Base Oils – Soy Germ Oil (CO2) (Glycine Max)

Soy Germ Oil (CO2) (Glycine Max)

Glycine max, the Soybean, is an annual herbaceous plant in the Fabaceae, that originated in southeastern Asia (including China, Japan, and Korea) that was domesticated more than 3,000 years ago for its edible seeds and young pods.

It is now the world’s most important legume crop, and the sixth of all cultivated crops in terms of total harvest, and the most widely produced oil seed, grown in diverse climates worldwide.

The Soybean plant, which is densely hairy on leaves and stem, can grow to nearly 2 m tall. The fruit is a broad, hairy, flattened legume or pod, around 10 cm long, yellow to brown when fully mature and dried. Pods typically contain up to 4 beans, which vary in size and color depending on cultivar (colors range from white to reddish to black).

Soybean oil is a vegetable oil extracted from the seeds germs of the Soybean (Glycine max).

While Soybean oil has no direct insect repellent activity, it is used as a fixative to extend the short duration of action of essential oils such as Geranium oil in several commercial products.

Chemical structure:

Soy Gern oil has Fatty oil with a high content of polyunsaturated fatty acids including linoleic acid, linolenic acid. The oil contains natural tocopherols, especially however phytosterols.

Per 100g, Soybean oil has 16g of saturated fat, 23g of mono-unsaturated fat, and 58g of poly-unsaturated fat. The major unsaturated fatty acids in Soybean oil triglycerides are the poly-unsaturates, alpha-linolenic acid  7 – 10%, and linoleic acid 51%, and the mono-unsaturate 23%. It also contains the saturated fatty acids, stearic acid, 4%, and palmitic acid 10%.

Soybean oil is a drying oil, which means that it will slowly harden upon exposure to air, forming a flexible, transparent, and waterproof solid.


Base Oils – Hazelnut Oil (Corylus Avellana)

Essential Oils – Allspice Essential Oil (Pimenta Dioica)


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