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How to Judge the Quality of Edible Vegetable Oil

Edible vegetable oil is used in almost all dishes, so it is highly important to know which one is good for you. There are a few basics about edible vegetable oil which will help you select the right oil.
Edible Vegetable Oil Classification
Edible vegetable oils are classified into four levels, which are second grade oil, first grade oil, premium edible oil and salad oil.

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1. Second Grade Oil: It is the primary product of vegetable oil, which contains more impurities, easy to produce oily smoke, and it has been eliminated in the developed countries.
2. First Grade Oil: After the absorption decolorization, neutralization deacidification and vacreation of second grade oil, we get the first grade oil. It is clear, transparent and contains less impurities.
3. Premium Edible Oil: Once again, we get the premium edible vegetable oil after the absorption decolorization and vacreation of first grade oil. It is pale yellow in color, no oily smoke produced during cooking.
4. Salad Oil: It is excellent in quality due to a series of strict refining processes, including hydration degumming, neutralization deacidification, absorption decolorization, freezing crystallization dewaxing and vacreation. It is light in color, almost no impurities, oily smoke and oily fishy smell.
Seven Aspects to Judge the Edible Vegetable Oil Quality
1. Package: Check the package carefully to figure out whether the information is complete, which include label, brand, fat level, quality standard code, manufacturer, especially the production date and expiry date. Besides, check whether the seal is complete and tight.
2. Transparence: Observe the edible oil in the sun or light, the superior oil should be transparent, not opaque. The higher brightness, the better.
3. Color: Normally, the color of the edible oil is canary yellow, yellow or claybank. To the refined oil, the lighter in color and lustre, the better. The dark color indicates that the degree of refining is not high enough.

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4. Odor: Every kind of oil has its unique odor. Put a drop of oil in the palm of your hands, rub your hands together to heat, then smell it. If you smell peculiar smell, the oil is inferior. The rancidity or acid smell indicate that the oil has gone bad. If the edible oil is mixed with starchy materials, the oil will become bluish violet or black blue only if we add several drops of iodine in small amount of oil.
5. Flavor: Touch a drop of edible oil with your finger and taste it. Superior oil has good taste. If it tastes sour, bitter, pungent, puckery, numb, etc. it is obviously the inferior oil.
6. Moisture Content: The edible oil with water is opaque, and easy to deteriorate in storage. Pour the oil into a small clean and dry glass bottle, screw the lid on tightly, oscillate the bottle up and down for several times. If the oil becomes milky, the oil is mixed with water.
7. Sediment: There is no sediment or suspended particles in the high quality edible oil. Heat the oil with sediment or suspended particles in the pot, the oil will sputter, smoke and foam, and the fried food is in dark color.