Peanut oil is the main ingredient in vanaspati, a hydrogenated product make in India that resembles natural butter and ghee in appearance. It is used as a vegetable ghee substitutes.
The fatty acids in peanut oil (80-83% unsaturated and 17-20% saturated) are responsible for its stability in cooking/deep frying and its shelf life stability. The oil is considered one of the finest of fats for deep-fat frying of potato chips, doughnuts, croquettes, oysters and other foods for which deep-fat cooking is desirable.
Peanut oil can take so much heat before it begins to make and scorch that it allows food to cook thoroughly and yet brown satisfactorily on the outside.
Roasted peanut oils, highly aromatic ails, and peanut extract are high-value products with strong peanut flavor and nut aroma. These products have application in flavor compounds, confections sauce, baked goods, breakfast cereals, flavorings, frozen dairy desserts and flavor compound bases.
The uses of peanut oil
