Soybean oil is taken from soybean seeds, and soybean oil is the most productive oil in the world.

The color of soybean crude oil varies with soybean seed coat and soybean variety. Generally light yellow, light green, dark brown, etc. Refined soybean oil is light yellow.

Soybean oil contains a lot of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions. Children lack linoleic acid, the skin becomes dry, the scales become thick, and the development and growth are slow; Lack of linoleic acid in the elderly will cause cataracts and cardiovascular and cerebrovascular diseases.

Soybean crude oil has a fishy smell, which can be removed after refining, but it tends to aftertaste during storage. The beany smell is caused by linolenic acid and linolenic acid. The "aftertaste" phenomenon of soybean oil can be basically eliminated by minimizing the linolenic acid content and avoiding selective hydrogenation to form linolenic acid.

Rapeseed oil:

Rapeseed oil, also known as "vegetable oil", is one of the edible oil varieties in China.

Rapeseed oil is dark yellow, slightly green, smelly and spicy. Generally, it can only be eaten after alkalization, decoloration and deodorization. Rapeseed oil has high viscosity, minimum saponification value and high erucic acid content in semi-drying oil, which can be used to identify rapeseed oil.

Rapeseed oil has certain economic value. As edible oil, its digestibility and utilization rate can reach 99%. In addition, it can also be used as lubricating oil, fire extinguishing oil, metal preservative and important raw materials for light chemical industry.

Blending oil:

Blending oil is also called high blending oil.

It is edible oil prepared by blending more than two kinds of refined oils (except sesame oil) according to the needs of use. Blending oil is clear and transparent, and can be used for frying, frying, frying or cold salad.

Generally, there are refined soybean oil, rapeseed oil, peanut oil, sunflower oil and cottonseed oil. Rice is selected as the main raw material, and special oils such as refined rice bran oil, corn germ oil, tea seed oil, safflower seed oil and wheat germ oil can also be added. The processing process is as follows: more than two kinds of refined oil esters are selected as required, and then deacidified, decolored and deodorized to prepare blended oil. The shelf life of blended oil is generally 12 months. At present, there are only enterprise standards for blending oil, but there is no national standard. The future development prospect of blending oil is good, and it will become one of the favorite oils for consumers.

There are the following types:

1) The nutritional blended oil (or linoleic acid blended oil) with sunflower seed oil as the main ingredient, supplemented by soybean oil, corn germ oil and cottonseed oil is adjusted to linoleic acid content of about 60%, oleic acid content of about 30% and soft fat content of about 10%.

2) Economic blending oil, mainly rapeseed oil, with a certain proportion of soybean oil, its price is relatively low.

3) Flavor blending oil is to blend rapeseed oil, cottonseed oil, rice bran oil and peanut oil with strong fragrance into "light peanut oil" according to a certain proportion, or to blend the first three oils and sesame oil into "light sesame oil" according to a proper proportion.

4) Deep frying of blended oil: cottonseed oil, rapeseed oil and palm oil are mixed according to a certain proportion to make fried blended oil with low erucic acid content, balanced fatty acid composition, good crispness and high smoke point. All kinds of oils used in the above blended oil, except sesame oil, peanut oil and palm oil, are refined salad oil.