there are the following differences between the first-class cauliflower soybean oil and the catering 11-liter one.

1. processing technology: the first-class soybean oil has light color, high smoke point, no taste, less impurities, purity and less nutrients.

2. Different colors, the better the quality of soybean oil, should be light yellow, clear and transparent, without sediment and fishy smell. High-quality soybean oil with a temperature below zero degrees Celsius will have oil crystals.

3. Nutrients: Soybean oil contains not only fat, but also some non-oil substances during processing. The crude oil contains 1%-3% phospholipids, 1.7%-1.8% sterols and a small amount of protein and maltol.