Soybean and/or Canola Oil
Synonyms (INCI/food): Glycine Soja (Soybean) Oil; Canola Oil / Brassica Napus (Rapeseed) Seed Oil
Functions (food/cosmetic): emollient, skin/hair conditioning, lipophilic carrier (cosmetic); cooking/frying, baking, sauces, dressings, canning (food)

Calories (energy value)
≈ 884 kcal per 100 g (typical of 100% lipid oils).

Definition
“Soybean and/or canola oil” denotes refined, bleached, deodorized (RBD) soybean oil, canola (low-erucic rapeseed) oil, or a blend of the two in variable ratios. The blend ratio tunes oxidative stability, viscosity/melting behavior, sensory feel, and MUFA/PUFA profile for culinary and cosmetic uses.

Fatty-acid composition (indicative ranges)
Actual numbers vary by cultivar, season, geography, and refining/fractionation.

• Soybean oil (refined): SFA ~14–16% (palmitic ~10–11%, stearic ~3–4%); MUFA ~22–28% (oleic); PUFA ~55–60% (linoleic ~50–55%, α-linolenic ~6–9%). Unsaponifiables: γ-tocopherol, phytosterols.

• Canola oil (refined, low-erucic): SFA ~6–8%; MUFA ~58–66% (oleic); PUFA ~25–32% (linoleic ~18–24%, α-linolenic ~8–12%); erucic acid trace (<2% by spec). Unsaponifiables: α/γ-tocopherol, phytosterols.

Physicochemical properties (refined grades)

• Appearance: clear, pale yellow liquids; neutral odor/flavor (deodorized).

• Smoke point (approx.): soybean ~230–235 °C; canola ~220–230 °C.

• Iodine value: soybean ~120–140; canola ~110–126.

• Saponification value: soybean ~189–195 mg KOH/g; canola ~182–193 mg KOH/g.

Manufacturing process (industrial RBD oils)
Steps may be continuous or batch; set-points differ slightly between soybean and canola.

• Seed reception, cleaning, conditioning
  Remove foreign matter (screens/air aspiration/magnets). Adjust moisture to processing target.

• Cracking and flaking
  Mechanical cracking and flaking increase surface area and rupture oil bodies.

• Heat conditioning/cooking
  60–105 °C to inactivate enzymes (e.g., lipoxygenase in soy), lower viscosity, and improve extractability.

• Oil extraction
  Mechanical pressing (expeller) plus solvent extraction (food-grade hexane in counter-current), or solvent extraction alone. Separate miscella (oil+solvent) from defatted meal.

• Solvent recovery & water degumming
  Distill off hexane for recovery/reuse. Degum by hydrating phosphatides with water/acid (or via enzymatic degumming) and centrifuge out gums.

• Neutralization (chemical refining) or physical refining

  • Chemical: treat with NaOH to neutralize free fatty acids (FFA) → soapstock removal by centrifugation.

  • Physical (steam refining): skip caustic step; deacidify later in deodorization—common for high-oleic canola.

• Wash & dry
  Aqueous washes remove soap/trace phosphatides; vacuum dry to low moisture.

• Winterization/dewaxing (as needed)
  Controlled chilling and filtration to remove waxes/crystals for chill-clear oils (dressings).

• Bleaching (adsorptive decolorization)
  Contact with bleaching earth/activated clay to remove pigments (chlorophylls, carotenoids), trace metals, and oxidation products; filter off spent earth.

• Deodorization (vacuum steam stripping)
  180–240 °C under high vacuum with sparge steam to remove volatile odor/taste compounds, further reduce FFA and strip residues. Optional integrated physical deacidification.

• Polishing filtration & packaging
  Final polishing filtration; optional addition of antioxidants (natural tocopherol). Pack in light/oxygen-barrier containers with minimized headspace.

Variants: cold-pressed (lower yield, stronger sensory), high-oleic canola/soy for enhanced stability, soft deodorization to preserve tocopherols.

Functional profile (cosmetics)

• Emolliency & spread: canola gives a lighter feel; soy provides good slip and helps solubilize actives.

• Oxidative stability: canola > soybean on average (higher MUFA); blends balance stability with fluidity.

• Comedogenicity: low–moderate (~1–2; skin- and dose-dependent).

Applications

• Cosmetic: light O/W lotions and creams, body oils, makeup removers, massage oils, anhydrous serums; soapmaking (pair with saturated fats for bar hardness).

• Food: frying, baking, mayonnaise/dressings, marinades, canning; high-oleic grades for high-heat applications.

Safety and regulatory

• Allergens: highly refined oils contain very low residual proteins; allergenic risk is generally low—follow local labeling rules.

• INCI: “Glycine Soja (Soybean) Oil”; “Canola Oil” / “Brassica Napus Seed Oil”.

• EU Cosmetics (Reg. 1223/2009): no specific restrictions for refined vegetable oils; use under GMP.

• Food: must meet purity specifications; canola may be GMO depending on origin (declare where required).

Sustainability & supply chain

• Soy: monitor for deforestation/land-use change; prefer certified schemes (e.g., RTRS, ProTerra) and robust traceability.

• Canola: variable footprint by region; non-GMO/organic options available.

• Packaging/storage: light/oxygen-barrier containers; nitrogen headspace; tocopherol as a natural antioxidant adjunct.

Stability and storage

• Oxidation: soybean (PUFA↑) is more prone; canola more stable. Store cool, dry, dark, limit air exposure.

• Shelf life: typically 12–18 months (refined), longer for high-oleic variants when well protected.

Formulation tips (cosmetics)

• In O/W emulsions, pair with light esters (e.g., isoamyl laurate, C15–19 alkyl benzoates) for a drier touch.

• In sticks/balms, structure with waxes (beeswax/carnauba/candelilla) or butters (shea/cocoa); canola lowers viscosity and improves spread; soy adds slip.

• Antioxidation: add vitamin E (0.05–0.2%); minimize thermal/metal catalysis (use appropriate stainless steels).

Nutritional considerations (food)

• Soybean: higher PUFA (ω-6/ω-3) and γ-tocopherol—great for cold uses/emulsions; monitor fry stability.

• Canola: high MUFA and ALA (ω-3) ~8–12%; neutral flavor; good for cold and moderate-to-high heat (refined).

• Blends tailor frying robustness (canola/high-oleic) and PUFA content (soy).

Conclusion
Soybean and/or canola oil provides a versatile lipid platform. Canola contributes stability, light sensoriality, and MUFA richness; soybean brings PUFA content and natural antioxidant tocopherols. Proper RBD processing (degumming → refining → bleaching → deodorization), smart blending, and oxidation control yield stable, safe, and high-performance oils for both food and cosmetics.

For more healthy information:

Soybean oil

https://www.tiiips.com/m/tiiips/home?action=viewObject&oID=2639

Canola oil

https://www.tiiips.com/m/tiiips/home?action=viewObject&oID=31188