Oil Selection Strategies

 

Look at quality from the color

 

Different types of raw materials and different preparation processes will make the color of edible oil slightly different. The vegetable oils that people eat daily are mostly yellowish, light yellow, yellow, brownish yellow and tan.

 

The lighter the color of the same leached vegetable oil, the higher the grade and the better the quality. For the pressed vegetable oil, the same vegetable oil is heated and pressed to have a darker color, and the cold pressed oil is lighter in color.

​

​

​

​

  

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

In general, pressed vegetable oils are lighter than leached vegetable oils. For those pressed vegetable oils, such as cold pressed canola oil, cold pressed linseed oil, virgin olive oil, virgin walnut oil, etc., the color is clear and translucent, indicating that it is of higher quality and more nutritious.

​

​

Look at quality from sediment

 

Transparency is one of the important sensory indicators that reflect the purity of vegetable oils. In general, high-quality cooking oil is observed with naked eyes under sunlight and light, with no fog, no suspended substance, no impurities, no turbidity and good transparency.

 

High quality edible oil has no sediment, suspended substance and a low viscosity. Precipitates are mainly impurities, which are deposited on the bottom layer of the oil under certain conditions. If there is delamination, it is likely to be mixed with miscellaneous oil.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Distinguish oil from odor

 

Open the bottle cap or drop a drop of oil on the palm of your hand, close your hands, and smell the oil. Different edible oils have different odors. For example, soybean oil has a bean flavor, peanut oil has a peanut flavor, and Canola Oil has the smell of canola seeds, that is, a light nutty taste. In a word, good cooking oils can't have acid odor and other odors.

 

Generally, normal qualified cooking oil must be processed through deodorization and deacidification. Unqualified plant edible oils mainly have a high acid value and sour taste.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Check out the package

 

When purchasing edible oil, you should pay attention to check the seal of bottle. If there is oil stain, it indicates that the seal is not sealed well, which will cause the oil to accelerate oxidation and rancidity during storage. The edible oil printed with the barcode of the commodity, whether the barcode is standardized or not, whether there is any indication of being changed, and the label is replaced without authorization. In addition, pay attention to the date of production. Oil products should be selected as close as possible to the date of manufacture. Fresh oils contain less peroxide, lower acid and higher nutritional value.

 

We regard food as our prime want, and the oil is the first necessity of food. Therefore, in order to protect health of ourselves and our families, we must select high-quality edible oil carefully.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Canola Oil

 

 Canola oil is produced in Canada's "Bread Basket" - Saskatchewan, enjoys high quality with black soil, water and air resources, using fresh cold pressing under 60 ° C, to maximize nutrients! Canola Oil is a good choice for health.

​

​