How Daily Oil Bottles Effectively Prevent Oxidation of Edible Oils

As businesses implement the "buy more and buy cheaper" promotional tools, we buy oil is almost 10 pounds or so of big barrels of oil, although affordable, but it is inconvenient to pour, the emergence of small edible oil bottles to solve this problem. After using the oil bottle for a long time, the oil on the lid and the pot wall will have a “hala” taste.

The appearance of "hala" taste is the result of oxidation and rancidity of the oil. What are the hazards of grease rancidity? "Long-term oxidation, cooking oil will produce harmful substances to the human body. Moreover, its nutrient content will also be destroyed." Zhou Lifeng, deputy secretary-general of the Oils and Oils Branch of the China Cereals and Oils Association, told the "Life Times" reporters that "invited" people will have Vomiting, diarrhea, abdominal pain and other symptoms. In addition, harmful substances produced by the rancidity of oils and fats are absorbed by the digestive tract, and they slowly move to the liver and other organs, causing chronic poisoning.

So, how to prevent oil oxidation with small edible oil bottles? Li Hongzhu, an associate researcher at the Tianjin Pharmaceutical Research Institute, has 5 strokes.

1. Wash hard. The shelf life marked on edible oil packaging is usually more than one year. However, this shelf life does not mean that it can be kept for so long after opening. After opening, the grease came into contact with oxygen and started a gradual oxidation process. Some home cooking oil bottles are never washed, and the pot is covered with old, oxidized oil. If it is mixed with new oil, it will accelerate the oxidation of the new oil.

Therefore, it is best to clean it before filling with oil. If you cannot do it, clean it at least once every two or three months. When washing, you can use a diluted detergent or alkaline water to shake in the pot, drain it and then heat the water to wash it.

2. Material is very important. Although the plastic edible oil bottles are light and not afraid of falling, the harmful components may be dissolved and precipitated out of the oil. The best choice is glass or ceramic edible oil bottles.

3. Avoid placing light. Not only is air the cause of oxidation, sunlight also contributes to the rancidity of the oil. Therefore, it is best not to put edible oil bottles on windowsills and other places where direct sunlight is possible. Do not use transparent, oil-based or opaque ones.

4. Pay attention to the seal. Cover the lid with oil immediately after pouring it. Do not leave gaps. In addition, the mouth of the edible oil bottle is preferably a small mouth.

5. Do not put on the stove. High temperatures can also promote the rancidity of fats and oils. Especially for plastic cooking oil bottles, harmful ingredients are more likely to be precipitated.

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