According to Salamat News, quoting Fars, Farzaneh Sadeghi Ghotbabadi, an expert of the Nutrition Improvement Department of the Ministry of Health, stated regarding the characteristics of edible oils: Edible oils are used in the form of butter and margarine. In fact, essential oils are added to edible oils and used as a semi-solid or liquid. The second type of oil is frying oil, which should actually have a high smoke point.
An expert from the Ministry of Health’s Nutrition Improvement Office added: “Usually, the use of oils such as olive pomace and coconut is prohibited for household consumption, and sunflower, peanut, corn and olive oils can be used as edible oils after performing processes such as hydrogenation.”
He said that the use of flavorings in edible oils is prohibited: for example, the use of saffron flavorings in edible oils is prohibited.
Sadeghi added: “According to the standard, trans oil should not be more than 2%, but some oil factories, by referring to the Food and Drug Administration and claiming that they have produced less than 2% of trans oil, get permission to add authorized flavors by obtaining an incentive license.” Receive.
Regarding the vitamins in the oil, he said: “In general, vitamins A, k, E, D are fat-soluble, and companies producing edible oils can add these vitamins to the oil by obtaining the necessary licenses from the Food and Drug Administration.”
Regarding the color of healthy oil, he said: “Healthy oil should have a clear color, and if the smell of sourness from the oil is inhaled, it indicates that the oil is oxidized.”
He added: “Placing the oil in the presence of air and oxygen, as well as keeping the oil in hot weather over time, will destroy the properties of the oil and the sour taste will be felt.”
In the end, Sadeghi advised: “It is better for people to consider trans oil when buying it, and as it was said, the trans oils of household consumption are 2% and the amount of saturated acids in the oil should not be more than 30%.” Consumption of oils with high fatty acids will cause cardiovascular disease, so in health policy programs it was decided to reduce the amount of saturated and trans fatty acids to the international standard.
