Vegetable Oil
Pure Vegetable oil / Soybean oil - Daisy Vegetable Oil
Among the series of Daisy 100% pure oil, Pakplast provides the commercial pure vegetable oil. It is ideal for culinary use in the kitchen, bakery for mayonnaise, dressings and shallow/deep fry.
- 100% Soy bean oil
- Ideal for culinary use in the kitchen, Bakery, for Mayonnaise, dressings and Shallow / Deep Fry.
- Smoke Point 234 °C
Benefits
Pakplast’s commercial pure vegetable oil is in fact soybean oil. It is a vegetable oil that’s extracted from the seeds of the soybean plant. It is one of the most common cooking oils available. It’s also incredibly versatile and can be used in a variety of cooking methods, including frying, baking, and roasting. Plus, it’s been linked to several health benefits, especially when it comes to your heart, skin, and bones.
There are a few benefits of this oil, including:
1. High smoke point
2. Rich in heart-healthy fats
3. May support bone health
4. Contains omega-3 fatty acids
5. Promotes skin health
6. Versatile and easy to use
For details about its benefits, please refer to this link.
Biochemical And Nutritional Value Of Soybean Oil
Soybean oil is rich in calories derived from unsaturated fatty acids and plant starch. It is rich in vitamins E and K and is essential in the synthesis and functioning of steroidal hormones like estrogen.
Hence, it is a healthier alternative to other refined vegetable oils or animal fats.
Biochemically, soybean oil has many unique phytochemicals, including isoflavones, saponins, phytosterols, and phenolic acids.
The most important and abundant of them are the isoflavones daidzein, genistein, and glycetein. These play a vital role in preventing cardiovascular diseases and cancers.
Saponins are hypocholesterolemic and antioxidant sterols, which specifically prevent colon cancers. Soybean oil has various phytosterols – like sitosterol, campesterol, and stigmasterol – that have anticancer and antioxidant properties. The phenolic acids present in soybeans, including chlorogenic acid, caffeic acid, ferulic acid, and ellagic acid, also have antioxidant and anti-inflammatory properties