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        Popularization knowledge on vegetable oils

        Number of visits: Date:2014年3月29日 18:22

        Chinese people are undergoing a full catastrophe of vegetable oils, from the imbalance of omega fats, trans fats (hydrogenated oils), hogwash oil, to transgenic oil! It has been only a few decades since we started eating vegetable oils; in the evolution history stretching for millions of years, our ancestors ate fish, meat, eggs, and nuts (such as peanuts), and then grains (such as soybeans and corn). They did not have machines to produce peanut oil, soybean oil or corn oil. Advertisers are more concerned with your wallet rather than your health. Most vegetable oils have excessive omega-6 but insufficient omega-3.

        Vegetable oils are compounds of fatty acids and glycerol, which are widely distributed in nature.

        Vegetable oils - Introduction

        Oils obtained from the fruits, seeds, or germs of plants are called vegetable oils, such as, peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, etc. The main components of vegetable oils are the straight-chain higher fatty acids and esters generated from glycerin; in addition to palmitic acid, stearic acid and oleic acid, fatty acids also include various unsaturated acids, such as erucic acid, tung oil acid, ricinoleic acid and the like. Therefore, the contents of unsaturated acids in vegetable oils are generally higher than animal fat, with an iodine value greater than 70.

        Vegetable oil - Classification

        The quality grades of vegetable oils are determined according to the processing technologies suitable for the varieties and quality of oils in China. According to the regulations of the edible vegetable oil quality standard system of our country, the edible vegetable oils (except olive oil and special oils) in the market are generally divided into four grades: grade I, II, III and IV. For example, soybean oil, rapeseed oil, cottonseed oil, rice bran oil, corn oil, sunflower oil, corn oil, extracted peanut oil, extracted camellia seed oil and so on are divided from the first to the fourth grades, while pressing peanut oil, pressing camellia seed oil and sesame oil only have the first and the second grades.

        Vegetable oil - Type

        (1) Vegetable fats are natural polymers composed of fatty acids and glycerol, which are widely distributed in nature. Any fats extracted from the seeds, pulp, and other parts of plants are collectively called vegetable fats.

        (2) Vegetable oils can be divided into two types: oils and fats, according to their traits.

        Usually, liquids at room temperatures are named oil; solids and semi-solids at room temperatures are called fat. They are also categorized into edible vegetable oils and industrial vegetable oils.

        Vegetable oils mainly contain vitamin E, K, calcium, iron, phosphorus, potassium and other minerals and fatty acids. The fatty acids in vegetable oils can make the skin moist and glossy.

        Vegetable oil - Storage

        Edible oils are prone to have chemical reaction with the oxygen in the air; such a phenomenon is called "Grease reaction". The bad smell from edible oils is the result of oxidation of edible oils. In storing vegetable oils, it is necessary to pay attention to the following points:

        1. Avoid sunlight, as the light can accelerate the oxidation of oils;

        2. Isolated from the air: choose green or brown glass bottles or ceramic containers to hold the oil. The containers should be clean and dry; after the oil is loaded, tighten the cork or the cover, not to create the conditions for the oxidation of the oil;

        3. The container should be kept in a cool and ventilated place, and avoid high temperature and sunlight;

        4. Remove the oil footings and impurities from the oil, and be particularly careful not to let moisture enter the oil; if the moisture has entered the oil, have it heated to evaporate the moisture and then re-bottle the oil;

        5. Vitamin E is an excellent antioxidant. Take a vitamin E capsule and puncture it, and then put it in a 500ml cooking oil; stir well, to prevent the deterioration of the oil. You can also put 3/10,000 cloves or 2/10,000 ginger in the oil, to prevent odors.

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