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Information about Peanut Oil

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A bottle of peanut oil
Peanut oil (arachis oil) is an organic oil derived from peanuts, noted to have the slight aroma and taste of its parent legume. In the UK it is marketed as 'Groundnut Oil'.

It is often used in South Asian and Southeast Asian cuisine much as olive oil is used in the Mediterranean. Peanut oil is appreciated for its high smoke point relative to many other cooking oils. Its major component fatty acids are palmitic acid, oleic acid, and linoleic acid. The oil also contains some 6–8% (total) of arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.

Peanut oil was used as the original source of fuel for the diesel engine.

Peanut oil is most commonly used when frying foods, particularly french fries and chicken.

Commercial peanut oil will not cause an allergic reaction because the allergen is a protein, not a fat; however, the cold pressed and organic oils will. They are presumably less filtered, retaining some peanut proteins for the sake of flavor and nutrition.

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Edible fats and oils
FatsButter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening
OilsAlmond oil • Argan oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil
See also:List of vegetable oils
Other meanings can be found at Biological material


Organic matter (or organic material) is matter that has come from a recently living organism; is capable of decay, or the product of decay; or is composed of organic compounds.
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A. hypogaea

Binomial name
Arachis hypogaea
L.

This article is about the legume. For the comic strip, see Peanuts. For other uses, see Peanut (disambiguation).

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legume is a simple dry fruit which develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a "pod", although pod is also applied to a few other fruit types.
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South Asia, also known as Southern Asia, is a southern geopolitical region of the Asian continent comprising territories on and in proximity to the Indian subcontinent. It is surrounded by (from west to east) Western Asia, Central Asia, Eastern Asia, and Southeastern Asia.
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Southeast Asia or Southeastern Asia is a subregion of Asia, consisting of the countries that are geographically south of China, east of India, and north of Australia.
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Olive oil

Olive oil from Italy.
Fat composition

Saturated fats Palmitic acid: 7.5–20.0 %
Stearic acid: 0.5–5.0 %
Arachidic acid: <0.8%
Behenic acid: <0.3%
Myristic acid: <0.1%
Lignoceric acid:
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Mediterranean is a sea of the Atlantic Ocean almost completely enclosed by land: on the north by Europe, on the south by Africa, and on the east by Asia. It covers an approximate area of 2.
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The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. Beyond the smoke point is the flash point, the point at which combustion occurs.
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Palmitic acid, or hexadecanoic acid in IUPAC nomenclature, is one of the most common saturated fatty acids found in animals and plants. As its name indicates, it is a major component of the oil from palm trees (palm oil and palm kernel oil).
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Oleic acid is a monounsaturated omega-9 fatty acid found in various animal and vegetable sources. It has the formula C18H34O2 (or CH3(CH2)7CH=CH(CH2)7COOH).
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Linoleic acid (LA) is an unsaturated omega-6 fatty acid. It is a colorless liquid. In physiological literature, it is called 18:2(n-6). Chemically, linoleic acid is a carboxylic acid with an 18-carbon chain and two cis
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Arachidic acid also called eicosanoic acid is a saturated fatty acid found in peanut oil. Its name derives from the Latin arachis – peanut. It can be formed by the hydrogenation of arachidonic acid.
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Arachidonic acid (AA) is an omega-6 fatty acid 20:4(ω-6). It is the counterpart to the saturated arachidic acid found in peanut oil, (L. arachis – peanut.
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Behenic acid, also docosanoic acid, is a normal carboxylic acid, a fatty acid with formula C21H43COOH. In appearance, it consists of white to cream color crystals or powder with a melting point of 74-78°C and boiling point of 306°C.
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Lignoceric acid, also tetracosanoic acid, is a saturated fatty acid with formula C23H47COOH.

Lignoceric acid is a byproduct of lignin production.

Reduction of lignoceric acid yields lignoceryl alcohol.
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This article has been tagged since September 2007.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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The acronym FATS may mean:
  • Foreign Affiliate Trade Statistics
  • Firearms Training Systems Inc
Fats may refer to: the nutrients used on food
  • Fat, a generic term for a class of lipids in biochemistry
  • Fats Domino

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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Cocoa butter, also called theobroma oil, is the pale-yellow, edible natural vegetable fat of the cacao bean. Cocoa butter is extracted from the cacao beans and can be used to make chocolate, cocoa powder, pharmaceuticals, ointments, and toiletries.
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Ghee (Hindi घी, Urdu گھی, Punjabi ਘੋ, Kashmiri ग्याव/گیاو - from Sanskrit ghṛtə
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Lard

Wet-rendered lard, from pork fatback.
Fat composition

Saturated fats 38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats 56–62 %
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Margarine (pronounced IPA: /ˈmɑrdʒərɪn, ˈmɑrgəriːn/), as a generic term, can indicate any of a wide range of butter substitutes.
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Schmaltz or schmalz is rendered pig, chicken, or goose fat used for frying or as a spread on bread in German cuisine. The brown fatty residue left in the pan after frying bacon is schmalz.
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Shea nut butter is a slightly greenish or ivory-colored natural fat extracted from fruit of the shea tree by crushing and boiling. Shea butter is widely used in cosmetics as a moisturizer and an emollient. Shea butter is also edible.
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Suet (/ˈsuː.ɪt/) is raw beef or mutton fat, especially the hard fat found around the loins and kidneys. It melts at about 21°C (70°F). It consists mostly of saturated fat.
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Tallow is also a component of the WiX installer software.
Tallow is rendered mutton, beef or other bovine fat, processed from suet. (Rendered fat obtained from pigs is known as lard.)

The tallow derived from beef is called stearin.
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Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread).
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