As we all know, there are three kinds of plastic products used in food packaging: polyvinyl chloride, polyethylene, and polystyrene. The use of cooking oil for a short period of time does not hinder human health. However, using them to hold cooking oil for a long time will pollute the food and cause harm to the human body.
This is because these types of bottles have high transparency and are prone to aging. They are exposed to oxygen, ozone, and ultraviolet rays in the air to produce strong odors, and the aging of the polymer itself can be easily used to store oil for a long time. These food products deteriorated.
In addition, the element vinyl chloride in polyvinyl chloride is not only toxic, but also
It is very easy to decompose in acids and oils to precipitate highly toxic hydrogen chloride and chlorine. Plasticizers added in polyvinyl chloride, such as phthalic esters, are toxic, and lead, cadmium, and stabilizers are used as stabilizers. Organotin, which is a toxic chemical, has a high toxicity and is easily soluble in oils. Although plastic polystyrene is a low-toxic substance, its composition, styrene, and its volatile components, ethylbenzene and cumene, are toxic and very easy to dissolve in grease. Plastic polyethylene itself is not toxic. However, when it comes into contact with oils and fats, it can be resolved into low-molecular compounds. These low-molecular elements are toxic when dissolved in oils.