1豆油（国外英文资料）.doc

1豆油 Soybean oil I. overview of soybean oil Soybean oil is extracted from soybean oil, a certain degree of viscosity, translucent liquid, its color varies from soybean seed coat and soybean varieties, from pale yellow to dark brown, with soy flavor. Soybean oil has a wide range of applications. People began using soybean oil early in the process. The main component of soybean oil is sweet three ester, and also contains trace phosphorus esters, sterols and other components. Gan three ester containing unsaturated acids oleic linoleic acid (21.3%), beans (54.5%), stearic acid, linolenic acid and saturated fatty acid in (3.5%), palmitic acid (11.7%) and a small amount of wood acid and arachidic acid. A gram of soybean oil is about 9386 calories, and digestibility is as high as 98.5%. The acid value of soybean oil is generally below 4.0mgKOH/g, the saponification value is 190 - 195mgKOH/g, the freezing point is -150C - -190C, and the iodine value is 120 - 135 (g/100g). In addition, soy oil is also rich in vitamin E and vitamin A. Vitamin E is the highest in all fats. As a kind of nutrient rich and rich source oil, soybean oil is loved by people all over the world for its excellent quality and low price. Two, the use of soybean oil (I) edible 1 cooking oil. Cooking oil is the main mode of consumption of soybean oil. From the world point of view, the consumption of soybean oil for cooking accounts for about 70% of total soybean oil consumption. From the domestic point of view, cooking consumption of soybean oil accounts for about 78% of soybean oil consumption, accounting for about 35% of all oil consumption. It has become the two major oil in Chinas cooking with rapeseed oil. 2, food processing. In addition to direct consumption, soybean oil can also be used for food processing. Soybean oil can be used to make many kinds of cooking oil, such as salad oil, frying oil, shortening and so on. In addition, soybean oil is also used to make margarine, mayonnaise and other foods.