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- Duration: 2:35
- Published: 25 Jul 2011
- Uploaded: 25 Jul 2011
- Author: PriyoChannel
In the 2002–2003 growing season, 30.6 million tons of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.
The high-proportion of oxidation-prone linolenic acid is undesirable for some uses, such as cooking oils in restaurants. In the early nineties, Iowa State University developed soybean oil with 1% linolenic acid. Three companies, Monsanto Company, DuPont/Bunge, and Asoyia in 2004 introduced low linolenic Roundup Ready soybeans. In the past, hydrogenation was used to reduce the unsaturation in linolenic acid, but this produced the unnatural trans-fatty acid configuration, whereas in nature the configuration is cis. This external picture from North Dakota State University compares soybean oil fatty acid content with other oils.
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