Salad oil, also known as salad oil, is a cooking oil produced through five processes: deacidification, de-impurity, dephosphorization, decolorization, and deodorization. It features a clear, translucent color, a fresh, light aroma, and remains colorless when heated with minimal foaming and smoke. It contains no aflatoxins or cholesterol.
Salad oil appears pale yellow, clear, transparent, odorless, and pleasant to the palate. It produces minimal foam and smoke during cooking. It remains clear and transparent even after 5.5 hours of refrigeration at 0°C (except for peanut salad oil). Beyond cooking and frying, it is primarily used for cold dishes and salads. It also serves as the base oil for margarine, shortening,mayonnaise, and various flavored oils. Salad oil is typically produced by processing high-quality oilseeds into crude oil, which then undergoes degumming, deacidification, decoloring, deodorization, dewaxing, and deesterification to become the finished product. Packaging containers for salad oil must be dedicated, clean, dry, and sealed, meeting food hygiene and safety requirements. It must not be adulterated with other edible oils, non-edible oils, mineral oils, etc.The shelf life is generally 6 months. Currently available salad oils include soybean salad oil, rapeseed salad oil, sunflower seed salad oil, and rice bran salad oil.
"沙拉" is the transliteration of the English word "salad." Northern China commonly translates it as "沙拉," Shanghai uses "色拉," while Guangdong and Hong Kong use "沙律."When interpreted literally in Chinese, it refers to cold-tossed dishes. High-quality salad oil should be tightly packaged without leakage. It should appear clear and transparent, free of noticeable sediment or visible impurities. Store in small-mouth glass bottles or ceramic jars, reseal the lid promptly after use, and keep in a cool, shaded place. Shelf life is approximately 18 months.
Neither salad oil nor blended oils contain carcinogenic aflatoxins or cholesterol, offering protective benefits to the body. Rich in unsaturated fatty acids like linoleic acid, they help lower blood lipids and cholesterol, contributing to cardiovascular disease prevention. Their soybean phospholipids support nerve, vascular, and brain development.
Suitable for all consumers.