Identification of edible oil by viscosity

Vegetable oil viscosity refers to the degree of viscous oil. Under less carbon atoms with a high degree of unsaturated fatty acids in the general situation in the oil group, the viscosity can be seen a little lower, but not much difference, such as the presence of an oxygen-containing acid oils, epoxy conjugate acid and oxidation polymer can increase the viscosity. Because of high temperature heating, oil oxidation polymerization, oil viscosity gradually increased, the level can be used as a measure index of the degree of deterioration of the cooking oil.