Soy oil

To manufacture soybean oil, soybeans undergo cracking, adjustment for moisture content, heating within the temperature range of 60 to 88 °C (140–190 °F), rolling into flakes, and extraction with hexanes as a solvent. The resulting oil is subsequently purified, mixed for diverse applications, and occasionally subjected to hydrogenation.

Liquid and partially hydrogenated soybean oils are marketed as “vegetable oil” or incorporated as components in a broad array of processed food items.

The majority of the residual byproduct (soybean meal) serves as feed for animals.