What salad oil can be replaced mainly depends on the method of use. If ordinary cooking can be directly replaced by crude oil, the difference is not big, but if it is used for cold salad or cake, it can only be replaced by corn oil, sunflower oil and olive oil, and the effect is not as good as salad oil.

Salad oil is made of crude oil such as soybean oil, sunflower seed oil, rapeseed oil and rice bran oil through fine processing. Due to fine processing, it has high oil concentration, less impurities and light yellow and clear color.

The characteristic of salad oil is that it can be used for cooking and cold salad. At present, the varieties of salad oil on the market are: soybean salad oil, rapeseed salad oil, cottonseed salad oil, peanut salad oil, sunflower seed salad oil, rice bran salad oil and so on.

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Advantages of salad oil

1, salad oil can be eaten directly raw, which is most suitable for cold dishes and is often used in western food.

2. Salad oil is light yellow, clear and transparent, odorless and good in taste. When used in cooking, it does not foam and smoke less, and can maintain the original flavor of dishes.

3. salad oil does not solidify at low temperature, and remains clear and transparent at 0 degree. In cold winter, it can also be used to make cream, shortening and mayonnaise.

Salad oil-Baidu encyclopedia