Soybean oil

Soybean oil is a vegetable oil extracted from soybean seeds. It is rich in polyunsaturated fatty acids, especially linoleic acid.

Linoleic acid: An essential omega-6 polyunsaturated fatty acid found in many seed oils. It is the principal polyunsaturated fatty acid in soybean oil.
Soybean crushing: The industrial processing of soybeans to separate oil and produce protein-rich meal. Crushing is the main route from harvested beans to crude soybean oil.
Cooking oil: An edible oil used to prepare food by frying, sautéing, baking, or dressing. Refined soybean oil is widely sold for household and commercial cooking.
Palm oil: A tropical vegetable oil extracted from the fleshy fruit of oil palms. Unlike soybean oil, palm oil is relatively rich in saturated fat and semi-solid at room temperature.
Trans fat: Unsaturated fat containing at least one trans-configured carbon–carbon double bond. Partial hydrogenation of soybean oil historically made it a major source of industrial trans fat.
Alpha-linolenic acid: An essential omega-3 polyunsaturated fatty acid found in some plant foods and oils. It gives soybean oil a smaller omega-3 component.
Solvent extraction: A separation process that uses a solvent to dissolve and recover a desired substance from a solid. Hexane extraction recovers oil remaining in soybean flakes after pressing.
Biodiesel: A fuel made from fatty-acid esters derived from oils or fats. Soybean oil is a major feedstock for biodiesel production, especially in the United States.
Canola oil: An edible oil from low-erucic-acid rapeseed, typically rich in monounsaturated fat. Canola oil generally has less linoleic acid and more monounsaturated fat than conventional soybean oil.
Industrial agriculture: Large-scale farming using mechanization, synthetic inputs, and specialized production systems. High-volume soybean production supplies oil processors and shapes modern agricultural markets.

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