Hello! The main edible oils in the world are as follows: 1. Cottonseed oil: Cottonseed oil is an oil made from cottonseed. It can be used for cooking and eating, and can also be used as raw material for industrial production. Cottonseed oil contains a large amount of essential fatty acids, of which linoleic acid has the highest content, reaching 44.0-55.0. Linoleic acid can inhibit cholesterol in human blood and is beneficial to protecting human health. In addition, cottonseed oil also contains 21.6-24.8 palmitic acid, 1.9-2.4 stearic acid, 18-30.7 oleic acid, and 0-0.1 arachidic acid. The digestion and absorption rate of cotton oil by the human body is 98. 2: Soybean oil: Soybean oil is obtained from soybean seeds. Soybean oil is the most produced oil in the world. The color of soybean crude oil varies depending on the soybean seed coat and soybean varieties. Generally light yellow, slightly green, dark brown, etc. Refined soybean oil is light yellow. Soybean oil contains a large amount of linoleic acid. Linoleic acid is an essential fatty acid for the human body and has important physiological functions. If young children lack linoleic acid, their skin will become dry, their scales will thicken, and their development and growth will be retarded; if the elderly lack linoleic acid, they will cause cataracts and cardiovascular and cerebrovascular diseases. Soybean crude oil has a fishy smell, which can be removed after refining, but it has a tendency to have an aftertaste during storage. The beany smell is caused by the presence of linolenic acid and isolinoleic acid. By using selective hydrogenation to minimize the linolenic acid content and avoid the formation of isolinoleic acid, the "aftertaste" of soybean oil can be basically eliminated. Three: Rapeseed oil: Rapeseed oil is an oil made from rapeseed, also known as "rapeseed oil". It is one of the edible oil varieties in my country. Rapeseed oil is dark yellow and slightly green, with an unpleasant smell and spicy taste. Generally, it needs to be treated with alkali, decolorization, deodorization, etc. before it can be eaten. Rapeseed oil has a high viscosity, the smallest saponification value among semi-dry oils, and a high erucic acid content. This can be used to identify rapeseed oil. Rapeseed oil has certain economic value. As a edible oil, its digestibility and utilization rate can reach 99%. In addition, it can also be used as lubricating oil, fire oil, metal preservatives and important raw materials in light chemical industry in industry. Four: Coconut oil: Coconut oil is obtained from coconut meat (dry), which is white or light yellow fat. Coconut meat (dry) contains 65%-74% oil and 4%-7% moisture. Coconut trees grow on islands in tropical areas or along mainland coasts. The main producing areas in my country are Hainan Province, Leizhou Peninsula, Yunnan Province and the southern part of Taiwan Province. Since coconut oil contains more than 90% saturated fatty acids, and the volatile fatty acid content is 15%-20% (of which water-soluble fatty acids account for 2%), coconut oil has the following characteristics: 1. It has certain solubility in ethanol. One part coconut oil dissolves in two parts ethanol (95). 2. It is solidified at room temperature. 3． It is more susceptible to rancidity because coconut oil contains a considerable amount of lower fatty acids. 4. Coconut oil has a smaller average molecular weight. 5. Coconut oil has a small iodine value and a large saponification value. The percentage of coconut oil in other oils can generally be calculated using the saponification value of the mixed oil. 6. The content of unsaponifiable matter in coconut oil is about 0.3%, two-thirds of which are sterols, as well as tocopherol and squalene. Coconut oil is a good edible fat and the best raw material for margarine. Coconut oil contains very little lipids. Coconut oil is one of the main formulas of soap base. Its medium-length carbon chain fatty acid content is the main raw material for manufacturing marine soap. Five: Blended oil: Blended oil is also called high-synthetic oil. It is an edible oil made by mixing two or more refined oils (except fragrance oil) in proportion according to the needs of use. The blended oil is clear and transparent and can be used for frying, stir-frying, frying, deep-frying or salad dressing. Blended oil generally uses refined soybean oil, rapeseed oil, peanut oil, sunflower seed oil, cottonseed oil, etc. as the main raw materials. It can also be equipped with refined rice bran oil, corn germ oil, camellia seed oil, safflower seed oil, and wheat germ. Oil and other special oil esters. The processing process is as follows: selecting the above two or more refined oil esters according to needs, and then deacidifying, decolorizing, deodorizing, and blending into a blended oil. The shelf life of blended oils is generally 12 months. At present, blended oils only have enterprise standards and no national standards. In the future, the development prospects of blended oil are good, and it will become one of the most popular oil products among consumers.

There are the following types: 1) Nutritional blended oil (or linoleic acid blended oil), generally based on sunflower oil, with soybean oil, corn germ oil and cottonseed oil, adjusted to a linoleic acid content of about 60, The acid content is about 30% and the soft fat content is about 10%. 2) Economic blending oil, mainly rapeseed oil, with a certain proportion of soybean oil, its price is relatively low. 3) Flavor blended oil is to blend rapeseed oil, cottonseed oil, rice bran oil and strong-flavored peanut oil in a certain proportion to make "light-flavored peanut oil", or blend the first three oils and sesame oil in an appropriate proportion to make "light-flavored peanut oil". "Sesame oil" 4) Frying blended oil, cottonseed oil, rapeseed oil, and palm oil are blended in a certain proportion to make a frying blended oil with low erucic acid content, balanced fatty acid composition, good shortening performance, and high smoke point. The various oils and fats used in the above-mentioned blended oils, except sesame oil, peanut oil, and palm oil, are all fully refined salad oils. 6: Corn oil: Corn oil, also known as corn oil, is an oil extracted from corn embryos. The fat in corn embryo is generally between 17% and 45%, accounting for more than 80% of the total fat content of corn. Therefore, corn embryo is a good resource-rich raw material for oil production. Corn oil is a high-quality edible vegetable oil. It contains 86% unsaturated fatty acids, 56% of which is linoleic acid, and the human body absorption rate can reach more than 97%. It is rich in vitamin E, and vitamin E is a A natural antioxidant, vitamin E is specially added to many oil-containing foods to prevent oxidation. Vitamin E plays a certain role in human cell division and delaying aging. The vitamin E content in the crude oil of corn oil is second only to that of wheat germ oil. After deodorization, it still contains 0.8% to 1.2% of the weight of the oil. Corn oil also has a small amount of auxiliary substances, which also have antioxidant properties; it contains sitosterol and Phospholipids have the effect of preventing aging, reducing the cholesterol content in the human body, enhancing the function of the human body's muscles, heart, and vascular system, and improving the body's resistance. The fatty acids of corn oil are structurally stable because they are regularly arranged in triglycerides; at the same time, chlorophyll can accelerate the oxidation of general oils under the action of light, but there is no chlorophyll in corn oil, so corn oil is relatively stable. . For these reasons, corn oil is quite stable even for deep frying and has a longer shelf life than other oils. Corn oil has a golden and transparent color and a fragrant aroma. It is very suitable for quick cooking and frying. It can maintain the color and aroma of vegetables and food without losing nutritional value. Corn oil is rich in linoleic acid and is a raw material used in the pharmaceutical industry to manufacture drugs such as Maitong and Yishouning. Extracting oil from corn germ began in the United States, with trial production in 1890 and being put into the market in batches 20 years later. Since its raw material is a by-product of corn processing, it has rich resources and many favorable conditions. By the end of the 1970s, its annual output had reached 200,000 tons. Some other countries in the world, such as North Korea, Mexico and Yugoslavia, also have certain production scales. Seven: Camellia oleifera oil: Camellia oleifera oil is obtained from camellia oleifera seeds (oil content 58%-60%) and is one of my country's specialty oils. Camellia oleifera belongs to the Camellia family, a perennial evergreen shrub or small tree. It is grown in all provinces in southern my country, with Hunan being the most populous. Tea oil is light yellow, clear and transparent, and has a fragrant smell. Refined camellia oil is a good edible fat. Its chemical composition, physical and chemical constants are similar to those of olive oil, with an oleic acid content of more than 80% and a lower content of linoleic acid and saturated fatty acids. In addition to being eaten, tea oil can be used as a raw material for making hair oils and soaps. Eight: Sesame oil (sesame oil, sesame oil) Sesame oil is taken from sesame seeds (oil content is about 50%, and contains about 25% protein). Sesame oil produced by conventional methods (called "big tank oil") is light yellow and has a light fragrance. Sesame oil (also known as "sesame oil", "small sesame oil" or "small ground sesame oil") prepared by direct fire roasting and water substitution or pressing method is reddish brown and has a lovely special fragrance. It is an important part of the diet of our people. Excellent cold fat. It has high nutritional value and is known as the "King of Oils and Fats" in the East; and the "Queen of Oil Crops" in the West, which shows people's love for sesame and its oils.

The fatty acid composition of sesame oil is characterized by a small content of saturated fatty acids, but sesame oil is still very stable. This is because the oil contains more unsaponifiable substances, mainly sterols, sesamol, sesamollin and sesamin. Sesamol is a natural antioxidant that other vegetable oils do not have. It makes sesame and sesame oil a "longevity food". Sesame oil has a wide range of uses. In addition to food, it is also widely used in health foods, pharmaceuticals, metals, and the printing and dyeing industry. Like olive oil and aromatic peanut oil, sesame oil is an all-natural oil that can be used directly without any refining. Sesame oil is also an essential raw material for the production of many pharmaceuticals and cosmetics. 9: Rice bran oil: The chemical components of rice bran are mainly sugar, fat and protein, and also contain more ash and vitamins. The oil content varies according to different varieties, usually between 12-20%. The oil content of indica rice bran is higher than that of japonica rice bran. Rice bran oil is generally produced by direct leaching. Bran meal can be used as feed. Rice bran meal contains about 5% of calcium phytate, which can be extracted to produce phytic acid and inositol. Rice bran oil has very good antioxidant stability, mainly because it contains complex natural antioxidants. In addition to natural tocopherols (the average total tocopherol content is 400mg/kg oil), the oil also contains squalene and a variety of ferulates, which all contribute to antioxidants. Refined rice bran oil is light yellow in color and contains more than 80% unsaturated fatty acids, of which the oleic acid content is very high. Therefore, the digestion and absorption rate of rice bran oil by the human body is high. Rice bran oil has the function of reducing human blood lipids; it is a good edible oil. Since the refining cost of rice bran oil is relatively high and the oil yield is low, rice bran oil can only be used in large quantities to make soap, lubricating oil, and fatty acids. 10: Olive oil: Olive oil is an excellent non-drying oil. It is one of the most important and oldest oils in the world. This oil is widely consumed by people in countries bordering the Mediterranean. Olive oil is obtained from the fruit of the evergreen olive tree. The whole fruit contains 35%-70% oil (dry basis), and its pulp contains more than 75% oil. The shape of olive oil is closely related to the oil-making process. High-quality olive oil can only be produced by cold pressing, and it needs to be processed from low pressure to high pressure. The olive oil obtained from the low-pressure first process does not need to be refined and can be eaten. The oil is light yellow-green in color and has a special, mild and lovely aroma and taste. Moreover, the acid value is low (usually 0.2-2.0) and it is still transparent at low temperatures (close to 10°C). Therefore, low-pressure virgin olive oil is an ideal oil for salad dressing and cooking. The color of olive oil deepens as the pressure of the oil press increases: light yellow, yellow-green, blue-green, blue to blue-black. Dark olive oil has a high acid value. When the acid value is greater than 3, the oil smell becomes strong and irritating, and it is not suitable for consumption. Dark olive oil has an increased specific gravity. If the relative density of light-colored oil (15℃/15℃) is greater than 0.918, it means that it is adulterated with other greases. Vegetable oil contains a certain amount of olive oil, and its presence can be determined by the higher squalene content in olive oil. Olive oil is different from other vegetable oils in that it has a low iodine value and can remain liquid when the temperature drops to 0°C. Olive oil contains more than 700mg/100g of oil, a natural antioxidant-tricosadahexene (squalene). In addition, olive oil contains less highly unsaturated fatty acids, so its storage stability is high. Olive oil has a wide range of uses. Most of it is used for cooking and cold salad, etc. It is also used in pharmaceuticals, cosmetics, lubricants, Turkish red oil, textile oil and sulfonated oil, etc. It can also be used in soap making. Soap made from olive oil has a white texture and strong foaming power. It is an excellent raw material for the soap making industry. 11. Flax oil: Flax oil is obtained from flax seeds. Flax is an annual herbaceous plant of the family Linaceae. It is native to Central Asia and now grows in some temperate and tropical countries. Mainly the United States, Argentina, India and the former Soviet Union. The northwest regions of my country and Inner Mongolia produce the most, and they are also cultivated in Northeast and North China. The oil content of whole flaxseed is between 29% and 44%, and the shell content is 20% and 45%. The shell also contains about 17% and 20% of oil, so flaxseeds are generally not shelled when making oil.

The composition of fatty acids in sunflower oil is affected by climate conditions. Sunflower oil produced in cold areas contains about 15% oleic acid and about 70% linoleic acid; sunflower oil produced in warm areas contains about 65% oleic acid and about 20% linoleic acid. The human digestibility of sunflower seed oil is 96.5. It is rich in linoleic acid, which can significantly lower cholesterol, prevent arteriosclerosis and prevent coronary heart disease. In addition, the content of tocopherol a, which has the strongest physiological activity in sunflower oil, is higher than that of ordinary vegetable oils. Moreover, the ratio of linoleic acid content to vitamin E content is relatively balanced, making it easy for the body to absorb and utilize. Therefore, sunflower seed oil is an excellent edible oil with high nutritional value and beneficial to human health. Seventeen: Grape seed oil: Grape seed oil is the seed extract of the grape plant of the Vitaceae family. Chemical composition: linoleic acid, various other unsaturated fatty acids, vitamin F, minerals, protein, linoleic acid, chlorophyll, etc. Grape seed oil can reduce blood cholesterol, prevent thrombosis, dilate blood vessels, nourish brain cells, regulate autonomic nerves, and effectively prevent various diseases caused by cardiovascular sclerosis. Thanks! ! ]