8002-03-7

Peanut Oil is the oil obtained from peanuts, consisting principally of the unsaturated fatty acids oleic and linoleic. it is liquid at room tem- perature, has a specific gravity at 38°c of approximately 1.89–0.90, and an iodine number of 85–95. it is removed from the nuts by one of two processes, namely, the expeller method, in which the shelled peanuts are cooked with steam, and fed into an expeller press which physically presses the oil from the meal; or the pre-press solvent sys- tem, which is comparable to the expeller method except that less pressure is applied, which leaves more oil in the meal, and the remain- ing meal is solvent-washed, usually with hexane, to dissolve the oil from the meal. the obtained crude oil is refined. the major use of peanut oil is in cooking oils and salad oils. peanut oil is used in deep- fat frying because of its long frying life and high smoke point. in salad oil, it contributes to the suspension of solids. other applications include shortening ingredient for doughnuts and cakes.

A human skin irritant and mild allergen. Questionable carcinogen with experimental tumorigenic data. Mutation data reported. Combustible when exposed to heat or flame; can react with oxidizing materials. Slight spontaneous heating. To fight fire, use CO2, dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes

skn-hmn 300 mg/3D-I MLD 85DKA8 -,127,77