How To Store Edible Oil

For soybean oil, rapeseed oil, cooking oil, placed in the kitchen away from the stove desktop to work more than five weeks, the peroxide value exceeded the national standard. In other words, the light makes larger impact of these three oil . What about in the dark conditions? Whether at room temperature or at 40 ℃, soybean oil, rapeseed oil, cooking oil peroxide value increased slowly, will not exceed the national standard for 7 weeks.

Therefore, pay particular attention to prevent soybean oil, rapeseed oil and cooking oil from light.

For peanut oil and sunflower seed oil, light and temperature are sensitive factors. In light, the fourth week of sunflower oil, the third week of peanut oil, peroxide value will be over the national standard. In dark, when the temperature is 40 ℃ high, the value will be over more than GB in the fourth week..

Therefore, at the same time pay attention to dark and cryopreservation for sunflower oil and peanut oil.

For corn oil, light and temperature tolerance is the best. Only in extreme cases, 40 ℃ lighting, peroxide value exceeded after 6 weeks of use, relatively stable compared to other vegetable oils.

Thus, the sensitivity of different oils for light and temperature are not the same.

Sunflower oil and peanut oil should be placed in a kitchen cabinet away from the stove;

Soybean oil, rapeseed oil, cooking oil are more sensitive to light, so try to put in the cabinets. See more about palm oil pressing machine.

Cold Pressing and Hot Pressing

Bacially, there are two methods in oil extracting, cold pressing and hot pressing. How do they work in the process of oil extracting?

The cold pressing do not need to heat oil bearing materials, low oil yield, light-colored crude oil, less impurity, retain the more nutrition of oil. Cold pressing is a kind of method which suit for that some not proper heating small breed oil seeds and health care oil.

The hot pressing need to heat oil bearing seeds (steaming and frying), high yield, which is the common method.

A feature of hot pressing is high oil yield, but the oil is less bright than the oil through cold pressing. The oil raw material through cold press which was pressed directly not use frying, the oil temperature is also very high when pressing, the same as hot pressing. Because the oil material was pressed directly, the oil was very clear.

Palm Oil Introduction

Palm oil is also known as saturated oil, because it contains 50% saturated fat. Pam oil consists of saturated fat, monounsaturated fat and polyunsaturated fat through blending. Human body owns high digestion and absorption of palm oil with high ratio of exceeding 97%. Different from other kinds of vegetable oils, palm oil itself does not contain cholesterol.

Palm oil is an important ingredient in fat, moderate property is a good material for the manufacture of food. It has the nature of high solid content, allowing food to avoid hydrogenation of glycerol and maintain stable and effective resistance to oxidation. It is also suitable for hot climates become good sauce pastry and bakery products. Palm oil is deeply popular in food industry.

Palm oil is rich in natural vitamin E and tocotrienols (600-1000mg/kg), carotenoids (500-700mg/kg) and linoleic acid (10%) is very beneficial to human health. Some researchers have studied separately for different races (Europe, America, Asia), the results showed that palm oil is an edible vegetable oil in full compliance with health needs.