Edible oil is an indispensable part of our daily diet, and it is indispensable for cooking, frying or cold salad. However, many people may not be familiar with “deodorization” in the processing technology of edible oil. So, do all edible oils need deodorization?

Actually, not all edible oils need to be deodorized. Deodorization is one of the important steps in refining edible oil, and its purpose is to remove odor, volatile substances and some components that may affect the quality of oil. Generally, refined oils produced industrially, such as soybean oil, rapeseed oil and sunflower oil, will be deodorized to improve the stability and taste of oil products and make them more suitable for consumers’ needs.

However, some unrefined or simply processed edible oils, such as cold pressed olive oil, sesame oil and peanut oil, usually retain the natural flavor and aroma of raw materials. This kind of edible oil will not be deodorized, because deodorization may destroy its unique flavor and nutrients. These oils are often regarded as high-end products, which are suitable for cold salad or direct consumption to fully feel their natural flavor.

It should be noted that whether deodorization is needed depends on the quality of raw materials and production technology. If the quality of raw materials is high, and the processing is properly controlled, the possibility of odor is small, then the necessity of deodorization will be reduced. Therefore, when choosing edible oil, consumers can decide which type of oil to buy according to their cooking needs and taste preferences.

In a word, deodorization of edible oil is not a necessary step of all edible oils, but is determined according to the characteristics and uses of different types of oils. Knowing this knowledge can help us to choose healthy edible oil that suits us more scientifically.