72 BULLETIN 14-01, U. S. DEPARTMENT OF AGRICULTURE 
Attempts were made by several American firms a few years ago to 
place cold-pressed or virgin peanut oil on the market in tins and bot- 
tles, but it is not produced commercially in the United States at 
present. The lack of permanent success for these undertakings does 
not necessarily indicate that cold-pressed (virgin) oil can not be suc- 
cessfully marketed. Some people prefer virgin peanut oil to olive 
oil, and peanut oil is considered the more easily digested of the two. 
BLEACHING 
Bleaching is accomplished by mixing the hot refined oil with a small 
quantity of fuller's earth which takes up a large part of the remaining 
color and is then filtered out. The refining and bleaching gives an 
undesirable odor; so the oil is next subjected to a deodorizing process, 
in which superheated steam is blown through the oil, which is heated 
in a vacuum kettle. The odors are thus carried away. The resulting 
product is a bland, tasteless oil. 
USE IN OLEOMARGARINE AND SHORTENING 
The chief use of peanut oil at present is in the manufacture of 
oleomargarine. Formerly millions of pounds of peanut oil, chiefly 
imported stock, were employed in the manufacture of shortening or 
lard substitutes (sometimes called lard compounds) to lighten the 
darker-colored cottonseed oil. Since the passage of the tariff act, 
effective September 21, 1922, however, the use of peanut oil in 
shortening has greatly decreased. 
Oleomargarine. — Oleomargarine is composed of various mixtures of 
some of the following: Cottonseed oil, peanut oil, neutral lard, oleo 
oil, coconut oil, and in the better grades, butterfat or cream, churned 
in milk, and with salt added. 
Nut Margarine. — ''Nut margarine" is a white product, in which 
only true nut oils can form the base. Although not a nut botanically, 
the peanut has been grouped with the coconut and palm nut for this 
purpose. In commercial practice, comparatively few palm nuts are 
used in making nut margarine, leaving the field to the coconut and 
peanut. 
To comply with the law, nut margarines must be labeled ''oleo- 
margarine," although they contain no oleo. As colored margarines 
are subjected to an Internal Revenue tax of 10 cents per pound, 
most manufacturers place their product on the market in the white 
form, which is taxed only one-fourth cent per pound. 30 
Use in shortening. — Shortening, or lard compound, is made from a 
mixture of cottonseed oil, peanut oil, coconut oil, soybean oil, and 
corn oil, or from any one or any combination of these oils, blended 
with enough oleostearin from beef fat, neutral lard, or artificial 
stearin (hardened vegetable oils) to give the final product sufficient 
firmness when passed over a refrigerated "lard roll." Hardened 
vegetable oils, including peanut oil, are white, tastless, and odorless. 
OTHER USES OF PEANUT OIL 
The better grades of refined peanut oil are used to a considerable 
extent in salad-oil blends. Large quantities have been employed in 
w Mallory, J. A., Compiled statutes of the United States, 1913, vol. 3, p. 279], sec. 6220. St. Paul. 1914. 
