Salad oil: that is, the new standard first-grade oil, it is the refined edible oil made by refining the gross oil, which can be used for raw food.

Blended oil: it is an edible oil made by blending two or more refined fats and oils (except flavor oils) in proportion to the need for use.

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Salad oil is light yellow, clarified, transparent, odorless, good taste, used for cooking without foaming, less smoke, refrigerated at 0 ℃ for 5.5 hours can still maintain the clarified, transparent (except peanut salad oil), in addition to cooking, frying oil is mainly used for cold meals, cold oil, but also as a raw material oil for margarine, shortening, mayonnaise, and a variety of flavored oils. It can also be used as raw material oil for margarine, shortening, mayonnaise and various flavored oils.

Salad oil containers should be special, clean, dry and sealed, in line with food hygiene and safety requirements, shall not be mixed with other edible oils and non-edible oils, mineral oils and so on. Currently on the market supply of salad oil soybean salad oil, rapeseed salad oil, sunflower seed salad oil and rice bran salad oil.

The blending oil is clarified, transparent, can be used for simmering, stir-frying, frying, deep-frying or cold oil. Blending oil generally use refined soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil and so on as the main raw material, also can be equipped with refined rice bran oil, corn embryo oil, camellia oil, safflower oil, wheat embryo oil and other special oils and fats. The shelf life is generally 12 months.

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