Functionality of Palm Oil as a Stabilizer in Peanut Butter

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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

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