Processing characteristics and oxidative stability of soybean oil extracted with supercritical carbon dioxide at 50 C and 8,000 psi

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Abstract
The crude oil extracted from soy flakes with supercritical carbon dioxide (SCCO2) was characterized for color, free fatty acid, phosphorus, neutral oil loss, unsaponifiable matter, tocopherol and iron content and compared to a commercial hexane‐extracted sample of crude degummed oil. Characterization and processing studies indicate that SCCO2 extraction yields a product comparable to a hexane‐extracted degummed oil. However, hexane‐extracted degummed soybean oils exhibit better oxidative stability because phosphatides, which are natural antioxidants, are essentially absent in SCCO2‐extracted oils.