China Consumer News reported: "Seven things to do when opening the door: firewood, rice, oil, salt, soy sauce, vinegar, and tea." Among them, "oil" is an indispensable role in daily cooking. In recent years, edible oils such as peanut oil and sesame oil have been favored by consumers due to their rich aroma. But is it true that the more fragrant cooking oil is, the better? Is there another "article" behind the fragrance? On August 18th, the Market Supervision Bureau of Jiangxi Province issued a consumption reminder for edible oil, reminding consumers to scientifically choose edible oil.

Edible oil cannot be added with ethyl maltol

Ethyl maltol is a broad-spectrum and efficient flavor enhancer, which is widely used in the processing and production of compound essence, food, tobacco and daily cosmetics. However, the Food and Agriculture Organization of the United Nations and the Food Additives Professional Committee of the World Health Organization stipulate that "the daily intake of ethyl maltol per person, measured by body weight, cannot exceed 2 mg/kg. Excessive consumption can cause damage to the liver and kidneys of the human body.".

It can be seen that although ethyl maltol is a good flavor enhancer for meat products, bread, pastries, jellies, beverages, sweets, biscuits and other foods, the National Food Safety Standard for the Use of Food Additives (GB2760-2014) clearly stipulates that "vegetable fats and animal fats shall not be added with food flavors and essence". Therefore, market regulatory authorities have already included ethyl maltol in the regulatory scope of edible vegetable oils. If consumers have doubts about the edible oil they purchase, they can send it to relevant institutions for inspection and testing. Once found, they can call 12315 to complain or report.

Choosing edible oil does not require excessive pursuit of grade

Edible oil can usually be divided into four levels: first, second, third, and fourth. The higher the level, the higher the degree of refinement. Many consumers often mistakenly believe that the higher the level, the better.

In fact, oil refining refers to the processes of degumming, deacidification, decolorization, and deodorization of crude oil. Removing impurities such as phospholipids, free fatty acids, pigments, and odors can prolong the storage life of edible oil and improve its sensory quality. However, the refining process also causes the loss of beneficial and healthy active substances in the oil, such as vitamin E and phytosterols. In fact, whether it is grade one oil or grade four oil, meeting national hygiene standards is sufficient, and consumers do not need to excessively pursue the grade of edible oil.

Regularly changing the type of edible oil is beneficial for health

The Market Supervision Bureau of Jiangxi Province reminds consumers that there are two types of cooking oil production processes: pressing method and extraction method. The pressing method relies on physical pressure to directly separate oil from the oil, which has the characteristics of being green and pollution-free; The leaching method uses solvents for high-temperature extraction of raw materials, which has the characteristics of high oil yield and low production cost. The oil produced by the two methods meets the national quality and hygiene standards after refining, and there is no essential difference.

However, the fatty acid composition and nutritional characteristics of different vegetable oils vary. For example, tea oil and olive oil have higher levels of monounsaturated fatty acids, while corn oil and sunflower seed oil are rich in linoleic acid. Therefore, it is recommended that consumers frequently change the type of cooking oil, and consuming multiple vegetable oils is more beneficial to their health.

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