Peanut oil

Peanut oil, also known as groundnut oil or arachis oil, is a mild tasting vegetable oil derived from peanuts.
The oil is available in refined, unrefined, cold pressed, and roasted varieties, the latter with a strong peanut flavor and aroma, analogous to toasted sesame oil.

It is often used in Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor.
Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods.

Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin).
The oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.

Antioxidants such as Vitamin E are sometimes added, to improve the shelf life of the oil.

Style: crude oil

Grade : B
Smell  : speculiar peanut oil smell
Acid value : 0.7
Peroxide value : 0.1
Luster(25.4mm) : Y:13,R:1.2
Residual solvents : not detected
Transparency : qualified
As : not detected
Moisture : 0.02
Pb : not detected
Insoluble impurities      : 0.01
Aflatoxin : not detected
Purity  : 99%
Packing : bulk, drum, plastic bottle

Style: refined oil

Colour : pale yellow
Nutritious content : vitamin A 10,323 IU/kg
    vitamin E 138 IU/kg
Moistrure & Impurities : 0.1- 0.3% 
FFA (as Oleic) : 0.1% max
Acid value : 0.5 max
Iodine value : 85 - 105
Refractive index : 1.467 to 1.475
Saponification value : 185 - 198
Unsaponifiable matter : 1% max
Packing : can (tinned), plastic bottle


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