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Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter
The Journal of the American Oil Chemists’ Society ( IF 2 ) Pub Date : 2019-08-19 , DOI: 10.1002/aocs.12276
Jill K. Winkler‐Moser 1 , Julie Anderson 1 , Jeffrey A. Byars 1 , Mukti Singh 1 , Hong‐Sik Hwang 1
Affiliation  

Four natural waxes were evaluated as stabilizers in peanut butter. The potential advantage of using natural waxes would be the replacement of current stabilizers such as hydrogenated or tropical oils, thereby reducing saturated fats and satisfying clean label requirements. Beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), sunflower wax (SFW), and a commercial peanut butter stabilizer, hydrogenated cottonseed oil (HCO), were added to three natural peanut butter brands at levels ranging from 0.5% to 2.0% (w/w) and tested for accelerated oil release, long‐term stability, firmness, and rheology. At levels ≥0.5%, all waxes improved oil‐binding capacity (OBC). SFW and HCO had the highest OBC, followed by RBW, CLW, and BW. All waxes reduced the amount of oil separation after 6 months at 22 ± 2 °C. HCO followed by SFW reduced oil separation the most, but there were no significant differences between stabilizers at 1–2%. Firmness and yield stress increased with increasing stabilizer level, with SFW increasing firmness the most, followed by HCO, RBW, and CLW, while BW had the lowest effect. The results indicate that the waxes may be feasible replacements for hydrogenated oils as peanut butter stabilizers, but levels would need to be optimized depending on the product characteristics and wax type.

中文翻译:

评估蜂蜡,小烛树蜡,米糠蜡和向日葵蜡作为花生酱的替代稳定剂

评价了四种天然蜡作为花生酱中的稳定剂。使用天然蜡的潜在优势将是替代目前的稳定剂,例如氢化油或热带油,从而减少饱和脂肪并满足清洁标签的要求。向三个天然花生酱品牌中添加了蜂蜡(BW),小烛树蜡(CLW),米糠蜡(RBW),向日葵蜡(SFW)和商业花生酱稳定剂氢化棉籽油(HCO) 0.5%至2.0%(w / w),并测试了加速释油,长期稳定性,坚固性和流变性。含量≥0.5%时,所有蜡均改善了油结合能力(OBC)。SFW和HCO的OBC最高,其次是RBW,CLW和BW。在22±2°C下放置6个月后,所有蜡都减少了油的分离量。HCO和SFW减少的油分离最大,但稳定剂之间的1%至2%之间没有显着差异。硬度和屈服应力随稳定剂含量的增加而增加,SFW的硬度增加最大,其次是HCO,RBW和CLW,而BW的影响最小。结果表明,蜡可能是替代花生酱稳定剂的氢化油的可行替代品,但根据产品特性和蜡类型需要优化用量。
更新日期:2019-08-19
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