What we must not lack when cooking delicious food is edible oil. The various nutrients contained in edible oil can meet people's different needs and can also supplement the nutrients needed by the human body. The oils we often eat include peanut oil, salad oil, and blended oil. Let’s take a look at the difference between blended oil and salad oil.

Salad oil, commonly known as salad oil, is a refined food oil made by refining crude oil. It can be eaten raw and is named after it is especially suitable for Western "salad" cold dishes. Salad oil is light yellow, clear, transparent, odorless, has good taste, does not foam and smokes less when used for cooking. It can still remain clear and transparent after being refrigerated at 0 degrees for 5.5 hours (except for peanut salad oil). In addition to being used as a cooking and frying oil, it is mainly used as a cold salad oil. It can also be used as margarine, shortening, mayonnaise and various other oils. Raw oil for seasoning oil. Moreover, the raw materials of salad oil generally undergo a lot of processing procedures before they can be made into finished products. It comes with special packaging and sealing steps, which meets the requirements of food hygiene and safety. Generally, salad oil does not contain edible oil, non-edible oil or mineral oil. The general shelf life is about half a year. The salad oils generally available on the market include soybean salad oil, rapeseed salad oil, sunflower seed salad oil and other different varieties.

Blended oil, also known as high-mix oil, is an edible oil made by mixing two or more refined oils (except fragrance oil) in proportion according to the needs of use. Generally, blended oil has a relatively high consumption rate and can be used for stir-frying, frying, deep-frying, or cold salad. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, etc. as the main raw materials. It can also be equipped with refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, and wheat germ. Oil and other special oil esters. The processing process is as follows: selecting the above two or more refined oil esters according to needs, and then deacidifying, decolorizing, deodorizing, and blending into a blended oil. Generally, the shelf life of the blended oils we often eat is one year. Currently, blended oils have corporate standards but no national standards. In the future, the development prospects of blended oils are relatively good, and they are also popular among consumers today. One of the edible oils.

As for the specific difference between blended oil and salad oil, I have introduced the relevant content to you above. It can be seen that there are still differences. Generally, salad oil is processed and refined, while Blended oil can be used for various cooking purposes, but it does not have national standards and is still developing. You can choose according to your needs.