How can I choose the best soy oil?

soybean oil-so-sold oil-is cheap and widely available cooking oil, ideal for fast frying or for vegetables before roasting in the oven. Buying soy oil can be confusing. The average supermarket will usually have several different brands on the shelves. Don't worry. You can identify the best soy oil according to its bright color, its purity, its low viscosity and its ingredients.

The best soy oil has a light amber color of dried pine or lemonade. The darker color shows that the oil either sits on the shelf for too long or has been incorrectly processed. The refinery uses heat and pressure to separate oil from soybeans, but using too much heat to burn oil. This gives him muddy or brown color and an unpleasant taste. On the other hand, oil, which is too light, could be falsified by less extractive oil.

quality vegetable oilze also identify according to its clarity. Soybean oil should be clean, not zakalinen, smoke or have visible roughness. The presence of particles or opaque color may mean that the oil is old, has been burned during processing, has been mixed with other oils or ingredients, or even that the oil was contaminated in some way. Judge the clarity by holding the bottle between the eyes and the price tag. You should be able to read the brand through oil.

The best soy oil can also be identified by its low viscosity. Soy oil, such as cooking oil, adds taste, but also helps to prevent food from holding a pot or pan. So the oil itself should easily flow and not be sticky. If you want to assess it, tilt the bottle and find out if it covers the sides of the container. If so, it is probably too old, because most oils increase in sticky as they age.

In the end, the best vegetable oil should including nothing but soybean oil. Some manufacturers mix soyovOil with other oils to make the oil desirable and increase its profit margins, but regional laws usually require that they are listed on the label of the ingredients. Read the list of ingredients and check all the added oils such as rapeseed oil or olive oil. These often taste good, but can reduce the smoke point of the oil, so it is more likely to burn.