20 TPD Peanut Oil Plant
in Jordan

Light roasted peanut oil (120–140°C) produces pale yellow oil with Lovibond colour below 20Y, mild nutty flavour, and neutral aroma — preferred by biscuit and confectionery manufacturers where oil colour affects final product appearance. Dark roasted peanut oil (180–200°C) produces deep amber oil with Lovibond above 150Y, strong toasted peanut aroma, and rich flavour — valued in restaurant cooking, Asian cuisine, satay sauces, and seasoning applications. Roasting temperature also affects oil yield: light roast 42–45%, dark roast 46–48%, as higher temperatures mobilize more oil from the seed structure.

A dual-grade peanut oil mill uses a single pressing line with a switchable PID-controlled roaster. The temperature controller is set to either 120°C (light mode) or 190°C (dark mode) — transition between modes takes 20–30 minutes as drum temperature stabilizes. After pressing, oil from each grade is routed to dedicated settling and storage tanks, preventing colour and aroma cross-contamination between grades. Finer filter cloths are typically used for light grade to achieve lower colour values. Separate batch documentation per grade supports food industry customer quality specifications and supply chain audit requirements.

Jordan's food manufacturing sector includes significant biscuit, confectionery, snack food, and food service industries in the Sahab, Zarqa, and Aqaba industrial zones. Peanut oil is used in biscuit baking due to its high smoke point (232°C), stable flavour under repeated heating, and the mild character of light-grade oil. Restaurant consumption of dark roasted peanut oil has grown with expansion of pan-Asian cuisine in Amman's hospitality sector. Jordan also exports food products to Gulf and Levant markets, creating demand for food-grade peanut oil at export quality standard consistent with JISM and Codex Alimentarius requirements.

JISM (Jordan Institution for Standards and Metrology) publishes Jordanian standards for vegetable oils based on Codex Alimentarius international standards. Requirements for peanut (groundnut) oil include: FFA ≤0.3% (oleic acid basis), Peroxide Value ≤15 mEq/kg, moisture and volatile matter ≤0.1%, insoluble impurities ≤0.05%, and absence of adulterants. Colour specifications vary by grade. JISM certification requires factory audit, product sampling, and laboratory analysis through JISM-accredited labs. Jordan's food standards are recognized across Levant export markets including Palestine, Lebanon, and Iraq.

Peanut roasting creates flavour compounds primarily through Maillard reactions and lipid thermal degradation. At 120–140°C: minimal Maillard reaction, low pyrazine content, mild flavour, light colour. At 160–175°C: moderate pyrazines form, characteristic roasted peanut aroma develops, golden colour. At 185–200°C: high pyrazine content (key compounds: 2,5-dimethylpyrazine, 2-ethyl-5-methylpyrazine), intense toasted aroma, deep amber colour, reduced tocopherol content. Temperature precision of ±5°C is critical for consistent flavour batch-to-batch — a 10°C deviation noticeably changes aroma profile, which food manufacturer customers detect immediately in their production quality checks.