Quintessential Guide To Soybean Oil

Soybean oil comes from soybeans. After being cleaned, the beans are dehulled (shelled) and then heated to around 165-170 degrees Fahrenheit. This makes it easier to extract the oil. They are then cut into flakes, and solvent extracted (when a particular substance - in this case, the oil - is extracted from a mixture by a solvent - in this case, hexanes - which will dissolve the substance but won't dissolve anything else.) Once the flakes have given around 99% of their oil, they are taken out and the hexanes are removed through evaporation. The oil is then further refined and purified, before finding its way onto your supermarket shelf. Much of the time, soybean oil also undergoes an additional process known as hydrogenation. This is what makes the oil more stable and a better option for cooking. However, it also adds nasties like trans fats and saturated fats. Organic soybean oil contains many nutrients, such as essential fatty acids and polyunsaturated fats. When used in moderation, this oil can definitely be part of a healthy diet and provide much-needed nutrients. However, the soybean oil you're most likely to find is partially hydrogenated.