08/19/2018

Varieties and uses of edible oil

The improvement of living standards makes us eat more kinds of cooking oils. How many kinds of oil are here in our life now? What are their uses?

Blend oil

It is based on the use of needs, more than two kinds of refined oils (except fragrant oils) prepared in proportion to the edible oil. Blending oil is clarified and transparent, and can be used for stir frying, frying, frying or frying oil.

Blending oil is generally used refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil and other major raw materials, but also with refined rice bran oil, corn germ oil, Camellia oil, safflower seed oil, wheat germ oil and other special oil.

Here are a few kinds as flowing:

Nutritional blending oil (or linoleic acid blending oil), generally sunflower oil, with soybean oil, corn germ oil and cottonseed oil, adjusted to linoleic acid content of about 60%, oleic acid content of about 30%, soft fat content of about 10%.
economic blend oil, mainly with rapeseed oil, with a certain proportion of soybean oil, its price is relatively low.
Flavor blending oil is to blend rapeseed oil, cottonseed oil, rice bran oil and aromatic peanut oil in a certain proportion to “light peanut oil” or to blend the first three oils with sesame oil in a proper proportion to “light sesame oil”.
Fried blending oil was prepared by mixing cottonseed oil, rapeseed oil and palm oil in a certain proportion to make a low erucic acid, balanced fatty acid composition, good crispness and high smoke point frying blending oil. Except sesame oil, peanut oil and palm oil, all kinds of oils used in the above blending oils are completely refined salad oil.

Usage: stir fry, stew.

Soybean oil

Soybean oil is taken from soybean seeds. Soybean oil is the most abundant oil in the world.

The color of soybean oil is different from that of soybean seed coat and soybean. Generally yellowish, slightly green, dark brown and so on. The refined soybean oil is light yellow.

Soybean oil contains a large amount of linoleic acid. Linoleic acid is an essential fatty acid of human body and has important physiological functions. Lack of linoleic acid in young children, dry skin, thickened scales, slow growth; Lack of linoleic acid in the elderly can cause cataracts and cardiovascular and cerebrovascular diseases.

Usage: stir fry, fry.

Peanut oil

Peanut oil is light yellow transparent, bright color, fragrant smell, tasty, is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid 41.2%, linoleic acid 37.6%). It also contains 19.9% saturated fatty acids such as palmitic acid, stearic acid and arachidonic acid. From the above content, peanut oil fatty acid composition is relatively good, easy to digest and absorb human body. According to foreign information, the use of peanut oil can decompose cholesterol into bile acids in the human body and expel them from the body, thereby reducing the content of cholesterol in the plasma. In addition, peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and other beneficial substances to the human body. Frequent consumption of peanut oil can prevent skin wrinkles and aging, protect the vascular wall, prevent thrombosis, help prevent atherosclerosis and coronary heart disease. The choline in peanut oil can also improve the memory of brain and delay the decline of brain function.

Usage: stir fry and stew.

Cotton seed oil

Cotton seed oil is made from cottonseed oil, which can be used for cooking and cooking as well as for industrial production. Cottonseed oil contains a large number of essential fatty acids, of which linoleic acid content is the highest, up to 44.0-55.0%. Linoleic acid can inhibit human blood cholesterol, is conducive to protecting human health. In addition, cottonseed oil also contains 21.6% – 24.8% palmitic acid, 1.9 – 2.4% stearic acid, 18% – 30.7% oleic acid, 0 – 0.1% arachic acid, human digestion and absorption rate of cottonseed oil is 98%.

Usage: stir fry and stew.

Vegetable seed oil

Rapeseed oil, also known as rapeseed oil, is one of the edible oil in China.Rapeseed oil is dark yellow and slightly green, with unpleasant odor and hot taste. It is generally edible after alkali, decolorization, deodorization and other treatments. Rapeseed oil has high viscosity, minimum saponification value and high erucic acid content in semi-dry oil, which can be used to identify rapeseed oil.

Usage: stir fry, fry.

Olive oil

Olive oil is an excellent non drying oil. It is one of the most important and oldest oils in the world. People in Mediterranean coastal countries eat this fat widely. Olive oil is taken from the fruit of evergreen olive. The whole fruit contains oil 35%-70% (dry basis) and its pulp contains more than 75% oil. The shape of olive oil is closely related to the oil-making process. High-quality olive oil can only be obtained by cold pressing, and it needs to be separated from low pressure to high pressure. The olive oil obtained from low pressure first pass can be eaten without refining. The oil is light yellow green, with a special and gentle aroma and taste. Moreover, the acid value is low (usually 0.2-2.0) and is still transparent at low temperature (close to 10 C). Therefore, low pressure olive oil is the ideal cold oil and cooking oil.

Usage: stir fry and stew.