Lvyi Premium Cooking Oil

Lvyi Premium Cooking Oil

　　According to national standards, edible vegetable oils are classified into four grades: salad oil, premium cooking oil, first-grade oil, and second-grade oil. For a long time, most of the vegetable oil consumed by urban residents in China has been minimally processed. These oils are characterized by high acid value, high moisture and impurity content, low smoke point, dark color, and strong odor. Long-term consumption is detrimental to physical and mental health. For example: their free fatty acids not only give the oil a pungent smell, but also accelerate the oxidation process. Excessive intake can easily lead to gastrointestinal diseases and has potential carcinogenic effects. Premium cooking oil is a refined form of regular edible oil that undergoes processes such as degumming, deacidification, decolorization, and deodorization. It removes harmful impurities and volatile substances from the oil to the greatest extent, offering advantages such as purity, minimal smoke, hygiene, and healthiness. High-grade cooking oil is treated to remove colloidal substances and pigments, resulting in a clear and transparent oil. Through physical deodorization, almost all low-molecular compounds and smoky substances are removed, allowing the oil to achieve a smoke point of up to 220°C—20°C higher than that of regular cooking oil. This makes it produce virtually no cooking fumes, while also eliminating off-odors and fatty acids. The oil retains a fresh and pure aroma, improves stability, and extends shelf life. Fundamentally speaking, premium cooking oil is a healthy, high-quality edible oil. Produced by the Sino-foreign joint venture Pinghu Hexing Vegetable Oil Co., Ltd., the Lvyi brand premium cooking oil won the “Gold Award” for Zhejiang Province’s Quality Agricultural Products in November 1998, making it a healthy choice for consumers. (Pinghu)