Blending oil, also known as blending oil, is an edible oil prepared by blending two or more refined fats (except flavor oils) according to the use requirements. The blend oil is transparent and can be used for cooking, frying, frying, frying or cooling oil. Blend oil is generally selected from the group consisting of refined soybean oil, rapeseed oil, peanut oil, sunflower oil, cottonseed oil, etc., as well as refined rice bran oil, corn germ oil, camellia seed oil, safflower oil, and wheat germ. Oil and other special oil esters. The processing process is: according to the need to select the above two or more refined oil esters, and then deacidification, decolorization, deodorization, blending into a blending oil. The shelf life of blend oil is generally 12 months. At present, the blended oil has only corporate standards and no national standards. In the future, the development prospect of blending oil is good, and it will become one of the favorite oil products for consumers.
Composition of healthy oil other fatty acids (%) range
Less than fourteen carbon fatty acids ND ~ 0.1
Myristic acid C14:0 ND ~ 0.2
Palmitic acid C16:0 8.0 to 13.5
Palmitoic acid C16: 1 ND ~ 0.2
Heptadecanoic acid C17:0 ND ~ 0.1
Seventeen carbonic acid C17:1 ND ~ 0.1
Stearic acid C18:0 2.5~5.4
Oleic acid C18:1 17.7 to 28.0
Arachidic acid C20:0 0.1-0.6
Arachidonic acid C20: 1 ND ~ 0.5
Adipic acid C20:2 ND ~ 0.1
Hawthorn acid C22:0 ND ~ 0.7
Erucic acid C22: 1 ND ~ 0.3
Wood tar acid C24:0 ND ~ 0.5