Oil Atlas/Seed
Seed Oil
Soybean Oil (Conventional)
Solvent extracted, refined
Fry Cycles
72to 25% TPM
Smoke Point
225°C
OSI
7hours
Profile
The largest-volume frying oil in the US by historical usage, but one of the weakest performers for frying durability. At 58% PUFA, soybean oil degrades rapidly — only 72 fry cycles to 25% TPM in the Fedepalma/UCaldas trials, roughly one-fifth the life of high oleic palm olein. Grootveld et al. demonstrated that PUFA-rich oils at frying temperatures generate volatile aldehydes at levels that may exceed WHO tolerable daily intake thresholds. Many large chains have already switched to high oleic alternatives.
Fatty acid breakdown
Saturated (SAFA)
16%
Monounsaturated (MUFA)
23%
Polyunsaturated (PUFA)
58%
Health
Very high PUFA (58%) — primary concern for frying. Generates significant volatile aldehydes at frying temperatures per Grootveld et al. (2014). Was the primary oil partially hydrogenated for trans fat production before the 2018 FDA ban.
Sustainability
World's most produced vegetable oil. South American expansion linked to deforestation in Cerrado and Amazon biomes. US production on established cropland is lower risk.