Soybean oil cannot be consumed after its shelf life.

Cannot eat edible oil after it has expired. Edible oil that has been stored for a long time, especially residual crude oil, contains more plant residues, which may lead to rancidity of the oil. Cooking oil contains a kind of linoleic acid, which easily reacts chemically with oxygen in the air. This phenomenon is called oil oxidation. After the oil becomes rancid, it becomes smoky and choking when heated. It contains decomposed products such as epoxy propionaldehyde, which can easily lead to poisoning after consumption. Expired cooking oil will be oxidized and produce lipid peroxide, which is not only bad for blood vessels, but also has carcinogenic effects.

The shelf life on food labels refers to the date on which food quality is guaranteed under the conditions specified on the label. After the food exceeds the shelf life, although some food has not deteriorated, from a safety perspective, it cannot be eaten as long as it expires. Sometimes we cannot see the changes in ingredients with the naked eye, but the structure inside has changed, so it is better not to eat it. The shelf life is a rigid rule, which refers to the last date the food can be eaten under the labeled conditions.

Extended information:

The word shelf life is commonly seen on food packaging labels, and it is also the label information that consumers mainly pay attention to when purchasing food. Generally speaking, two aspects need to be considered when determining the shelf life of food. One is the eating quality, such as appearance, color, texture, taste, etc. The eating quality of food within the shelf life should not show obvious deterioration, for example: The bread is not noticeably dry and hard; another aspect is its hygienic quality.

In production practice, microbial indicators are mostly used as the basis for judging the hygienic quality. Food within the shelf life should not be spoiled by microorganisms. However, the "shelf life" does not mean safety. After the shelf life, it does not mean that it becomes unsafe, but that the quality is poor. In fact, the term "shelf life" misleads Chinese consumers. The shelf life of food is determined by the manufacturer based on the condition of the product and after conducting relevant shelf life experiments.

my country's national food safety standard "Prepackaged Food Labeling Standard" has specific provisions on the shelf life of some foods. This regulation is the minimum requirement that enterprises must meet. By improving technology and packaging, the actual labeled shelf life of products produced by enterprises can be higher than the national regulations. It can be seen that the labeling of shelf life is not arbitrary and must take into account many factors. After this period, the quality will change and it will no longer be suitable for consumption, let alone for sale.

Reference material: Can you still eat edible oil after it has expired?----People's Daily Online