Soybean Oil

When we think of soybean oil, it can be easy to make the leap to a finished product on our dinner plates. How do we get from the raw materials to the appearance of the oil?

The historic domestic production of soybean oil dates back to around 1000 years ago. It is currently one of the most widely used vegetable oils in the world and has become increasingly valued for its many uses, from frying food to biodiesel. The process of creating soybean oil requires several steps—soybean planting, harvesting, extraction, processing, refining and packaging—before it eventually reaches the dinner plate. Let’s explore how the soybean oil is created and travels to the dinner plate.

Soybean Planting & Harvesting

The first step of the soybean oil production process is planting. Before planting can begin, careful selection and preparation of the land needs to be done. The land must be well drained, free of plant residues, weeds and weed seeds and also be compatible with other crops.

The next step is to determine the amount and variety of seeds to plant. Soybean seeds will typically be planted in late April or May. Soybeans do best in soils high in nitrogen, so fertilization and water management are key elements to success.

Once the soybeans have been planted and reached maturity, harvest season arrives and the real work begins. During harvest season, typically from late September to early October, the soybeans are cut down, usually with a combine, and collected from the field. The entire soybean plant is then taken to a storage area, where the plants are dried further, usually with fans, to reduce their moisture content and increase shelf life.

Extraction

The next step in the process is the extraction of oil from the soybean seed. A combination of pressure and temperature is used to extract the oil, which is then refined, pasteurized and filtered. The extracted oil is then sent off for further processing.

Processing

The processing of soybean oil involves several steps; refining, hydrogenation, interesterification and fractionation.

The refining process of soybean oil removes impurities from the oil, giving it a bright, clear appearance. Impurities, such as free fatty acids and phospholipids, are removed through a process of degumming, neutralizing, bleaching and deodorizing. During these steps, the oil is heated and filtered to ensure that all unwanted particles are removed.

Soybean oil is typically hydrogenated, a process which changes the physical characteristics of the oil. Hydrogenation is done to increase the oil’s stability and its shelf life, as well as to allow for different forms of the oil to be used in processed foods and other products. The hydrogenation process adds hydrogen molecules to the soybean oil, creating partially hydrogenated fats, more commonly known as trans fats. These trans fats have been linked to an increased risk of health issues, including heart disease.

Interesterification is another process that is done to soybean oil, which changes the structure of the fatty acids in the oil to increase its usability. This process is done to make the oil more resistant to heat and oxidation and to increase its stability.

Lastly, fractionalization is used to separate the different components of the oil. This process is done to make certain components of the oil more suitable for certain food products.

Refining & Packaging

The last step of the process is refining and packaging. The refined oil is packaged for distribution and sent off to various outlets; grocery stores, restaurants, industrial food producers and others. Before the oil reaches the customer, it may need to go through additional processing or packaging depending on the intended use.

The soybean oil production process has come a long way since it was first introduced in ancient times. The journey from the farm to our dinner plate is an intricate one, but one that offers us a plethora of options when it comes to vegetable oils.

Now that we have a better understanding of how soybean oil is created and travels to a dinner plate, it’s important to remember that all oils have their pros and cons, so it’s wise to weigh both when making decisions regarding food consumption. Soybean oil is often a healthier choice than other vegetable oils due to its lower content of saturated fat. Additionally, choosing to purchase organic and unrefined oils has the added benefit of preserving the oil’s natural components and other beneficial nutrients, such as vitamin E.