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Soybean oil — Ingredient · Foodgeist
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Aroma profile Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0 ×8
fatty ×5
odor_active ×5
oily ×4
popcorn ×4
rancid ×3
non-fooditems ×3
wax ×3
Flavor compounds 60 compounds identified — FoodAtlas / FooDB verified
gamma-tocotrienol mufa 16:1 c lipid sfa 16:0 pufa 20:3 c beta-sitostanol sfa 20:0 campesterol sfa 22:0 polyunsaturated fatty acid pufa 18:2 n-6 c,c sfa 21:0 sfa 14:0 gamma-tocopherol mufa 18:1 c saturated fatty acid sfa 17:0 Molecular pairings Pairs well with — computed from shared flavor compounds
Source & License Source USDA FoodData Central
Verification Multi-layer verified
Share Pinterest converts best for culinary content pufa 20:3 n-6
sfa 18:0
pufa 18:2 c
pufa 18:3 c
phytosterols, other
delta-tocotrienol
beta-tocotrienol
pufa 18:3 n-3 c,c,c (ala)
mufa 20:1 c
sfa 15:0
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Coconut oil, fortified with vitamin A, 600â1000 mcg/100g (Ghana, Nigeria, Sierra Leone)
Based on shared molecular compounds · click to explore
10% soybean oil emulsion → causes → fat overload syndrome
“This syndrome, seen frequently with earlier fat emulsions, has not been reported previously as a complication of the 10% soybean oil emulsion.”
What science says technique parameter “milk fat yield was increased when ewes consumed oil added diets (P < 0.01).”
soybean oil supplementation → results in → increased milk fat yield
compound effect “SBO and SFO both contain high levels of polyunsaturated fatty acids (PUFA) (60.8 and 69%, respectively)”
soybean oil (SBO) → contains → polyunsaturated fatty acids (PUFA)
compound effect “SBO contains 54% C18:2n-6 and 7.2% C18:3n-3”
soybean oil (SBO) → contains → C18:2n-6
compound effect “SBO contains 54% C18:2n-6 and 7.2% C18:3n-3”
soybean oil (SBO) → contains → C18:3n-3
technique parameter “The crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil (PKO) and soybean oil (SBO) were studied by using differential scanning calorimetry.”
differential scanning calorimetry → used to study → crystallization and melting enthalpy of virgin coconut oil adulterated with palm kernel oil and soybean oil
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