Flaxseed oil can't be cooked at high temperature, and the temperature should be below 120 degrees, and the maximum temperature should not exceed 160 degrees. When the oil temperature exceeds 160℃, trans fatty acids will be produced. When the oil temperature exceeds 240℃, α -linolenic acid will produce four trans fatty acids, and the α -linolenic acid in linseed oil will be reduced by 82.56%.

Therefore, when cooking with linseed oil, don't overheat the oil. You can cool the oil in a hot pan, or pour linseed oil in a small fire, and then quickly pour in vegetables for stir-frying. Linseed oil is strictly prohibited for frying food.

Flaxseed oil should not be stored for a long time and should be stored away from light. Cold pressed linseed oil should be eaten within 45-60 days after opening the bottle, which is easy to be oxidized after opening the bottle. It is suggested that flaxseed oil be stored in a dark place with the bottle cap tightly closed.

Selection method

1, smell: The original linseed oil has a strong plant aroma and can be directly smelled. Refined linseed oil has almost no such taste because it is removed in the refining process.

2. Observe the color: the original linseed oil is golden yellow with heavy color, and the refined oil is light yellow with light color. Refined oil is purified by chemical solvents and impurities are removed many times during processing. Although the final oil looks clear, it will also lose a lot of nutrients.

3. Tasting: Linseed oil can be directly drunk, with the best effect. The original flaxseed oil is mellow, smooth, slightly bitter and has an obvious aftertaste. However, the refined oil has a smooth taste, no bitterness and no obvious aftertaste.

4. Whether there is cotton wadding after freezing: There is no cotton wadding after the inferior linseed oil is frozen. Because of the chemical high temperature treatment, natural substances are removed, and some harmful chemicals remain. High-quality oil has cotton wadding after freezing.