According to the relevant national standards, in addition to olive oil and specialty oils, according to the degree of refining, peanut oil, soybean oil, corn oil, vegetable oils are generally divided into one, two, three, four four grades. The higher the level, the higher the degree of refining, but that does not mean the more its nutrient content, on the contrary, considered from a nutritional point of view, three and four oil better.
Primary and secondary higher level of oil refining, tasteless, light color, less cooking fumes, low-temperature characteristics of easy solidification, while higher purity, low impurity content, generally higher temperature suitable for cooking, such as a burst fried, fried, fried and so on. However, the refining process removes a lot of the beneficial ingredients such as vitamin E, carotene. The third-grade and fourth-grade edible oils have a low degree of refining. They are only processed by simple degumming and deacidification procedures. The color is deeper, the oil smoke is larger during cooking, and the impurity content is higher, but some carotene is retained. Nutrients such as vitamin E. The third and fourth grade oils are not suitable for high temperature heating, and are more suitable for stewing and making soup. Some people like flavor, some pay attention to nutrition, and the choice of cooking oil varies from person to person. Whether it is a primary oil or a fourth-grade oil, as long as it meets the national health standards, you can use it with confidence.
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