Palm oil and coconut oil above 25℃

10- 15℃ peanut oil

5℃ olive oil

0℃ cottonseed oil

-10℃ soybean oil, sunflower oil and rapeseed oil

Corn oil is below-10℃

Reminder 1: Generally speaking, vegetable oil is mainly unsaturated fat with low freezing point, but the higher the saturated fatty acid content, the easier it will solidify.

Reminder 2: Palm oil and coconut oil are both oils with high freezing point, and the freezing point reaches 24℃.

Extended data:

The physical change of edible vegetable oil solidification in winter does not affect the product quality. The solid matter in edible oil is saturated fat and does not need to be removed. Vegetable oil is still triglyceride after solidification, without any chemical changes, and it will still become clear and transparent after the temperature rises. As long as the product meets the national standards, it can be eaten normally.

The edible vegetable oil of big brand with packaging is produced by strict quality management system and scientific technology, and its quality is more guaranteed.

The freezing point of oil is not a certain temperature, but a range. A little floc will appear from a certain temperature, but not all of it will solidify. The solidification of peanut oil is also a gradual process. When the temperature drops to near the critical point of 10℃, peanut oil will produce some flocs and the oil will become turbid.

The freezing point of soybean oil is below-10℃, and the freezing point of oil is not a certain temperature, but a range. A little floc will appear from a certain temperature, but not all of it will solidify. The solidification of peanut oil is also a gradual process. When the temperature drops to near the critical point of 10℃, peanut oil will produce some flocs and the oil will become turbid. ?

People's Network-Is it normal for edible oil to freeze? Do different oils have different freezing points?