Peanuts baking properties

If that does occur, then the present system of classification of oils may be impossible to police, and a modified system may become necessary. Perhaps the sale and perceived value of oils will necessarily become dependent on the performance, not the source of the oil. With bulk oils such as palm, peanut, sunflower, safflower, sesame, soya, rapeseed, com, fish, and animal fats and oils, the fatty acid composition will obviously be important for health reasons. If the oil is to be used for frying then the frying properties will be important. In the case of palm products the physical properties and minor components such as carotenoids will be defined. Similarly animal fats will be judged mainly on physical behaviour and effect on the product in which they are used. In all cases the oxidative and stability of the oil will have to be defined. Sesame is a very stable oil, and thus its stability, together with its low level of linolenic acid, would be its major attribute, except for toasted sesame, which would probably be classed as a specialist oil. Already most baking fats sold to the public are blends developed to give the best performance, with no mention on the pack as to the source. If a bulk oil of this type had the desired chemical composition, stability and cooking behaviour, then perhaps the source would not be a matter of concern. 

Uses Food emulsifier, emulsion stabilizer, dispersanL softener for baked goods, dairy prods, (coffee whiteners, frozen desserts, whipped loppings), edible oils/ shortenings, confeefonety, pet foods, peanut butter Regulatory FDA 21CFR 184.1505 (GRAS) kosher Properties Wh. semisolid, mild fatty odor bland taste m.p. 47-51 C peroxide no. 21 max. 

Uses Emulsifier for w/o emulsions in foods, peanut butler, margarine, frozen desserts, low-calorie spreads complexing agent (with starch), aniislaling agent, shelf-life extender, emmb softener in baked goods Features Lipophilic Properties Flakes HLB 3.5... 

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