Classification and different process of Edible oil in China

In China, the old edible oil classification is: salad oil, high grade cooking oil, A-class oil, B-class oil; which has been replaced by A-class, B class, C-class and D-class. The label must have the information of the origin of oilseeds if it is transgenic and it is produced with press extraction process or solvent extraction process method.

There are only two grade of oil before the 70s in China, with development of the refinery technology, the high grade cooking oil appeared, some oil and fat companies want the customers to notice that their oil is deeper refined than the high grade oil, they named their product-salad oil, except for the melting point is lower (which is decided by the specie of oilseeds), it is more of a concept of variety rather than grade.

Ground nut has oil content of about 50%, it is easy to use the press extraction method and preserve the flavor without the solvent impurity；Soybean has 20%, solvent extraction is the better choice on the purpose of improving the oil yield. C/D-class oil only go through degumming and deacidify process, if you don’t like the smell of the oilseed like the soybean, choose A/B class oils which have gone through decolorization, deodorization, dewaxing and the two process above, they are of no odor, lighter color and less impurities.