| Product Type: | Other | Type: | peanut Oil | Processing Type: | Refined |
| Refined Type: | Fractionated Oil | Cultivation Type: | Organic | Use: | Cooking |
| Packaging: | Bulk,Can (Tinned) | Certification: | BV,ISO | Grade: | super |
| Purity (%): | 100% | Volume (L): | 200 | Place of Origin: | Hunan China (Mainland) |
| Brand Name: | JINCAI | Model Number: | GSO-1 | Color: | ≤Y 35 R 3.5 |
| Transparency: | Clear, transparent | Moisture and Volatile Matter(%): | ≤0.05 | Insoluble Impurity(%): | ≤0.05 |
| Acid Value(mgKOH/g): | ≤0.2 | Peroxide Value(mmol/kg): | ≤5.0 | Refrigeration Test(0°C, 5.5h): | Clear, transparent |
| C16:0 Processing method: | Cold pressed | C18:0 Stearic Acid(%): | 1.0~3.0 | C18:1 Oleic Acid(%): | 40~50 |
Source] leguminous plants groundnut seeds groundnuts Arachis hypogaea L. squeeze fat oil.
[Sexual flavor to the pale, flat.
[Indications] laxative. For roundworm obstruction; topical point injection treatment enteritis, tongue map.
Dosage for roundworm obstruction is 4-8 two oral; for colitis, a map of the tongue are the point injection (Zusanli Shangjuxu), 1 ml per hole.
Peanut yellow transparent , bright color , fragrant smell , taste delicious, is a more easily digestible edible oil. Peanut oil containing not more than 80% unsaturated fatty acids ( oleic acid which contains 41.2% linoleic acid 37.6% ) . It also contains palmitic acid, stearic acid and arachidic acid and the like saturated fatty acids 19.9% . From the content point of view, peanut oil fatty acid composition is relatively good, easy to be digested . According to foreign materials, the use of peanut oil , can break down cholesterol in the body and excreted as bile acids , thereby reducing plasma cholesterol levels. In addition , the peanut oil also contains sterols, wheat germ phenols , phospholipids, vitamin E, choline and other substances beneficial to humans . Regular consumption of peanut oil, can prevent skin aging ruffling protect the vessel wall to prevent thrombosis, can help prevent atherosclerosis and coronary heart disease. Peanut oil, choline , also to improve the human brain 's memory , slow decline of brain function . Peanut oil and chemical constants : the relative density (d20 ℃ 4 ℃) 0.9110-0.9180 Refractive index (n20 ℃ D) 1.4680-1.4720 Viscosity (E020 ℃) 10-12 Freezing point (℃) 0-3 iodine value (g iodine / 100g oil ) 94-96 saponification value (mgKOH / g oil ) 188-197 unsaponifiable matter ( % ) 0.3-1.0 total fatty acid content ( % ) 94.96 peanut oil fatty acid composition ( % ) : palmitic acid 3-5 about 13 peanuts acid, behenic acid, oleic acid, creosote 37 linoleic acid 6-8 38 features contained peanut oil fatty acids containing more than eighteen carbon saturated fatty acids than any other plant oils , so it is difficult to dissolve in a mixture of fatty acids ethanol, at lower temperatures (10 ℃ or less ) or even solidification occurs cloudy . Clouding temperature of pure peanut oil fatty acids 70% acetic acid solution is 39-40.8 ℃, this temperature may be used to identify whether pure peanut oil . Peanut oil is of high quality cooking oil and frying oil , oleic acid - linoleic acid class, the higher its antioxidant stability. Custody ways : one , peanut oil , peanut oil storage characteristics under normal storage conditions , will automatically oxidative rancidity process occurs , the changes are: auto-oxidation process with the seasons , if stored at the beginning of winter, the cold can effectively alleviate the lipase and extension oxygen style, with the rise of seasonal variation , the temperature , the temperature at 15-30 ℃ when , on the one hand due to the action of lipase , so fat hydrolysis , acid increased, on the other hand dipped oxygen in the air , will lead to fat oxidized to form hydrogen peroxide. Summer room and library into the tank temperature exceeds 30 ℃, if stored in open tanks or open yard by sun exposure every day , in this case , environmental factors will lead to accelerated oxidation of fats . In particular in the sun or ultraviolet light metal catalyst, when the temperature exceeds 50 ℃ radiation , peroxides and hydroperoxides , and then by further decomposition : Molecular rearrangement of aldehydes, ketones , so the storage fat rancidity. Second, peanut oil storage measures (1 ) the temperature of the peanut oil at a temperature below 15 ℃ , full airtight storage container , otherwise the oil will lipase and oxygen to function , the result is the acid value and peroxide value increased to meet this oil storage conditions ; reserve depots to be built underground. Because four meters below the ground temperature , the annual average below 20 ℃. ( 2 ) long-term storage of peanut oil may be added 0.2% citric acid or ascorbic acid to destroy the catalytic metal ions , prolonged storage period . For the export of such substances in oil are added , some of antioxidants ( such as BHA, BHT, PG , etc. ) .
