Olive oil and camellia oil

Note：1.Refraction ratio is a kind of way determining the refrangbility of ray through a kind of spread medium into another, the especial figure for every kind of fat.
2．Iodine value is the way determining the unsaturated degree of fat and fatty acid.
3．Saponifilation value is the way the determining average molecular weight of fat substance.
Through the comparison of common characters and fatty acid composition between the olive oil and camellia oil, there has been similar too much and many same characters between them, so we can say the camellia oil can replace the olive oil. According to reports, absorbing the fat with much saturated fatty acid has an effect on the heart and blood vessel disease (Cardiovascular diseases), vice versa.
According to the processing degree, high-class fat can be divided into cooking oil and salad oil. Cooking oil produced by our company passes through a series of processing including escaping acid, bleaching and deodorisation, mainly be used in cooking of families and restaurants. The oil has clear color(133.4 mm spout, less than yellow 25, red 2), no smell, low acid value(less than 0.3) and high stability. It can maintain clarity under 0℃ for 5.5 hours and fluidity under 5-8 ℃.
Well-refined "Dongcha" camellia oil is produced by Changshan Branch of Zhejiang Orient Tea development Co., Ltd.. according to the processing way of cooking oil, having good quality. Tea oil is praised as " oriental olive oil" in east-south Asia countries and the best choice for cooking oil nowadays.