In the global health food market, cold-pressed non-GMO soybean oil has emerged as a top choice for many enterprises. This article delves into the nutritional value and health benefits of this oil, aiming to provide scientific answers to the concerns of global health food businesses.
The cold-pressing process is a physical method that significantly contributes to the preservation of vital nutrients. Unlike other extraction methods, cold-pressing operates at low temperatures, typically below 40°C. This gentle approach ensures that the oil retains a high content of vitamin E, an antioxidant that helps protect cells from damage. On average, cold-pressed non-GMO soybean oil contains about 10-15 mg of vitamin E per 100 grams, which is 20% - 30% more than conventionally extracted soybean oil.
Another important nutrient preserved by cold-pressing is plant sterols. These compounds have been shown to help lower cholesterol levels. Cold-pressed non-GMO soybean oil can contain up to 200 - 250 mg of plant sterols per 100 grams, according to research from the International Journal of Food Sciences and Nutrition.
One of the major concerns for health-conscious customers is the presence of chemical residues and trans fats in cooking oils. Cold-pressed non-GMO soybean oil addresses these concerns effectively. Since it is extracted without the use of chemical solvents, there are no harmful chemical residues left in the oil. Moreover, it contains zero trans fats, which are known to increase the risk of heart disease.
A study published in the American Journal of Clinical Nutrition found that replacing trans fats with unsaturated fats, such as those in cold-pressed non-GMO soybean oil, can reduce the risk of coronary heart disease by up to 20%.
Cold-pressed non-GMO soybean oil has a high smoke point, typically around 230°C. This high smoke point gives the oil excellent thermal stability, making it suitable for a wide range of cooking methods, including frying, stir - frying, and baking.
When cooking at high temperatures, oils with low smoke points can break down and produce harmful substances. In contrast, the high smoke point of cold-pressed non-GMO soybean oil ensures that it remains stable during cooking, preserving its nutritional value and flavor.
To further enhance the trust of customers, cold-pressed non-GMO soybean oil often comes with international food safety certifications such as ISO22000 and HACCP. These certifications indicate that the oil meets strict international standards for food safety and quality control.
ISO22000 focuses on the entire food chain, from raw material production to the final product, ensuring that all processes are safe and hygienic. HACCP, on the other hand, identifies and controls potential hazards in the production process, minimizing the risk of food safety issues.
1. Is cold-pressed non-GMO soybean oil suitable for large-scale food production? Yes, its high smoke point and nutritional stability make it an excellent choice for large-scale frying, baking, and other food processing operations.
2. How does the cold-pressed non-GMO soybean oil compare to other cooking oils in terms of cost? While it may be slightly more expensive than some conventional oils, its health benefits and suitability for various cooking methods make it a cost - effective choice in the long run.
If you're a health food enterprise, a restaurant, or a food processing factory looking for a high - quality cooking oil, cold-pressed non-GMO soybean oil is the ideal option. Don't miss out on the opportunity to experience the benefits of this amazing oil. Try our cold-pressed non-GMO soybean oil now and see the difference!
