|Place of Origin:||Shandong China|
|Minimum Order Quantity:||1sets|
|Packaging Details:||Wooden case or wooden pellets depended on clients' require|
|Delivery Time:||30 working days|
|Payment Terms:||L/C, D/P, T/T|
The soybean oil and rapeseed oil mentioned above are not suitable for frying oil because they contain a certain amount of linolenic acid. Vegetable oils rich in linoleic acid are also not suitable for frying. For example, safflower oil and sunflower oil are rich in linoleic acid. It will also accelerate the oxidation reaction at high temperatures and produce peroxides and trans-types that are harmful to health. fatty acid. What Are Some Important Factors That Affect Frying Oil?
The higher the degree of saturation of fat used for frying, the less likely it is to oxidize, and the less lipid peroxides it produces. Therefore, the fat used for frying food is preferably saturated fatty acid.