Soybean Oil Grade 1
Refined soybean oil is the cheapest widely available neutral oil, which is why it forms the base of many frying and dressing formulations.
Key Specifications
| Free fatty acid | ≤ 0.1 percent |
|---|---|
| Colour | ≤ 2.0 red |
| Peroxide value | ≤ 1.0 meq/kg |
| Smoke point | 230 degrees C |
| Packaging | 190 kg drum / bulk |
The volume oil in food manufacturing
Refined soybean oil is the cheapest widely available neutral oil, which is why it forms the base of many frying and dressing formulations. Grade 1 refers to the refined quality tier with the lowest free fatty acid.
Stability and hydrogenation
Its linoleic content makes it prone to oxidation in continuous frying unless blended or partially hydrogenated, and labelling of hydrogenated fats varies by market.
Typical Applications
- Frying and cooking oil blends — 20-100 percent depending on the stability requirement.
- Bakery and dressings — 10-40 percent as the liquid oil phase.
Frequently Asked Questions
Is it GMO?
Most soybean oil is from genetically modified beans. Specify non-GMO if the label requires it.
Is it suitable for continuous frying?
With blending or antioxidant addition; alone it oxidises faster than high-oleic oils.
What does grade 1 mean?
The refined tier with the lowest free fatty acid content and lightest colour.
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