How to choose edible oil

The selection methods of edible oil are color, transparency, odorless, oily and impurities.

1, look at the color

Generally speaking, the higher the refining degree, the lighter the color of edible oil. Of course, all kinds of vegetable oils will have unique colors, and it is impossible and unnecessary to refine them to no color.

2. Look at transparency

Generally, high-quality edible oil can be seen by naked eyes, and it is clear without fog, suspended matter, impurities and turbidity, with good transparency, and can be observed under sunlight and light.

3. It smells tasteless

Different kinds of edible oils have their normal unique smells, but they are not sour. High-quality oil is deodorized (deodorized) and tastes very pure. This smelly oil is of poor quality.

4. It looks oily

Take a dry, clean and tiny glass tube, insert it into the oil, block the upper opening and slowly pull it out. Look at the oil If it is milky white, it means there is water in the oil, and the whiter it means more water. When the water content in oil is high, it will become turbid and easy to deteriorate. When heated, there will be a lot of foam and water fried, and the lampblack is bitter.

Step 5 look at impurities

Heat the oil to 150℃ and then pour it out. If it is high-quality edible oil, there should be no precipitation, otherwise there will be impurities. If the impurity tastes bitter, it may be starch. If impurities taste sweet, oil may be mixed with sugary impurities.

The above contents refer to Baidu Encyclopedia-Edible Oil.