As we all know, there are three kinds of plastic products used in food packaging: polyvinyl chloride, polyethylene, and polystyrene. It is used in a short period of time to hold cooking oil, which is not harmful to human health. However, using them for long-term cooking of oil can contaminate food and cause harm to the human body.
This is because such bottles have the characteristics of high transparency, easy aging, etc., which are strongly odorous by the action of oxygen, ozone and ultraviolet rays in the air, and the aging of the polymer itself, if used for long-term storage of edible oil, it is easy to make These food items have deteriorated.
In addition, the elemental vinyl chloride in polyvinyl chloride is not only toxic, but also easily decomposes in acids and oils to precipitate highly toxic hydrogen chloride and chlorine, and plasticizers added to polyvinyl chloride, such as phthalates, It is toxic, and lead, cadmium and organotin used as stabilizers are all toxic chemicals, which are highly toxic and easily soluble in oils and fats. Although plastic polystyrene is a low-toxic substance, its composition is toxic to styrene and volatile components such as ethylbenzene and cumene, and it is very soluble in oils and fats. Plastic polyethylene itself is not toxic. However, when it comes into contact with fats and oils, it can resolve low-molecular compounds. These low-molecular elements are soluble in oils and can cause toxicity.