What Is Salad Oil

Salad oil refers to high-grade edible vegetable oil refined from various vegetable crude oils through degumming, decolorization, deodorization (defatting) and other processing procedures. The salad oils sold on the market mainly include soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower seed salad oil and peanut salad oil.

Salad oil can be eaten raw, and it is named after it is especially suitable for western "salad" cold dishes. Salad oil is light yellow, clear, transparent, odorless, and has a good taste. When used for cooking, it does not foam and smoke less, and can maintain the original color and flavor of dishes. It can still remain clear and transparent when refrigerated at 0°C for 5.5 hours ( Except for peanut salad oil), it is mainly used as raw material oil for cold salad or sauce and seasoning except as cooking and frying oil. , It can also be used as raw material oil for margarine, shortening, mayonnaise and various seasoning oils. Packaging containers for salad oil should be dedicated, clean, dry and sealed, comply with food hygiene and safety requirements, and must not be mixed with other oils, non-edible oils and mineral oils.

Effects of salad oil
Salad oil is rich in vitamin E, unsaturated fatty acids, carotenoid 1-one and other nutrients, and salad oil also contains less free fatty acids.

Salad oil has the functions of anti-oxidation, inhibiting the proliferation of cancer cells, improving immunity, and lowering blood lipid and cholesterol. To a certain extent, it may prevent the occurrence of cardiovascular diseases, and is beneficial to the development and growth of blood vessels and brain. In addition, salad oil does not contain carcinogens aflatoxin and cholesterol, which has a protective effect on the body.

Suitable for all ages, about 40 grams per day. Salad oil can be used for frying, frying, deep-frying and cold dishes, and can keep the original taste and color of vegetables and other foods.