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Standard For Edible Oils

  The edible oil that can't be separated from the three times a day has many unknown knowledge that our people have previously known, and some have never been exposed, and may know more about the health of the family.

  The polyunsaturated fatty acids in some vegetable oils are easily oxidized to form peroxyester esters, which can cause diseases such as cerebral thrombosis and myocardial infarction, and may even cause cancer.

  Thereore, soybean oil, sunflower oil, corn oil, etc. rich in polyunsaturated fatty acids should not be used for high temperature frying. Because the vegetable oil is easily oxidized under high temperature conditions, it will not only reduce the nutritional value of the oil, but also produce a lot of harmful substances.

  Experts say that these oils are not suitable for eating, but they are not suitable for cooking cooking.


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