Cooking Oil Crystallization Is a Normal Phenomenon In Winter

When winter comes, the temperature decreases, the market edible oils such as peanut oil, edible oil, etc. will be made dim, crystal and even precipitation phenomenon, which gives consumers confused. So what are these precipitated substances? It will affect the quality of the product? Are there adverse effects on the human body?

The general level of refined oil refining in the refining process to remove impurities, water, free fatty acids and other ingredients but also off except colloid, the viscosity of the oil drop, frost resistance is relatively worse; such as refined soybean oil level national standards 0℃ 5.5 hours floe does not appear as qualified; more than 5.5 hours, or the temperature is below 0℃ products may be because of the low temperatures will be crystal or precipitation, is a normal phenomenon.

Buy the regular manufacturers of qualified products meet the standard requirements, is the most secure and reliable consumer choice. Crystallization is not a quality judgment. Oil at low temperatures made hazy or crystal will not change the composition of the product, it will not change the nutritional value of oil. It is the physical phenomenon, which will not have any effect on the human body.