Description

Abstract: Alginate, caseinate, carboxymethyl cellulose, lectin, skimmed milk powder, and commercially Fix-x were used in peanut butter for testing on their abilities to hold the oil and on the differences in texture of the product. These testing stabilizers contained three different characteristics. Firstly, Fix-x gave better oil holding ability and smoother texture than the others. Secondly, alginate and skimmed milk powder had good oil holding ability for a period of two weeks with soft texture and oily appearance. The concentrations of these stabilizers on tests were up to 3 %, 4 %, and 5 %. Thirdly, carboxymethyl cellulose and lecithin were poor in oil holding ability. The oil was separated within three days, and the samples were very oily in test and appearance. Therefore, Fix-x is the most suitable stabilizer in making peanut butter for Tainan 9 groundnut.