Vegetable oil is a compound composed of unsaturated fatty acids and glycerol, which is widely distributed in nature and is oil obtained from fruits, seeds and germs of plants. Such as peanut oil, soybean oil, linseed oil, castor oil, rapeseed oil, etc., are sold in general supermarkets and grain and oil food stores.

The main components of vegetable oil are esters of linear higher fatty acids and glycerol. Besides palmitic acid, stearic acid and oleic acid, fatty acids also contain a variety of unsaturated acids, such as erucic acid, tung oil acid and castor oil acid.

Vegetable oil mainly contains vitamins e, k, calcium, iron, phosphorus, potassium and other minerals, fatty acids and so on. Fatty acids in vegetable oil can make skin moist and shiny.

Key indicators of vegetable oil in extended data:

1, peroxide value. The increase of peroxide value in edible vegetable oil will lead to poor oxidation of oil and reduce the nutritional value of vegetable oil. The Hygienic Standard for Edible Vegetable Oils stipulates that the peroxide value should be less than 0.25g/ 100g.

2. Acid price. The increase of acid value in food vegetable oil can lead to fat fission, reduce the nutritional value and affect the normal digestive function of human body. The Hygienic Standard for Edible Vegetable Oil stipulates that the acid value should be less than 3 mg/g.

3, leaching oil solvent residue. Edible vegetable oil produced by leaching process contains a small amount of leaching oil solvent, which should be less than 50mg/kg according to the Hygienic Standard for Edible Vegetable Oil, while primary and secondary soybean oil should not be detected.

4. Heating test. Heating test is a simple method to identify the refining degree of edible vegetable oil. The unqualified item indicates that the vegetable oil may be crude oil (crude oil), and the vegetable oil that has not yet reached the hygienic standard cannot be eaten and sold.

Baidu encyclopedia-vegetable oil

Baidu encyclopedia-edible vegetable oil