First Fang has obtained the appraisal result of "high quality peanut oil" of China Food and Oil Society
Release Time:2015-05-12
The First Cold Pressed Peanut Oil "High Quality Peanut Oil" Scientific and Technological Achievement Appraisal Meeting
Professor Hu Chengzhao, Executive Vice-Chairman and Secretary-General of China Grain and Oil Society, Experienced the Fragrance of Cold Pressed Peanut Oil in the First Workshop
Expert Group of China Grain and Oil Society Visits the First Cold Storage Storage Storage of Raw Materials
Expert Group of China Cereals and Oil Society visited the first workshop of raw material low-temperature physical red-coat production process
Recently, Professor Wang Ruiyuan, Chief Expert of China Food and Oil Society, Chairman of Oil Branch of China Food and Oil Society, Professor Hu Chengzhao, Executive Vice-Chairman and Secretary-General of China Food and Oil Society, Professor He Dongping, Vice-Chairman of Oil Branch of China Food and Oil Society, Professor Wang Xingguo, Vice-Chairman of Oil Branch of China Food and Oil Society, and other experts led the expert group of China Food and Oil Society to The production technology, product quality and cooking effect of raw oil were evaluated on site, and its nutritional value and industrial significance were highly affirmed.
Physical Removal of Red Coat to Eliminate Aflatoxin
The expert group of China Food and Oil Society appraised and evaluated the first workshop "Industrial Production and Application of High Quality Peanut Oil and Edible Peanut Protein". It inspected the storage, production, filling and inspection of raw materials, and evaluated the nutritional and health effects of cold pressed peanut oil on the spot.
During the evaluation, the expert group of the Food and Oil Society agreed that the first cold-pressed peanut oil used high-quality peanut kernels as raw materials and through strict impurity removal and advanced low-temperature physical red-coat removal technology, to eliminate aflatoxin, plasticizer, polycyclic aromatic hydrocarbons, heavy metals and other harmful factors in raw materials on the quality of peanut oil. In the field evaluation, the expert group randomly extracted peanut oil and carried out field tests. The results showed that the quality and hygienic indexes of cold pressed peanut oil in the first workshop were better than those of the relevant national standards. Among them, aflatoxin, 3,4-benzopyrene, plasticizer and trans fatty acid all reached zero level. In the review report, members of the expert group of the China Food and Oil Society concluded that the first cold-pressed peanut oil used the "low temperature" physical red-coat removal technology to achieve the real elimination of aflatoxin from the source.
Technology Leadership Leads the Development of Peanut Oil Industry
The first cold-pressed peanut oil adopts the national invention patent of "low-temperature pressing". The whole production process adopts the physical pressing technology of low-temperature (below 60 C), which is different from the traditional high-temperature (above 120 C) pressing and leaching technology, and significantly improves the retention rate of nutrient components of peanut oil, in which the content of vitamin E is as high as 818 mg/Kg.
On the spot, the expert group of China Cereal and Oil Society recognized that the first cold pressing process of peanut oil could be used as the industry standard for cold pressing of peanut oil. The zero trans fatty acid content was proposed as the characteristic index to distinguish cold pressing, hot pressing and extraction of refined peanut oil, which provided technical support for identifying different technologies of peanut oil.
"The first cold-pressed peanut oil provides a new standard for the safety and health of Chinese edible oil. It is not only advanced in the international level of technology in this field, but also of great significance to the development of the whole edible oil industry. It provides a new direction for the technological development and progress of the peanut oil industry."
