Why is Soyabean Oil the Best for Deep Frying?

Written By INDRAJEET Pal

You could have the healthiest and the most protein-rich meals every day. But it’s the shaam wali bhookh, the sudden arrival of guests, or those relaxed Sunday cravings that pull you back to the comfort of fried food.

And let’s be honest, fried food isn’t the problem here. It’s indulgent, nostalgic, and deeply satisfying. The real trouble begins when it’s made using poor-quality oil. Low-grade oils break down at high temperatures, impact your cholesterol levels, and can cause gradual harm to your heart over time. That’s where soyabean oil for deep frying makes a better choice.

Soyabean oil is light, neutral in taste, and stable under heat. These properties make your snacks crisp, not greasy. Most importantly, it’s packed with heart-friendly fats that support better health even when you are enjoying a plate of hot bhajiyas or samosas.

According to market forecasts, domestic demand for soyabean oil is projected to grow at a CAGR of 1.71% in the coming years. What does that tell us? Indian families are already making the switch to soyabean oil because of its cooking performance and health benefits.

So if you are still not using soyabean oil, this blog is for you.

Which Qualities to Look for in a Deep Frying Oil?

Deep-frying cooking doesn't mean simply dunking the food in the oil pan. The oil you choose can affect the taste, texture, and even the safety of what you are cooking.

Here are a few key qualities to consider before selecting the oil:

  1. High Smoke Point: This is a must-have quality. The smoke point is the temperature at which oil starts to burn and break down. Low smoke point oils release toxic fumes and spoil the taste of your food. For deep frying, you need something with a smoke point above 200°C.

  2. Neutral Flavour: Strong-smelling or flavoured oils can easily overpower the flavour of your food. Whether you're frying paneer pakoras or bhaturas, a neutral oil allows the spices to shine and preserves the authentic taste.

  3. Light Texture: A good frying oil should feel light on the palate and the plate. Thick or sticky oils cling to food, making it greasy and heavy. Light oils help create crisp textures and prevent sogginess, especially in fried snacks like kachoris or vadas.

  4. Oxidative Stability: When oil is exposed to high heat, oxygen, and moisture (like during frying), it can break down and become harmful. Look for oils that are stable under heat and don’t oxidise quickly. This makes them safer for reuse and less likely to form toxic compounds.

  5. Better Fat Profile: If you frequently fry, the fat content matters. Choose oils that are low in saturated fats and contain more polyunsaturated fats (PUFAs) and omega-3s. These support heart health and make the occasional fried meal easier on your system.

Also Read: What is the Importance of Edible Oils in Indian Cooking?

Why is Soyabean Oil Ideal for Deep Frying?

Before we dive into answering the question, 'Is soybean oil good for deep frying,' let's first learn how it is made. 

Soyabean oil is extracted from the seeds of the soybean plant through a process called solvent extraction. The crude oil is then refined to remove impurities like free fatty acids, gums, and odours. This refining process not only makes the oil neutral in flavour and colour but also increases its heat stability, which is crucial for deep frying.

So, how is it suitable for deep-frying? The table below can explain.

Deep-Frying Requirement What’s the Ideal Requirement What Soyabean Oil Delivers
Smoke Point Should be above 220°C to prevent burning ~230°C - Withstands high heat without breaking down
Flavour Profile Neutral, so it doesn’t overpower Mild, neutral taste. It lets the dish spices and ingredients shine
Oxidative Stability Should not degrade quickly with repeated heating Good resistance to oxidation when used at proper temperatures
Fat Composition Preferably high in unsaturated fats Rich in heart-friendly mono and polyunsaturated fats
Texture After Frying Crisp outside, soft inside, without greasy residue Delivers perfect texture with minimal oil absorption
Versatility and Availability Easy to source and affordable for regular use Widely available and economical across India

Comparison Of Soyabean Oil with Other Oils for Deep Frying 

So far, we have discussed how soyabean oil meets all the requirements of the best deep frying oil.  Now, let's compare it with other oils. The following comparison will help you choose the best high smoke point oil for deep frying in regular cooking.

Points of Comparison Soyabean Oil Groundnut Oil Sunflower Oil Mustard Oil Rice Bran Oil Refined Palm Oil
Smoke Point (°C) ~230°C ~230°C ~225°C ~250°C ~232°C ~240°C
Flavour Neutral Mildly nutty Mild Pungent Mildly nutty Neutral
Fat Composition PUFA & MUFA Mostly MUFA High PUFA MUFA & Omega-3 Balanceed Fats High Saturated Fats
Stability on Reuse Good Good Moderate Good Good Excellent
Availability Widely available Regionally popular Widely available Regionally used Moderately available Widely available (bulk
Common Uses Indian snacks, fritters, curries Street food, bhajiyas Light frying Traditional dishes and Pickles Snacks, stir-fries Commercial kitchens

Also Read: Edible vs. Non-Edible Oils: What Sets Them Apart?

Conclusion: Is Refined Soyabean Oil Safe for Frying? 

Yes, it is. When compared with other oils, soyabean oil does a good job in all key areas.

It may not be the best in every single category. However, what makes it stand out is its overall balance: it heats well, has a mild flavour, can be reused a few times, and is widely available. But what about its health benefits? Let’s find out now. 

What are the Health Benefits of Deep Frying with Soyabean Oil?

You can completely rely on soybean oil for deep-frying. Here’s why:

  1. Heart-friendly fat profile: Soyabean oil is low in saturated fats and high in polyunsaturated fats, including omega-3s. These fats, when consumed in moderation, support heart health and help manage cholesterol levels.

  2. Contains plant-based omega-3s: It’s one of the few widely used cooking oils that naturally contains alpha-linolenic acid (ALA). ALA is a type of omega-3 that your body uses to reduce inflammation and support brain function.

  3. Rich in Vitamin E: This antioxidant helps protect cells from damage and supports skin health. Frying in soyabean oil doesn’t eliminate all of this nutrient—some still makes it to your plate.

  4. Neutral flavour: Its mild taste doesn’t overpower your food, which often means you can use fewer flavour enhancers like salt or heavy masalas. That’s a small but smart way to eat lighter.

  5. Supports better digestion: Thanks to its light texture and refined nature, soyabean oil doesn’t leave food feeling overly greasy or heavy. It is easier on your stomach, especially when frying Indian favourites like pakoras or puris.

Wrapping Up: Choose a Balanced Cooking Oil For Deep Frying

Deep frying can be healthy if you are using the right oil. Refined soyabean oil brings together the traits Indian kitchens need: a high smoke point, heart-healthy fats, reusability, and affordability. It is the most dependable and nutritionally healthy you can choose.

Sadabahar Oil is an ISO-certified refined soybean oil supplier in Kota, Rajasthan. We manufacture and supply pure quality oil that you and your family can trust for everyday cooking. 

Frequently Asked Questions - FAQs 

  • Ans: Ideally 2–3 times. Let it cool, strain out food bits, and store it in a clean, airtight container. Discard if it turns dark, smells bad, or smokes too early.

  • Ans: Not really. It has a neutral flavour, which means it won’t overpower spices or ingredients in Indian cooking.

  • Ans: It contains more polyunsaturated fats (PUFAs) than saturated fats, which are considered better for heart health when used in moderation.

  • Ans: Yes. You only need a light brush of oil, and soyabean oil works well because of its high heat tolerance.


INDRAJEET Pal
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