What is Crude Degummed Soybean Oil?
CRUDE DEGUMMED SOYBEAN OIL is a product obtained during soybean processing into proteinaceous products for food and feed industry, after lecithin removal. It is important due to a high content of linoleic acid, an essential polyunsaturated fatty acid, as well as other valuable minor ingredients such as phytosterols, tocopherols (antioxidative action) and fat soluble vitamins.
- CRUDE DEGUMMED SOYBEAN OIL is predominantly used in human nutrition after refining and hydrogenation, in the form of oil and vegetable fat and margarine. Vegetable oils and fats have a number of nutritional, physiological roles in human body. They provide the body with the essential fatty acids, fat soluble vitamins, they are an important source of energy and serve as one of the major components of cell walls.
- Physiologically, they stimulate appetite and secretion of digestive enzymes by providing pleasant flavor, odor and texture to the food, and they enhance the feeling of satiety.
- CRUDE DEGUMMED SOYBEAN OIL is used less in production of paints and varnishes, fatty acids, resins, plastics and it is also recommended as a dust controller in silos and transport elements for cereals and oil bearing materials.
What is Refined Bleached Deodorized Soybean Oil?
Soy oil plays a very important role in the life of humans, since it is a source of biologically active and valuable fat acids, and is used in prevention of cardiovascular diseases and promotion of metabolism. It is used as a concentrated source of energy, fat-soluble vitamins, and essential fat acids. Alongside other vegetable oils, soy oil should be a mandatory part of the diet contributing to good health and longevity. Refined deodorized soy oil is widely used in food industry, including oil and fat industry, bakery, candy manufacturing, cannery, and meat processing.
Neutralized Bleached Soybean Oil
The purpose of caustic refining (neutralization)is to remove free fatty acids, phosphatides and other materials including protein meal, glycerol, carbohydrates, resins and metals. In addition, some color reduction (pigment removal) is achieved. Crude oil, degummed oil or mixtures of crude and degummed oil are fed to the refining process. Caustic soda (sodium hydroxide) is fed in the proper strength and quantity to react with the free fatty acids and phosphatides to form soapstock and hydratable gums. Having polar and hydrophilic properties, the soapstock produced is effective in removing some of the other impurities from the oil stream. Soapstock and other impurities are separated from the oil by centrifuges.
The processing endpoint for caustic refining varies according tothe quality of the crude or degummed oil. It could be free fatty acid, phosphatide or color level. The impurity most difficult to remove in meeting the in-process oil specification determines the refining endpoint.
IP certification non GMO
For a product to become CERT ID certified each ingredient must have Identity Preservation (IP) throughout the production chain. Around the world, the demand is growing rapidly for food, feed and food ingredients that are free from genetically modified organisms (GMOs). However, responding to this demand can be challenging. One’s products must comply with a maze of government regulations, buyer’s requirements and multiple GMO tests.
While isolated GMO testing was once considered sufficient, buyers particularly in Europe and Japan, require the documentation of an effective identity preservation segregation system. Increasingly, many demand a third-party “farm to fork” guarantee of a food product’s non-GMO status.
Which oil for frying/deep fried
There are many varieties of cooking oils, which vary in the ratios of saturated, polyunsaturated and monounsaturated fats they contain. Some are derived from animal sources, while most are made from plants, nuts or seeds. Oils can contain different types of fats, such as unhealthy fats that can raise cholesterol levels and healthier versions that help decrease the risk of coronary artery disease. All fats contain nine calories per gram, twice the amount of calories as carbohydrates and protein.
To produce the best deep-fried foods, cooking temperatures should be about 375 F. This quickly cooks the outer coating and keeps the oil from absorbing into the food and making it greasy. Cooking oils used in deep frying should have a high smoke point. The smoke point is the highest temperature to which the oil can be heated without smoking and before it starts to break down.