This section introduces 21 of the most frequently-asked questions and corresponding answers from among questions sent to the Japan Oilseed Processors Association and its member companies.
Answers are not absolute; rather they are the most prevalent opinions based on current theories. This is particularly true for questions related to nutrition.
Therefore, dissenting opinions may exist for the answers provided here.
Since academics and technology advance constantly, new opinions will be formed in the future. The Association will work to convey appropriate information to our customers while ascertaining new information.
What is vegetable oil with enhanced nutritional performance?
About how many degrees is "medium temperature" when using oil for frying?
What is the correct order when frying several different kinds of ingredients?
What is the best way to use sesame oil, olive oil, and other oils with unique aroma?
What are some cautions when storing unopened and opened containers of oil?
What is the expiration date for edible oil? What is the shelf-life after opening?
Is it OK to consume old oil that is past the expiration date?
Can I reuse oil that has already been used for frying foods?
What is the difference between vegetable oil and animal fat?
When dieting, what aspects of fat consumption require special attention?
What kind of substances are trans-fatty acids? Is it true that trans-fatty acids are unhealthy?
The amount of palm oil imported into Japan is increasing? What kind of oil is palm oil?