Palm oil or palm oil, brown skin oil, the oil extracted from oil palm fruit mesocarp, do not dry oil. Oil palm fruit native to the west coast of Africa, Southeast Asian countries began in the 1970s a lot of planting, have been to the area and production of oil palm in Southeast Asia in the 1980s than in Africa, Malaysia’s production has accounted for more than 50 percent of world production, Indonesia is also accounted for about 20%. China in the 1920s from Malaysia’s introduction of Hainan Island, and later Taiwan, Yunnan, Guangxi, Fujian, Guangdong and other provinces, autonomous regions are planted, but yield little. Since the 1970s, palm oil production is the fastest growth in a variety of vegetable oils, has become the world’s major edible oils and fats, and occupies an important position in the international vegetable oil market. Our country due to climate and other natural conditions, the slow development of production, imported in large quantities in the late 1980s, imports accounted for more than 15 percent of world palm oil trade.The oil is brownish-red, aromatic odor, oily stable, easily oxidized, the melting point of 32 to 43 ℃, room temperature is a white semi-solid state, good plasticity. The fatty acid composition is: 40 ~ 46% of palmitic acid, oleic acid 39 ~ 45%, linoleic acid 11%, contain rich in vitamin E, carotene, sitosterol, phospholipids, has good food value. Eau taste, good stability, non-perishable, suitable for frying food, and dry fast in the food surface quickly generate thin layer of grease is not extravasation, not sticky, and are widely used in fast food, for frying the main fuel of the instant noodles. Also manufacture margarine, shortenings, on behalf of cocoa butter. Because steel and other metal makes palm oil to accelerate the oxidation, the peroxide value increased palm oil storage required epoxy paint protection, or stainless steel tank (barrel) costumes.
Identification of shoddy goods
In some parts of the vegetable oil market, shoddy, impurities the situation is more serious, such as crude oil when one or two of oil to sell low-cost vegetable oil mixed with the high price of vegetable oil for sale, as in The introduction of cheap oil in the sesame oil into sales to reap huge profits. Consumers in the purchase of edible olive oil can be identified from the following aspects:
See color: the general high-grade oil and light color, low-grade color depth (except sesame oil), the color depth of the oil but also because of the different varieties of leaving with a slightly different grade of oil color.
Second look Transparency: the transparency of the high-grade oil, no turbidity.
To see whether the sediment precipitation and suspended solids: high-grade oil viscosity.
To see whether the stratification: if so stratification is likely to be the adulteration mixed oil (sesame oil adulteration more).
Five news: all varieties of oil to its normal unique odor, and no sour odor.
Six check: small package oil should seriously review its trademark, with particular attention to the shelf-life and the factory of no name, no site, no quality standards code, be sure to pay special attention, not to be taken.
Finally, to remind consumers in the purchase of edible vegetable oil, in addition to considering the variety, flavor, you should also pay attention to the health and safety, and preferred refined with higher levels of edible vegetable oil.