How to identify the quality of edible oil? What are the effects of unsaturated fatty acids?

To buy non-GMO oils.

Lard contains about 40% saturated fat, about 50%-60% monounsaturated fat, and about 10% polyunsaturated fat.

Pork fat is rich in oleic acid, as well as 60% monounsaturated fatty acids. Monounsaturated fatty acids are healthy fats that are good for cardiovascular and cerebrovascular, ** and hormone secretion.

It is generally believed that regular consumption of fats containing more saturated fatty acids will increase blood lipids, and atherosclerosis, hypertension, coronary heart disease, diabetes, etc. Eating some unsaturated fatty acids in moderation will have the effect of lowering blood esters and plasma cholesterol, which is also very helpful for cardiovascular disease, and polyunsaturated fatty acids also have the effect of lowering blood pressure.

Unlike other animal oils, most of which are saturated fatty acids, most of the lard is unsaturated fatty acids, so it is not scientific to think that lard cannot be eaten and blindly reject lard. It has a balanced ratio of saturated and monounsaturated fats.

In addition, lard is particularly high in oleic acid, and increasing dietary intake of linoleic acid and oleic acid can reduce the risk of severe depressive mood.

There are good and bad fats. In addition to saturated fats, there are also trans fats in bad fats. Among them, trans fats are worse and more terrible than saturated fats.

"Devil fat" refers to trans fat, which is more harmful than cholesterol and is the culprit of arteriosclerosis, coronary heart disease, and cardiovascular and cerebrovascular diseases. On the contrary, there is very little trans fat in lard.

Beijing Satellite TV's "I Am a Great Doctor" column found through experiments that the smoke point temperature of vegetable oil is 197 degrees, and the smoke point temperature of lard is 197 degrees. The lower the smoke point temperature, the easier it is for the oil to be broken down and the more likely it is to produce trans fatty acids.

In other words, lard has the characteristics of high temperature resistance, stability, and high smoke point, and it is not easy to produce trans fat when cooking at high temperatures.

Animal oils contain a variety of vitamins as opposed to vegetable oils. For example, lard contains more vitamin A, vitamin D, vitamin E, and vitamin B4.

The basic components of edible oil are four kinds of octadec carbonic acid, stearic acid (octadec saturated fatty acid), oleic acid (octadec monounsaturated fatty acid), linoleic acid (octadec biunsaturated fatty acid), linolenic acid (octadec triunsaturated fatty acid). Saturated fatty acids and monounsaturated octadecyl carbonate can be synthesized by the human body, and the proportion is small, accounting for about 10% of edible oil; Diunsaturated fatty acids and triunsaturated fatty acids are important nutrinuclides that the body cannot synthesize by itself and can only be provided by food, called essential fatty acids, and the ratio of the two essential fatty acids should be regulated according to different populations -linolenic acid: linoleic acid = 1:

Within the range of 10, the proportion of the two in the oil is more than 50%. This vegetable oil, which contains both essential fatty acids in the right proportion, is a good oil.

The role of essential fatty acids was investigated at the molecular level, and safflower seed oil and flax seed oil were selected as raw materials, and the proportion range of the two was screened through animal experiments, so that special populations, sub-healthy people, and ordinary people could choose different proportions of biasia edible oil as table oil to adjust blood lipids and enhance intellectual development.

<> edible oil is an essential part of our daily life. I believe that many consumers have had difficulties in choosing when buying edible oil. So today, I will tell you how to choose when we buy edible oil.

First of all, in our national standards, edible oil is divided into four grades. The higher the level, the higher the refinement. Therefore, it is understandable that when we choose first-class and second-class edible oil, its refining degree is higher, and its advantages are tasteless, light color, high smoke point, and less fried vegetable smoke.

Moreover, the content of harmful components is relatively low compared with other grades of edible oil, but the disadvantage is that it also loses a lot of nutrients.

In addition, how can we distinguish the advantages and disadvantages of edible oil through our own eyes when buying it?

The first one is to look at the color, as we said earlier, the more refined it is, the lighter the color will be.

The second is to look at its transparency, when we choose edible oil, we should choose those oils with high transparency, and the higher the better.

The third is to smell the smell, if allowed, you can take a drop or two of cooking oil in your hand to see if it means, if there is a peculiar smell, then it proves that the bottle of cooking oil is not fresh enough.

The above are some tips that we can use to distinguish when buying edible oil. However, although edible oil is divided into four grades, it still does not matter what grade the edible oil you buy is in, it is in line with national standards and will not cause harm to the body. Therefore, when we buy edible oil in our daily life, we don't have to care too much about these things, and we can choose them appropriately according to our habits and hobbies.

It can be identified by the taste of the edible oil, by the smell, by the quality, and by the color.

You can look at the color of the edible oil, the edible oil with a strong color is better, and it can also be distinguished by the taste, the taste of good edible oil is relatively fragrant, there is a natural fragrance, and the dishes made of good edible oil are also particularly delicious.

You can look at the grade of edible oil, and it is most reasonable to judge by grade, and grade 4 is the lowest grade.

There are many common edible oils in life, such as sesame oil, soybean oil and rapeseed oil and camellia oil, etc., different edible oils have different nutritional values, but also have different advantages and disadvantages, please eat oil healthily.

1. Soybean oil

Soybean oil is very rich in linoleic acid, and also contains a lot of vitamin E, carotene and saturated fatty acids. However, the linolenic acid and linoleic acid in it are not heat-resistant, and after repeated heating or examination, oxidative polymerization will occur, which affects the health of the body. When eating soybean oil, you should take low-temperature cooking, use soybean oil to make pastries or fillings, and do not cook food at high temperature for a long time.

In addition, the fatty acid structure of sunflower oil and corn oil is almost similar to that of soybean oil.

2. Camellia oil

Camellia oil contains a large amount of monounsaturated fatty acids, which is the highest content of all oils. However, the content of polyunsaturated fatty acids is low, and camellia oil can be used as a cold dish or a daily stir-fry.

3. Sesame oil

Sesame oil contains a high content of linolenic acid, which is a necessary fatty acid, which can improve people's memory, develop intelligence, make thinking ability more active, and also make people's attention more concentrated, protect eyesight, help adjust dyslipidemia, suitable for pregnant women, children and the elderly, but it must be eaten immediately after opening, it can be used as cold oil, but sesame oil is easy to oxidize and polymerize and is not heat-resistant.

4. Rapeseed oil

Rapeseed oil has a high nutritional value, the proportion of fatty acids contained in it is almost similar to the whole, and it also contains a large amount of sterols and polyphenols, which have antioxidant effects. It must be eaten as soon as possible after opening to avoid spoilage and toxic substances.

5. Peanut oil

Peanut oil contains a very balanced balance of fatty acids, contains a lot of vitamin E, has antioxidant effects, and can achieve the effect of delaying aging. Peanut oil not only tastes good, but also has good heat resistance. Peanut oil contains a lot of omega-6 fatty acids, which may be contaminated with aflatoxins if stored for a long time, so it is highly toxic and soluble in oil.

Peanut oil should not be purchased in small workshops to avoid excessive aflatoxins. Peanut oil is not suitable for frying or stir-frying.

It is necessary to eat edible oil healthily, and do not wait until it is hot enough to smoke before cooking, otherwise it will allow the oil to fission and produce a large amount of carcinogens and peroxides. In addition, edible oil is afraid of light, high temperature and water, so it must be sealed and protected from direct sunlight. Fried food should not be eaten for a long time, because the fat that has been fried repeatedly will produce harmful substances.

1. Look at the packaging of edible oil quality: edible oil printed with commodity barcode, see whether its barcode printing is standardized, whether there are signs of change, beware of buying edible oil that changes the packaging logo and label without authorization. The purchase of barreled oil should be seen whether there are oil traces at the mouth of the barrel, if there is, it means that the sealing is not tight, which will lead to accelerated oxidation of the oil during storage.

2. Edible oil quality two look at the logo: according to national regulations, the outer packaging of edible oil must be marked with the product name, ingredient list, quality grade, net content, factory name, factory address, production date, shelf life and other content, must have QS mark. The manufacturer must indicate on the outer packaging the country of production of the raw materials of the product and whether genetically modified raw materials are used, and must indicate whether the production process is "pressing" or "leaching".

3. The quality of edible oil depends on the color: the normal color of edible oil is yellowish, light yellow, yellow and brownish, and the color of the oil is also slightly different because of its different varieties. Generally, high-quality edible oil is light in color, low-quality edible oil is dark in color (except sesame oil), and low-quality oil is darker in color than qualified edible oil.

4. Transparency of edible oil quality: transparency is one of the important sensory indicators reflecting the purity of oil, and pure oil should be transparent. Generally, high-quality edible oil is clear and clear with the naked eye under sunlight and light, without fog, suspended matter, impurities, turbidity, and good transparency.

5. The quality of edible oil depends on whether there is sediment: high-quality edible oil has no precipitation and suspended solids, and the viscosity is small. The sediment, commonly known as oil feet, is mainly impurities that sink to the bottom layer of the oil under certain conditions.

When buying oil, you should choose oil with high transparency, light color (except sesame oil), and no sediment.

6. The quality of edible oil depends on the oily form: take a dry, clean and small glass tube, insert it into the oil, plug the upper mouth and slowly pull it up, see the oil, if it is milky white, it indicates that there is water inside, and the whiter it is, the more water. Oil with large moisture will be turbid and easy to deteriorate, and there will be a lot of foam and frying sound when heated, and the oil smoke will have a bitter taste.

7. To identify the advantages and disadvantages of edible oil, we must first look at the transparency, and the edible oil that meets the national standards should be clear and transparent. Each oil product has a unique inherent smell, you can smell it when you open the lid of the oil drum, you can also drop a drop or two of oil in the palm of your hand, rub your hands together, smell its smell when you are hot, and the oil with a peculiar smell indicates that there is a problem with the quality. Dip a little bit of oil with clean chopsticks to taste, and the taste is sour and bitter, indicating that rancidity has occurred.

Frequently consumed vegetable oils mainly include soybean oil, rapeseed oil, peanut oil, cottonseed oil, etc., and their quality identification mainly includes the following points. Transparency: Indicates the degree of refining of the oil and the degree of removal of phospholipids.

High transparency, less moisture and impurities, and good quality. A good vegetable oil, after standing for 24 hours, should be clear and transparent, not turbid, no precipitation, no suspended solids.

Color: good quality soybean oil is dark yellow, generally light yellow; Rapeseed oil is yellow, slightly green or golden yellow; Peanut oil is pale yellow or light orange, and cottonseed oil (sanitary oil) is pale yellow.

Smell: dip a little oil with your fingers, wipe it in the palm of your hand, smell its smell after rubbing, good quality oil, depending on the variety of different oily smell, should not have other peculiar smell, or even rancid hala smell.

According to experience, edible vegetable oil is generally identified by five aspects: looking, smelling, tasting, listening, and asking.

Take a look. Looking at the transparency, the pure vegetable oil is transparent, and the transparency will decrease due to the mixing of alkali lipids, waxes, impurities and other substances in the production process; Look at the color, the pure oil is colorless, in the production process because the pigment in the oil is dissolved in the oil, the oil will be colored; Looking at the precipitate, its main component is impurities.

Second sniff. Each oil has its own unique smell. You can put a drop or two of oil on the palm of your hand, rub it with your hands together, and smell it carefully when you are hot. If there is a peculiar smell of oil, it means that there is a problem with the quality, and the smell is likely to be gutter oil; If there is a smell of mineral oil, you can't buy it.

Three tastes. Take a drop of oil with chopsticks and taste it carefully. Oil with a sour taste is an unqualified product, oil with a burnt bitter taste has become rancid, and oil with a peculiar smell may be "gutter oil".

Four listening: Take a drop or two of oil from the bottom of the oil layer, apply it to a flammable piece of paper, light it and listen to its sound. Qualified products are those that burn normally and silently; If the combustion is abnormal and makes a "squeak" sound, the moisture exceeds the standard, and it is an unqualified product; When burning, it makes a "crackling"** sound, indicating that the moisture content of the oil is seriously exceeded, and it may be an adulterated product, and it should never be purchased.

Five questions: ask the merchant's purchase channel, and ask for the purchase invoice or check the sampling test report of the local food safety supervision department if necessary.

There are many kinds of edible oil, but people who know how to distinguish it well are not clear, so let's learn together.

We don't know if the edible oil bought outside is a good oil, learn this method, and easily distinguish the quality of edible oil.