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[Identify oil] The solidification temperature of edible oil from the same manufacturer is different. What is the situation?

Release Time:2015-02-05

 
1. Why is cooking oil dim or even frozen in winter?

A: Fat is a triglyceride formed by the combination of fatty acids and glycerol. Triglycerides produce crystals at low temperatures, and liquid oil is converted to solid lipids.


At a certain low temperature, the liquid state of edible oil gradually changes from clarity and transparency to dizziness, and the precipitates gradually appear in a mixed state of solid and liquid, and finally completely turn to solid state, which is commonly called freezing.


At a certain low temperature, the liquid state of edible oil gradually changes from clarity and transparency to dizziness, and the precipitates gradually appear in a mixed state of solid and liquid, and finally completely turn to solid state, which is commonly called freezing.


2. Coagulants are produced in edible oil. Can they still be eaten?
 

Answer: Due to the different length of the carbon chain of the fatty acids that make up triglycerides, several different forms of edible oil will appear in the freezing process, such as white flocs, opaque yellow paste, white precipitation, white crystals, etc.


The physical changes of edible vegetable oil solidification in winter do not affect the quality of products. The solid substance in edible oil is saturated fat, and the vegetable oil is still triglyceride after solidification without any chemical changes.


 
3. Why are the condensation points of different edible oils different?

Answer: The condensation point temperature of edible oil is closely related to the content and proportion of saturated fat and unsaturated fat in oil products.


Different kinds of edible vegetable oils have different fatty acid content, so the temperature of frozen vegetable oils is different.


4. Why are the solidification temperatures of edible oils of the same variety or manufacturer different?

Answer: The solidification of pure peanut oil is a gradual process. When the temperature drops to about 10-12 degrees Celsius, white flocs begin to coagulate from the bottom of the oil bottle. As the temperature drops gradually, semi-solidification occurs. When the temperature drops below the solidification point, it will finally solidify completely.


Even for the same manufacturer, the solidification state will be different because of the objective factors such as the different order of production batches and the different storage locations of products.


5. Can "Coagulation Discrimination" Discriminate whether a cooking oil is pure or not?

Answer: It is unreliable to distinguish the purity of edible oil only by condensation.