Soybean Oil is the oil obtained from the seed of the soybean legume. it consists of
approximately 86%
unsaturated fatty acids with linoleic and oleic being the principal two fatty acids. it exists in
hydro- genated and
unhydrogenated forms. it is used in shortenings and margarine in the hydrogenated form. it
has some use in salad
and cooking oils in the unhydrogenated form, but is limited by its tendency to develop
undesirable odor and flavor
when in contact with air or when heated to frying temperatures. it is also termed soy oil.

Appearance: Clear, pale-yellow to colorless oily liquid
Odor/Taste: Odorless or mild, bland taste
Density: 0.917 � 0.926 g/mL at 25�C
Melting Point: -10�C to -16�C
Flash Point: >230�F (>110�C)
Refractive Index: 1.4740 � 1.4775 (at 20�D)