花生油都是低温会凝固的吗?低温下花生油会凝固,已是很多消费者的生活经验.但是,所有的花生油都是低温下会凝固的吗?今天济南花生油小编就与大家一起了解一下.

　　Authentic peanut oil are low temperature solidification? Will the solidification of peanut oil has low temperature, is a lot of consumer life experience. However, all of the authentic peanut oil is low temperature will be solidified? Today Ji'nan peanut oil Xiaobian together with you to find out.

　　花生油为什么会凝固?花生油凝固属于正常的物理现象,每当花生油在贮存的过程中,温度低于某个点后就会出现凝固现象,这个温度也被称为凝固点.花生油的凝固点是由油中的饱和脂肪与不饱和脂肪的比例决定的,当花生油的凝固点达到了某个范围后就开始出现絮状物了.凝固是花生油的特征之一,当储存环境温底低于12℃时,便会出现发朦有晶体析出的现象.

　　Why peanut oil solidification? Peanut oil solidification belongs to normal physical phenomena, whenever the peanut oil in the storing process, the temperature is below a certain point will appear after the solidification phenomenon, the temperature is also known as the freezing point. The freezing point of peanut oil is determined by saturated fatty oil and unsaturated fat ratio the freezing point of peanut oil, when reached a certain range began to appear floc. Solidification is one of the characteristics of peanut oil, when the storage temperature and the bottom is lower than 12 DEG C, will be issued due to crystal precipitation phenomenon.

　　花生油凝固点与何有关?花生油凝结点温度高低与脂肪的含量有关,食用油的凝结点温度是多少,与油品中饱和脂肪与不饱和脂肪的含量及比例有很大关系;提炼过程中,脱脂越是彻底,则油的凝结点温度越低,越不容易随着降温而凝结.早年人们对食用油的"油"和"脂"的概念认知度不高,加上炼油工艺的落后,因而简单根据降温凝结现象判断油的原料,有的道理.

　　What about the freezing point of peanut oil and peanut oil content? The coagulation temperature and fat node, edible oil condensation point temperature is how much, and saturated fatty oil has great relationship with unsaturated fat content and proportion; the refining process, the more thorough degreasing oil, the dew point temperature is low, is not easy with the cooling and condensation. The concept of early awareness of the edible oil "oil" and "fat" is not high, and the refining process backward, so simple according to the cooling condensation judging oil and raw materials, there is some truth.

　　部分花生油却不会凝固的原因是什么?花生油(原料)不同的年份产地,它的脂肪酸组成会不一样.因此凝固温度不一样.到了8度,还没出现絮凝现象,跟它的加工工艺有关系:在加工过程中,脱掉了一些脂肪酸,导致在8度的环境下不凝固.那么,这样的花生油品质有影响吗?分析这样花生油的脂肪酸组成范围,是符合花生油的食用油标准的,没有任何的问题,是可以放心食用的.

　　What is the part of peanut oil is not solidified? Peanut oil (raw material) from different years, different fatty acid composition. It is not the same. So the solidification temperature to 8 degrees, there is no flocculation phenomenon, has a relationship with the process of it: in the process, some off. Fatty acids, lead to coagulation in 8 degree environment. So, have the effect of peanut oil quality so? Analysis of fatty acids composition range of peanut oil, edible oil standard with peanut oil, there is no problem, is safe to eat.