Detection of physicochemical parameters of edible oil

Peanut oil is a light yellow transparent liquid with a clear color, fragrant odor, and delicious taste. It is a relatively easy to digest edible oil. Contains over 80% unsaturated fatty acids (including 41.2% oleic acid and 37.6% linoleic acid), as well as 19.9% saturated fatty acids such as palmitic acid, stearic acid, and arachidic acid. The fatty acid composition of peanut oil is relatively good and easy for the human body to digest and absorb

Product Features

Peanut oil is composed of 20% saturated fatty acids and 80% unsaturated fatty acids, mainly oleic acid, linoleic acid, and palmitic acid. It has an iodine value of about 80-110 and is a dry oil with a light yellow transparent color and a fragrant aroma. It is a high-quality cooking oil. According to the national standard GB 1534-2003 "Peanut Oil", peanut oil can be divided into extracted peanut oil and pressed peanut oil according to the production process. Extracting peanut oil is an oil obtained by solvent extraction, while pressing peanut oil is an oil obtained by pressing method

Distinguish between true and false

1. Color observation method. When buying peanut oil, first observe its color. Pure peanut oil has a high density, rich oil quality, and a dark yellow color: adulterated peanut oil has a low density, thin oil quality, and a light yellow color

2. Combustion method. Roll a piece of paper into a paper tube, immerse it in oil, take out and ignite the peanut oil. After burning, the flame on the paper tube will not emit large smoke. If there are no small water droplets dripping onto the ground and there are no bubbles on the paper tube, it is high-quality peanut oil. If the situation is opposite, it is adulterated peanut oil

3. Heating method. Take a small amount of peanut oil and place it in the palm. Rub both hands together several times. Pure peanut oil has a fragrant and pungent taste, while adulterated oil has no obvious aroma

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