1, different nutrition: Arowana AE series soybean oil strengthens vitamin A, which is beneficial to improving eyesight, and at the same time, vitamin E and vitamin D are added to enhance immunity. Ordinary soybean oil is the traditional soybean oil.
2. Different materials: Arowana AE series soybean oil has AE soybean oil and does not rotate. There is pure fragrant soybean oil (there is no AE on the label, and the label is green), and soybean oil is all Grade III. Soybean oil is an edible oil extracted or leached from soybeans. Soybean oil is dark in color and has a special bean smell; Thermal stability is poor, and more foam will be produced when heated.
3, the content is different: soybean oil is extracted from soybeans, which is also commonly known as "salad oil" and is also the oil that many people eat. It is the highest oil production in the world. The linoleic acid content of ordinary soybean oil is as high as 70%~80%, and there is also a certain amount of α -linolenic acid, which has a good effect on reducing cholesterol metabolism, but it is unstable at high temperature, so it is best not to use it for high-temperature cooking such as frying.
4. Genetically modified soybeans are different: Arowana soybean oil includes Arowana refined primary soybean oil and Arowana AE nutritious soybean oil. Refined first-class soybeans are refined from soybeans as the name suggests.
5. Different workmanship: Arowana AE series soybean oil adopts unique technology, which retains the original flavor and nutrition of authentic soybean oil, removes impurities that are unfavorable to human body, and makes dishes more delicious and healthy. Ordinary soybean oil technology is uneven.
Extended data
In addition to fat, soybean oil also brought in some non-fat substances during processing. Crude oil contains 1%-3% phospholipids, 0.7%-0.8% sterols and a small amount of protein and wheat germ phenol, which is easy to cause rancidity. Therefore, soybean oil should not be stored for a long time without hydration 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. Therefore, when the color of soybean oil becomes darker, it is not suitable for long-term storage.
Soybean oil contains more phospholipids. When cooking soup with fish or meat bones, adding appropriate amount of soybean oil can make a thick white soup, which is very attractive. However, the soybean flavor of soybean oil is relatively strong, which often affects the taste of soup. If chopped green onion or pepper is put into soybean oil after heating, the soybean flavor in soybean oil can be effectively removed, but the color of the soup will also become darker.
Oil has a certain shelf life, so don't eat oil that has been left for too long. It can be directly used in cold salad, and it is better to use it after heating. Reuse of oil heated at high temperature should be avoided.
Soybean oil, commonly known as soybean salad oil, is one of the most commonly used edible oils. Soybean oil is squeezed from soybeans, including cold-pressed soybean oil and hot-pressed soybean oil. Cold-pressed soybean oil is light in color and light in raw bean flavor; Hot-pressed soybean oil has a high oil yield due to the high temperature treatment of raw materials, but it is dark in color and has a strong smell of raw beans.
According to different processing procedures, it can be divided into coarse soybean oil, filtered soybean oil and refined soybean oil. Crude soybean oil is yellowish brown, and refined soybean oil is mostly yellowish and sticky. When soybean oil is left in the air for a long time, an unstable film will form on the oil surface. Soybean oil has higher nutritional value than other oils and fats, and is liked by all regions in China.
References:
Baidu Encyclopedia: Soybean Oil