Nutritional blended oils (or linoleic acid blended oils),
generally based on sunflower oil, with soybean oil, corn embryo oil, and cottonseed oil, modulated to contain about 60% linoleic acid, about 30% oleic acid, and about 10% soft fat.
Economic blended oil
Canola oil-based, with a certain percentage of soybean oil, which is relatively inexpensive.
Flavor blending oil
It is to canola oil, cottonseed oil, rice bran oil and fragrant peanut oil according to a certain proportion of blending into "light flavor peanut oil", or the first three kinds of oils and sesame oil with the appropriate proportion of blending into the "light sesame oil "
Frying oil
Cottonseed oil, rapeseed oil and palm oil in a certain proportion of blending, made of low erucic acid, balanced fatty acid composition, good shortening performance, high smoke point frying oil. Example: Camellia oil meets the standard its high temperature resistance is the best among the oils.
High-end blended oils
For example, camellia blended oil, olive blended oil, mainly camellia oil, olive oil and other high-end fats and oils as the main body.
But to say which oil is healthier to eat, the more monounsaturated fatty acids the better the quality of the oil, according to this standard, olive oil〉sunflower oil〉peanut oil〉peanut oil〉concordant oil〉soybean salad oil.