The Safety of Oil

It mainly introduces the safety of oil in our daily life....

In addition to oil exist naturally or some added groups have potential toxicity, both pure fat or with other lipid food, in the processing, storage and transportation, circulation and consumption, some heat sensitive instability or chemically unstable compounds may occur a series of chemical reactions which produce toxic. Among them, produced in the process of heating and frying toxic unsaturated fat oxides, especially the formation of urea no adduct with highly carcinogenic effects; biological and chemical properties of hydrogenated oils, trans fatty acids has been in the limelight; natural or added hydrocarbons in oil liquid solubility is also a problem. Because of the poor absorption of lipid soluble substances in the cell membrane, the human body can absorb the toxic substances in the environment. The tragic incident that has caused the consumption of oil and the food has still made people worry about it, and the solvent used in oil extraction technology, and its pollution to the environment, are increasingly being doubted and examined, while the use of super-critical carbon dioxide extraction technology, at least in the continuity and production costs, it can not replace the existing oil extraction technology in a long time. What’s more, with the continuous increase of the varieties of genetically modified crops and commercialization, the safety of genetically modified products has become the focus of attention. At the same time, the countries of the world are increasingly strict food management regulations, the new challenges to the safety of people's common edible oils and fats are presented.