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How to judge whether soybean oil has gone bad

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1. Look at the color. 1、 Grade II soybean oil is yellowish or colorless; 3、 Grade IV soybean oil is yellow or brownish yellow

2. See the transparency. Qualified grade I and II soybean oil shall be clear and transparent

3. Check whether there is sediment. Qualified soybean oil is free of suspended solids and sediment

4. Smell and taste. Qualified grade I and II soybean oil has no smell and good taste; 3、 Grade IV soybean oil has the inherent smell and taste of soybean without peculiar smell

5. Look at the label. For small packaged soybean oil, pay attention to check the shelf life, factory date, factory name, factory address, quality standard code, etc. of the label

extended data:

Introduction to soybean oil

1. Health ingredients: soybean oil is rich in lecithin and unsaturated fatty acids, which is easy to digest and absorb

2. Function: lecithin is known as one of the three nutrients alongside protein and vitamins. It can enhance the activity of brain cells, help maintain the structure of brain cells, slow down the decline of memory, and is very helpful to enhance memory. Unsaturated fatty acids can reduce cholesterol and protect blood circulation. However, polyunsaturated fatty acids can also reduce good cholesterol and easily produce oil fume and toxic substances at high temperature. Therefore, when eating, we should master the correct operation methods and pay attention to safety

3. Cooking method: low temperature or high temperature less than 200 ℃

4. Storage method: avoid light and direct sunlight

reference source: people.com – expert tips: how to judge whether edible oil has deteriorated

reference source: Baidu Encyclopedia – edible oil

in daily life, we sometimes buy bulk oil. So, how can we identify the advantages and disadvantages of soybean oil when purchasing various forms of packaged soybean oil? Here are some simple identification methods:
look at the color. 1、 Grade II soybean oil is slightly yellow or colorless, and grade III and IV soybean oil is yellow or brownish yellow
Second, transparency. Qualified grade I and II soybean oil shall be clear and transparent
Third, check whether there is sediment. Qualified soybean oil is free of suspended solids and sediment
smell and taste. Qualified grade I and II soybean oil has no smell and good taste. 3、 There is no inherent odor of soybean oil and grade IV soybean oil
five look at the label. For small packaged soybean oil, check the shelf life, factory date, factory name, factory address, quality standard code and so on
when buying oil, as long as you pay attention to the above aspects, you can basically buy satisfactory good oil. Please pay attention to the storage method of soybean oil:
first, low temperature. When the oil is not in use, it should be kept away from the stove as far as possible to avoid the sun, and placed in a cool place. Due to high temperature, it is easy to cause chemical reaction of oil and accelerate the rancidity of oil
the second is hypoxia. When the oil is used up, close the bottle cap. When the grease contacts with oxygen in the air for a long time, it is easy to accelerate the oxidation of grease
the third is to avoid light. When the oil is not in use, try to put it in the dark. Because the oil will accelerate oxidation and rancidity under light conditions. Under the action of ultraviolet light, oil will also form ozone compounds, produce bad smell and affect the quality of oil
in addition, it should be noted that water will accelerate the hydrolysis of oil. The oil container should be dried after cleaning. Do not use a bottle stopper with peculiar smell such as rubber.

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Answer

 Hello, I'm glad to answer your question. The answers are as follows 

 how to judge whether edible oil is deteriorated

 1. Look at the color: the normal color of edible oil is yellowish, light yellow, yellow and brownish yellow, and the color of oil varies slightly due to its variety. Generally, the color of high-quality edible oil is light, the color of low-quality edible oil is deep (except sesame oil), and the color of inferior oil is darker than that of qualified edible oil

 2. Check whether there is sediment: high quality edible oil has no sediment and suspended solids, and its viscosity is small. Sediment, commonly known as oil feet, is mainly impurities, which sink at the bottom of the oil under certain conditions. When purchasing oil, the oil with high transparency, light color (except sesame oil) and no sediment shall be selected

 3. Look at the oil shape: take a dry, clean and small glass tube, insert it into the oil, plug the upper opening, and slowly pull it up. Look at the oil shape. If it is milky white, it indicates that there is water in it, and the whiter it is, the more water it is. The oil with high moisture will appear cloudy and extremely easy to deteriorate. There will be a lot of bubbles and water exploding when heated. pre>
 I hope my answer can help you and give me a praise. Thank you 

4 more

look at the color. 1、 Grade II soybean oil is slightly yellow or colorless, and grade III and IV soybean oil is yellow or brownish yellow.

it's mainly about smelling the smell of oil and whether there is any peculiar smell. Flocculent foreign matters will appear only after serious deterioration

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