Soya Seed: Soya beans first cultivation dates back to 2800 years before Christ in China. Today Brazil, America, Argentine, and China stay among the greatest soya seed producers in the world.
Soya seed composition (based on dry seed) is as follows:
Composition Of Soybean:
| protoin | % 40.69+- 0.51 |
| lysino | % 2.56+-0.11 |
| methionine | %0.57+- 0.03 |
| Sistine | 0.72 ± 0.06 |
| Tryptophan | %0.52+-0.05 |
| Threonine | %1.54+- 0.07 |
| Oil | %21.38+-0.64 |
| ash | %4.56+-0.34 |
| carbohydrate | %29.4+-3.29 |
1-Soya oil (uses in cooking, salad oil, mayonnaise sauce, margarine and shorting, production of printing ink and biodiesel)
2-Soya protein (mainly for animal food production, protein soya specialized for human consumption) and isolation protein production)
Raw oil production process from soya seed:
Stepped up Soya Oil:
Soya raw oil holds great amount of phospholipid in comparison with other herbal oils. Phospholipids darken the oil color and it leads to unpleasant odor of oil. Degumming is a process, which removes these compositions from soya raw oil and results in the improvement of physical stability and purification process facilitation. Some of the free fatty acids, pigments and other impurities remove during degumming process. In case that we do not mean to extract the desired step, it is feasible to neutralize soya oil directly and without degumming.
Following table shows the specifications for the stepped up soya oil produced by GOLBAHAR SEPAHAN Company correspondent with national standard number of 14348 and it holds the following internal standard:
