| 摘要 |
A novel peanut butter stabilizer, suitable for preventing the separation of oils from peanut butter during storage, is disclosed. The peanut butter stabilizer comprises: (a) a substantially completely hydrogenated edible oil fraction having an Iodine Value of less than 10, and (b) a concentrated monoglyceride fraction having an Iodine Value between 15 and 70, wherein the weight ratio of the hydrogenated edible oil fraction (a) to the concentrated monoglyceride fraction (b) is between 9:1 and 1:9. In a preferred embodiment, the peanut butter stabilizer comprises: (a) substantially completely hydrogenated cottonseed oil having an Iodine Value less than 8, and (b) partially hydrogenated soybean distilled monoglyceride having an Iodine Value between 20 and 60, wherein the weight ratio of the substantially hydrogenated cottonseed oil (a) and the partially hydrogenated soybean distilled monoglyceride (b) is about 3:1. Peanut butter incorporating this peanut butter stabilizer, methods for manufacturing the stabilized peanut butter, and foods incorporating the stabilized peanut butter are also disclosed. |
