Among the first, second and third grade rapeseed oil, the first grade rapeseed oil is considered to be the best choice because of its low acid value, light color and high purity.

Rapeseed oil is one of the common edible vegetable oils in our daily cooking, and the selection of its quality grade is very important for our health and eating experience.

As follows:

1. First-class rapeseed oil

First-class rapeseed oil is the highest quality rapeseed oil, which is usually made of high-quality non-genetically modified rapeseed through strict processing technology. First-class rapeseed oil has low acid value, light color, high purity and pure flavor, and is suitable for cooking and frying high-grade dishes.

2. Secondary rapeseed oil

Secondary rapeseed oil is the second highest quality rapeseed oil, which is slightly different from primary rapeseed oil in some physical and chemical indexes. The acid value of secondary rapeseed oil is slightly higher and the color is slightly darker, but it still maintains a high purity and good taste, which is suitable for general family cooking and stir-frying.

3. Third-grade rapeseed oil

Third-grade rapeseed oil belongs to low-quality rapeseed oil, and its production process is relatively simple, which is usually used for industrial processing and conventional cooking. The third-grade rapeseed oil has high acid value, dark color and relatively poor flavor, which is suitable for some low-demand cooking and cooking.

4. Scope of application

Generally speaking, the first-class oil has a very high degree of refining, a light taste and little oil smoke when cooking. Although the second-grade oil is not as refined as the first-grade oil, it retains some nutrients such as phospholipids, carotene and vitamin E, and is suitable for cooking such as frying, frying and frying, with quick coloring and strong fragrance. Tertiary oil is generally suitable for cold salad because of its low refining degree and low smoke point.

5. Preparation process

There are two main methods for preparing rapeseed oil, namely, pressing method and leaching method. According to the new national standard of rapeseed oil, pressed rapeseed oil can be divided into grade one and grade two according to the refining degree of rapeseed oil. Rapeseed oil prepared by leaching method is divided into three quality grades: one, two and three.