Soybean oil is a worldwide used raw food material. Its annual production exceeds 45 million ton, which means the second largest volume following palm oil.

Soybean oil is rich in monounsaturated and polyunsaturated fatty acids and when added to food, it promotes good health. It is excellent for baking, cooking, and salad dressings and is one of the major ingredients used within manufacture of mayonnaise and margarine. In addition to the food industry, soybean oil is also used within manufacture of animal feeds and for industrial purposes (e.g. manufacture of varnishes and lubricants).

The most common method of plant oil manufacture is the process of “extraction” during which oil is extracted from soybeans, using mineral oil-based degreasing agents. Although the extraction process is safe, a minimum solvent content has been set out to eliminate any harmful effects.

Our company decided to extract soybean oil by “pressing” – a solvent-free technology. During the process, soybeans are washed, crushed, warmed up, and pressed.

This is followed by the oil refining process, degumming, and removal of free fatty acids, colour, and smell. The final product is a food-quality light-coloured neutrally smelling oil without any sediments.

In addition to its appearance, also content and physical properties of the oil change. One of the most important modifications is a significant “smoke point” increase (up to 230 °C) The smoke point is important for determination of use of any specific oil, e.g.  suitability for frying in a pan or a deep fryer. The smoke point means the temperature at which an oil starts producing smoke. The higher the temperature, the more options for use of the oil.

Smoke means that oil is subject to modifications of its chemical properties. Some of those changes entail production of harmful substances (dioxins, trans fats) that are to be avoided and that is why it is so important to choose the right oil for your food.

When we take a look at the high soybean oil smoke point (230 °C), we may also mention rapeseed oil (approx. 200 °C), sunflower oil (approx. 220 °C), and virgin olive oil (approx. 170 °C) and this comparison shows clearly that virgin olive oil, for instance, is not be used for frying. Refined soybean oil is suitable for, as concerns all of its properties, for both cold food products (e.g. mayonnaise) and fried food products (French fries, meat).

One of the greatest issues in the area of soybean growing is elimination of weed in the production area and that was the reason for production of genetically modified soybean varieties able to tolerate broad-spectrum herbicides. They are called GMO varieties. Currently, there is no consensus on the effect of genetical modifications of human health.

Our company manufactures soybean oil using GMO-free raw materials.