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Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter
Author(s) -
WinklerMoser Jill K.,
Anderson Julie,
Byars Jeffrey A.,
Singh Mukti,
Hwang HongSik
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12276
Subject(s) - wax , beeswax , stabilizer (aeronautics) , peanut butter , chemistry , food science , sunflower oil , peanut oil , raw material , organic chemistry , mechanical engineering , engineering
Four natural waxes were evaluated as stabilizers in peanut butter. The potential advantage of using natural waxes would be the replacement of current stabilizers such as hydrogenated or tropical oils, thereby reducing saturated fats and satisfying clean label requirements. Beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), sunflower wax (SFW), and a commercial peanut butter stabilizer, hydrogenated cottonseed oil (HCO), were added to three natural peanut butter brands at levels ranging from 0.5% to 2.0% (w/w) and tested for accelerated oil release, long‐term stability, firmness, and rheology. At levels ≥0.5%, all waxes improved oil‐binding capacity (OBC). SFW and HCO had the highest OBC, followed by RBW, CLW, and BW. All waxes reduced the amount of oil separation after 6 months at 22 ± 2 °C. HCO followed by SFW reduced oil separation the most, but there were no significant differences between stabilizers at 1–2%. Firmness and yield stress increased with increasing stabilizer level, with SFW increasing firmness the most, followed by HCO, RBW, and CLW, while BW had the lowest effect. The results indicate that the waxes may be feasible replacements for hydrogenated oils as peanut butter stabilizers, but levels would need to be optimized depending on the product characteristics and wax type.