First, the recognition from the senses. Color: high quality oil generally are light in color, low-quality oil color depth. Different varieties of oil color shades are slightly different; Transparency: oil transparency is high, less water impurities, texture it is more excellent. High-quality vegetable oil was allowed to stand for 24 hours, it should be clear and transparent, not cloudy, no precipitation, no suspensions. In addition, the taste of normal cooking oil should not be a pungent odor.
Second, it is to identify the trademark from the edible oil logo. Note the shelf life and production date. No name and address, no contact, no quality standards, no QS quality safety signs, do not buy. At the same time, depending on grade. National standards for edible oil, edible oil by mass is divided into one, two, three, four grades, the higher the level, the higher the degree of refined, highly degree refined oil can be assured. Moreover, the national standards, the need for oil product labels whether to add artificial antioxidants be clearly identified, and indicate whether to use genetically modified raw materials and raw materials producing area.
In addition, it must consider nutritional value of edible oil. Pure peanut oil contains a high vitamin E, can help regulate the body’s metabolism, delaying cell aging, help protect cardiovascular health.