Soybean oil is the world's most widely used edible oil. Almost all margarine and shortenings contain soybean oil. It also is frequently found in mayonnaise, salad dressings, frozen foods, imitation dairy and meat products and commercially baked goods. Soybean oil has little flavor, which is an advantage because it won't interfere with the taste of the food. Most oils sold as "vegetable oil" are soybean oil, but not all.

Versatility

Soybean oil's clean, natural taste and nearly imperceptible odor support and enhance the natural flavors of prepared foods. Whether used as a shortening for old-fashioned pie crust or blended with a flavored vinegar for a new dressing, soybean oil's neutral flavor lets the real taste of the food product come through.

Adaptable to nearly every fat or oil application in the food industry, soybean oil works well with other ingredients including other fats and oils, making it very suitable for use in salad dressings, sauces and baked goods. Soybean oil is available with AOM (active oxygen method) stability levels ranging from 15 to over 300 hours, and it is a proven performer in the wide range of applications required by snack food manufacturers, bakeries, foodservice providers and more.

Liquid soybean oil is used in 100 percent formulations for cooking oil and to create mayonnaise, salad dressings and sauces. Soybean oil can turn two ounces of olive oil into a whole pint of flavored oil for dressings. The distinctive olive oil aroma will be evident, even though the bulk of the dressing's oil component comes from inexpensive soybean oil.

Soybean oil also is found in breads, crackers, barbecue sauce and non-dairy creamers. Soybean oil is used in prepared foods such as whipped toppings, potato chips and battered and breaded snacks and vegetables. Compared to other vegetable oils, soybean oil has good emulsifying ability. This makes it an appropriate ingredient in mayonnaise, and the first choice of the general food industry.

On a technical note for frying applications, soybean oil has a high smoke point of 440°F, compared to a 425°F minimum requirement for frying. Soybean oil's flash point is 620° and its fire point is 690°. (Data is based on soybean oil with free fatty acid level of 0.02 percent.)

Availability

Because soybeans are a primary protein source for feeding livestock, food manufacturers can depend on an abundant, steady supply of economically priced soybean oil, year in and year out. The abundant supply of soybeans grown for agricultural needs also ensures that soybean oil is economical. Efficient production of soybeans and bulk transport of soybeans from farms to oil mills also saves money. These factors represent some of the reasons why soybean oil significantly outpages all other types of edible oils combined.

U.S. Fats & Oils Consumption
Soybean	78%
Corn	7%
Canola	6%
Cottonseed	3%
Others	3%
Lard	1%
Tallow	1%
Coconut	1%

SOURCE: U.S. Census Bureau, 2005

Nutritional Profile

Liquid soybean oil is low in saturated fat, contains no trans fat, and is high in poly- and monounsaturated fats. It's also the principal source of omega-3 fatty acids and the primary commercial source of vitamin E in the U.S. diet.