It recommends the promotion of plastic bottles of cooking oil

Experts pointed out that all kinds of domestic edible oil, including domestic high-grade tea oil, safflower seed oil, plastic bottles for more. The reason why foreign general to use 500 ml small size of glass bottles of olive oil, is not to highlight its worth, but on everyday cooking habits, poured drops of olive oil is generally used on the table dipped, thick slender square glass bottle focus is safe and practical.

Experts suggest that, in view of waste recycling channels now almost rarely recycle glass bottles, glass waste generated in life are difficult to handle, so the switch to plastic bottles of various types of imported edible oil packaging undoubtedly is more practical significance. In addition, since such lecythus burst after the accident verified container quality is difficult to identify, difficult to consumer rights, in order to ensure safety and reduce unnecessary losses, when the current cooking oil if still use glass bottles, away from heat sources .

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Do not worry suspended solids of peanut oil

Any substance has a fixed physical and chemical characteristics. A substance by the temperature of the solid becomes liquid when called melting point, when the liquid into a solid called the freezing point, the two are the same value. Cooking oil is no exception, such as soybean oil freezing point -18-15 degrees Celsius, the freezing point of rapeseed oil -12-10 degrees Celsius, the freezing point of sunflower oil is -18-16 degrees Celsius, while peanut oil freezing point higher at 12 -15 degrees Celsius. Peanut oil solidification occurs at low temperatures, the semi-hardened phenomenon is its inherent characteristics.

Experts suggest that if consumers buy high-quality peanut oil, appear solid or floc is normal phenomenon, can be safe to eat. Consumers buy peanut oil, you can use a small glass install some peanut oil in 10 degrees Celsius water, to see if it will not appear flocculent suspended matter, if not, it means that it is not pure peanut oil.

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Instruction of olive oil and tea oil

Olive oil

Its advantage is that monounsaturated fatty acid content of up to 70%. Research confirmed that while polyunsaturated fatty acids can reduce cholesterol, but it is easier to cause oxidative damage in the body, excessive consumption of the same is not conducive to good health; less susceptible to oxidation of unsaturated fatty acids, but easily lead to increased blood lipids. Monounsaturated fatty acids to avoid the adverse consequences of the two, and has good heat resistance. Olive oil can be used to cooking, can also be used cold, the drawback is vitamin E is relatively small.

Tea oil

More than 90% unsaturated fatty acids, monounsaturated fatty acids as much as 73%, a certain amount of vitamin E, useful in the prevention of cardiovascular disease. It is resistant to storage, high temperature, suitable for use as a cooking oil and frying oil.

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