Wangquan oil press-how to distinguish true and false peanut oil (2)

Nutritionists explained that it is a normal physical phenomenon that peanut oil flocculates at low temperatures, and does not mean that there must be a problem with the quality of the oil. Just as water freezes at 0°C, and ice turns into water above 0°C, when the storage temperature of vegetable oil is lower than a certain point, solidification will occur. This temperature is also called the freezing point of oil.

　　 The freezing point of edible oil is mainly determined by the ratio of saturated fat to unsaturated fat in the oil. Peanut oil contains about 20% of saturated fatty acids. The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids is about 3:4:3, and the freezing point is about 0°C.

　　 In addition, the freezing point of oil is not a certain temperature, but a range. It will start to appear a little flocculent at a certain temperature, but not all of it will solidify. The solidification of peanut oil is also a gradual process. When the temperature drops to near the critical point of 10°C, peanut oil will produce some flocs and the oil will become turbid. It is a normal physical phenomenon to have flocculent substances in the oil, and it will melt if the temperature is higher, and it will not affect the taste and nutritional value at all. You can eat it with confidence. If you are really worried about peanut oil becoming turbid or even solidified, it is recommended that after buying peanut oil in winter, it is best to store it in a room above 15°C so that solidification will not occur. Click to open the link

　　 As the cost of lard and palm oil will be lower, there is indeed a possibility that manufacturers will adulterate peanut oil. However, this is also easy to distinguish. Lard and palm oil are almost saturated fats, and the freezing points of these two oils will be higher, both above 25°C, which means that both oils will solidify at room temperature. If the peanut oil purchased is placed in a warm room and flocculates, it is most likely that it is mixed with palm oil or lard. The above introduction is the main introduction of (Peanut Oil Identification), I hope it will be helpful to everyone.