Salad oil is a high-grade edible vegetable oil refined from various vegetable crude oils through degumming, decoloring, deodorization and other processing procedures. Blended oil, also known as high-combination oil, is an edible oil made by blending two or more refined fats and oils in proportion to the need for use.

Salad oil can be used for raw food, because it is especially suitable for western food "salad" coleslaw and its name. The blended oil can't be eaten raw, and is generally used for stir-frying, stir-frying, sautéing, and deep-frying.

The salad oil sold on the market mainly has soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil. Blended oils generally include refined soybean oil, canola oil, peanut oil, sunflower oil, and cottonseed oil. Salad oils contain soybean oil.

Expanded:

Salad oil manufacturing process is generally used to select high-quality oilseeds first processed into gross oil, and then through the degumming, deacidification, decolorization, deodorization, dewaxing, degreasing and other processes to become a finished product. Salad oil packaging containers should be special, clean, dry and sealed, in line with food hygiene and safety requirements, and shall not be mixed with other oils, non-edible oils and mineral oils.

Salad oil is rich in vitamin E, unsaturated fatty acids, carotenoids 1-vegetables and other nutrients, salad oil also contains less free fatty acids.

The shelf life of blended oil is generally 12 months. Now there is only an enterprise standard for blended oil, no national standard. The development prospect of blended oil is good, it will become one of the consumers' favorite oils.