Food Sample Inspection, Famous Brand Edible Oil on the Black List
Release Time:2015-04-01
On March 29, the State Administration of Food and Drug Administration announced a new food sampling list, in which a number of substandard products were widely concerned:
The detection value of benzo [a] pyrene in organic soybean oil produced by Jiusan Agricultural Reclamation Jindou Organic Oil Co., Ltd. entrusted by Jingdong Marketing Co., Ltd. is 15.9 ug/kg, which is 59% higher than the standard stipulation (no more than 10 ug/kg).
Why do the benzopyrene content in edible oil samples exceed the standard?
Take peanut oil with excessive benzopyrene as an example
At present, the production technology of peanut oil mainly adopts hot pressing method (above 120 C). In order to improve the oil yield and cater to consumers'blind pursuit of luzhou-flavor, it is easy to cause excessive temperature of peanut rice to form a large amount of benzopyrene in the process of steaming.
At the Academic Annual Meeting of Fat Branch of China Food and Oil Society held at the end of 2014, experts from all over the country discussed this phenomenon, believing that some enterprises used extremely high temperature to fry seeds in order to cater to the market's pursuit of oil fragrance.
In fact, the more fragrant the oil is, the better the fragrance is. The use of extremely high temperature treatment of raw materials is likely to lead to excessive 3-4 benzopyrene content in some oils and fats, which should be paid great attention to in the industry.
The first cold-pressed peanut oil was manufactured by low-temperature cold pressing technology, which was patented by the state. Compared with the traditional high-temperature hot pressing technology, the technology significantly improved the retention rate of nutrients, and eliminated the production of aflatoxin, plasticizer and benzopyrene from the source. Therefore, it was certified as "high-quality flower" by the authority of China Grain and Oil Society in 2015. Oil generation".
