In general, edible oil can be divided into four grades according to their refining degree, from the lower level of 4 to 1, and the higher the grade, the higher the refining degree. Different grades of cooking oil have different ingredients and quality indicators, and there are differences in uses.

Different types edible oil

The refining degree of first grade edible oil and second grade edible oil is relatively high. After edible oil degumming process, deacidification process, decolorization process, and deodorization process, they have the characteristics of odorless, light color, high smoke point, less fume from fried rapeseed, and not easy to solidify at low temperature.

The refining degree of third grade edible oil and fourth grade edible oil is relatively low, only through simple degumming process, deacidification process and other procedures. Its color is deeper, smoke point is lower, smoke is bigger in cooking process. Due to the low refining degree, the impurities in grade 3 and 4 edible oils are relatively high, but at the same time, some carotene, chlorophyll and vitamin E are retained.