Which grade of edible oil 1 4 is better

Rapeseed oil is a good grade, and the higher the grade, the higher the degree of refining.

The national standard for edible oil is divided into:

The first, second, third and fourth grades are equivalent to the original salad oil, high-grade blended oil, first-class oil, and second-grade oil, of which the fourth grade is the lowest grade. The grade of edible oil must be indicated on the packaging of edible oil products. Different grades are subject to different quality standards, and the minimum grade is the minimum level that all refiners must meet.

Press oil and leaching oil:

1. Oil pressing is a physical pressing method, which uses mechanical pressure to squeeze out the oil of raw materials, which has good fragrance and high concentration.

2. The leaching oil is a chemical leaching method, and the oil is pumped out by adding chemical solvents, and the oil yield is high, so the cost is low.

3. Rapeseed has a certain color and fragrance, and the pressing process ensures that Aoxel rapeseed oil is colored, flavorful and nutritious.

Rapeseed oil is a fourth-grade good, and the fourth-grade oil has a low degree of refining, and has only undergone simple degumming, deacidification and other procedures. Its color is darker, the smoke point is low, the cooking process is large, and the soybean oil even has a large beany smell. Due to the low degree of refining, the content of impurities in the third and fourth grade edible oil is higher, but at the same time, some carotene, chlorophyll, vitamin E, etc. are also retained.

Extended Materials. 1、**。

It is one of the main edible oils in China, mainly produced in the Yangtze River basin and the southwest, northwest and other places, the output ranks first in the world, and the absorption rate of rapeseed oil by the human body is very high, up to 99%. Therefore, the unsaturated fatty acids such as linoleic acid and nutrients such as vitamin E contained in it can be well absorbed by the body, and have a certain effect of softening blood vessels and delaying aging.

2. Nutrition. Since the raw material for oil extraction is the seed fruit of plants, it generally contains a certain amount of seed phospholipids, which are very important for the development of blood vessels, nerves, and brains. Canola oil contains little or no cholesterol, so people who control their cholesterol intake can eat it with confidence. Rapeseed oil is an oil with a particularly high content of erucic acid, and whether it will cause myocardial fat deposition and heart damage is still controversial, so patients with coronary heart disease and hypertension should still pay attention to eating less.

Level 4 is good.

At present, edible vegetable oil in China is divided into four grades: salad oil, advanced cooking oil, first-class oil, and second-class oil. Ordinary sesame oil (sesame oil), peanut oil, soybean oil, rapeseed oil, and sunflower oil are secondary and primary oils, and most of them are in bulk.

Premium cooking oils are mostly fourth-grade oils, but ** higher. In all fairness, whether it is a grade 1 or 4 edible oil, as long as it meets the national standards, consumers can eat it with confidence.

Expansion: Rapeseed oil, which is oil extracted from rapeseed; Canola oil is an oil extracted from canola seeds. Rapeseed is a matrilineal variety of canola, but its erucic acid content is too high (>40%), and the rapeseed oil extracted from it is limited to industrial use and is not edible.

Canola is a new variety of good quality officially cultivated by Canadian agriculturists in 1976 through the process of natural cross-breeding using rapeseed as a maternal variety, which is called canola. Although the maternal variety is oilseed rape, the erucic acid content of canola is quite low (<5%), and its nutritional structure is completely different from that of oilseed rape, so it has been regarded as different varieties of canola and canola in the world, and canola oil is internationally considered suitable as an edible oil.

As a result, the Codex Alimentarius Commission has divided rapeseed oil and canola oil into two different types of vegetable oils according to their use[1]. Rapeseed oil is a high erucic acid oil that can only be used for industrial purposes and is prohibited as an edible oil; Canola oil, on the other hand, is a low erucic acid oil that is internationally approved as a vegetable oil for human consumption.

The first level is good, generally the first and fourth levels are more refined, more pure. For example, grade 1 soybean oil is generally used in food factories, while grade 4 soybean oil is generally used in feed mills.

In fact, these "grades" refer to the degree of refining of edible oil. Edible oil refining refers to the extraction of the substances in edible oil, so that it is more stable, has a longer shelf life, and has a higher smoke point (the temperature at which the oil begins to smoke when stir-frying is called 2 smoke point). As you can see, the level of refinement is also the "level.""The higher it is, the lighter and brighter the color of the cooking oil, but the nutrients in the cooking oil are also refined during refining.

One look at the color. The first and second grade soybean oil is slightly yellow or colorless, and the third and fourth grade soybean oil is yellow or brownish-yellow.

Second, look at transparency. Qualified.

The first and second grade soybean oil should be clear and transparent.

Third, look for sediment. Qualified soybean oil has no suspended solids and no sediment.

Four smells, tastes. Qualified.

The first and second grade soybean oils have no odor and have a good taste. The third and fourth grade soybean oil has the inherent smell and taste of soybeans, and has no peculiar smell. 0

Of course, the edible oil is the first grade, thank you.

Is it better to use edible oil as a grade of edible oil, or is it better to call a single grade to be vertical? How are the national standards and sizes determined? Now it's really not clear, but I think it's better to use it at the national level as usual.