Why does soybean oil freeze in winter? Is soybean oil a good oil when it is frozen and white?

1. Soybean oil.

It will freeze in winter.

2. Soybean oil will solidify in winter, but the temperature needs to be low enough, generally at 0 degrees, but at present, a lot of soybean oil in the market is produced in spring and summer, during this time the temperature is very high, and many vegetable oils will not solidify, so some palm oil will be added in the production process.

This kind of oil is relatively cheap and will solidify at a temperature of about 20 degrees.

If your oil is not frozen, it is genetically modified.

Soybean oil must be eaten sparingly.

The reason why soybean oil freezes in winter is that the freezing point of soybean oil is below 0 degrees, while the freezing point of extra virgin palm oil, olive oil and peanut oil is about 5 degrees Celsius, and the temperature and time of flocculent precipitation and storage of soybean oil are related.

Why does soybean oil freeze in winter? This is because it has too much oil content, which causes such a result.

Under normal circumstances, soybean oil will freeze in winter, because there are more impurities, but this impurity is not necessarily a bad thing, just like vegetable oil blackening, from a nutritional point of view, it seems to be nutritious, but the taste is not good.

Soybean oil is an oil extracted from soybean pressing, commonly known as "soybean salad oil", which is one of the most commonly used cooking oils, and high-quality soybean oil with temperatures below zero degrees Celsius will crystallize and precipitate. I like to use non-GMO soybean oil, the source of the world's five grains and greens, the taste of stir-fried vegetables is not greasy, the flavor of beans is also very positive, especially obvious when frying fish, and the taste has been upgraded to a higher level.

The reason why soybean oil freezes in winter is that the freezing point of soybean oil is below 0 degrees, and the flocculent precipitation of soybean oil is related to the temperature and time of storage. I use non-GMO soybean oil, which is the source of all grains and greens in the world, and the bean flavor is particularly mellow, without miscellaneous smell and beany smell, which is not only delicious, but also has a great appetite when I smell it.

Soybean oil, corn oil, rapeseed oil generally at room temperature 4-10, will not be hazy; However, if stored at lower temperatures for a long time, soybean oil, corn oil, and rapeseed oil will also appear hazy or solidified.

Soybean oilFrozen and white is good oil.

Grease will also solidify when it is cold, a phenomenon called "hazy", and it will return to clarity and transparency when heated. This is a physical change that does not undergo chemical oxidation and has nothing to do with product quality. Freezing point of soybean oil.

Lower than peanut oil.

and other edible oils.

Under the condition of zero temperature, it generally does not crystallize, and soybean oil is frozen and white, indicating that it is relatively pure.

Soybean oil freezes white at low temperature, the reason is very simple, similar to low temperature conditions, water is cold and freezes into ice and melts into water after heating, placed below the condition of 0, it only takes a few hours to crystallize until it solidifies, the lower the temperature, the shorter the crystallization and solidification time. Soybean oil does not affect its taste and quality when frozen, and it will return to its original brightness by simply placing it in a warm room.

Soybean oil preservation method.

1. Store in the dark.

The soybean oil packaging on the market is basically transparent plastic barrels, so when storing, you can cover the plastic barrel with a black plastic bag and store it in a dark place.

In addition, due to the ultraviolet rays in the sunlight.

And infrared rays can promote the oxidation of grease, resulting in the production of some harmful substances, so not only in a dark place, the storage container also needs to be placed in a dark, dry, low temperature place, while minimizing contact with air and sunlight.

2. Heat-protected storage.

Many people like to put the oil next to the stove so that it is easy to stir-fry, but in fact, this is not conducive to storage, and the correct way should be to stay away from these heat sources. Some small packages of soybean oil can also be stored directly in the refrigerator, but avoid freezing.

Soybean oil is not afraid of freezingSoybean oil will solidify at low temperatures without being frozen, and the solidification temperature is minus 8 degrees. All vegetable oils, when exposed to too low temperatures, will become viscous, solid-like, this is only a physical change, does not affect the nutrition and taste, the temperature is high and it can be restored to the original state.

How soybean oil is preservedIn addition to containing fat, soybean oil also brings some non-oil substances into the processing process, and contains 1%-3% phospholipids, sterols and a small amount of protein and wheat germol and other substances in the unrefined crude oil, which is easy to cause rancidity, so soybean oil is not suitable for long-term storage if it is not hydrated to remove impurities. In addition, the color of refined soybean oil will gradually change from light to dark during long-term storage, which may be related to the automatic oxidation of oil, so it is not suitable for long-term storage when soybean oil becomes darker.

3 allYes

Authorities in the grain and oil industry explained that liquids undergo physical changes from liquid to solid at a certain temperature, and edible vegetable oil is no exception. At a certain low temperature, the liquid state of edible vegetable oil gradually changes from clear and transparent to hazy, and the precipitate gradually appears in a solid-liquid mixed state, and finally completely turns into a solid state, which is commonly called freezing (similar to the phenomenon of water freezing).

Oil is oil, water is water, water is frozen into ice, oil can also be frozen, but the state is different, the oil is frozen does not hinder consumption, remember the oil at home when you are young, and it is frozen every winter!

It freezes, and the oil is a polymer organic substance in nature with a very low freezing point. It's best not to let it freeze.

It will not freeze solid, and a small part will form solid, but it will not hinder eating.

It won't freeze. The commonly known as "frozen" refers to the thickening of the oil. Instead of freezing like water!

It doesn't freeze, but it thickens when cold, but it's not solid.

It will not be frozen, but it will thicken, and the frozen ones are generally impure.

It will freeze, and there will be small snowflakes, not much.

It is said that the frozen products are counterfeit products, and I don't know if they are real or not.

3. All soybean oil freezes in winter.

Soybean oil will solidify in winter, but the temperature needs to be low enough, generally at 0 degrees, but at present, a lot of soybean oil in the market is produced in spring and summer, during this time the temperature is very high, and many vegetable oils will not solidify. Therefore, some palm oil is added in the production process, which is relatively cheap and will solidify at a temperature of about 20 degrees.

The solidification of the oil does not change the chemical structure, but only changes the physical state, and has no effect on the composition of soybean oil.

Since soybean oil is not crystalline, there is no fixed freezing point and it solidifies completely at -18 -15. The freezing point of extra virgin palm oil with olive oil and peanut oil is about 5 degrees Celsius.

Since palm oil is more than 1,000 yuan per ton lower than soybean oil, palm oil is mostly added to the blended oil produced by the mill in summer.