Used Soybean Cooking Oil (UCO) is a recycled vegetable oil collected from approved food-industry sources where soybean oil is used for frying and cooking purposes. After controlled use, the oil is recovered, filtered, and stored under regulated conditions to ensure consistent quality for industrial reuse.

The product appears in yellow to dark brown color with a characteristic cooking oil odor, free from rancid or offensive smells. It maintains stable physical properties, with a density of 0.91–0.94 g/cm³ at 20°C and a viscosity of approximately 30–40 mm²/s at 40°C, making it suitable for further processing.

Chemically, Used Soybean Cooking Oil contains Free Fatty Acids (FFA) below 1.5%, moisture content below 1%, and total impurities below 1%. It has a saponification value of approximately 190–200 mg KOH/g and an iodine value of 120–140 g I₂/100g, reflecting its high unsaturated fatty acid profile. Contaminant levels are strictly controlled, with food particles below 1%, other vegetable oils below 5%, and combined metal content under 10 ppm. The oil primarily consists of Linoleic Acid (50–60%), Oleic Acid (20–30%), and Linolenic Acid (5–10%), consistent with soybean oil composition. Used Soybean Cooking Oil is commonly transported in heated tank cars and supplied in bulk via ISO tanks or flexitanks to preserve flowability and quality. When stored properly in sealed containers away from moisture and direct sunlight, the product has a shelf life of 12 to 24 months.