Tools/raw materials

Edible oil

Method/steps

1

Observe the color. Generally speaking, for the same cooking oil, the lighter the color, the better the quality. Note: This standard does not apply to sesame oils.

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2

Smell. Put a drop of cooking oil in the palm of your hand, rub it with both hands, and then smell the smell. Although each cooking oil will have a different smell, generally speaking, the smell is not objectionable. Those edible oils that give off a pungent taste are likely to be caused by the addition of chemical oils or unclean refining, so you need to be careful when purchasing them.

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3

Observe the transparency. The higher the quality of the cooking oil, the higher its transparency, and there should be no suspension, sedimentation or excessive viscosity. Note: If vegetable oil has poor transparency, high viscosity and bubbles, it may be a sign of deterioration. However, it is normal for peanut oil to thicken, condense, or even become opaque due to low temperatures.

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4

See the layers. High-quality cooking oil should be integrated with no obvious layering. If separation occurs, the oil is likely to be an adulterated thick oil (this situation often occurs in sesame oils).

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5

Taste it. Dip a little oil into your mouth and put it in your mouth. Better quality cooking oil should not have any peculiar smell such as astringency, bitterness, burnt smell or sourness

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6

Look at the packaging. Try to choose brand-name products. For edible oils in small packages or bulk, you should carefully check the production date when purchasing.

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END

Notes

Some methods are not suitable for sesame oil