Cooking oil under the GB1535 national implementation standard number, this product standard number will be better.

This product standard number refers to all finished peanut oil and peanut crude oil, and which does not contain other additives, or other components of the blended oil and so on.

Also GB1535 standard under the soybean oil, although linoleic acid content is rich, belongs to the high linoleic acid type vegetable oil, and rich in vitamin E. But soybean oil smoke point is low, high concentration of soot, the least suitable for frying. Soybean oil is afraid of heat, so you can not use too high temperature cooking methods, but more suitable for making pasta, soup and stuffing.

Selecting quality cooking oil

1, look at the cooking oil grade standard

The quality level of the product is the basis for evaluating the quality of vegetable oil. The edible vegetable oil on the market is divided into four grades: primary, secondary, tertiary and quaternary***. Grade 1 and 2 edible oils are better in quality than Grade 3 and 4, with a higher degree of refining and less harmful components.

2, look at the production process of edible oil

The production process of edible oil on the market generally has two kinds of pressed oil and leaching oil, the former take "physical pressing method", the latter is solvent extraction "chemical leaching method". In comparison, physical pressing retains the color, aroma and taste of the original product, as well as various nutrients. Leached oil is colorless, tasteless, most of the nutrients are destroyed after processing, and there are solvent residues. So buy cooking oil at the same price, preferred physical pressing oil.