Edible oil is divided into 4 grades. The grade of edible vegetable oil is determined according to the oil variety, quality and corresponding processing technology. my country's edible vegetable oil quality standard system stipulates that the general edible vegetable oil on the Chinese market (Except olive oil and specialty oils)*** is divided into four grades: first, second, third and fourth, such as soybean oil, rapeseed oil, rice bran oil, corn oil, sunflower oil, and extracted peanut oil. , extracted camellia seed oil, etc. are divided into grades one to four.

The first-level oil and the second-level oil have a higher degree of refining. They have gone through processes such as degumming, deacidification, decolorization, and deodorization. They are odorless, light in color, have a high smoke point, have less cooking fumes, and are not easy to use at low temperatures. Solidification and other characteristics. After refining, the content of harmful components in primary and secondary oils is low. For example, glucosinolates in rapeseed oil can be removed, but at the same time many nutrients are lost. For example, carotene in soybean oil will be lost during the decolorization process. drain.

Level III oil and Level IV oil are less refined and have only undergone simple degumming, deacidification and other procedures. Its color is darker, its smoke point is lower, it emits a lot of fumes during cooking, and there is even a strong beany smell in soybean oil. Due to the low degree of refining, third- and fourth-grade edible oils contain higher levels of impurities, but they also retain some carotene, chlorophyll, vitamin E, etc. The third-grade pressed rapeseed oil is better than the fourth-grade rapeseed oil. This is because compared with the fourth-grade rapeseed oil, the third-grade rapeseed oil has undergone more precise processing, eliminating more impurities and has higher precision.

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