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| Food for Progress | |
| Commodity Fact Sheet | |
| Soybean Oil |
Soybean oil shall be clear and brilliant when held at 70 degrees to 85 degree Fahrenheit. The oil shall be free from sediment, such as metal, wood, dirt, glass, paint, insects, insect parts, or any other foreign material. The oil shall have a bland odor and flavor and shall be free from beany, rancid, painty, musty, metallic, fishy, putrid, or any other undesirable odor and/or flavor. The oil shall have a light viscosity shall and not have a heavy oily mouth feel. The oil must be fortified with vitamin A (retinol palmitate) at the rate of 60-75 IU/g.
ANALYTICAL REQUIREMENTS
Refined, Bleached, Deodorized and Winterized
| Item | Minimum | Maximum |
| Color Lovibond Scale | 2.0 red 20.0 yellow |
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| Moisture and Volatile Matter (percent by weight) |
0.06 | |
| Insoluble Impurities | NONE | |
| Free Fatty Acids as oleic, (percent) by weight, 1/ 2/ |
0.05 | |
| Peroxide Value (meg/kg), 1/ | 1.0 | |
| Stability, Active Oxygen Method (AOM), 1/ |
12 hours |
1/
Determination shall be made seven days after packaging.
2/ Maximum of 0.06 percent free fatty acid will be acceptable
if propyl gallate is added as an antioxidant.
PACKAGING
The soybean oil shall be packaged in four-liter steel cans, twenty-liter steel pails, or 208-liter steel drums.
Source: USDA:FSA:PDD:EOB March, 2002 (Contact 202-690-3565)
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