Cooking oil intake is 25 to 30 grams of cooking oil per person per day, including vegetable and animal oils. Cooking oil, requires a smoke point of 200 to 210 degrees or more, so as not to have a low boiling point when cooking to escape and smoke. Generally by and so on, after deacidification, decolorization, deodorization, winterization, dewaxing and other processes refined.

Cooking oil is mainly used for cooking and deep-frying food, while salad oil is mainly used for salad dressing. The two have their own distinctive processing methods.

Cooking oil on the cloud point and freezing point requirements are not so strict, while the salad oil to be strictly controlled. Salad oil must be the winterization of the fat after the liquid, light-colored high-grade oils and fats. There is no big difference between the two in terms of digestion and absorption in the human body. However, salad oil is often used to contain a high number of linoleic acid oil winterization of the production, can reduce the human serum cholesterol content. Salad oil should not be used as frying oil, but can be used as frying oil.