What s the deal with white foam when frying vegetables in flaxseed oil?

The reason why flaxseed oil foams at the surface when stir-frying is mainly due to the oxidation of the unsaturated fatty acids in it at high temperatures, resulting in foam. Specifically, flaxseed oil contains a large amount of -linolenic acid, which is an unsaturated fatty acid that is easily oxidized at high temperatures, especially during the stir-frying process, when the oil temperature is higher, -linolenic acid is easily oxidized, resulting in foam.

From the point of view of the ingredient list, when using flaxseed oil for cooking, you need to pay attention to choosing the right ingredients. Choose fresh, odorless, non-rotten ingredients and avoid ingredients that contain too much water or protein, which can help reduce foam. In addition, you can mix some ingredients containing antioxidants, such as green onions, ginger, garlic, etc., to help slow down the oxidation process of flaxseed oil.

In terms of production steps, in order to reduce the foam caused by the oxidation of flaxseed oil, the following measures can be taken:

1.Control the oil temperature: When stir-frying, you should pay attention to controlling the oil temperature, and it should not be too high. It is recommended to add ingredients before the oil temperature reaches the appropriate height to avoid the oxidation reaction caused by the high oil temperature.

2.Use in moderation: When using flaxseed oil, the principle of use in moderation should be followed. Excessive use may cause the oil temperature to be too high, increasing the production of foam.

3.Mix ingredients reasonably: When choosing ingredients, you can match some ingredients with antioxidant effects, such as vegetables and fruits, which can help slow down the oxidation process of flaxseed oil.

4.Replace cooking oil: If foaming occurs frequently when using flaxseed oil, you can consider replacing other cooking oils, such as olive oil, peanut oil, etc., to reduce the generation of foam.

In general, the cause of white foam when frying in flaxseed oil is mainly due to the oxidation of unsaturated fatty acids at high temperatures. In order to reduce the generation of foam, it is necessary to pay attention to controlling the oil temperature, using it in moderation, matching ingredients reasonably, and replacing the cooking oil according to the actual situation.

Congratulations, you have purchased high-quality pure flaxseed oil made by pure low-temperature physical pressing.

Real flaxseed oil is rich in alpha-linolenic acid.

This is an active nutrient that is particularly beneficial to the body, and the quality of flaxseed oil depends on the level of linolenic acid. The longer the heating time, the less white foam, so in order for you and your family to consume more alpha linolenic acid, do not heat the flaxseed oil too much, try to eat it cold or with yogurt, which is the most nutritious.

Heat it in a large pot and fry some foods, such as fritters. Then cool the oil and put it in the bottle of slow potato, and when you eat it later, it will not foam. It is normal for rapeseed oil to have foam, the oil contains more phospholipids, in the process of oil making, the phospholipids in the oil will be transferred to the oil, and the phospholipids have emulsifying disturbances, and a large amount of foam will be produced when cooking and heating.

Heat it in a large pot and fry some foods, such as fritters. Then put the oil in the bottle after cooling, and when you eat it in the future, it will not foam. It is normal for rapeseed oil to have foam, the oil contains more phospholipids, and in the process of oil making, the phospholipids in the oil will be transferred to the oil, and the phospholipids have emulsifying properties, and a large amount of foam will be produced when cooking and heating.