| Soybean Oil | | |
|---|
| | | |
| Physical Property | Refined Soybean Oil | Non-Refined Soybean Oil |
| Color | Clear, light yellow | Dark yellow or brown |
| Free Fatty Acids | < 0.1% | 1-3% |
| Peroxide Value | < 2 meq/kg | 5-10 meq/kg |
| Density | 0.91 - 0.93 g/ml | 0.92 - 0.94 g/ml |
| Smoke Point | 232 - 238 °C | 160 - 190 °C |
| Flash Point | 315 - 330 °C | 300 - 310 °C |
| Saponification Value | 191 - 193 mg KOH/g | 180 - 200 mg KOH/g |
| Iodine Value | 120 - 143 g I/100g | 120 - 141 g I/100g |
| Refractive Index | 1.465 - 1.468 | 1.470 - 1.473 |
| Moisture Content | < 0.05% | < 0.5% |
| | | |
| canola oil | | |
|---|
| | | |
| Physical Specification | Refined Canola Oil | Non-refined Canola Oil |
| Appearance | Clear, light-colored liquid | Slightly cloudy, yellowish liquid |
| Odor | Mild, neutral odor | Strong, nutty odor |
| Free Fatty Acid | (as oleic acid) | 0.1% maximum 2.0% maximum |
| Peroxide Value | 2.0 meq/kg maximum | 10.0 meq/kg maximum |
| Moisture and Impurities | 0.1% maximum | 0.5% maximum |
| Smoke Point | 400°F (204°C) minimum | 225-350°F (107-177°C) |
| Flash Point | 600°F (316°C) minimum | 375-475°F (191-246°C) |
| Specific Gravity @ 25°C | 0.916-0.921 | 0.914-0.919 |
| Iodine Value | 110-130 | 90-120 |
| Saponification Value | 188-194 | 170-200 |
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| | | |
| olive Oil | | |
|---|
| | | |
| Property | Non-refined Olive Oil | Refined Olive Oil |
| Color | Green to yellow | Pale yellow to yellow |
| Odor | Fruity | Odorless |
| Taste | Fruity, sometimes bitter | Mild, sometimes bland |
| Acidity | < 2% | < 0.3% |
| Free Fatty Acid (FFA) | < 0.8% | < 0.3% |
| Peroxide Value (PV) | < 20 meq O2/kg | < 10 meq O2/kg |
| Smoke Point | 190-207°C | 210-238°C |
| Flash Point | > 300°C | > 330°C |
| Density | 0.915-0.918 g/cm3 | 0.913-0.915 g/cm3 |
| Viscosity | 84-87 mPa·s at 20°C | 63-77 mPa·s at 20°C |
| Iodine Value (IV) | 75-94 | 75-94 |
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| | | |
| corn Oil | | |
|---|
| | | |
| Specification | Refined Corn Oil | Non-Refined Corn Oil |
| Color | Pale yellow | Dark yellow |
| Appearance | Clear and transparent | Cloudy or murky |
| Smell | Odorless or mild aroma | Strong corn scent |
| Smoke point | High (450°F or 232°C) | Low (320°F or 160°C) |
| Free fatty acid | content Low (< 0.1%) | High (up to 3%) |
| Nutritional value | Lower due to refining process, but still contains Vitamin E and essential fatty acids | Higher due to minimal processing, contains more Vitamin E and essential fatty acids |
| Shelf life Longer shelf life due to refining process | Shorter shelf life due to the presence of impurities and natural fats | |
| Price | Higher due to additional refining process | Lower due to minimal processing |
