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Cooking oil also need fresh oil, you heard about it?

Many consumers know that fresh fruit needs preservation, food needs preservation. Do you think that edible oil actually needs preservation? If you do not often cook at home, after a period of time, there will be a smell of cooking oil, it is because improper storage, cooking oil oxidation reaction occurred, it will not only affect the taste, but also damage the nutritional value of harmful components of the human body .
Edible oil is one of the simplest oxidized foods, sunlight, high temperature will accelerate the oxidation of edible oil rancidity, therefore, the key to edible oil preservation is anti-oxidation. Commercial sales of edible oil marked expiry date is generally 18 months, for edible oil producers, to ensure that in a year and a half time the quality of oil does not exceed the standard, it is necessary to consider the issue of anti-oxidation.
The primary consideration can be isolated oxygen - nitrogen preservation technology. Nitrogen is a very stable gas, which rarely reacts chemically with other substances under normal conditions. Thus purifying the nitrogen into the oil to open the oxygen, is a more feasible method.
Some brands now on the mall edible oil, nitrogen is fresh as a selling point. In fact, large-scale edible oil processing plants in China now basically use this nitrogen-filling technology.
However, this method has both advantages and disadvantages. Once the seal is closed and the atmosphere is touched, the protective effect is lost. How to ensure edible oil unopened 2-3 months does not happen metamorphosis?
At present, the anti-oxidant used by the oil manufacturers in our country is TBHQ, which is an outstanding antioxidant with artificial composition. Its safety is Class A in the FAO / WHO evaluation. In our country, the United States, the European Union, and TBHQ are all legal fat food additives. Our country allows TBHQ to be used as a food additive at a maximum level of 0.2 g / kg.
Antioxidants in the national rules and regulations within the rational use of its safety is certainly no problem, can be eaten. In natural antioxidants, some manufacturers use is to increase vitamin E. Vitamin E is actually divided into two kinds of natural and composed of natural vitamin E is extracted from natural vegetable oil, the composition of vitamin E by the petrochemical by-products of chemical composition.
Some edible oil nominal "does not contain antioxidants", to be precise that "does not contain artificial antioxidants," because of its own contains a certain amount of "natural antioxidants" - vitamin E and so on.
Some traditional oil pressing process, such as fragrant peanut oil, sesame oil, retained the oil itself contains rich vitamin E, sesame oil is also rich in sesamol, sesamol, etc., but also a natural anti-oxidation Substance, more suitable than other vegetable oils stored.
However, the origin of the pressing oil is different, the level of technology is different, different oil vitamin E and other antioxidant content of different, the antioxidant effect will be different.
Therefore, the preservation of edible oil must be anti-oxidation, the rational addition of antioxidants, whether it is sealed or unopened oil can be protected, no matter when consumers are safe (shelf life).

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