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GENERAL TECHNICAL SPECIFICATION
SOYBEAN OIL

Specific gravity: 0.916-0.922
Refractive index: 1.465-1.475
Heavy metals, Method: 0.001% max
Iodine value: 120 â?? 141
Saponification Value: mg HOH/g: 180 â?? 200
Unsaponifiable Matter: % <1.00
Acidity â?? Refined oil: g Oleic Acid/100s: <0.3
Acidity â?? Crude Oil: g Oleic Acid/100g: <2.00
Free fatty acid: < 2.5 mL of 0.02 N NaOH
Peroxide Value: <10.0 max.
Color Gardner: AOCS Td la-64 4 max.
Appearance: yellow, bright & clear oily liquid.
Flavor and odor: Bland, soybean aroma
Typical peroxide value: < 1.0 meq/kg.



*TYPICAL FATTY ACID COMPOSITION (%)*
C14:0 <0.5
C16:0 7-14
C16:1 <0.5
C18:0 1-6
C18:1 19-30
C18:2 44-62
C18:3 4-11
C20:0 <1.0
C20:1 <1.0

Our soyabean seeds contains less than 20% moisture - it is well dried. The audit team monitors
the seeds from initial storage till final delivery. Only top quality product reaches the buyer at a
modest rate either within Nigeria or overseas.

Protein Content ------------ 40%
Size ------------------ 6.9-13.3mm
Moisture -------------------- < 13.5%
Germination -------------------- 97%

Non GMO soyabean meal mechanically extracted. High protein Soyabean meal quality of 47-49% protein

REFINED SOYBEAN OIL



Type Soybean Oil

Product Type Fruit Oil

Processing Type Refined

Cultivation Type Common

Use Cooking

Grade Premium

Place of Origin Thailand

Appearance transparent light yellow oily liquid without visible impurities

Purity 100

Luster PtCo 180 380

Epoxide number 60 55

Iodine number 60 80

Acidity mgKOHg 050 060

Flash point C 280 270

Density 20C gcm3 09880998 09880998

Loss on heating 030 050





Soyabean oil is a nutritious and delicious cooking oil also providing a rich source for vitamin E which can reduce the risk of heart disease



100 Refined Soybean Oil Grade A



Soya oil contains high

levels of polyunsaturated fats which break down when heated



Specifications

Free Fatty Acid 005 01

Peroxide Value meqkg 05 10 meqkg

Refractive Index 40oC 14666 147

Iodine Value Wijs 123 139

Moisture 005 01

Cold Test 55 hrs

OSI 110oC 55 60 hrs

Saponification Value 191 192

Specific Gravity 25oC 0915 0925

Smoke Point 460 465oF

Flash Point 650 655oF

Fire Point 690 695oF






Soybean oil has always been a popular oil for cooking as an inexpensive healthy oil with a high smoke point

It contains higher levels of polyunsaturated fats than other oils such as rapeseed giving our Soybean oil the special character of healthy oil

Soyabean oil is a nutritious and delicious cooking oil also providing a rich source for vitamin E which can reduce the risk of heart disease



SOYABEAN OIL

Taste Neutral Impurities Negative

Free Fatty Acid max 010

Moisture max 005

Peroxide Value meq O2 kg max 5

Specific gravity at 20 degr C 091 093

Iodine value g 100 g 125 140

Soybean oil is the natural inexpensive oil extracted from whole soybeans. It is the most widely used oil in the World, and is sold as either pure soybean oil or as a main ingredient in vegetable oil. Processed into margarine and shortenings, soybean oil's 85 percent unsaturated fat profile is among the highest of the vegetable oils. Soybean oil contains 61% polyunsaturated fat and 24% monounsaturated fat. Saturated fats in the diet can raise blood cholesterol levels and increase the risk of heart disease. So healthcare professionals recommend replacing saturated fats with unsaturated fats as much as possible

Free Fatty Acid %
0.05 - 0.1%
Peroxide Value meq/kg
0.5 - 1.0 meq/kg
Refractive Index @ 40o
1.4666 - 1.47
Iodine Value (Wijs)
123 - 139
Moisture % : 0.05 - 0.1%
Cold Test : 5.5 hrs
OSI @ 110oC
5.5 - 6.0 hrs
Saponification
Value
191 - 192
Specific Gravity @ 25oC
0.915 - 0.925
Smoke Point
460 - 465oF
Flash Point : 650 - 655oF

Place of origin :
Packaging
As customer's requirement

Express Soybean Meal

Energy and Protein in one ingredient.
Eliminates the need for added fat in poultry and dairy cattle feeds.
Replaces soybean meal in poultry, dairy and beef cattle feeds.
Dry extrusion breaks cell walls in soybeans, increases protein and fat digestion efficiency, modifies complex carbohydrates, reduces viscosity in the intestine and decreases wet droppings.
Dry extrusion and mechanical expelling increases the percentage of Rumen Bypass Protein for ruminants.
Contains only 8% moisture and contains Tocopherol and Lecithin, important for protection from oxidation and increasing fat digestibility.
Contains:
3100 Kcal ME/Kg.
43 % Crude Protein.
9 % Crude Fat.
Less than 5% Crude Fiber.
88% TDN for ruminants.
10% ADF for ruminants.
11% NDF for ruminants.
Rumen Bypass Protein 55% of Crude Protein = 24 Protein Units.

Energy and Protein in one ingredient.
Eliminates the need for added fat in poultry and dairy cattle feeds.
Replaces part of soybean meal in poultry, dairy and beef cattle feeds.
Dry extrusion breaks cell walls in soybeans, increases protein and fat digestion efficiency, modifies complex carbohydrates, reduces viscosity in the intestine and decreases wet droppings.
Contains only 8% moisture and contains Tocopherol and Lecithin, important for protection from oxidation and increasing fat digestibility.
Contains:
3800 Kcal ME/Kg
36 - 37 % Crude Protein
18 - 19 % Crude Fat
Less than 5% Crude Fiber
88% TDN for ruminants
8% ADF for ruminants
16.5% NDF for ruminants
Rumen Bypass Protein 45% of Crude Protein = 17 Protein Units