In today’s evolving food industry, ensuring both safety and nutrition in cooking oils is paramount. Shandong Ruihe Douyuan delivers a cutting-edge solution through its cold-pressed, non-GMO soybean oil, distinguished by its high smoke point and preserved bioactive nutrients. This article explores how the oil's unique production method safeguards its rich vitamin E and plant sterol content, while maintaining heat stability free from harmful trans fats and chemical residues, offering food processors and restaurateurs a scientifically validated choice for improved product quality and consumer health.
Unlike conventional solvent-extraction methods, cold pressing mechanically extracts oil at controlled temperatures, typically below 50°C (122°F), preventing nutrient degradation. This process eliminates the need for chemical solvents, ensuring a pure and natural oil composition. Key nutrients such as vitamin E — a potent antioxidant — and plant sterols remain intact, promoting cardiovascular health and immune support.
Shandong Ruihe Douyuan cold-pressed non-GMO soybean oil contains approximately 30-40 mg of vitamin E per 100g and up to 200 mg of plant sterols per 100g, significantly higher than solvent-extracted oils. These compounds combat oxidative stress, reduce LDL cholesterol absorption, and contribute to inflammation reduction—factors critical for promoting long-term health in consumers.
One pivotal health consideration is the absence of chemical solvents and trans fats in cold-pressed oils. Trans fats, known to increase heart disease risk, are typically formed during high-heat industrial refining. Ruihe Douyuan’s method avoids these hazards, ensuring safer consumption. Furthermore, the oil meets stringent food safety regulations under international certifications such as ISO 22000 and HACCP, providing confidence in quality control and traceability.
With a smoke point around 230°C (446°F), this cold-pressed non-GMO soybean oil exhibits exceptional heat tolerance, surpassing many traditional vegetable oils. High smoke points minimize harmful compound formation (e.g., acrolein, polycyclic aromatic hydrocarbons) during high-temperature cooking like frying, sautéing, and baking, making it ideal for diverse culinary applications.
From deep-frying crisp snacks to stir-frying fresh vegetables, and even in bakery items requiring consistent heat exposure, Ruihe Douyuan’s oil maintains stable flavor, aroma, and nutrients. In cold dishes and dressings, its natural composition adds a fresh, clean profile without off-flavors. This versatility equips food manufacturers and chefs with a reliable ingredient that meets rising consumer demands for clean-label, healthy products.
The adoption of ISO 22000 and HACCP standards reflects Ruihe Douyuan’s commitment to flawless production hygiene, risk management, and continuous improvement. These certifications validate not only product safety but also the integrity of supply chain processes, making it a preferred choice for export-driven food processors stringent on global compliance.
For food enterprises aiming to elevate their oil selection strategy, integrating this high smoke point cold-pressed non-GMO soybean oil can:
Q1: Can cold-pressed soybean oil withstand deep-frying temperatures without losing quality?
A1: Yes. The high smoke point of ~230°C enables it to maintain stability and nutrient retention during typical deep-frying processes (170-190°C), outperforming many conventional oils.
Q2: How does the non-GMO certification benefit food production?
A2: Non-GMO status ensures no genetically modified organisms were involved in the cultivation process, addressing rising consumer demand for clean-label products and facilitating easier entry into markets with GMO restrictions.
“Our food processing facility switched to Shandong Ruihe Douyuan's cold-pressed soybean oil last year, and we observed a 25% improvement in product shelf life and marked positive customer feedback on taste and health attributes.” — Lead R&D Manager, Global Food Manufacturer
Data Source Reference:
- Vitamin E Content: Ruihe Douyuan quality analysis, 2023.
- Smoke Point Comparison:
• Cold-Pressed Non-GMO Soybean Oil: 230°C
• Conventional Soybean Oil (solvent-extracted): 220°C
• Canola Oil: 204°C
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