As global food safety standards rise and consumers demand cleaner labels, cold-pressed non-GMO soybean oil is emerging as a top choice for both professional kitchens and home cooks. Unlike traditional hot-pressed oils that can degrade nutrients and introduce chemical residues, this premium oil uses a gentle extraction process below 60°C to preserve its natural integrity — making it not just healthier, but also more versatile in high-heat cooking.
Traditional soybean oil production often involves temperatures above 120°C, which breaks down heat-sensitive compounds like vitamin E and plant sterols. In contrast, cold-pressed methods maintain temperatures ≤60°C, preserving up to 95% of these essential nutrients (based on SGS testing from 2023). This means your meals aren’t just safer—they’re nutritionally richer.
A single tablespoon of cold-pressed non-GMO soybean oil delivers approximately 10 mg of tocopherol (vitamin E), an antioxidant shown in peer-reviewed studies (Journal of Nutrition, 2022) to reduce oxidative stress and support heart health. It also contains about 250 mg of plant sterols per 100g—known to lower LDL cholesterol by up to 15% when consumed regularly (European Journal of Clinical Nutrition).
Unlike many conventional oils processed with hexane solvents, our product meets ISO 22000 and HACCP international standards. Lab tests confirm acid value ≤0.2 mg KOH/g—a benchmark for purity—and zero detectable trans fats or residual chemicals. For restaurants serving health-conscious guests or families seeking clean eating, this is more than a marketing claim—it's a measurable advantage.
With a smoke point of 210°C (410°F), this oil excels in frying, sautéing, baking, and even salad dressings without breaking down into harmful compounds. Chefs at leading hotels in Dubai and Berlin report improved texture in fried foods and better flavor retention in baked goods—especially when replacing refined vegetable oils.
"We switched our fryer oil to cold-pressed soybean oil last year," says Maria Lopez, head chef at a sustainable restaurant in Barcelona. "Not only did our customers notice less greasy taste, but we saw fewer complaints about post-meal discomfort." Similarly, Sarah Kim, a busy mom in Toronto, uses it daily for stir-fries and kids’ snacks—“It’s the first oil I’ve trusted for my family since moving away from store-bought brands.”
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