Unrefined or refined, hydrated, neutralized, frozen, nitrided and bleached. You can get confused about the characteristics of sunflower oil. It is not difficult to choose the only product that is right for yourself if you know the properties of oil with certain characteristics.
Instructions
Step 1
The store sells oil either refined or unrefined. Choose one of them that is right for you. Take a closer look at the color of the oils, visually refined sunflower has a transparent light golden color, and unrefined sunflower has a darker shade and a pronounced smell. Bake and fry in refined oil because it doesn't splatter, smell or taste bitter. You can store refined oil for a long time, it does not form a sediment, unlike unrefined oil.
Step 2
Choose hydrated oil. During this procedure, the oil is eliminated from all sorts of compounds that spoil the taste of the oil.
Step 3
If you want the oil not to foam or darken when frying, and does not contain metals, pesticides and fatty acids, use neutralized sunflower oil.
Step 4
When there is a child in the house, it is recommended to buy frozen butter, it is also ideal for a dietary menu. Such oil does not lose its color and does not leave sediment even at 0 degrees, while refined oil begins to lose its color and quality already at 4 degrees of heat.
Step 5
Do you expect your oil to be consumed very slowly and, as a result, to be stored for a long time? Then nitrided oil is for you. The nitriding process prolongs the shelf life, not to the detriment of nutrients and vitamins, and bubbles, which are a kind of barrier to air penetration into the oil, prevent it from oxidizing.
Step 6
Find a whiteness oil on a store shelf. This is a clarified oil. Such oil is adapted for frying, it was not only clarified, but also purified from the impurities contained in the oil initially.
Step 7
And finally, choose deodorized oil if you don't like the specific smell of oil when frying. The opposite is non-deodorized.
