Practical Handbook of Soybean Processing and Utilization

D. R. Erickson

• Publisher: Academic Press and AOCS Press
• Year: 2015
• Print ISBN: 9780935315639
• eBook ISBN: 9780128045510
• Topic: Technology & Engineering
• Subtopic: Applied Sciences
• Index: Technology & Engineering

Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein.- Compares soybeans to other vegetable oils as a source of edible oil products- Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects- Offers practical information ideal for soybean oil plant managers

Chapter 1

Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products

David D. Asbridge, Director, Industry Information, American Soybean Association, St. Louis, MO

Introduction

Soybeans are the dominant oilseed in both U.S. and world markets. During a normal production year, soybeans make up well over one-half of all oilseeds produced worldwide. This domination has been documented (1) since the popularity of the crop skyrocketed in the United States and Brazil during the mid-1970s. Total world production of soybeans now accounts for almost 130 million metric tons (MMT) and is expected to continue to increase as world population increases and people continue to upgrade their diets as income increases to include more fats, oils, and livestock-based protein. This protein, in many cases, comes from livestock fed a nutritious diet of soybean meal and cereals.

Table 1.1 shows how important soybeans are in the world production of oilseeds. It also shows that the United States is the dominant source for soybeans, although Brazil and Argentina continue to increase production. China, a long-time producer of soybeans, has stagnated in its soybean production and will soon probably not even be able to meet its own internal needs as a rapidly growing economy continues to push demand ahead of supply. One growing producer of soybeans is India, where the oil is consumed and the meal is exported to generate hard currency.

TABLE 1.1

World Production of Major Oilseeds (1)

	Production^a, million metric tons
Oilseed and country	1987/88-1991/92 average	1992/93^b	1993/94^c
Soybeans:
United States	50.75	59.55	49.22
Brazil	19.40	22.30	24.40
China	11.01	10.30	13.00
Argentina	9.92	11.00	12.20
European Union	1.80	1.47	.78
Paraguay	1.38	1.75	1.80
Other	9.45	10.36	12.21
Total	103.70	116.72	113.61
Cottonseed:
China	7.61	7.66	6.40
United States	5.33	5.65	5.69
USSR/C15^d	4.76	3.68	3.88
India	3.84	4.67	4.24
Pakistan	3.27	3.08	2.61
Brazil	1.25	.73	.79
Other	6.82	6.06	6.12
Total	32.88	31.53	29.72
Peanuts (in shell):
India	7.51	8.85	7.40
China	5.98	5.95	8.00
United States	1.83	1.94	1.51
Senegal	.78	.58	.63
Sudan	.40	.39	.39
Brazil	.16	.15	.15
Argentina	.42	.28	.30
South Africa	.14	.17	.18
Other	4.89	4.86	4.91
Total	22.10	23.17	23.46
Sunflower seed:
USSR/C15^d	6....

Table of contents

• Cover image
• Title page
• Table of Contents
• About the Editor
• Copyright
• Preface
• Chapter 1: Soybeans vs. Other Vegetable Oils as a Source of Edible Oil Products
• Chapter 2: Composition of Soybeans and Soybean Products
• Chapter 3: Physical Properties of Soybeans and Soybean Products
• Chapter 4: Harvest, Storage, Handling, and Trading of Soybeans
• Chapter 5: Overview of Modern Soybean Processing and Links Between Processes
• Chapter 6: Extraction
• Chapter 7: Soybean Meal Processing and Utilization
• Chapter 8: Soy Protein Processing and Utilization
• Chapter 9: Handling, Storage, and Transport of Crude and Crude Degummed Soybean Oil
• Chapter 10: Degumming and Lecithin Processing and Utilization
• Chapter 11: Neutralization
• Chapter 12: Bleaching/Adsorption Treatment
• Chapter 13: Hydrogenation and Base Stock Formulation Procedures
• Chapter 14: Deodorization
• Chapter 15: Soybean Oil Crystallization and Fractionation
• Chapter 16: Interesterification
• Chapter 17: Soybean Oil Processing Byproducts and Their Utilization
• Chapter 18: Salad Oil, Mayonnaise, and Salad Dressings
• Chapter 19: Consumer and Industrial Margarines
• Chapter 20: Soybean Oil Products Utilization: Shortenings
• Chapter 21: Industrial Uses for Soybeans
• Chapter 22: Soy Foods
• Chapter 23: Nutritional Aspects of Soybean Oil and Soy Proteins
• Chapter 24: Soybean Processing Quality Control
• Chapter 25: Environmental Concerns in Soybean Processing
• Chapter 26: Cost Estimates for Soybean Processing and Soybean Oil Refining
• Chapter 27: Plant Management
• Index