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Peanut oil

Technical Data Sheets : MSDSCOAGLC

Botanical Name: Arachis hypogaea

Common Method of Extraction: Peanut oil is also called groundnut oil because the seeds or peanuts are developed under the soil. There are different types of peanut oil and each is made using different techniques. Refined peanut oil is refined, bleached and deodorised and it removes the allergenic parts of the oil. This type of oil is generally used by restaurants for frying food items like chicken and French fries. Cold pressed peanut oil is crushed to force out the oil. This is low heat process which retains the natural peanut flavour and more nutrients than the refining method. Gourmet peanut oil is unrefined and usually roasted providing the oil a deeper and more intense flavour than the refined oil. It gives a strong and nutty flavour to dishes like stir fries. Peanut oil blended with similar tasting less expensive oil like soybean oil is the one generally sold to consumers in bulk for frying foods.

Parts Used: Edible seed of the peanut plant

Note Classification:

Aroma: Depending on the processing peanut oil have a wide range of aroma which varies from mild and sweet to strong and nutty.

Largest Producing Countries: United States of America, South Africa, China, Nigeria and Sudan.

Traditional Use: The nutrient composition of peanut oil consists of calories, fat, saturated fat, mono-saturated fat, Vitamin E and Phytosterols. The main mono-saturated fat in peanut oil is the oleic acid or omega 9. The oil contains high amount of linoleic acid, omega 6 fatty acid and palmitic acid in smaller amounts. The vitamin E present in the oil is an antioxidant that has many health benefits like protecting the body from free radical damage and it also reduce the risk of heart disease. Peanut oil is also linked to some health benefits like reducing risk factors for heart disease and lowering blood sugar in diabetic patient. The vitamin E present in the oil act as an antioxidant and protect the body from harmful substances called free radicals. Free radicals can cause damage to cells if the numbers grow too high in the body. Free radicals are also linked to chronic diseases like cancer and heart disease.

Blends Well With:

Of Interest: Peanut oil is widely used around the world but is used commonly in Chinese, South Asian and Southeast Asian cooking. The oil became more popular in the United States during World War II when other oils were rare due to food shortages. Peanut oil has high smoke point of 4370F and is the popular oil for frying food.

Safety Data: Peanut oil is very high in pro-inflammatory omega-6 fatty acids and is prone to oxidation and this may increase the risk of certain diseases. Peanut oil can cause allergies because of the allergens present in peanut but people who are allergic to peanuts need not be allergic peanut oil. But it is ideal for people who are allergic to peanut to avoid using peanut oil. The other major problem people face with peanut oil is the effect of Aflatoxins. These toxins are produced by mould species that reside on peanut and many other food items. The harmful effect of the Aflatoxin may not be seen immediately but they can be damaging in the long run.

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