Edible oil standard: acid value: peanut oil, rapeseed oil, soybean oil, sunflower oil, linseed oil, tea oil, sesame oil, corn germ oil, rice bran oil ≤4, cottonseed oil ≤1; Peroxide value: peanut oil, sunflower oil and rice bran oil ≤20, rapeseed oil, soybean oil, linseed oil, corn germ oil, cottonseed oil, tea oil and sesame oil ≤12; The residual solvent in the leached oil is ≤50.

Edible oil, also known as "edible oil", refers to the animal or vegetable oil used in the process of making food, which is liquid at room temperature. Edible oil will be divided into four grades according to the quality from high to low: grade one, grade two, grade three and grade four. Edible vegetable oil has four fears: one is afraid of direct light, the other is afraid of air, the third is afraid of high temperature and the fourth is afraid of water. Therefore, edible oil should be dark, sealed, low temperature and waterproof.