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Effects of processing on quality of soybean oil

  • Soya Oil
  • Published:
Journal of the American Oil Chemists’ Society

Abstract

The fate of major and minor components of soybean oil is examined at each stage of processing. Relationships are then drawn upon the effect on the quality of finished oil. General topics covered are (a) triglycerides and polyunsaturated fatty acids, (b) free fatty acids, (c) mono- and diglycerides, (d) phospholipids, (e) minor constituents, such as tocopherols, color bodies, and metal ions, (f) rearrangement and decomposition products, (g) foreign or toxic compounds not native to soya and (h) other additives, such as refining aids.

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Authors and Affiliations

  1. Archer Daniels Midland Co., 4666 Faries Parkway, 62526, Decatur, IL

    R. T. Sleeter

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  1. R. T. Sleeter
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Sleeter, R.T. Effects of processing on quality of soybean oil. J Am Oil Chem Soc 58, 239–247 (1981). https://doi.org/10.1007/BF02582349

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  • DOI: https://doi.org/10.1007/BF02582349

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