Refined peanut oil
 Sweet-flavored peanut oil is low in saturated fats, free from
cholesterol, contains essential fatty acid ( linoleic acid (omega-6)) making it as one
of the healthiest cooking oils.Being a vegetable oil, it is a good source of plant
sterols, especially β-sitosterol. The FDA has approved the following claim for
phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols,
eaten twice a day with meals for a daily total intake of at least 0.8 gram, as
part of a diet low in saturated fat and cholesterol, may reduce the risk of heart
disease." Phyto-sterols competitively inhibit cholesterol absorption in the gut
and thereby can reduce cholesterol levels by 10% to 15%.

Peanut oil is high in calories. Its high-calorie value is because of fatty acids.
Nonetheless, the oil is especially rich in mono-unsaturated fatty acids (MUFA) like
oleic acid (18:1) that helps to lower LDL or "bad cholesterol" and increases HDL or
"good cholesterol" in the blood. Research studies suggest that Mediterranean diet
that is enriched with monounsaturated fatty acids help to prevent coronary artery
disease and strokes by favoring healthy blood lipid profile.

Peanut oil contains resveratrol, a polyphenol antioxidant, which has been found to
have protective function against cancers, heart disease, degenerative nerve disease,
Alzheimer's disease, and viral/fungal infections.

Resveratrol cut stroke risk by alteration of molecular mechanisms in blood vessels
reducing susceptibility to vascular damage through decreased activity of angiotensin,
a systemic hormone causing blood vessel constriction that would elevate blood pressure)
and by increasing production of the vasodilator hormone, nitric oxide.

Peanut oil contains valuable amounts of anti-oxidant vitamin E. 100 g fresh oil has
15.69 mg of alpha-tocopherol and 15.91 mg of gamma-tocopherol. Vitamin E is a powerful
lipid soluble antioxidant, required for maintaining the integrity of cell membrane of
mucus membranes and skin by protecting it from harmful oxygen-free radicals.

In addition to being a vegetable source, peanut oil is also an ideal choice for deep-frying
because it can be heated to a higher temperature (smoke point -450 °F). This results in
ower oil retention in the fried foods.

Smell, Taste With Peanut oil, natural flavor and taste,
QULIFIED Specific Gravity at 25°/25° C 0.909 ~ 0.916
Saponification Value 188 ~ 196
Impurity ≤0.05
AV(mgkoh/g) ≤0.20
Unsap. Matter Below 1.5
Solvent Residue Negative
Iodine Value (Wijs) 84 ~ 103
FFA(%) ≤0.10
Free Fatty Acid 0.2

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