At low temperature, triglyceride will undergo crystallization transformation with the decrease of temperature, and people will see freezing phenomenon, which is the physical change of oil and can be used normally after heating and melting. The freezing of edible oil is a normal phenomenon. When the temperature reaches the freezing point of oil, oil will freeze and solidify, just like water freezes at zero.

Animal oil and palm oil have high freezing points and generally solidify at room temperature (25℃); The freezing point of peanut oil is about 65438 02℃; Soybean oil is about 0℃. Peanut oil is clear and transparent in summer and will freeze and solidify at low temperature in winter.

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Soybean oil not only contains fat, but also contains some non-oil substances during processing. Crude oil contains 1%-3% phospholipids, 0.7%-0.8% sterols and a small amount of protein and wheat germ phenol, which is easy to cause rancidity.

Therefore, soybean oil should not be stored for a long time without hydration to remove impurities.

In addition, the color of refined soybean oil will gradually change from light to dark during long-term storage, which may be related to the automatic oxidation of oil. Therefore, when the color of soybean oil becomes darker, it is not suitable for long-term storage.

China Economic Net-It is normal for edible oil to freeze in winter, so there is no need to panic.