Application of emulsifier in peanut butter processing

Peanut butter is rich in plant protein and is rich in nutrients, which is very popular among consumers. However, in the storage process of peanut butter, the phenomenon of precipitation of the upper layer of oil and agglomeration of the bottom layer (ie, separation of the oil sauce) often occurs, and this technical problem affects the quality of the peanut butter.
This paper intends to effectively solve the leaching phenomenon of the oil sauce by selecting an appropriate emulsifier, and provides technical parameters for enhancing the stability of the peanut butter.
Application of emulsifier in peanut butter processing
There are various low-moisture emulsifiers such as glycerin, monoglyceride, sucrose fatty acid ester, soybean phospholipid, and the like. Because soybean phospholipid has the taste of soybean meal, sucrose fatty acid ester is expensive, so this study only uses glycerin and monoglyceride for research. The centrifugal rotation accelerated sedimentation method is used for stability research. 

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