Sensory evaluation and physical properties of wax-stabilized peanut butter

Authors: Moser, Jill; Anderson, Julie; Hwang, Hong-Sik; Byars, Jeffrey; Singh, Mukti

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/5/2019
Publication Date: 5/8/2019
Citation: Winkler-Moser, J.K., Anderson, J.A., Hwang, H.-S., Byars, J.A., Singh, M. 2019. Sensory evaluation and physical properties of wax-stabilized peanut butter [abstract]. American Oil Chemists Society.

Interpretive Summary:

Technical Abstract: Four natural waxes were evaluated as stabilizers to prevent oil separation in peanut butter. 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 – 2.0 % (w/w). Samples were tested for oil binding capacity, long-term stability, firmness, and rheology. SFW and HCO had the highest oil binding capacity, followed by RBW, CLW and BW. All waxes reduced the amount of oil separation after six months at room temperature compared to no added stabilizer. Firmness and yield stress increased in association with higher levels of wax or HCO, with SFW increasing firmness the most, followed by HCO, RBW, and CLW, while BW had the lowest effect on firmness and yield stress values. A sensory panel conducted descriptive analysis of appearance, texture, mouthfeel, and flavor of wax stabilized peanut butters using HCO-stabilized peanut butter as a reference. The results indicate that the waxes may be feasible replacements for HCO as stabilizers in peanut butter and other nut or seed butters.