The Following: Soybean Oil

Soybean oil is a vegetable oil extracted from the seeds of the soybean plant. It is one of the most widely used oils in the United States, produced by crushing soybeans and then extracting the oil through mechanical pressing or solvent extraction. The oil is then typically refined, bleached, and deodorized.

Soybean oil is used as a cooking oil and as an ingredient in many processed foods. Its neutral flavor and versatility make it suitable for frying, baking, and as a base for salad dressings and mayonnaise. Manufacturers use it as a source of fat, an emulsifier, and a carrier for flavors.

Soybean oil is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of polyunsaturated and monounsaturated fats, which are considered healthier fats compared to saturated fats. JECFA has evaluated soybean oil and set an acceptable daily intake. While generally considered safe, some research has explored the effects of high intake of omega-6 fatty acids, found abundantly in soybean oil, on inflammation, though evidence is mixed and ongoing.