Soy Oil Density

Soy oil is the foremost source of fat and oil consumption in the United States, according to Soy Connection. It is used in a variety of edible products because of its lack of taste and smell. It is also used in soaps.

Soy Oil

• Soy oil (Glycine max) comes from the soybean or soy grits, through of extraction or pressing, and is high-quality edible oil. Like any oil, the quality can be reduced if it is too acidic. If the acid value is too high, it means it contains an excessive amount of fatty acids. This will cause the oil to turn sour. Soy oil should have an acid value of 0.9 to 1.3 percent at most. Soy oil is a common export of USA, Brazil, Canada, Russia, Japan and southern Europe.

Density of Soy oil

• Soybean oil has a density between 924-928kg/m3. Scientists have proven that all oils have a density of approximately 900kg/m3, though this will fluctuate with changes in temperature. The favored temperature of soy oil is between 12 and 25 degrees Celsius; it and solidifies below -8 degrees Celsius. The density of water at room temperature is 997.5 kg/m3, which means that water is a heavier substance than soybean oil and will sink below it, allowing the oil to rest on top if mixed.

Uses of Soy oil

• Soy oil is the most commonly used edible oil in its liquid or solid state. It is also the number one oil used in the production of margarine, confectionery, soaps, and s an additive to linseed or tung oil. Soy oil has a clean natural taste and almost no odor, so it will not interfere with the tastes of other foods. Soy oil can also be found in breads, crackers, and potato chips. Soy oil is high in omega-3-fatty acids and is the primary commercial source of vitamin E in the United States diet. The soybean itself accounts for 78% of U.S. fat and oil consumption, as found by the U.S. Census Bureau in 2005.