What is the composition of oil in peanuts?

A pound of peanut kernels can squeeze 4 taels of oil under normal circumstances

The protein and fat content of peanuts are 3 25 and 1 4 respectively

Fat is what you call oil.

It's pretty high.

In general, the density of peanut oil is less than that of water. Knowing the density of peanut oil, we can understand that when we drop a drop of peanut oil into the water, we can see the reason why the peanut oil floats on the water.

Peanut Oil Introduction:Peanut oil is light yellow and transparent, bright in color, fragrant in smell and delicious in taste, and is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid and linoleic acid.

It also contains saturated fatty acids such as palmitic acid, stearic acid and eicosanic acid. Peanut oil also contains sterols, wheat germol, phospholipids, vitamin E, choline, etc.

On April 4, 2018, the State Administration for Market Regulation, the Ministry of Agriculture and Rural Affairs, and the National Health Commission jointly issued the "Announcement on Strengthening the Management of Edible Vegetable Oil Labeling".

The specific gravity of peanut oil, one liter is equal to a catty.

According to the density = mass volume, the density of peanut oil is about the same, so the weight of a liter of peanut oil is , that is, catties. Generally, the volume and density of peanut oil will change accordingly with the change of temperature and pressure.

The difference between peanut oil and soybean oil.

1. The ingredients are different.

The main components of peanut oil are palmitic acid, oleic acid, and linoleic acid, which are dry oils and are composed of 20% saturated fatty acids and 80% unsaturated fatty acids.

The main component of soybean oil is fat, and some unrefined crude oil contains sterols and 1%-3% phospholipids, as well as a small amount of protein and wheat germol.

2. The production method is different.

Peanut oil is made by chemical leaching, which is extracted by fully combining oil with other organic solvents, and then refining to obtain oil.

Soybean oil is made by physical pressing, which is made by putting the oil into a press and then using high-tech natural filtration and purification technology.

3. The color is different.

The color of peanut oil is divided into two types: raw and ripe, the color of raw pressed is light orange-yellow, while the color of cooked pressed is dark orange-yellow, and it looks fresh and transparent.

The color of soybean oil is light yellow, dark brown, light green, etc., and it is basically light yellow after refining.

Peanut oilThe density is: the greater the density of peanut oil, the more rounded it is with other impurities. Peanut oil consists of 20% saturated fatty acids and 80% unsaturated fatty acids.

It is mainly composed of oleic acid and linoleic acid.

and palmitic acid, iodine value of about 80 110, belongs to dry oil, the oil color is light yellow and transparent, fragrant, is a high-quality cooking oil.

Peanut oil in the general storage conditions, will occur automatic oxidative rancidity process, its changes are: automatic oxidation process is related to the season, if the beginning of storage in winter, low temperature can effectively extend the style of lipase and oxygen, with the change of seasons, the rise of temperature, the temperature at 15-30, on the one hand, due to the effect of lipolytic enzyme, so that the oil hydrolysis, acid value.

On the other hand, the immersion of oxygen in the air will promote the oxidation of oils and fats to form hydroperoxides.

In summer, the temperature of the room temperature and the temperature of the tank and the bucket are more than 30, if it is stored in the open oil tank or the cave mill and the open storage yard, and is exposed to the sun every day, in this case, the environmental factors will accelerate the oxidation process of the oil.

Especially in sunlight in ultraviolet light.

or under the action of metal catalysts, when the radiation temperature exceeds 50, peroxides and hydroperoxides will be further decomposed and then rearranged into aldehydes and ketones to make the stored oils rancid.

1. The oil content of peanuts is generally about 50%. Peanut Rosaceae, legumes, annual herbaceous plants of the genus Peanut. The roots are abundant in nodules; The stems and branches are ridged, and the leaves are papery; The petiole base holds the stem, ovate-oblong to obovate, the apex obtuse, hairy on both sides, the margins are eyelid, and the flowering and fruiting stage is from June to August.

2. The color of the peanut seed coat is light brown or light red. There are two pieces in the seed coat. It is the raw material for the production of edible vegetable oil, the oil extracted from peanut kernels is transparent, light yellow, aromatic, the seeds contain 40 to 50 percent of fatty oil, 20 to 30 percent of nitrogenous substances, 8 to 21 percent of starch, 2 to 5 percent of cellulose skin, 5 to 8 percent of moisture, vitamins, etc.

Peanuts can be processed into non-staple foods.

The relative density of peanut oil is 1 cubic meter per kilogram. The fatty acid composition of peanut oil mainly includes mountain acid, oleic acid, eicosanic acid, palmitic acid, stearic acid, linoleic acid, arachidic acid, docosanoic acid, etc. Peanut oil also contains special odor components: hexanal, butyrolactone.

The fatty acids contained in peanut oil are characterized by more saturated fatty acids containing more than 18 carbons than other vegetable oils, so its mixed fatty acids are difficult to dissolve in ethanol, and fight at a lower temperature (below 10 °C) to prevent turbidity and even coagulation. The turbidity temperature of the fatty acids of pure peanut oil in 70% acetic acid solution is the temperature at which peanut oil can be used to identify whether peanut oil is pure. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid and linoleic acid.

In addition, it also contains saturated fatty acids such as palmitic acid, stearic acid and arachidic acid, and the fatty acid composition of peanut oil is relatively good, which is easy for the human body to digest and absorb.

Stirring peanut oil under general storage conditions, will occur the process of automatic oxidation rancidity, its changes are: automatic oxidation process is related to the season, if you start to store in winter, low temperature can effectively delay the style of lipase and oxygen, with the rise of temperature, the temperature at 15-30 °C, on the one hand, due to the effect of lipase, the hydrolysis of oil, the acid value increases, on the other hand, the immersion of oxygen in the air will promote the oxidation of oil to form hydroperoxide.

The density of one liter of peanut oil is to kilograms. Peanut oil is light yellow and transparent, with clear color, fragrant smell and delicious taste, and is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids.

The fatty acid composition of peanut oil is easy for the human body to digest and absorb. In addition, peanut oil also contains sterols, wheat germol, phospholipids, vitamin E, choline and other substances that are beneficial to the human body.

Peanut oil selection and purchase skillsDon't blindly believe the claims of homemade bulk peanut oil, it is best to buy pre-packaged peanut oil through regular, reliable channels and keep proof of purchase. If you purchase through online channels such as e-commerce platforms, you should ask for clear product information, keep screenshots and evidence of the product, and ask the seller to provide qualification certification materials, food ** tickets, product factory qualification certificates, etc. if necessary. Xiangyan.

When purchasing pre-packaged peanut oil, you should carefully check the label, ingredient list, oil grade, implementation standard, manufacturer, production date, shelf life and other identification information on the product packaging, and pay special attention to whether the sealing is complete and tight. Try to buy small packets of oil so that you can eat it in a short time. When storing, try to make a poor banquet coarse to seal, low temperature, protect from light and dry, to avoid oxidation of grease and fat, resulting in quality degradation.

The above content refers to Encyclopedia - Peanut Oil.

Peanut oilThe density is. The zinc content of peanut oil is salad oil.

Corn oil, rapeseed oil.

Many times more soybean oil. Although there are many ways to supplement zinc, oils and fats are essential supplements for people's daily life, so edible peanut oil is especially suitable for zinc supplementation for the general public.

Since 2007, due to the lack of peanut oil raw materials in China, the inventory of peanut oil is insufficient, coupled with the high cost of peanut oil crushing, the shortage of supply and cost factors, etc., the peanut oil market across the country has collapsed for a time, which has caused certain fluctuations in the domestic edible oil market.

Storage:

Peanut oil in the general storage conditions, will occur automatic oxidation rancidity process, its change to the automatic oxidation process and the season related to the posture of the circle, if the beginning of storage in winter, low temperature can effectively delay the style of lipase and oxygen, with the change of the season temperature rise, the temperature in 15-30, on the one hand, due to the effect of lipase, so that the oil hydrolyzes acid value.

On the other hand, the immersion of oxygen in the air will promote the oxidation of oils and fats to form hydroperoxides.