Edible oil is essential in people's lives and is used in almost every meal. Traditional fried foods are the favorite of Chinese people, so the choice of edible vegetable oil is very important. When buying vegetable oil, we also have many different choices. Young people usually choose to buy branded edible oil at supermarkets, while most thrifty elderly people and families with larger populations tend to buy bulk oil at farmers' markets, which is relatively cheaper.
Residents who prefer to buy bulk oil must be cautious when making their choices. Although bulk oil has its advantages in terms of price, there are still many problems in terms of quality. Currently, retailers and wholesalers of bulk oil do not have disinfection equipment for cleaning oil drums. Over time, impurities and oil residue accumulate in the oil drums, providing a convenient breeding ground for harmful substances and bacteria, which can lead to quality issues with bulk oil.
Furthermore, some companies even sell lower quality small packaged oil as bulk oil. During the operation process, bulk oil of different qualities is often mixed together, making it impossible to guarantee the quality of the oil. Many bulk vegetable oil containers are not sealed, allowing the oil to come into contact with moisture and sunlight in the air, which can cause lipid oxidation. During the sales process, new oil is constantly added to the large drums containing bulk oil, so there is always a portion of old oil in the container. This old oil can accelerate the deterioration of the entire drum of oil and produce peroxidized lipids. This not only affects the taste of the oil, but also lowers its quality, which is very detrimental to human health when consumed.
In addition, some unscrupulous individuals even adulterate or substitute lower quality oil to lower costs and decrease the price of the oil. The most common practice is mixing cottonseed oil into rapeseed oil. Cottonseed oil is usually unrefined and contains toxic substances such as gossypol and lutein, which can harm human health. Consuming crude cottonseed oil can cause acute or chronic poisoning and even damage the stomach and kidneys. Long-term consumption of this oil or cooking and frying food with this oil can also have toxic effects on the reproductive system, causing disorders and diseases in women and infertility in couples of childbearing age. In severe cases, it can lead to severe gossypol poisoning and death.
According to national standards, edible vegetable oils are classified into graded oils and non-graded oils. Graded oils are currently divided into two levels: first grade and second grade. The edible vegetable oils sold in the market must meet the minimum grade standards. However, there are still substandard oils being sold on the market.
Non-graded oils include salad oil and premium cooking oil. They are processed and refined from ordinary oil through processes such as deacidification, degumming, decolorization, and deodorization. They are characterized by being colorless, odorless, smokeless during cooking, and in good hygiene conditions. They have undergone high-temperature treatment and do not contain residual solvents.
From a quality perspective, salad oil and premium cooking oil are undoubtedly the purest edible oils, but some of the nutritional components in the oil may be greatly lost. Therefore, from an environmentally friendly perspective that does not harm health, choosing premium cooking oil is also a good strategy. Small packaged oil is generally better when freshly produced, as it is more likely to be of good quality. If it has been stored for a long time, it is more likely to be substandard and have quality issues. Bulk oil is prone to substandard quality due to contamination from oil drums and dispensers. Additionally, it is important to prevent the phenomenon of premium cooking oil being falsely labeled as salad oil.
When consumers purchase edible vegetable oil, they should try to buy from reputable large supermarkets or department stores and choose well-known brands of edible oil. These edible oils have relatively guaranteed quality and are safer. If it is necessary to buy bulk cooking oil from farmers' markets or small general stores, it is important to carefully observe the characteristics of the oil. Firstly, carefully inspect the packaging, especially details such as whether the lid matches the container, to determine if recycled containers are being used. If recycled containers are used, it indicates that the oil production is not legitimate. Secondly, check if the labels are complete and standardized. If the price of the same weight and brand of cooking oil is much cheaper than in supermarkets, it may be counterfeit, so it is best to avoid purchasing it.
Experts also provide another set of methods to identify the quality of edible oil - "smell and observe". Smell: Dip a little oil on your finger and rub it on the palm of your hand, then smell it. High-quality oil should not have any peculiar smell. Observe: observe the transparency of the oil, which can indicate the refinement level, phospholipid moisture and impurity content, and whether it is adulterated, among other factors.
To determine the quality, first mix the oil, then pour it into a glass cup and let it sit for 24 hours. Good oil should be clear, without turbidity or suspended particles, and should not have any cloudy or misty appearance. Peanut oil may undergo emulsification when cooled, which is normal. Check if the color is pure and whether there are any sediments in the oil. The less sediment, the better the quality. Quality oil should not have any sediment. Check the shelf life and production date of the product, and purchase fresh edible oil.
Most of the edible oils sold on the market now have indicated the quality grade of the oil according to national requirements. When purchasing, the oil's quality grade can be used as a reference basis.
A reminder from the editor:
Due to reduced digestive function, smooth muscle fiber atrophy in various organs, glandular atrophy, thinning of gastric mucosa, weakened gastrointestinal motility, and poor digestion and absorption function, elderly people find it difficult to digest fried foods. Moreover, the carcinogens in fried foods are even more detrimental to the health of the elderly. Therefore, elderly people should try to avoid consuming fried foods.
