• What are the recent advances in soybean oil bodies?
  • This review covers recent advances in soybean oil bodies, focusing on structure and composition (e.g., neutral and polar lipids, intrinsic and extrinsic proteins, and minor bioactive components), extraction techniques, and their implications for the stability and integrity of SOBs.
  • How is soybean oil extracted?
  • B: The soybean’s oil body was isolated at pH recovery of 11.0 and suspended in distilled water at pH 7.0. Aqueous extraction of OBs is usually based on simple mechanical pretreatment steps and water as solvent.
  • How is soybean processed?
  • Modern soybean processing starts with solvent extraction to obtain crude oil and defatted meal. Most defatted meal is used for animal feed and only a small portion is further processed into different types of soy protein products for human consumption (see Chapter 8). Crude oil contains variable amounts of nontriglyceride materials.
  • What is modern soybean oil?
  • Modern soy oil is a stable high quality triglyceride ingredient used widely in commercial processed foods. It is without other lipid contaminants and available at a reasonable cost. Modern soybean processing starts with solvent extraction to obtain crude oil and defatted meal.
  • How hexane is used to extract soybean oil?
  • However, efforts have been made to reduce the costs (Reverchon and Osseo 1994). Solvent extraction of soybeans is a diffusion process in which the solvent (hexane) selectively dissolves miscible oil components. During extraction, hexane solubi lizes soy oil from cotyledon lipid bodies in soy flakes rapidly, as soon as it enters the lipid body.
  • Can soybean oil emulsions be used to make functional soy products?
  • These results suggest that oil bodies extracted from soybeans have similar or improved stability compared to soybean oil emulsions produced from bulk ingredients and may provide a new way of creating functional soy products for the food industry. Soybeans contain oil bodies that are coated by a layer of oleosin proteins.