Human Food

Cold Pressed Virgin Soybean Oil

Soybean oil is the natural oil extracted from whole soybeans. It is the most frequently consumed oil in the united states, accounting for nearly 75 percentage of our total vegetable oil intake. Oil sold in the grocery store under the generic name “vegetable oil” is usually 100 percent soybean oil. But “vegetable oil” isn’t always soy oil. Be sure to read the label to make sure cooking oils don’t contain fats that are highly saturated like palm kernel oil or coconut oil. Soybean Oil is also used by the food industry in a variety of products including mayonnaise, coffee creamers, margarine, sandwich spreads and salad dressings. Use soybean oil in any recipe that calls for vegetable oil .Soybean oil is light in flavour and has almost no odour. Cooking with soybean oil allows the flavour of other food in a recipe to shine through. Soybean oil also has a high smoking point: 440OF. It won’t fill your kitchen with smoke when you are frying at high temperatures.

Cold Pressed Soybean Oil

Cold pressed unrefined (virgin) soybean oil is manufactured from non Genetically Modified Soybeans and double filtered through another unique filtering process to remove gums and suspended impurities. Refining is a process that removes the bioactive components in edible oils. Total refining process includes several chemical treatment at different stages of refining deteriorating the level of vitamins, essential fatty acids etc. Chemical preservatives are then added. Some refined oils even add methyl silicone which acts as a defoamer. Hexane is also used to retrieve the oil that remains in the cake. Therefore, refined oil is colorless, odorless and devoid of free fatty acids and flavors. Unlike refined oils, expeller processing extracts oil from seeds by using mechanical friction. No chemicals are used in the entire process manufacture and the oil left in its virgin form. This process saves the natural vitamins and also is rich in Omega-3 and Omega-6fatty acids which are known to prevent heart disease and maintains the blood cholesterol level.

Why Cold Pressed Soybean Oil

The unique 4-stage expulsion process and 2-stage filtration process is carried out on a mechanical expeller. This type of oils popular in the US and Europe made from the same mechanical expulsion principle and sold as virgin soybean oil. Like all vegetable oils, Cold Pressed Soybean oil is cholesterol- free. It is also low in saturated fat. Cold pressed soy bean oil has a unique blend of two types of fatty acids called omega-3 fatty acids and omega-6 fatty acids. The omega-3 fatty acids in cold pressed soy bean oil are similar to the type of fat found in fish oil, which has been shown to support better heart health.

Cold Pressed Soya bean oil Benefits

  • Natural oil extracted from whole soybeans
  • Cholesterol free, low in saturated fat
  • One of the few oils that contains linolenic acid (Omega-3 fatty acid) that has shown to reduce the risk of heart disease
  • Cold Pressed soybean oil is low in saturated fatty acids and rich in poly unsaturated fatty acids and mono unsaturated fatty acids, which is found to lower LDL (bad) cholesterol and total cholesterol and preserving HDL (food) cholesterol
  • Easy to digest
  • Natural Vitamins gives good shelf life
  • Distinct flavor with overtones of flavors both nutty and fruity

The omega-3 fatty acids improve heart function by providing greater variability between beats, therefore reducing the risk of arrhythmia and/or n sudden death. Dr Fernando Holguin, MD, Emory University School of Medicine, Atlanta, GA said taking a daily supplement of expelled soybean oil may help reduce the risk of suffering an adverse cardiovascular event, such as arrhythmia or sudden death, especially in persons with known cardiovascular disease or at increased risk for it, such as those with lipid disorders, advanced age, hypertension, a history of smoking, and family history of heart disease.

Health experts suggest that consumers should get no more than 30 percent of their calories from fat. Hens choosing fats to cook with, it is important to choose fats that are high in polyunsaturated and/or monounsaturated fatty acids, which help to reduce blood cholesterol. Cold pressed soy bean oil is high in polyunsaturated fat and has all the above qualities of the best soybean oil.

How to use Daily?

Just like any daily edible oil cold pressed soybean oil can be used in any cuisine like Italian, Chinese, Indian, salad, dressing, etc. One can say that use of cold pressed soybean oil can keep the taste and can cut down the fat intake.

Nutritional Value
Constituent In gms
K/Cal 900
Protein (g) 0
carbohydrate (g) 0
Fiber (g) 0
Fat (g)
Saturates 15
Monosaturates 23
Polysatuates 62
Sodium 0


Rice Bran Oil is a unique vegetable oil produced from the outer brown layer of rice which is removed in the form of rice bran during polishing process of the rice milling industry.

Refined Rice Bran Oil is produced after physical refining of rice bran oil. The Company is using physical refining process to refine this health friendly oil so as to preserve the nutrients which would otherwise be lost due to the use of chemicals.

Refined Rice Bran Oil not only has a good balance of saturated, monounsaturated & polyunsaturated fats, but also is a rich source of micronutrients and natural antioxidants such as Oryzanol, Tocopherol, Tocotrienol and Squalene which are known to provide many benefits for human health, besides helping lower cholesterol.

Health Benefits of Refined Rice Bran Oil:

  • Rice Bran Oil, besides having a balanced fatty acid composition and a fair lionleic / alpha linolenic acid ratio, is also rich in highly beneficial antioxidants.
  • Oryzanol, which is uniquely found in rice bran oil, is known to reduce bad LDL cholesterol and triglyceride without reducing the good HDL. It is also supposed to have anti-itching & anti dandruff properties.
  • Tocotrienol, found in rice bran oil, is a powerful antioxidant which is known to have anti-thrombosis and anti-cancer properties.
  • Tocopherol, found in rice bran oil, is a good antioxidant belonging to the Vitamin E group.
  • Squalene, found in rice bran oil, is considered to be beneficial in maintaining the tone of skin.
  • Rice Bran Oil has three classes of antioxidants (instead of one class commonly found in most other oils) which impart it good oxidative stability and are known to help in controlling production of harmful free radicals in the body.

Food fried in rice bran oil is reported to absorb less oil which means lower calorie count and less consumption of oil.

Healthy Chemical Free Soy Protein Supplement


Soybean is one of the nature’s wonderful nutritional gifts. It is one of the very few plants that has complete protein with minimum saturated fat. Regular consumption of soybean help people feel better and live longer with an enhances quality of life. Soybean contains all the three macro nutrients required for good nutrition; complete protein, carbohydrates and fat, as well as vitamins and minerals, including folic acid, calcium, potassium and iron. Compared to any food product, soybean has very good amount of phyto-chemicals such as isoflavones, which have a number of health benefits.

Low Fat Soy Protein

Low Fat Soy Protein is low-fat soy flour, made from roasted soybeans, which are mechanically oil-expelled that have been ground in to a fine powder. Rice in high quality protein and other nutrients, soy protein also adds a pleasant texture and flavour to a variety of products. Unlike defatted soy flour low fat soy protein is free from hexane residue. Low Fat Soy Protein is rich in Protein at the same time has some good quality fat. Low Fat Soy Protein will give a protein boost to recipes. Like whole grain flours, Low Fat Soy Protein should be stored in cool and dry place. Low fat soy flour has about 45 per cent protein and is the natural product with good amount of isoflavones that many scientists have identified as being responsible for the health benefits. Low fat soy flour is also a good source of dietary fiber, iron, calcium and vitamins especially B-complex. Although soy flour has not yet found its way into many family kitchens, it is used extensively by the food industry. Soy flour can be used to make various food products.

Low Fat Protein Health Benefits

1) Benefits to Children

Low Fat Soy Protein has a number of benefits to children. Studies conducted on children showed that soy protein consumption helps in increasing height,weight,haemoglobin levels and improves cognitive properties (intelligence and memory power).

2) Cholesterol Reducing Effect

Low Fat Protein is high in protein, low in saturated fat and completely free of cholesterol. Regular consumption of soy protein selectively reduces total cholesterol, reduces LDL (bad) cholesterol and maintains HDL (good) cholesterol levels. Thus, reducing the chances of heart diseases. After reviewing a number of human studies conducted all across the globe, the U.S. Food and Drug Administration issued a health claim for soy protein on October 26, 1999. The health claim says, “25 grams of soy protein a day as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.” This research was approved by the American heart association science advisory and coordinating committee on November 14, 2000.

3) Benefit for Diabetic Patients

Dr. Harvey Kellogg first suggested the role of soy foods for the treatment of diabetes. Soybean contains both soluble and insoluble fiber. Soluble fiber may help lower serum cholesterol and control blood sugar. Low Fat Soy Protein also found to control blood sugar effectively unlike animal proteins and soy protein can better handled by kidneys.

4) Prevention from Digestive Disorders

The insoluble fiber in soybean increases stool bulk, and can help relieve symptoms of some digestive disorders. Studies suggest that soy consumption also reduces certain digestive system related cancers such as colon cancers.

5) Helpful in Prevention of cancer

Soy isoflavones also found to have anti-oxidant and anti-carcinogenic activities. Human epidemiological studies suggest that as little as 25 gms of soy foods each day may be protective against many types of cancer, including colon, rectum, stomach, prostate and breast. One of the primary isoflavone in soy is genistein, which works as a cancer fighter in several ways. It reduces the risk of hormone related cancer such as breast cancer. Genistein also inhibits the activity of enzymes that convert normal cells into cancer cells.

6) Combating Osteoporosis

Low fat soy protein exhibits less calcium wasting effects. The isoflavone found in soybeans may also directly stop bone deterioration.

7) Relive from negative effect of Menopause

Recent research has shown that soy foods may be able to relieve most menopausal symptoms. Soy food are a rich source of phytoestrogens, which may help compensate for lack of natural estrogen production.

How to use Daily?

Wheat-soy flour:

This is nothing but addition of 10%-20% low fat soy flour (add 1-2kg low fat soy flour to 10 kg wheat flour) to make rotis, chapattis, puris etc. Addition of 10%-20% soy flour in wheat flour increases protein in wheat flour from 11 to 16%-20%.

Besan-soy flour:

Add 20% soy flour to besan and use to make products such as pakoras, chilla, kadhi etc. The products made of this mix absorb 20% less oil then the products made out of just besan. Protein content and quality of course is enhanced.

Soy Papad:

Papad is another potential fortification opportunity for soybean in Indian traditional food products. Soy flour can be blended up to 30-40% per cent in black gram (urad dal) for manufactures of soy- fortified papad. Fortification of urad flour with soy flour at 30% will increase protein from 21% to 30%.

Bakery Products:

Low fat soy protein can be added to any bakery products without compromising the taste . Addition of low fat soy protein as little as 10% may improve both protein quality and quantity

Good Nutritional Facts Of Low Fat Soy Protein
Constituent In gms
K/Cal 370
Protein (g) 45
Fat (g) 7
carbohydrate (g) 38
Fiber (g) 5-6
Calcium (mg) 188
Iron (mg) 6
Zinc (mg) 1.2
Thiarnin (mg) 0.4
Riboflavin (mg) 0.3
Niacin (mg) 2.2
Composition of low fat soy flour Fortified wheat flour
Constituent Whole Wheat Flour (W.W.F.) Soy Fortified (W.W.F.) 10% Soy Fortified (W.W.F.) 15% Soy Fortified (W.W.F.) 20%
Protein (g) 11.5 16.0 18.3 20.5
Fat (g) 1.9 2.6 3.0 3.3
Carbohydrate (g) 62.5 66.3 68.2 70.1
Fiber (g) 12.2 12.8 13.1 13.4
Calcium (mg) 34.0 52.8 62.2 71.6
Iron (mg) 3.1 4.5 4.8 5.1
Phosphorus (mg) 346.0 370.4 382.6 394.8
Zinc (mg) 2.9 3.0 3.1 3.1

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