I bought Xianglong blended oil in Shenzhen and it turned out to be as hard as lard. Like wax, it may go bad or become waste oil. I threw it away and brought it back home.

Hefei Evening News reported on December 10 that Mr. Li, a citizen, reported to reporters that the 4 barrels of blended oil he purchased had solidified into a white solid in the past two days. He and his family are afraid to eat it, hoping that reporters can see clearly whether there are quality issues with these blended oils. In this regard, experts said that this is a normal change in physical form and citizens can eat it with confidence.

The 4 barrels of oil Mr. Li bought from a supermarket on Changjiang East Road are called "Eagle Mark Cooking Blended Oil". The reporter saw that 3 barrels of oil had not been opened, and 1 barrel had been partially consumed. Now the oil in the bottle has solidified and turned into a white solid.

"I have also bought various cooking oils and have never encountered such a situation. Now the oil is as hard as paraffin, how can I dare to eat it? Is this a quality problem?" Mr. Li asked reporters.

The reporter noticed that this cooking blended oil is made of palm oil and several other vegetable oils in a certain proportion and is suitable for salad, frying, stir-frying, boiling and other uses. After checking, the oil was not expired.

The reporter consulted the Hefei Food and Drug Administration on this issue. The staff told the reporter that if the edible oil contains palm oil, it will solidify at low temperatures. According to reports, vegetable oil is liquid at room temperature. When the temperature drops to a certain temperature, vegetable oil will solidify.

The reporter consulted the manufacturer and learned that the freezing point of palm oil is relatively low, so the blended oil will solidify into a white paste. "This is a normal phenomenon and there is no quality problem. Consumers can eat it with confidence."

A teacher from the College of Tea and Food Technology of Anhui Agricultural University told reporters that the freezing point of lard is relatively high, and that of vegetable oil is relatively high. lower. Common peanut oil begins to appear floc at around 10°C, and will completely solidify at around 5°C. The freezing point of ordinary palm oil is 14°C to 18°C. The solidification of the blended oil is a normal change in physical form, and citizens can eat it with confidence.

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