Solvent effects on the products of soybean oil extraction

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Abstract
Summary: Ethanol, isopropanol, isobutanol, ethylene dichloride, trichloroethylene, carbon tetrachloride, and hexane (b.p. range 30° to 60°C.) were used as solvents for the extraction of soybean oil and the comparative effect of the solvent on the color and other properties of the oil, meal, and isolated protein was measured. Ethanol extraction gave the best results with respect to the color of oil, meal, and protein, and it also served as a debittering agent for the soybean meal.

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