SOME STATES OF PURE PEANUT OIL UNDER LOW TEMPERATURE
Release Time:2016-01-29
In the cold winter, some consumers found that peanut oil in their homes flocculated or coagulated. Why? You need not be nervous, this is the physical characteristics of peanut oil, but also an important sign of identifying pure peanut oil.
In view of this phenomenon, Xiaobian gives you a scientific popularization of peanut oil solidification knowledge.
Pure peanut oil is a combination of glycerol and trimolecular fatty acids. The characteristics of the fatty acids in peanut oil are that there are more saturated fatty acids with more than eighteen carbon than other vegetable oils. Therefore, the mixed fatty acids of peanut oil flocculate, semi-coagulate and even coagulate at lower temperature (below 12 C). Specifically as follows:
1. Flocculation state of peanut oil
Peanut oil will appear yellowish or milky white crystals below 12 C, such as snowflakes, cotton flocs or granular flocs suspended in the oil.
2. Semi-solidified state of peanut oil
The semi-solidified state of peanut oil usually starts at the bottom of the bottle. Because the temperature of the bottom contact surface is relatively low, sometimes the peanut oil near the bottom will appear turbid or solidified, and the color will turn pale yellow or milky white, while the upper layer is still clear and transparent.
3. Solidification of Peanut Oil
Peanut oil will completely solidify below 3 C, and the whole oil will turn pale yellow or milky white, but the oil still has fluidity.
4. The same brand of pure peanut oil, stored at home, why the degree of solidification is different?
Because of the different varieties and arrangement positions of peanut oil fatty acids, their solidification point will be slightly different. When the solidification point reaches 12 C, the high will crystallize into snowflakes, while the low solidification point will still be liquid. Therefore, it will present a flocculating state. With the gradual decrease of temperature, the fatty acids with low solidification point will completely solidify into yellow or milky white, and because of the temperature difference of freezing condensation. Very small, sometimes slightly different temperatures, resulting in the same bottle of oil or in the same tank of oil, there will be different solidification state, some first solidification, some later solidification; some semi-solidification, some complete solidification, which is normal.
Because of the change of temperature, peanut oil will change from liquid to solid. This transformation between solid and liquid can be carried out countless times, but its composition (i.e. essence) will not change and can be safely eaten.
