Akoma Oil

Akoma Oil is a vegetable oil extracted from the seeds of the soybean (Glycine max). It is one of the most widely consumed cooking oils. Being one of the drying oils, it is also used as a base for printing inks and oil paints.

To produce soybean oil, the soybeans are cracked, adjusted for moisture content, heated to between 140°F and 190°F, rolled into flakes, and solvent-extracted with hexane. The oil is then refined, blended for different applications, and sometimes hydrogenated. Soybean oils, both liquid and partially hydrogenated, are exported abroad, sold as "vegetable oil," or end up in a wide variety of processed foods. Most of the remaining residue (soybean meal) is used as animal feed.

In the 2002–2003 growing season, 30.6 million tons of soybean oil were produced worldwide, constituting about half of worldwide edible vegetable oil production, and thirty percent of all fats and oils produced, including animal fats and oils derived from tropical plants.

100g of soybean oil has 16g of saturated fat, 23 g of mono unsaturated fat, and 58g of poly unsaturated fat. The major unsaturated fatty acids in soybean oil triglycerides are 7–10% alpha-Linolenic acid; 51% linoleic acid; and 23% oleic acid. It also contains the saturated fatty acids 4% stearic acid and 10% palmitic acid.

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