Nutritional consequences of processing soybean oil

摘要: A major objective of commercial processing soybean oil into edible products is to remove unwanted impurities from the with least possible effect on nutritional quality oil. Soybean an excellent dietary source essential linoleic acid and also tocopherols, which serve as sources vitamin E natural antioxidants. The data presented in this report indicate that largely retained after typical conditions. Hydrogenation does reduce level fatty acids; however, salad cooking oils shortenings made partially hydrogenated retain nutritionally significant levels acids. Tocopherols are present at high finished Among components crude effectively removed by pesticide residues, phosphatides, free acids, color pigments, compounds causing objectionable odors flavors.