Industry DynamicsIndustry News
After 2014 and 2015, the edible oil industry is facing the fate of shuffling, and has really entered the oligarchy era of Zhongliang and Yihai Jiali. At the same time, large and powerful enterprises such as Hengda have come to stir up the situation, small and medium-sized edible oil brands have entered a state of near death, and have to hold the group heating to gain a first-line vitality.
The Food and Drug Administration of Shandong Province, through its official website, published the "Notice of Sampling and Inspection Information on Food Safety Supervision in Shandong Province (No. 49 in total)". According to the Food Safety Law of the People's Republic of China and the sampling plan of Shandong Food Safety Supervision and Inspection, the Food and Drug Administration of Shandong Province is responsible for the production of dairy products, edible oils, oils and fats, vegetable products, etc.
Many people think that oil, unlike milk and vegetables, is a store-resistant food, but this is not the case。 Oil does not breed bacteria, but it is very easy to oxidize。 Oil oxidation is a free radical reaction, which not only reduces the nutritional value of oil, destroys unsaturated fatty acids, but also promotes the aging of human body by producing a large number of free radicals。
金丰彩票网址Edible oil is one of the easily oxidized and rancid foods, especially when stored improperly, it will accelerate the oxidation rate. If the edible oil is stored on the balcony or next to the stove, light and high temperature will accelerate the oxidation and rancidity of the edible oil.
Which is the best choice between leaching oil and cold pressed oil? Look at what the Party newspaper says2015-05-07
Simply put, "chemical leaching" process uses "vegetable oil extracting solvent oil" and other chemicals, after fully soaking the oil raw materials, oil is extracted at high temperature above 120 ~130 degree C, and then processed into edible oil by degreasing, degumming, dewatering, decolorization, deodorization, deacidification, etc.
The detection value of benzo [a] pyrene in organic soybean oil produced by Jiusan Agricultural Reclamation Jindou Organic Oil Co., Ltd. entrusted by Jingdong Marketing Co., Ltd. is 15.9 ug/kg, which is 59% higher than the standard stipulation (no more than 10 ug/kg).
[Identify oil] The solidification temperature of edible oil from the same manufacturer is different. What is the situation?2015-02-05
Fat is a triglyceride formed by the combination of fatty acids and glycerol. Triglycerides produce crystals at low temperatures, and liquid oil is converted to solid lipids. At a certain low temperature, the liquid state of edible oil gradually changes from clarity and transparency to dizziness, and the precipitates gradually appear in a mixed state of solid and liquid, and finally completely turn to solid state, which is commonly called freezing.
The excessive saturated fatty acids in edible vegetable oil can easily lead to high blood cholesterol and triglyceride, so the lower the saturated fatty acid content, the better. Unsaturated fatty acids (oleic acid, linoleic acid, linolenic acid) can reduce cholesterol and triglyceride, so the higher the unsaturated fatty acids, the better.