Soybean oil is one of the most widely consumed edible oils, extracted from soybeans (Glycine max). It is a light, neutral-flavoured oil with a high smoke point, making it suitable for frying, baking, and processed foods. Rich in polyunsaturated fats and omega-3 fatty acids, soybean oil is often promoted as a heart-healthy choice. It is also one of the most versatile oils, used in margarines, salad dressings, and snack foods worldwide.

Beyond food, soybean oil is a primary feedstock for biodiesel, inks, paints, and other industrial applications. The residual soybean meal after oil extraction is an essential source of protein in animal and aquaculture feed. The United States, Brazil, Argentina, China, and India dominate global production, making soybean oil central to the international edible oil trade. This combination of nutritional value, affordability, and functionality makes it a staple in kitchens and industries worldwide.