Different varieties of edible vegetable oil, fatty acid content are quite different, when freezing temperatures therefore different.
Refining process, the more thorough degreasing, the lower the condensation point temperature of the oil, the less likely as the cooling and condensation.
With the improvement of the refining process, it can produce different saturated fat with unsaturated fat percentage of edible oil, which also determines the different freezing point.
On the market there, "blend oil," which solidification temperature will be determined by the species and the proportion of oil to be mixed.
Laboratory measurements of fat in freezer at 0 ℃ anti-forming properties precipitate. National standards prescribed for freezing experiments oil level: 0 ℃ refrigerated 5.5 hours, the appearance of clear and transparent oil. Theoretically freezing point of soybean oil at levels around -10 ℃, a rapeseed oil freezing point around -15 ℃.
In general, vegetable-based unsaturated fat, low freezing point, but higher saturated fatty acid content of the edible oil, the easier it is solidified. Palm oil, coconut oil is very high freezing point oil, its freezing point reached 24 ℃.
