ANALYSIS OF REFINED PEANUT OIL
| TEST | METHOD | RANGE |
| Specific gravity @ 25°C | USP | 0.912-0.920 |
| Iodine value | USP | 84 – 100 |
| Saponification value | USP | 185 – 195 |
| Free fatty acids | USP | < 2.0 mL of 0.02 N NaOH |
| Unsaponifiable matter | USP | < 1.5% |
| Color Gardner | AOCS Td la-64 | 4 max |
| Appearance | Pale yellow, bright & clear oily liquid | |
| Flavor and Odor | Bland, almost odorless |
TYPICAL FATTY ACID COMPOSITION (%)
| C14:0 | < 0.2 | C18:3 | < 2.0 |
| C16:0 | 6 – 15.5 | C20:0 | 1 – 2.5 |
| C16:1 | < 1.0 | C20:1 | 0.5 – 2.1 |
| C18:0 | 1.3 – 6.5 | C20:4 | 1 – 2.5 |
| C18:1 | 36 – 72 | C22:0 | 1.5 – 4.8 |
| C18:2 | 13 – 45 | C24:0 | 1.0 – 2.5 |
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