Skip to content

Edible oil may wish to eat instead

Edible oil may wish to eat instead

There are many kinds of blending oils on the market, such as olive blending oil, peanut blending oil, corn blending oil, sunflower blending oil. However, Recently, China Grain Storage Oil Co., Ltd. has revealed the “hidden rules” of the current blending oil industry: using low-priced edible oilAs the main ingredient, it uses high-priced oil to name the blending oil.

  Wang Ruiyuan, executive vice president of the China National Cereals and Oils Association, said publicly: “Like olive oil, sesame blend oil, in fact, olive oil, sesame oil accounted for less than 1% of the total, even adding cheap palm oil, the market segmentation is notPhilippines.

Experts suggest that companies should clearly indicate the name of the blending oil and the content of various oils and fats, so that consumers can clearly understand the consumption.

  In addition, according to Fan Zhihong, an associate professor of nutrition and food safety at the College of Food Science, China Agricultural University, the main difference between oil and fat, in addition to flavor, is mainly the difference between fatty acid types and proportions, which can be roughly divided into four categories: the first category is moreUnsaturated fatty acids are particularly high, linoleic acid is particularly rich, difficult to coagulate, and poor heat resistance, mainly soybean oil, corn oil, sunflower oil, wheat germ oil and the like.

This type of oil is suitable for stewing, cooking, and cooking. If you are cooking, try not to burn the oil until it is smoked.

  The second category is a relatively balanced variety of fatty acids, of which oleic acid is the most abundant, turbid at low temperatures, better heat resistance, peanut oil, rice bran oil, sesame oil and so on.

This type of oil is suitable for cooking, but it is not suitable for stir-fry or deep-fried.

  The third type is particularly rich in monounsaturated fatty acids, which are particularly rich in oleic acid. They are not solidified in the refrigerator and have good heat resistance, mainly olive oil and tea seed oil.

  The fourth category is quite a lot of saturated fatty acids. It will solidify when it is slightly cooler, and has the best heat resistance. It mainly contains palm oil, lard, butter, butter and so on.

When eating this kind of oil, it is best not to heat it at high temperature. You can use cold or bread slices instead of maintaining its nutritional value.

  Fan Zhihong reminded that all kinds of oils are the healthiest to eat, and it is best to replace them in different categories in the second and third categories. Otherwise, the molecular weight obtained will be basically the same and will not be replaced.

For the fourth type of oil that is too high in saturated fatty acids, it is not recommended to eat it regularly except for people with a large amount of exercise.

Comments are Closed on this Post