Food-grade white oil is based on mineral oil, which is obtained by deep chemical refining and edible alcohol extraction. Suitable for lubrication of processing equipment in food industry, such as grain and oil processing, fruit and vegetable processing, dairy products processing, bread cutting machine, etc. It can be used for polishing, anti-sticking, defoaming, planing and sealing food, and can be used as a release agent for foods such as macaroni, bread, biscuits and chocolate, and can prolong the storage life of wine, vinegar, fruits, vegetables and canned food.
Extended data:
White oil is generally prepared with pure vegetable oil or mixed oil of animals and plants, and hydrogenated to the melting point of 38 ~ 42℃ to form tasteless, odorless and snow-white baking oil.
White oil is a food raw material. Although hydrogenated vegetable oil generally contains no cholesterol, it is an unnatural trans fatty acid. White oil is more harmful than butter and lard. Actually, lard is not that bad. The worst thing is this plant white oil.
White oil is not absorbed and digested in human intestine, which will hinder the absorption of water. It is used as a lubricating laxative in medicine to treat constipation in the elderly or children. Large intake can cause soft stools and diarrhea; Long-term intake will lead to digestive tract disorder and affect the absorption of fat-soluble vitamins A, D, K, calcium and phosphorus.
It is extremely harmful to human body. It will take all the fat-soluble vitamins out of the human body, making them unable to be absorbed by the human body. Eating mineral oil will lead to a serious shortage of vitamins A, D, E and K, resulting in a series of pathological changes.
References:
Baidu Encyclopedia: Mineral Oil