There are more and more edible oil products on the market. When consumer chooses, look brand commonly first . However, each brand has an extremely wide range of products, and each product has different levels and ingredients, and different nutritional values and suitability for the population .Learn to read labels to choose cooking oil, is the only way to safeguard their rights . The edible oil label is a carrier for producers to deliver product characteristics and performance information to consumers, including words, graphics, symbols and all descriptions on food packaging.How should the label be read? Although there are many projects, the focus is no more than the following five aspects, may wish to click on the following projects.
1.category
On the label, the name of edible oil must be a special name that reflects the true attributes of food: such as soybean oil, peanut oil, rapeseed oil, blending oil…
2.Look at the ingredients list
The nutritional quality of edible oil depends essentially on the raw material and its proportion .In accordance with the principle of “decreasing amount of food materials”, the list of ingredients on the label lists food ingredients, food additives and other information in order .The raw material with the largest content should be the first, and the raw material with the least content is the last .For example: the list of ingredients for peanut oil should contain only peanuts. If the product name is peanut oil but there are other vegetable oils in the list of ingredients, this type of product should be blend oil instead of pure peanut oil.
3.Look at the grade and the craftsmanship
There are also “grades” and “craftsmanship” on the label, indicating the different origins of the barrel .Edible vegetable oil is generally divided into four grades, such as soybean oil, rapeseed oil, cottonseed oil, rice bran oil, sunflower seed oil, corn oil, peanut oil, and camellia oil .Pressing peanut oil, pressing camellia oil, sesame oil and so on only one and two grades.Generally speaking, first – class and second – class oil refining degree high, good quality;Oil of grade 3 and grade 4 is rich in oil concomitant, good flavor. .Two kinds of cooking oil press method and solvent method, point to the production of crude oil, both have no advantage and disadvantage, want to turn crude oil into edible oil, still must pass through refining process solventing law accounts for more than 80% of our oil making capacity, do not be too entangled press or solventing problems, as long as the national standards, can be assured of good oil.
4.Look at the nutrition facts
The nutrition facts label is a square form, the most difficult part of the label, but it is also very useful for choosing cooking oil .Edible oil products are free of protein, carbohydrates (sugars) and sodium (salt), so the content is marked as 0. Different types of edible oil have basically not the same energy and fat content values. Different types of fat contain different fatty acids. This is one of the biggest points on the ingredient list .
So that’s the biggest thing to look at in the ingredient list and there are a lot of manufacturers that have identified saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids and so on (100 grams) . The less saturated fatty acids, the better. Monounsaturated fatty acids mainly refer to oleic acid, while polyunsaturated fatty acids mainly refer to faro_3 linolenic acid and faro_6 linoleic acid .Each kind of fatty acid has its own specific nutritional value, and can be selected according to the information on the label .In addition, some products also indicate the content of oil concomitant that is beneficial to human health, such as phytosterol, oryzanol, etc., providing more sufficient product information for consumers. .
5.Looking at the date
The shelf-life of edible oil refers to the quality that can be guaranteed when leaving the factory without opening seal and reasonable preservation (avoid light and high temperature) .The shelf life of edible vegetable oil in barrel is generally 18 months, and the shelf life of corn oil and high oleic oil can be up to 21 to 24 months because they are rich in natural antioxidant vitamin E.
