There are two standard numbers in cooking oil, Q and GB.

Q refers to the enterprise standard, while GB refers to the national standard. There is also GB/Q which refers to the national mandatory standard, GB/T which refers to the national recommended standard, T which means recommended, and GB/Z which refers to the national guiding standard, Z which means guiding.

So GB/Z or GB/T standards are better choices. The cooking oil sold on the market, the product of the implementation of the standard number, generally more there are two kinds of "GB1534" and "GB1535". Just a difference of a number, but the cooking oil on behalf of a completely different, if you can't figure out the difference between the two, it is easy for businesses to steal the pillar, the loss is our consumers, so buy cooking oil, to distinguish between "1534" and "1535 "The difference is great, understand and then buy not to lose.

Buy cooking oil to have six to see:

1, a look at the logo

According to national regulations, cooking oil on the packaging must be marked with the name of the commodity, ingredient list, quality level, net content, factory name, address, date of production, shelf life and so on, there must be QS (Quality and Safety) logo. Producers must indicate the country of production of raw materials and whether the use of genetically modified raw materials on the packaging, must indicate the production process is "pressing" or "leaching". Some products have markings on the packaging, such as "5S" pressing, or "4S" and other words, in fact, these are not professional markings in the industry, but the enterprise in order to tie in with the promotion of the "concept of The company's name is "The Concept".

2, the second look at the packaging

Printed commodity bar code cooking oil, to see whether the bar code printing is standardized, whether there is a sign of change, beware of buying a random replacement of the packaging logo, unauthorized labeling of cooking oil. The barrels of oil should be selected to see whether there are oil stains on the mouth of the barrels, if there is, it indicates that the seal is not tight, which will lead to accelerated oxidation of the oil in the process of storage.

3, three look at the color

One level of oil than the second, third, fourth-grade oil color to light, which is the national standard. That is to say, the same variety of the same level of oil, the color is basically not much difference, if the barrel is obviously deeper than that barrel, the product may have problems. However, the color of different fats and oils is generally not comparable, because the national standard for different fats and oils of the same level of oil color is not necessarily the same, which is mainly related to the raw materials and processing technology of fats and oils.

4. Transparency

Transparency is one of the important sensory indicators that reflect the purity of fats and oils, and pure oils should be transparent. General high-quality cooking oil in daylight and under the light of the naked eye observation of bright without fog, no suspension, no impurities, good transparency.

5, five look at the sediment

High-quality cooking oil without precipitation and suspension, viscosity is small. Sediment is commonly known as oil feet, mainly impurities, under certain conditions in the bottom of the oil. When purchasing oil, you should choose oil with high transparency, light color (except sesame oil) and no sediment.

6, six look at the layered

If there is a layered phenomenon is likely to be adulterated mixed oil. High-quality vegetable oils should be clear and transparent after 24 hours of standing, without precipitation