Publication
Functionality of Palm Oil as a Stabilizer in Peanut Butter
Details
Author(s):
KJ Aryana; AVA Resurreccion; MS Chinnan; LR Beuchat
Type of Document:
Scholarly Article
Publisher/Journal:
Journal of Food Science
Date of Publication:
2003
Place of Publication:
Not Available
Description
Abstract: 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
