The INCI name for Soybean Oil is Glycine Soja Oil.

Bulk Packaging Options for Soybean Oil

1. 35 Lb. Containers

   • Known as carboys, these are ideal for food service and manufacturing. They are easy to store and handle manually, making them popular in restaurant kitchens.

2. 55 Gallon Drums

   • Commonly used in the manufacturing industry, these drums are manageable in warehouse settings but require a pallet jack or forklift for movement due to their weight.

3. 275 Gallon Totes

The shelf life of soybean oil is typically around 12 to 24 months when stored properly in a cool, dark place. However, factors such as exposure to light, heat, and air can significantly reduce its shelf life. Always check for rancidity or off odors before use.

To store soybean oil effectively:

1. Temperature: Keep soybean oil in a cool, dark place. Ideally, store it at room temperature, away from heat sources.

2. Light Exposure: Use opaque or dark containers to minimize light exposure, which can degrade the oil.

3. Moisture Control: Ensure the storage area is dry, as moisture can lead to spoilage.

4. Sealing: Always keep the container tightly sealed to prevent oxidation and contamination.

5. Avoid Strong Odors: Store away from strong-smelling substances, as oils can absorb odors.

6. Check Regularly: Monitor the oil for any signs of spoilage, such as off smells or changes in color.

By following these guidelines, you can maintain the quality and shelf life of soybean oil effectively.

How Soybean Oil is Made

Soybean oil is derived from the seeds of the soybean plant through a systematic three-step process:

1. Cleaning: The harvested soybeans are thoroughly cleaned to eliminate dirt and foreign particles.

2. Dehulling: The cleaned soybeans undergo dehulling, which removes the outer shell or hull.

3. Oil Extraction: The dehulled soybeans are processed to extract the oil. This can be done through:

   • Mechanical Pressing: Crushing the soybeans to release the oil, resulting in cold-pressed or expeller-pressed varieties.
   • Solvent Extraction: Using a solvent (commonly hexane) to dissolve the oil from soybean flakes, followed by the removal of any residual solvent.

After extraction, the crude soybean oil is refined to enhance its quality and remove impurities, making it suitable for consumption. This oil is widely used in cooking and food products due to its high smoke point and mild flavor.