Functionality of Palm Oil as a Stabilizer in Peanut Butter
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™ (hydrogenate...
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| Veröffentlicht in: | Journal of food science 2003-05, Vol.68 (4), p.1301-1307 |
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| container_title | Journal of food science |
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| creator | Aryana, K.J Resurreccion, A.V.A Chinnan, M.S Beuchat, L.R |
| description | 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. |
| doi_str_mv | 10.1111/j.1365-2621.2003.tb09643.x |
| format | Article |
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Psychology</subject><subject>hardness</subject><subject>oil separation</subject><subject>Oils & fats</subject><subject>palm oil</subject><subject>palm oils</subject><subject>peanut butter</subject><subject>Peanuts</subject><subject>rapeseed</subject><subject>stabilizer</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNqVkU9v1DAQxS0EEkvhM2BV4pjg8b84PQEt21IttNJSOFqTyEFe0qS1HbHLp8dRVnBmLqORfvPm6Q0hp8BKyPV2V4LQquCaQ8kZE2VqWK2lKPdPyAoqxQphJDwlK8Y4LwBk9Zy8iHHH5lnoFTlbT0Ob_Dhg79OBjh29xf6e3vieYqRItwkb3_vfLlA_0FuHw5TohyklF16SZx320b069hNyt_749fyq2Nxcfjp_vylaaWoopGZGVsJo04HmWhjTyEYAy0OLAnjTtgpBGaNrplTVKKwRNRijHAhwXJyQ00X3IYyPk4vJ7sYpZMPRQi2zcC0gQ2cL1IYxxuA6-xD8PYaDBWbnqOzOzlHZOSo7R2WPUdl9Xn5zvICxxb4LOLQ-_lOQplJa6sy9W7hfvneH_7hgr9cXWxBs9lksEj4mt_8rgeGn1ZWolP3-5dJuavnt-uJqaz9n_vXCdzha_BGyrbstZyDzB2uTF8Qf_yOSzw</recordid><startdate>200305</startdate><enddate>200305</enddate><creator>Aryana, K.J</creator><creator>Resurreccion, A.V.A</creator><creator>Chinnan, M.S</creator><creator>Beuchat, L.R</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200305</creationdate><title>Functionality of Palm Oil as a Stabilizer in Peanut Butter</title><author>Aryana, K.J ; Resurreccion, A.V.A ; Chinnan, M.S ; Beuchat, L.R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4891-4608473868f1626388b4b310162ca312bcc5a1588690557b5a9aa61885e131e23</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>adhesion</topic><topic>Biological and medical sciences</topic><topic>cottonseed</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>Food products</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hardness</topic><topic>oil separation</topic><topic>Oils & fats</topic><topic>palm oil</topic><topic>palm oils</topic><topic>peanut butter</topic><topic>Peanuts</topic><topic>rapeseed</topic><topic>stabilizer</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aryana, K.J</creatorcontrib><creatorcontrib>Resurreccion, A.V.A</creatorcontrib><creatorcontrib>Chinnan, M.S</creatorcontrib><creatorcontrib>Beuchat, L.R</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aryana, K.J</au><au>Resurreccion, A.V.A</au><au>Chinnan, M.S</au><au>Beuchat, L.R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functionality of Palm Oil as a Stabilizer in Peanut Butter</atitle><jtitle>Journal of food science</jtitle><date>2003-05</date><risdate>2003</risdate><volume>68</volume><issue>4</issue><spage>1301</spage><epage>1307</epage><pages>1301-1307</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Studies have shown that palm oil is an effective stabilizer in peanut butter. 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| ispartof | Journal of food science, 2003-05, Vol.68 (4), p.1301-1307 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | adhesion Biological and medical sciences cottonseed Fat industries Food industries Food products Food science Fundamental and applied biological sciences. Psychology hardness oil separation Oils & fats palm oil palm oils peanut butter Peanuts rapeseed stabilizer |
| title | Functionality of Palm Oil as a Stabilizer in Peanut Butter |
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