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Functionality of Palm Oil as a Stabilizer in Peanut Butter
Author(s) -
Aryana K.J,
Resurreccion A.V.A.,
Chinnan M.S.,
Beuchat L.R.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09643.x
Subject(s) - stabilizer (aeronautics) , palm oil , cottonseed , rapeseed , peanut butter , palm , peanut oil , cottonseed oil , food science , oil mill , chemistry , pulp and paper industry , raw material , organic chemistry , engineering , mechanical engineering , physics , quantum mechanics
Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix‐X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil‐stabilized peanut butters were not as good as the Fix‐X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.