The importance of dewaxing

1. Clear and Transparent Appearance
One of the biggest features of dewaxed cooking oil is the improvement of appearance.
The presence of wax will make cooking oil become cloudy at low temperature, and even precipitate.
After dewaxing, cooking oil can maintain a clear and transparent state at low temperatures.
For example, after winterizing and dewaxing sunflower oil, in a low temperature environment of 0-4 ° C, it can still be clear to the bottom, and there will be no turbidity caused by wax precipitation, which is very important to improve the commerciality of edible oil and consumer acceptance.
2. Extend Shelf Life
Wax contains some nutrients needed for microbial growth, and the presence of wax may affect the stability of cooking oil.
After dewaxing, the microbial growth environment of edible oil is inhibited, and the chemical stability is improved, which can effectively extend the shelf life of edible oil.
For example, the shelf life of dewaxed corn oil at room temperature can be extended from the original 12-18 months to about 18-24 months.

3. Improve Texture and Flavor
Waxy may give cooking oil some unpleasant taste, such as greasy and waxy.
After dewaxing, the taste of cooking oil is more refreshing and the flavor is more pure. Taking olive oil as an example, the dewaxed olive oil will not have the sticky feeling brought by the wax when tasting, and its own fruit flavor and light bitter taste can be better displayed, which is more suitable for cold mixing, cooking and direct consumption.
4. Improve Low Temperature Fluidity
Dewaxed cooking oil has better fluidity at low temperatures.
This makes it more convenient during low temperature cooking or during storage and use in cold areas.
For example, in winter, if the cooking oil is not dewaxed, it may solidify in the oil bottle and be difficult to pour out, while the dewaxed cooking oil can maintain good fluidity and facilitate user access.
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