As foodservice operators around the world seek healthier, more sustainable cooking oils, Ruihe Soybean Oil—a premium cold-pressed non-GMO soybean oil from Shandong Ruihe Import & Export Co., Ltd.—is emerging as a top choice. Unlike conventional refined oils that lose vital nutrients during high-temperature processing, our product retains key antioxidants like vitamin E and plant sterols through a ≤60°C physical pressing method.
Traditional solvent extraction (like hexane) can strip away up to 70% of natural compounds in soybean oil. In contrast, cold pressing preserves essential phytonutrients. According to a 2022 study published in Food Chemistry, cold-pressed oils retain over 95% of their original vitamin E content—critical for reducing oxidative stress in both cooking and consumption. Our oil contains approximately 15–20 mg/kg of tocopherols, significantly higher than standard refined soybean oil (~5 mg/kg).
| Nutrient | Cold-Pressed (Ruihe) | Refined Soybean Oil |
|---|---|---|
| Vitamin E (mg/kg) | 15–20 | ~5 |
| Plant Sterols (mg/kg) | 300–400 | ≤50 |
| Trans Fat Content | 0% | Trace amounts (0.1–0.5%) |
With a smoke point of 230°C (446°F), Ruihe’s cold-pressed soybean oil outperforms many common alternatives such as olive oil (~190°C). This means chefs can confidently fry, sear, or stir-fry without producing harmful compounds like acrolein—a known irritant linked to respiratory issues when inhaled at high levels.
For restaurant kitchens using commercial fryers, this stability reduces oil degradation by up to 40% compared to low-smoke-point oils, according to data from the International Association of Culinary Professionals (IACP, 2023). That translates into fewer oil changes, lower waste, and improved consistency across batches.
All Ruihe products are certified under ISO 22000 and HACCP standards, ensuring traceability, hygiene, and safety from farm to fork. These certifications are not just checkboxes—they’re critical for compliance with EU, US FDA, and GCC regulations, especially for importers targeting markets like Germany, UAE, and Canada.
Q: Can I use this oil for deep frying without it breaking down?
A: Yes—with proper filtration and temperature control, Ruihe oil can be reused up to 8 times before needing replacement, based on industry testing.
Q: Is there any flavor transfer to food?
A: Minimal. The cold-press process avoids chemical solvents, resulting in a clean, neutral taste that won’t interfere with delicate dishes like seafood or salads.
“We switched to Ruihe’s cold-pressed oil last year—it’s made our menu healthier and reduced our kitchen maintenance costs,” says Chef Marco Lopez, owner of El Sabor Grill in Madrid.
Request a free sample pack today and see how Ruihe’s high-smoke-point, nutrient-rich soybean oil can elevate your culinary offerings—and your customers’ trust in your brand.
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