Peanut oil is light yellow, transparent, clear in color, fragrant and delicious, and it is an easy-to-digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid 4 1.2% and linoleic acid 37.6%). In addition, it also contains 19.9% saturated fatty acids such as palmitic acid, stearic acid and arachidic acid. Peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and so on.
On April 4th, 20 18, the State Administration of Market Supervision, the Ministry of Agriculture and Rural Affairs and the National Health and Wellness Committee jointly issued the Announcement on Strengthening the Management of Edible Vegetable Oil Labeling. Peanut oil, olive oil and so on. There is no such genetically modified crop and its processed food, so it is unfair to label it as "non-genetically modified".
Storage characteristics:
Under general storage conditions, peanut oil will undergo the process of automatic oxidation rancidity. The change is that the automatic oxidation process is related to the season. If stored in winter, low temperature can effectively alleviate the style of lipase and oxygen. With the change of seasons and the increase of temperature, the temperature is 15-30℃.
On the one hand, due to the action of lipolytic enzymes, oil is hydrolyzed and the acid value increases. On the other hand, the infiltration of oxygen in the air will promote the oxidation of engine oil to produce hydroperoxide. When the room temperature and storage tank temperature exceed 30℃ in summer, it will be exposed to sunlight every day if it is stored in an open-air oil tank or an open-air storage yard. In this case, environmental factors will accelerate the oxidation process of oil.
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