Sudanese high quality and very nutritious With three qualities (standards): The first type named (Lagawa) First grade suitable for: * Oil manufacturers. * Peanut butter. * Snacks. The second type named (laban) Second grade suitable for: * Oil manufacturers. * Peanut butter. * Snacks. The third type named (Korkum) the lowest grade suitable for: Animals feed and animals feed products
ROASTED SESAME PEANUT FROM GOOD QUALITY OF INGREDIENTS AND FRESH PEANUT PACK IN 1KG OR OEM FOR VOLUME QUANTITY.
GROUNDNUT OIL Taste Neutral Impurities Negative Free Fatty Acid ( % ) max 0,10 Moisture ( % ) max 0,05 Peroxide Value ( meq O2/ kg ) max 5 Specific gravity at 20 degr C 0,91 - 0,93 Iodine value ( g / 100 g ) 82 - 110 Colour Lovibond 5 1/4 " Red max 2,5 Colour Lovibond 5 1/4 " Yellow max 25 C 12:0 C 14:0 (Myristic Acid) C 16:0 ( Palmitic Acid ) 6 - 14 C16:1 (Palmitoleic Acid) C 18:0 ( Stearic Acid ) 1 - 5 C 18:1 ( Oleic Acid ) 35 - 72 C 18:2 ( Linoleic Acid ) 13 - 44 C 18:3 ( Linolenic Acid ) < 0,5 C 20:0 ( Arachidic Acid ) 1 - 4 C 20:1 ( Gadoleic Acid ) 0,5 - 2 C 20:2 (Eicosenic Acid) C 22:0 ( Behenic Acid ) 1 - 5 C 22:1 ( Erucic Acid ) < 0,3 C 24:0 ( Lignoceric Acid ) 1 - 2,5
GROUNDNUT OIL Taste Neutral Impurities Negative Free Fatty Acid ( % ) max 0,10 Moisture ( % ) max 0,05 Peroxide Value ( meq O2/ kg ) max 5 Specific gravity at 20 degr C 0,91 - 0,93 Iodine value ( g / 100 g ) 82 - 110 Colour Lovibond 5 1/4 " Red max 2,5 Colour Lovibond 5 1/4 " Yellow max 25 C 12:0 C 14:0 (Myristic Acid) C 16:0 ( Palmitic Acid ) 6 - 14 C16:1 (Palmitoleic Acid) C 18:0 ( Stearic Acid ) 1 - 5 C 18:1 ( Oleic Acid ) 35 - 72 C 18:2 ( Linoleic Acid ) 13 - 44 C 18:3 ( Linolenic Acid ) < 0,5 C 20:0 ( Arachidic Acid ) 1 - 4 C 20:1 ( Gadoleic Acid ) 0,5 - 2 C 20:2 (Eicosenic Acid) C 22:0 ( Behenic Acid ) 1 - 5 C 22:1 ( Erucic Acid ) < 0,3 C 24:0 ( Lignoceric Acid ) 1 - 2,5
Groundnut (peanut) oil is high in mono-unsaturated fats and is more stable than any other type of oil. It usually does not require artificial additives. It is extremely robust and produces fewer flavour defects with long term use as compared with many other oils. Groundnut oil has a characteristic, slightly nutty taste whilst being odourless.
