Misconceptions about cooking oil

According to Dr. Le Bach Mai from the National Institute of Nutrition, many housewives have misconceptions about cooking oil, particularly regarding the color and quality of the oil. Specifically, many believe that solidified oil is of poor quality. This is incorrect, as it is a natural characteristic of cooking oils.

Nutrition experts point out common misconceptions about cooking oil held by housewives.

Is solidified oil considered low-quality oil?

"Different cooking oils have different 'freezing points'. Some oils solidify in just a few minutes (like coconut oil, palm olein oil, etc.), but others can withstand solidification for hours, days, or even weeks (like soybean oil, rapeseed oil, sunflower oil, rice oil, etc.)," ​​Ms. Mai said.

According to nutritionists, solidified oil does not undergo any chemical changes, so it does not alter the product's quality or affect health. In fact, many women throw away bottles of oil when they see it solidify, which is very wasteful.

If the oil solidifies, you can immerse the bottle in warm water (you may need to repeat this several times), and the oil will return to its liquid state and can be used as normal. To prevent the oil from solidifying, it is best to store it at a temperature of around 20 degrees Celsius.

Does the color of the oil determine its quality?

In addition, many women believe that the color of the oil affects its quality. This is also an incorrect notion because the color of cooking oil is not uniform; for example, soybean oil is light yellow, sesame oil is amber brown, and rice oil is dark yellow.

In fact, the market has even seen used cooking oil products "recycled" using industrial caustic soda, "transformed" into light-colored, odorless cooking oil.

Therefore, relying solely on the color of the oil makes it very difficult for consumers to distinguish between counterfeit, low-quality oil and oil produced using modern, hygienic, and food-safe processes.

Therefore, according to the recommendations of nutrition experts,housewifeIt is advisable to choose reputable, tested products and avoid using unlabeled or unbranded items to ensure the safety of family meals.

According to Giaoducthoidai