How to tell the real from the fake and assess the quality of peanut oil?
Aug 26,2025
● Visual Inspection Method: Generally, peanut oil is categorized into two types—cold-pressed and hot-pressed. Cold-pressed peanut oil typically has a light orange-yellow hue, while hot-pressed oil appears a deeper orange-yellow. Both varieties are clear and transparent. However, if the oil contains higher levels of phospholipids, lipids, waxes, or significant moisture content, it may become cloudy or develop sediment.
● The Smell Test: Take one or two drops of oil into the palm of your hand, rub your hands together until they warm up, then smell it with your nose. Pure peanut oil will have a rich, pleasant aroma—there should be no detectable off-odors. In contrast, adulterated oil will lack a distinct fragrance or may even emit an unpleasant smell (such as rancid or pungent odors). If you notice any unusual smells, it’s best not to consume the oil.
● Refrigeration Test: Because peanut oil contains more saturated fatty acids with 18 carbons or more compared to other vegetable oils, its mixed fatty acids tend to clump, become cloudy, partially solidify, or even fully solidify at lower temperatures (below 12°C).
Due to the different types and arrangement of fatty acids in peanut oil, its freezing point varies slightly. When the temperature just reaches 12°C, the fatty acids with higher freezing points begin to crystallize into a snowflake-like structure, while those with lower freezing points remain liquid. This results in a cloudy, flocculent state. As the temperature continues to drop, the fatty acids with lower freezing points eventually solidify completely, turning the oil a yellow or milky-white color.
As the temperature changes—from flocculation and semi-solidification to solidification—this reflects the physical properties of peanut oil and serves as a key indicator for identifying authentic, pure peanut oil.
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