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Thickening action of hydroxystearates in peanut butter
Author(s) -
Elliger Carl A.,
Guadagni D. G.,
Dunlap C. E.
Publication year - 1972
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 - 10.1007/bf02628900
Subject(s) - food science , flavor , peanut butter , peanut oil , thickening , chemistry , organic chemistry , polymer science , raw material
When 0.5–1% of 12‐hydroxystearic acid or the corresponding triglyceride is incorporated into unhardened peanut butter, the resulting product has stiff creamy consistency, and no oil separation takes place upon standing. Sensory evaluation of this peanut butter indicated that it was indistinguishable from typical commercial material in flavor and texture.