There are chemical residues in the leaching oil? Expert: Safe!

　　Simply put, the chemical leaching process uses chemical agents such as vegetable oil to extract mineral spirits. After fully soaking the oil raw materials, the oil is extracted at a high temperature greater than 120~130C, and then degreasing, degumming, dehydration, decolorization, deodorization, and deacidification It is processed into edible oil through other processes. In this process, many chemical media are used to turn crude oil into clarified product oil.

　　The biggest feature of 　　 chemical leaching is high oil yield and low production cost. Li Lite, former vice president of China Agricultural University and professor of food engineering, said that the leaching method can fully squeeze the raw materials for oil production, and the oil residue is very low, no more than 1. The high oil yield, especially the ability to extract more oil from oils with low oil content, is the most important reason for choosing a chemical leaching process. However, the leaching process not only uses chemical agents, there are trace chemical residues, but also destroys the biologically active substances and nutrients in the oil.

　　According to the reporter’s understanding, the use of chemical leaching technology to prepare edible oil is a commonly used method worldwide. It is used in countries and regions with stricter food safety such as Japan, the United States, and the European Union. About 80 edible oil manufacturers use the leaching method. . However, long-term research and practice all over the world have proved that the current residue standards are reliable, and that the leaching oil produced in a regular manner can be eaten with confidence. Li Litt emphasized.

　　Peanut oil, olive oil and other high-end oils are suitable for cold pressing

　　Cold pressed oil is a production process of physical pressing. The temperature of cold pressing is generally 60~80C, so that the active ingredients and nutrients in the oil can be retained. Many manufacturers claim that cold-pressed oil has pure natural characteristics and avoids the adverse effects of traditional high-temperature oil-pressing processing. The natural flavor and color of the oil are retained in the cold-pressed product oil, and the active substances in the oil are completely preserved. The most important thing is that the physical oil pressing process does not use chemical agents, has no chemical residues, and does not destroy unsaturated fatty acids such as linoleic acid and nutrients such as vitamin E, but the oil yield rate is low.

　　However, most oils are not suitable for cold pressing. Soybean oil contains beany flavor, high erucic acid rapeseed oil's pungent flavor, cottonseed oil's gossypol toxin, and spoiled oil's aflatoxin, etc., must be passed through Refining can be removed. The scent of sesame oil and peanut oil must also be obtained through a hot pressing process. Therefore, the cold pressing method of physical pressing is basically used in domestic high-end oil products such as peanut oil, olive oil, nut oil, and sesame oil. Wang Junzi, secretary-general of the China Vegetable Oil Industry Association, believes that from the perspective of safety and environmental protection, because the pressed oil can maintain the original nutrition, the quality of the oil is relatively pure, which meets the public's pursuit of health and environmental protection.

　　Experts

　　Both pressing methods must meet relevant standards

　　Is cold-pressed oil really healthier than leached oil? Not necessarily! The raw materials of cold-pressed oil must be carefully selected, otherwise due to the different maturity of the raw materials and the influence of harmful substances contained in the raw materials, the pipelines, storage tanks, and filters The rancidity of the residual oil can easily cause the peroxide value of the filter oil to increase and produce peculiar smell. Professor Wang Xingguo, Vice President of the Chinese Academy of Oils and Fats, and Professor Wang Xingguo, School of Food Science and Technology of Jiangnan University, said: No matter what the process, the oil obtained can only be crude oil, which generally contains substances harmful to the human body and cannot be directly eaten. It needs to be further removed by refining. These harmful substances.

　　Professor Nong Shaozhuang, director of the National Food and Nutrition Society and member of the National Food Quality and Safety Teaching Steering Committee, said that the two oils have their own advantages and disadvantages. The key to the quality of edible oils depends on whether the operations in the production process are standardized. As long as it meets national standards, it is safe to eat. In a sense, squeezing represents a traditional process, while leaching is a manifestation of modern large-scale industry. Whether leaching or squeezing, as long as all the final indicators meet the requirements of relevant standards.

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