Peanut oil

Peanut oil is edible oil extracted from peanut seeds. It is sold in refined and unrefined forms, with different flavors, uses, and allergen considerations.

Deep frying: A cooking method that immerses food in hot oil or fat. Peanut oil’s high smoke point makes it a common choice for frying.
Oilseed extraction: The recovery of oil from seeds by mechanical or solvent-based methods. Peanut oil production uses the same basic extraction approaches as other oilseeds.
Oleic acid: A monounsaturated omega-9 fatty acid abundant in olive oil and many other fats. Oleic acid is a major component of peanut oil’s fatty-acid profile.
Sesame oil: An edible oil made from sesame seeds, available in toasted and untoasted forms. Its characteristic sesame flavor contrasts with refined peanut oil’s relative mildness.
Smoke point: The temperature at which heated oil begins producing visible smoke. It helps determine whether a peanut oil is suitable for high-heat cooking.
Expeller pressing: Mechanical oil extraction in which a screw press squeezes oil from seeds or nuts. It extracts peanut oil without relying primarily on chemical solvents.
Linoleic acid: An essential polyunsaturated omega-6 fatty acid found in many plant oils. Its proportion varies across peanut oil varieties and affects oxidation stability.
Soybean oil: An edible vegetable oil extracted from soybeans. It is a widely used alternative with a different fatty-acid profile.
Chinese cuisine: The diverse culinary traditions of China and its regional communities. Peanut oil is used in some Chinese cooking for frying and its mild flavor.
Solvent extraction: A process that separates oil from plant material using a dissolving solvent. Commercial peanut oil may be recovered from pressed material with solvent.

Linked from 5 pages