What kind of method can better identify the pros and cons of palm oil on the market
Palm oil is the edible oil of choice for many families nowadays, but how to choose and what kind of palm oil is suitable for absorption by the body is often difficult for the kitchen; the top leaders. Today, we will talk to you about the identification of palm oil.
Palm oil, also known as palm oil and palm peel oil, is a non-drying oil derived from the peel of oil palm fruit. Oil palm fruit is native to the west coast of Africa. In the 1970s, many countries in Southeast Asia began to cultivate. By the 1980s, the area and output value of oil palm in Southeast Asia had surpassed Africa. Among them, Malaysia’s output value has accounted for more than 50% of the international output value, and Indonesia also accounted for Twenty percent at the mercy. In the 1920s, China introduced Hainan Island from Malaysia. Later, Taiwan, Yunnan, Guangxi, Fujian, Guangdong and other provinces and regions have cultivated them, but the output value is not much. Since the 1970s, the output value of palm oil has increased rapidly among the oils of various cultivated products. It has become the most important edible oil in the world and occupies the first position in the international vegetable oil market. Due to the constraints of climate and other natural conditions, China's production development has been slow. In the late 1980s, a lot of imports began, and imports accounted for more than 10% of the international palm oil trade. The oil is brown-red, with a fragrant smell, stable oiliness, not easy to be oxidized, with a melting point of 32-43°C, a white semi-solid state at room temperature, and good plasticity. The fatty acid composition is: palmitic acid 40-46%, oleic acid 39-45%, linoleic acid 7-11%, rich in vitamin E, carotene, sitosterol, and phospholipids, which have good edible value. Because of its clean taste, good stability and not easy to degenerate, it is suitable for frying food and has a fast drying speed. It can quickly form a thin layer on the surface of the food. It does not leak out and is not sticky. It is widely used in fast food for deep-frying. The primary oil for instant noodles. It can also make margarine, shortening, and cocoa butter substitutes. Because metals such as steel will accelerate the oxidation of palm oil and increase its peroxide value, the storage of palm oil needs to be protected by epoxy coating or in stainless steel tanks (barrels).
Recognition of fake and inferior products
In the vegetable oil market in some regions, crude oil is sold as a grade oil, and low-priced vegetable oils are mixed with high-priced vegetable oils, such as mixing low-priced vegetable oils with sesame oils sold, to obtain huge profits. Consumers When buying edible vegetable oil, you can distinguish from the following aspects:
Look at the color: general grade oil is light in color, low grade oil is dark in color (except sesame oil). Due to the different types of oil, its color is slightly different.
See transparency: general grade oil has good transparency and no turbidity.
Is there any sediment: A good oil has no sediment and suspended matter, and has a low viscosity.
See if there is stratification: If there is stratification, it is likely to be adulterated thick and cloudy oil (mostly mixed with sesame oil).
Various oils have a normal smell, but no sour taste.
Carefully check the trademark of the small package oil, especially the shelf life and delivery date. If there is no factory name, factory address, or quality standard code, be careful not to be deceived.
Shanghai Shangyuan Information Technology recommends that when purchasing edible vegetable oil, consumers should not only think about the type and flavor, but also pay attention to health and reliability, and give priority to the more refined edible vegetable oil. If you have any questions you need to know, please feel free to contact our company.