Soybeans are one of the leguminous cover crops which form the basis
ingredient of many Far Eastern foods such as soy sauce, tofu and tempeh.
Soybeans are cultivated actually consists of at least two species:
Glycine max (called white soybean, whose seeds can be yellow, slightly
white, or green) and Glycine soja (soybean black, black seeds). Glycine
max is native to subtropical regions of Asia such as China and southern
Japan, while Glycine soja is native to tropical Asia in Southeast Asia.
Soybean is a major source of vegetable protein and vegetable oil. The main producer of soybean in the world is the United States despite a practically new soybean cultivated by communities in outside Asia after 1910.
Soybean oil is a vegetable oil produced from soy beans. In addition to soy, the numbers of variation of vegetable oils are very much, because we certainly have known that vegetable oils are oils that extracted from various parts of the plant. This oil is used as food, frying materials, lubricants, fuels, fragrance ingredients (perfume), treatment, and various other industrial uses.
Some types of vegetable oils are generally used is palm oil, corn oil, olive oil, rapeseed oil and sunflower oil and soybean oil of course. One foodstuff made from vegetable oils among which Margarine.
We need to know also that margarine made or based oil / grease plant (vegetable), has a denser texture or rigid, stable at room temperature (not easy melt), the color is more yellow than butter. Because it is made of oils / fats in oil vegetables contained amount of mono-unsaturated and poly-unsaturated fats are more than its saturated fats (13-15% saturated and 85-87% unsaturated). Saturated fats in meat and poultry and fatty dairy product indicated will raise "bad" cholesterol (LDL cholesterol) and lowers "good" cholesterol (HDL cholesterol). Well polyunsaturated fats are "generally" is found in vegetable oils such as corn oil or soy oil was its low LDLs but HDLs is also low. Therefore usually recommended, we are looking for the type of oils which can lower LDL and raise HDL.
Soybean oil is one of the cooking oil is the most widely used. In addition, the soybean oil is also used as a drying oil, oil is able to harden over time during exposure to air and form a waterproof coating. So that the oil is also used as a raw material and paint ink painting.
To produce soybean oil, soy beans crushed, regulated water content, heated to 88 ° C, milled, and the oil extracted with hexane assistance. After that, soybean oil is purified by removing the last hexane given additional materials according to their intended use, sometimes hydrogenated. Pure soybean oils or hydrogenated are in liquid form at room temperature. Residual wastes processing (soy flour) are used as animal feed ingredients.
In the growing season in 2002-2003, soybean oil produced in the world reached 30.6 million tons, or about half of the world's vegetable oil production and 30 percent of the entire production of fats and oils (including animal fats).
Per 100 grams of soybean oil contains 16 grams of saturated fat, monounsaturated fat 23 grams, and polyunsaturated fat 58 grams. Saturated constituent fatty acids in soybean oil major alpha-linoleic acid 7-10 percent, 51 percent linoleic acid, and oleic acids 23 percent. These oils also contain saturated fatty acid stearic acid and palmate acids 4 percent to 10 percent.
Linoleic acid is so easily oxidized that it becomes less comfortable when used as a cooking ingredient, so that various biotechnology company developing transgenic soybean that produces seeds with a low linoleic acid levels. In the past, the hydrogenation process is done to saturate linoleic acids.
Oil content and fatty acid composition in soybean is
influenced by varieties and climatic conditions place to grow. Rough fat
consists of triglycerides is 90-95 percent, while the rest is
phosphatides, free fatty acids, sterols and tocopherols. Soybean oil has
a saturated fatty acid content of about 15%, so very good as a
substitute for fats and oils that are high in saturated fatty acids were
high as butter and lard. This means that the soybean oil as edible oils
is cholesterol free.
Soybean oil levels are relatively lower compared to other types of beans, but higher than the oil level of cereal. High levels of soy protein cause soy more used as a source of protein rather than as a source of oil.
The fatty acids in soybean oil are mostly composed of essential fatty acids that are needed by the body. The nutritional value of essential fatty acids in soybean oil can prevent the onset of Atheros-sclerosis or blockage of blood vessels. The usefulness of purified soybean oil can be used for the preparation of salad oil, cooking oil and for all purposes of food. More than 50 percent of food made from soybean oil, especially margarine and shortening. Nearly 90 percent of the production of soybean oil used in food and in the form of hydrogenated, because soybean oil containing approximately 85 percent unsaturated fatty acids.
In everyday life, people probably rarely use soybean oil as a staple in the daily diet. Who does not know of soybean oil? Soybean oil contains no cholesterol and low in saturated fat (about 15%) and high unsaturated fat (61% polyunsaturated fat and 24% monounsaturated fat). Soybean oil is a source of fatty acids linoleic and linolenic acids are essential fatty acids for the human body. More than 50% of the fat in soy oil is linoleic acid, linolenic acid, while about 7%.
Several studies have found that alpha-linolenic acid can reduce the risk of stroke so that consumption of soybean oil may reduce the risk of stroke.
On the other hand, when hydrogenated, the percentage of fat-polyunsaturated fats contained in soybean oil declined. In addition, this process produces "trans fatty acids". Hydrogenation done to improve the stability of the product or to create a more solid fats, such as in the manufacture of margarine. Formation of trans-fats is accused as the culprit emergence of degenerative diseases, such as cancer. Therefore, the concept of real food, the process of hydrogenation is considered lower quality products so that their product (such as margarine) is not recommended for consumption.
Before
processing, soy contains high vitamin E in the form of alpha-tocopherol
and gamma-tocopherol. Processing removes more than 30% of vitamin E is.
However, the results of the processing of soybean oil is still a good
source of vitamin E, which is one tablespoon of soybean oil provides
more than 10% of the minimum daily requirement of vitamin E.