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Peanut oil

Peanut oil suppliers and sourcing guide

Peanut oil is pressed or solvent-extracted from shelled peanuts, the seeds of Arachis hypogaea. Most food-service oil is refined, bleached and deodorized, which gives a neutral flavor and makes it a common frying oil. Unrefined grades, including oil pressed from roasted peanuts, keep a nutty flavor and more of the peanut protein. Pharmacopeial grades (sold as arachis oil or peanut oil) are used as a vehicle in some drug and supplement products.

See suppliersWhat to ask for on the COA
Also known as
Arachis oil · Groundnut oil · Arachis hypogaea oil
Facts checked
November 2026

Forms and grades of peanut oil

Suppliers sell different products under the same name. Specify the one you need.

  • Refined (RBD)

    Refined, bleached and deodorized oil with neutral flavor, the standard frying and food-service grade.

  • Roasted or unrefined

    Oil pressed from roasted or raw peanuts and filtered, keeping peanut flavor and aroma.

  • High-oleic

    Oil from high-oleic peanut varieties, chosen for longer fry life and shelf life.

  • Pharmacopeial grade

    Refined oil made to a pharmacopeial monograph for use as a vehicle in softgels and other dosage forms.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Fatty acid profile
Fatty acids by GC as methyl esters, compared with the expected range for the oil; the main check against blending with cheaper oils.
Free fatty acids and peroxide value
Free fatty acids (or acid value) by titration and peroxide value (for example AOCS Ca 5a-40 and Cd 8b-90); both rise as the oil ages or is handled poorly.
Aflatoxins
Aflatoxins B1, B2, G1 and G2 by HPLC with fluorescence detection, mainly for unrefined oil; refining removes most of them.
Color and flavor
Lovibond color and a flavor score for refined oil; flavor reversion shows up as beany or painty notes.
Refining statement
A supplier statement that the oil is highly refined, or protein test results, for allergen labeling decisions.

Storage, lots and expiry

Storage and shelf life

Store sealed, away from heat and light; refined oil is fairly stable, while unrefined oil should be used sooner. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

Lots and expiry dates

Record grade (refined, unrefined, high-oleic) and the refining statement for each lot. For unrefined oil, keep the aflatoxin result with the lot record.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines arachis oil (peanut oil, groundnut oil) as derived from the seeds of Arachis hypogaea.

    Source: fao.org (opens in a new tab)

  • FDA's Substances Added to Food inventory lists peanut oil (CAS 8002-03-7) with technical effects including solvent or vehicle and texturizer.

    Source: hfpappexternal.fda.gov (opens in a new tab)

  • FDA's food allergen guidance (Edition 5) lists peanuts among the major food allergens and states that highly refined oils are specifically exempt from the definition of major food allergen.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Peanut oil suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking peanut oil suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell peanut oil? Request a listing

Frequently asked questions

What forms of peanut oil can brands buy?

Common forms include refined (RBD), roasted or unrefined, high-oleic and pharmacopeial grade. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for peanut oil include?

Expect fatty acid profile, free fatty acids and peroxide value, aflatoxins, color and flavor and refining statement, each with its method, specification and result for that lot.

How should peanut oil be stored?

Store sealed, away from heat and light; refined oil is fairly stable, while unrefined oil should be used sooner. Shelf life is set by the supplier specification, with free fatty acids and peroxide value retested on aged stock.

What is the regulatory status of peanut oil?

The Codex Standard for Named Vegetable Oils, as printed in FAO's 2001 edition of Codex Alimentarius Volume 8, defines arachis oil (peanut oil, groundnut oil) as derived from the seeds of Arachis hypogaea. FDA's Substances Added to Food inventory lists peanut oil (CAS 8002-03-7) with technical effects including solvent or vehicle and texturizer. FDA's food allergen guidance (Edition 5) lists peanuts among the major food allergens and states that highly refined oils are specifically exempt from the definition of major food allergen.

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