. Acidity. Look at the nutrition label and seek out brands with the lowest amount of acid. 

4. Dark Bottle. Most Oils that we have seen come in a clear glass bottle to show off the lighter color of the oil. Darker glass would be better because these light oils are still subject to being broken down by the sun or light in general. Dark glass helps prevent the problem.

Storage

Oxygen, heat, light and time cause Soybean Oil to Oxidize and become Rancid.

Oils should be tightly capped and kept in a cool dark place. Monounsaturated Oilare less susceptible to going rancid than Polyunsaturated Oils due to temperature. Light is still a risk though, so dark colored bottles are helpful in protecting the Soybean Oil from light which will cause them to break down.  

If you do refrigerate your Soybean Oil it may become semi-solid in the cold. Just let it sit for 15-20 minutes at room temperature and it will return to liquid form. Soybean Oil should keep 6 months to a year in the refrigerator.

If over time, your oil gets “sticky” or has off flavors dispose of it. It has gone bad. 

Portion Size

Allow 1-2 t of Soybean Oil per recipe.

Substitutes

Canola Oil

Nutritional Value USDA
OIL,SOYBN,SALAD OR COOKING
Amount Per 100g
Calories 884
%Daily Value*
 
153%
Total Fat 100g
11%
Saturated Fat 15g
Polyunsaturated Fat 57g
Monounsaturated Fat 22g
0%
Cholesterol 0mg
0%
Sodium 0mg
0%
Potassium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
Sugars 0g
Protein 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Nutrition

Soybean Oil is available as refined, semi-refined or unrefined product, all are polyunsaturated oils with 15% Saturated Fat, 24% Monounsaturated Fat, and 61% Polyunsaturated Fat.

Gluten Free

Yes

Low Fat

No

Low Calorie

No