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Updated: Aug 6, 2026
Extraction and Analysis of Taiwanese Green Propolis
Published on: January 7, 2019
Demystifying the impact of green soybean composition on soybean oil turbidity: concentration-dependent effects of
Linshang Zhang1, Jiangfeng Ni1, Tianming Xi2
1College of Food Science and Engineering, Hennan University of Technology, China.
Abstract:
Turbidity in soybean oil poses a significant challenge to the edible oil processing industry. This study hypothesizes that endogenous minor components in green soybean may promote turbidity development in soybean oil. The results revealed a dual role for monoglycerides (MG), diglycerides (DG), phosphatidic acid (PA): at low concentrations (MG ≤ 0.6%, DG ≤ 1.5%, PA ≤ 0.01%), they inhibited crystallization, whereas at higher concentrations (MG ≥ 0.8%, DG ≥ 2.0%, PA ≥ 0.05%), they promoted it. In contrast, high-melting-point triglycerides (HMP-TG) consistently acted as a crystallization promoter. Range analysis indicated that the relative strength of their impact followed the descending order: HMP-TAG > DG > MG > PA. Furthermore, tea polyphenol palmitate was identified as an effective crystallization inhibitor. This work provides a fundamental understanding of the factors governing soybean oil turbidity and proposes practical strategies for its control, offering valuable insights for the edible oil processing industry.
