The national standard for reconciling oil has not introduced the three types of edible oil for the best food

Recently, China's grain reserves kicked up the current unspoken rules of the industry to eat blended oil and blended with the title, causing consumers to refocus their attention on the proportion of blended oil. Experts pointed out that companies have the responsibility to clearly mark the composition of the blending oil so that consumers can understand it.

Ingredients are not clearly labeled

Variety of blended oils on the market are various, such as olive oil, peanut oil, corn oil, and sunflower oil. However, China Grain & Oil Co., Ltd. has recently revealed the current “hidden rules” in the oil industry: low prices. Edible oil is the main ingredient, but it uses high-priced oil to name the blend.

After the reporter visited the market, it was discovered that the practice of using blended oil to indicate only the ingredient list but no proportion of ingredients was a common phenomenon. For example, a certain brand of nut edible oil blending table is marked with rapeseed oil, sunflower oil, peanut oil, camellia seed oil, etc., but the specific proportion of various oils is not marked. Another brand of edible blended oil marked the ingredients of rapeseed oil, soybean oil, corn oil, sunflower oil, peanut oil, sesame oil, flaxseed oil, and safflower oil, but no specific proportion of each oil was noted. There are olive oil, soybean oil, rapeseed oil, corn oil, etc. on a certain brand of olive oil blending table, and there is no indication of the ratio of various edible oils.

As for the price, taking olive oil as an example, a certain brand of olive oil 1.8L is priced at 49.9 yuan, and another brand of virgin olive oil 700ml is priced at 81.9 yuan.

So, what is the price of soybean oil that many blending oils are keen to add? The reporter saw that, with the specifications of 1.8L, only one brand of soybean oil was sold for 25 yuan.

Harmonized oil has not been introduced

It has been learned that the confusion of eating blended oils and blending labels has been around for many years, because the country has not issued relevant standards.

Dong Jinshi, general secretary of the International Food Packaging Association, stated that as early as 2008, China had publicly solicited opinions on the “National Standard for Edible Plant Blending Oil”, but it has not been formally introduced so far, which has led to the current blending and branding of edible oils on the market. It is very confusing and there are no standards to follow.

Wang Ruiyuan, executive vice president of the China Institute of Cereals and Oils, also publicly stated that “For example, olive oil and sesame oil are less than 1% of olive oil and sesame oil, but they are joined by a large amount of cheap palm oil. The price is not cheap."

According to Wang Ruiyuan, China’s eight national standards for soybean oil, peanut oil and other eight edible oils were implemented as early as in 2004. At that time, problems such as random blending and complicated names in the reconciliation oil market caught the attention of the relevant authorities, so the oil was reconciled. The formulation of the national standard has also been put on the agenda, but due to the controversy over the nomenclature of the reconciliation oil, the standard has not been introduced until now.

Dong Jinshi pointed out: "Companies should make explicit the name of the oil blend and the content of various oils. If it isn't explicitly stated, consumers may not know what's inside is to be reconciled, because the price of oil is not the same. He believes that although the national standard has not yet been introduced, companies should go ahead of the national standard. "Because this is a matter involving corporate integrity, and after the company expressly expresses, it can allow consumers to clearly consume."

Several kinds of oil to eat the most healthy

Fan Zhihong, associate professor of nutrition and food safety at the Food College of China Agricultural University, pointed out that the main difference between fats and oils, apart from flavor, is mainly the difference between fatty acid types and ratios, which can be roughly divided into four categories.

The first category is particularly high in polyunsaturated fatty acids, particularly rich in linoleic acid, difficult to set, poor heat resistance, mainly soybean oil, corn oil, sunflower oil, wheat germ oil and so on. This type of oil is suitable for stewing, cooking, and cooking dishes. Try not to burn the oil until it is smoked.

The second category is a relatively balanced variety of fatty acids, including the most abundant oleic acid, turbidity at low temperatures, better heat resistance, peanut oil, rice bran oil, sesame oil and so on. This type of oil is suitable for cooking but is not suitable for stir-frying or frying.

The third category is particularly rich in monounsaturated fatty acids, particularly rich in oleic acid, freezer does not freeze, better heat resistance, mainly olive oil and tea seed oil.

The fourth type is saturated fatty acid, which will be solidified when it is colder. The best heat resistance is palm oil, lard, butter and butter. When eating this kind of oil, it is best to choose a cold-pressed product that is not heated at high temperatures when consumed. It can be used for salads or breads, etc., in order to maximize its health.

Fan Zhihong reminded that all kinds of oils are best eaten in exchange, and it is best to replace them in different categories of the first, second and third categories. Otherwise, the obtained fatty acids are basically the same and will not achieve the health effects of replacement. For the fourth category of fats with high saturated fatty acids, it is not recommended for most people to eat regularly, except for people with large amounts of exercise.

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