Both are pastes made of mashed beans (peanuts and chickpeas are beans.) They also have a similar nutrient profile and are both used for similar dishes.
Both are pastes made of mashed beans (peanuts and chickpeas are beans.) They also have a similar nutrient profile and are both used for similar dishes.
It’s not about expense, it’s about emulsification. Peanut oil can’t stay solid at room temperature and will separate from the solids. Trans fats are perfect for that so they used that for awhile, but that’s becoming illegal. Now they’ll use other more saturated fats.
Sure… transfats also resist oxidation much longer, which is good for health in some ways - rancid oil is dramatically unhealthy to consume - but also it serves to help the manufacturer by extending shelf life. They do also sell the peanut oil, though.