Soybean oil is generally leached! If the craft is good, but I can't see or touch it, I won't take the risk, and a little gasoline residue will be even worse!

According to different oilseeds, different production processes can be selected. Under normal circumstances, oilseeds such as sesame, peanut, olive and rapeseed have high oil content, so you can choose to press to make oil; However, soybeans, rice bran and so on. The oil content is less, and most of them use leaching to make oil. In addition, there are processes such as "aqueous solution method" and "water substitution". 1. Different processing technologies. Squeezing method: it is a method of squeezing oil from oil by physical squeezing. It originated from the traditional workshop oil production method, and today's pressing method is an industrial operation. Leaching method: it is a method of extracting oil from oil with food-grade solvent according to physical and chemical principles. Regardless of the pressing method or leaching method, this step only solves the production of crude oil. Generally speaking, crude oil can't be eaten directly, and all kinds of impurities in crude oil, such as gossypol, aflatoxin and solvent residue, need to be treated by various physical and chemical steps. Myth 1: Cooking oil on the dining table can not be made by simple pressing or leaching, but requires complex physical and chemical processes. 2. Different nutrients. Press oil can retain the original flavor of raw materials to a greater extent, and retain various nutrients in raw materials, such as the fragrance of sesame oil. The extracted oil is colorless and tasteless, and most nutrients are destroyed after processing. Different edible oils have different national standards, so not all oils have only one standard in color. According to different refining grades, different oil raw materials and different production processes, each oil has a different color, and there are different standards for oil color values in national standards. Myth 2: The color of oil is not the only criterion for choosing the quality of vegetable oil. 3. The requirements for raw materials are different. Because of the low oil yield, the raw materials for pressing oil production must have high oil content, and most of them are oil crops themselves; At the same time, because the oil cake is only squeezed, the residual oil is high. Therefore, in order to save resources and pursue benefits, modern enterprises will use leaching to make oil from pressed oil cakes again. Leaching method is suitable for most oily materials, especially those with high nutritional value but low oil yield. Due to the advantages of modern technology, leaching method is widely used in oil production technology, and about 90% of the oil in the world is made by leaching method. Myth 3: Production technology is not the absolute standard to determine the quality of vegetable oil. First, it is clear that all edible oils that meet the national standards are safe and secure. Secondly, choose which edible oil is more suitable for you. You should compare the nutrients in the oil to see which nutrients you need to take in at present. Because of the different raw materials, the nutritional composition and content of each edible oil are different.