Cold Press Soya Oil
Cold pressed soya oil — light, neutral, high in Omega-3 and Vitamin E. Zero chemicals.
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- Extracted below 45°C — nutrients fully preserved
- Zero chemicals, zero additives, zero compromise
- FSSAI certified — lab tested for purity
- Made in Gurgaon, Sector 9A — fresh batches
Extracted in wooden ghani · Below 45°C · Zero chemicals · FSSAI certified · Gurugram
Why Cold Press Soya Oil?
High in Omega-3 (ALA)
Cold pressed soya oil contains 7–10% ALA (Omega-3 alpha-linolenic acid) — one of the highest Omega-3 contents of any cooking oil. Fully preserved by cold pressing.
Rich in Vitamin E
Soya oil is one of the richest natural sources of Vitamin E (tocopherols). Cold pressing preserves these antioxidants — heat processing destroys them.
Light, neutral flavour
Unlike mustard or sesame oil, cold pressed soya oil has a clean, neutral taste that works across all cuisines — Indian, Chinese, Continental, and baking.
FSSAI certified
Manufactured at DSS 53, Sector 9A Market, Gurugram under FSSAI food safety standards. Zero hexane, zero bleaching, zero deodorisation.
Extracted below 45°C
Slow mechanical pressing below 45°C preserves the full polyunsaturated fat profile and Vitamin E content that high-heat refining destroys.
High smoke point
Smoke point ~230°C — suitable for most cooking methods including sautéing, stir-frying, and light deep frying.
How to Use Cold Press Soya Oil
Everyday cooking
Neutral flavour makes it ideal for everyday Indian cooking — dal, sabzi, rice dishes — where you want the spices and ingredients to shine, not the oil.
Baking
Substitute for butter or vegetable oil in baking at a 1:1 ratio. The neutral flavour and high Vitamin E content make it excellent for cakes, muffins, and breads.
Salad dressings
Use raw in salad dressings and vinaigrettes. The high Omega-3 content is best preserved when the oil is not heated — raw use maximises nutritional benefit.
Stir-frying
Smoke point ~230°C — suitable for stir-frying vegetables, paneer, and tofu. The neutral flavour works well with Chinese and Continental cooking styles.
Blending with other oils
Mix with cold pressed mustard oil (1:1) for a balanced cooking oil that combines mustard's Omega-3 with soya's neutral flavour and high Vitamin E.
Nutritional Profile
Approximate values. Actual composition varies by batch and seed variety.
Recipes with Cold Press Soya Oil
Dal Baati Churma
Rajasthani classic — soya oil in the baati dough for a lighter texture.
View recipe
Achari Murgh
Pickled spice chicken — neutral soya oil lets the achari masala shine.
View recipe
Ker Sangri
Rajasthani desert beans — soya oil for a lighter version.
View recipe
Dalma
Odia dal — soya oil for a neutral-flavoured version.
View recipe
Frequently Asked Questions
Yes. Cold pressed soya oil retains 7–10% Omega-3 (ALA), full Vitamin E, and phytosterols. Refined soya oil is processed at high heat with hexane solvent, bleaching, and deodorisation — reducing these nutrients significantly.
No — cold pressed soya oil has a mild, clean, slightly nutty aroma. It is much more neutral than mustard or sesame oil, making it suitable for cooking where you don't want a strong oil flavour.
Yes — smoke point is ~230°C, suitable for most frying. For very high heat deep frying, cold pressed mustard oil (smoke point ~250°C) is a better choice.
Available in 500 ml, 1 L, 2 L, and 5 L. Free same-day delivery across all Gurugram sectors. Call +91 99995 55242.
Order Cold Press Soya Oil — Free Delivery
Same-day delivery across all Gurugram sectors. FSSAI certified. Zero chemicals.
DSS 53, Sector 9A Market, Gurugram 122001