Description

Organic Soybean Oil is a healthy cooking oil option, rich in omega-3 fatty acids and suitable for various cooking methods.

Specific parameters for free fatty acids, peroxide value, iodine value, and moisture content are among the requirements for organic soybean oil, along with a clear and light honey color and a bland flavor and odor.
Below is a more thorough explanation of the requirements:

General Features:
Look: Light honey color and clear.

Odor/Flavor: Bland.
Origin: Made from soybeans (Glycine max) that are farmed organically.
Processing: Bleach, deodorization, and refinement.
Chemical Characteristics: FFA (free fatty acid) Usually less than or equal to 0.10% in content.
Value of Peroxide: 1.0 meq/kg maximum.
Iodine Value: 124–139 (Mijs) is the range.
Maximum moisture content: 0.05%.
The maximum color (Lovibond) is 1.50 red.
At 110°C, the Oxidative Stability Index is at least 5.0 hours.
Cold Test: At least five and a half hours.
Value of Saponification: 190–191 mg/KOH/g.
Index of Refraction: 1.473–1.474.
0.922 is the relative density.
Typical Composition of Fatty Acids:

16 g of saturated fatty acids per 100 g.
23 grams of monounsaturated fatty acids per 100 grams.
58 g per 100 g of polyunsaturated fatty acids.
7–10% alpha-linolenic acid (C-18:3).
51% is linoleic acid (C-18:2).
23% is oleic acid (C-18:1).