Note: Descriptions are shown in the official language in which they were submitted.
1(~897~3
This invention relates to a stabilizer ~or peanut
butter to provide peanut butter of improved mouth feel and
low temperature spreadability.
Peanut butter of the prior art consists essentially
of ground roasted peanuts, sugar tdextrose and/or sucrose),
and salt. Because this product exhibits gravitational
instability (oil separation on top of the product~, it has
become regular practice to add a relatively high melting fat
component as a stabilizer to the hot (about 140-170F.)
peanut butter prior to the filling of the product into jars.
This high melting fat component usually has a melting point
in excess of 110F. but less than 160F. and may be a
partially hydrogenated fat, a completely hydrogenated fat,
monoglyceride and diglyceride esters of saturated fatty acids,
or mixtures of these stabilizing agents.
These high melting fat components, when added in
small amounts (vlz., 1-3~ of the peanut butter) may be
introduced as a supplement to the ground roasted peanuts or
when added in larger amounts (vlz., 5-8Qo of the peanut
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~.
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butter) may be introduced after an equivalent amount of the
liquid peanut oil in the ground roasted peanuts has been
removed in order that the total oil does not exceed 55% by
weight of the end product. The added ha~d fat sets up as a
continuous or semi-continuous structure within the final
peanut butter during the cooling of the product and in so
doing prevents oil from separating. The sugars and salt
flavorings are added i~ the peanut butter manufactured in
total amounts usually less than 5% and this addition may be
balanced if desired, with an equivalent addition by weight
of liquid non-hydrogenated vegetable oil or the stabilizing
a~ent previously mentioned. During the roasting of the
peanuts, the moisture content is reduced so that the final
product will contain less than 2% moisture.
.
lS Oil separation can easily be prevented by the use
of a sufficient amount of a completely saturated fat or
other stabilizer. Frequently this leads to a sacrifice of
low temperature spreadability and the development of waxy
mouthing properties. The delicate balance required to
- 20 prevent oil separation without sacrificing too much low
temperature spreadability and incurring poor (waxy) mouthing
properties is difficult to attain and almost impossible to
maintain in the day-to-day manufacture of the peanut butter.
The well-known determination of solids content
index (SCI) applied to the extracted fat from heated pea-
nut butters provides a good method for correlating the
1~897Q3
- spreadability and stability of peanut butters with the
amounts and kinds of stabilizers used in the peanut butters.
The SCI of the fat may be determined by the dilatometric
method described by Fulton et al. ~J.A.O.C.S. 31: 98, 1954).
The less solids a fat contains at 50F., the more spreadable
is the peanut butter containing the fat. On the other hand,
there must still be a sufficient solid fat content at 102F.
if oil separation is t~ be avoided when the product is
exposed to high temperatures. Thus, the higher the SCI
value is at about 102F., the better is the tendency of the
peanut butter containing the oil to resist oil separation at
elevated temperatures.
The typical peanut butters of industry include as
stabilizers, either: (1), fat hydrogenated to near satura-
tion; (2), small amounts of mono- and diglycerides; or (3),
partially hydrogenated fats, generally partially hydrogenated
vegetable oils. Table I shows typical SCI's of oil separated
from peanut-butters using the three stabilizers.
! ~
;~ TABLE I
Melting point 5Olids Content Index
of oil-stabilizer
Stabilizer _ combination 50F. 70F. 80F. 92F. 102F.
~ Fat hydro-
I genated to
near satura-
tion 118 5.6 5.5 5.4 5.4 4.7
Small amount
of mono- and
di-glycerides 112 4.0 3.7 - 3.7 3.6 *
Partially
hydrogenated
peanut oil 95 8.3 5.4 3.4 2.1 0.3
,
*Not determined.
.
7();~
Examination of the table indicates that peanut
butter stabilized with a saturated fat stabilizer has high
resistance to oil separation. The disadvantage of many
saturated fat stabilized peanut butters is that the high
melting point of the fat and the high solids content at 102F
detracts from the mouthing characteristics of the peanut
butter products or prevents good spreadability at refrigerated
temperature (45-50F.).
The peanut butter stabilized by the addition of small
amounts of mono- and diglycerides is somewhat better in that
it has acceptable spreadability and resistance to oil
separation. However, the fat phase is still of relatively
high melting point and thus does not impart optimum (non-waxy)
mouthing properties.
The peanut butter stabilized with partially
hydrogenated peanut oil has adequate resistance to oil
separation at moderate temperatures and good mouthing properties
but exhibits greatly decreased spreadability at 50F. Also,
it tends to separate oil at temperatures near the melting
point of the fat phase. Furthermore, when these peanut
butters are exposed to temperatures above the melting point
of the fat phase, they resolidify upon cooling to an
objectionably firm product which has undesirable spreadability
characteristics.
The present invention provides a peanut butter
composition having improved spreadability, improved melt down
in mouth and resistance to oil bleeding and gravitational
separation comprising peanut butter and a stabilizer
containing from about 70% to about ~0% hydrogenated palm oil
and from about 30% to about 10% hydrogenated peanut oil in
an amount sufficient to provide an SCI value in solution with
peanut oil of from about 2.3 to about 3.3 at 80F. and from
about 1.2 to about 2.9 at ~2F.
-- - 5 -
7Q;~
In the preferred form, utilizing palm oil and peanut
oil which have each been refined and bleached, a mixture
comprising 80% palm oil and 20% peanut oil is prepared and
thoroughly blended together. Thereafter the oil blend is
hydrogenated to almost complete saturation (IV less than
4.0) using
r~
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~089703
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standard hydrogenation techniques with oil temperatures up
to 350F. Subsequent to the hydrogenation process, the
hydrogenated oil blend is deodorized at a temperature of
475-495F., preferably at the higher range of temperature,
until the free fatty acids are below 0.05~.
Specifications for the refined, bleached, hydro-
genated and deodorized ~il are given in Table II which
follows:
TABLE II
SPECIFICATIONS FOR PALM/PEANUT STABILIZER
(80:20 BLEND) SATURATED BY SINGLE HYDROGENATION
- Test - Minimum Maximum
Wiley Melting Point (F.) 139 143
Iodine Value (WlJS) 0.5 4.0
Color (Lovibond Scale) -- 4.5
Free Fatty Acids (%) -- 0.05
U. S. Patent 3,766,266 to Gooding et al. discloses
a stabilizer prepared from a blend of cottonseed oil and
peanut oil wherein a crude cottonseed oil is refined and
bleached and thereafter winterized to produce a liquid oil
fraction and cottonseed stearine. The cottonseed stearine
is then hydrogenated to an iodine value (IV) of about 34.0 +
2Ø The peanut oil portion is prepared by refining and
bleaching a crude peanut oil followed by hydrogenation to an
iodine value (IV) of less than about 4.5. A blend is then
prepared using 72.7~ of the cottonseed stearine and 27.3%
1~97(;~3
of the peanut oil. The blend is deodorized and yields a
stabilizer with an iodine value (IV~ of about 25.5 _ 2Ø
The preferred stabilizer of the present invention is
prepared by refining and bleaching crude palm oil and crude
peanut oil and blending 80% of the refined, bleached palm oil
with 20% of the refined, bleached peanut oil. This oil blend
is hydrogenated to an iodine value (IV) of less than about
4.0 and is deodorized yielding a final stabilizer ready for
use in peanut butter processing.
DETAILED COMPARISONS OF EMBODIMENTS OF
THE INVENTION WITH OTHER STABILIZERS
Hydrogenated oils made from three different oil
compositions (i.e. 100% Palm Oil; 90% Palm Oil + 10% Peanut
Oil; and 80% Palm Oil + 20% Peanut Oil) were prepared and
evaluated as stabilizers for peanut butter. Iodine Values
on the finished stabilizers follows:
IV
100~ Palm Oil 2.2
90% Palm Oil + 10% Peanut Oil 2.3
80% Palm Oil + 20% Peanut Oil 2.4
Different quantities of the three stabilizers were
blended with liquid peanut oil and SCI values obtained on the
total solids of the blended oils as a possible indicator of
the performance characteristics of the individual stabilizers
and the approximate use level (see Table III which follows).
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TAsLE III
SCI'S OF HMDRuE~U~D VEGETABLE OIL S~ABILI~E~ USED AT
- DIF~NT USE L~S IN LIQUID PEM~T OIL TO DEqE~NE
PoE~TlAL USE AS STABILIZERS FOR P~T ~R
Stabilizer G~position
% Saturated Palm Oil 100 80 90
% Saturated Peanut Oil o 20 10
Use Level
% Pealut Oil 97.597.0 96.5 97.5 96.5 97.0
. % Stabilizer 2.53.0 3.5 2.5 3.5 3.0
SCI
a~
50F. 3.73.8 4.5 3.8 4.8 4.0
70F. 2.62.8 3.5 2.6 3.6 3.0
80F. 2.32.5 3.1 2.3 3.3 2.8
92F. 1.82.2 2.8 1.9 2.9 2.3
102F. 0.60.8 1.2 1.1 1.7 1.2
Peanut butters were prepared using the above
stabilizers at formula levels of 1. 25%, 1.50% and 1. 75% (by
weight) of the total product to test for stability against
oil separation at 95F. and spreadability-characteristics at
70F. using a Standard ASTM Penetrometer with a standard
grease cone.
.
Results of this testing found two of the peanut
butters (prepared with 100% Palm Oil at 1.25 and 1.5%) to be
too soft and separated oil at 95F. Two other peanut butters .
- (100% Palm Oil at 1.75% and 80% Palm Oil ~ 20% Peanut Oil
_ g _
iO89703
at 1.75%) were found to be too firm when tested at 70F.
The other two samples (90% Palm Oil ~ 10% Peanut Oil at 1.5%
and 80% Palm Oil + 20% Peanut Oil at 1.2596) compared favor-
ably to a control product made according to the teaching
revealed by Gooding et al. in Patent No. 3,766,226.
In order to establish limits for IV, use levels
and contamination from~other type vegetable oils (lauric
type), co~unon to industrial refining, stabilizers were
prepared as part of an experiment, designed to evaluate the
10 effects of iodine value (IV of 1, 4, 7), % lauric oil pick-
up (0%, 5%, 10%) and stabilizer use levels in peanut butter
at 1.3%, 1.6% and 1.9%. The SCI results of stabilizers with
these variables blended with liquid peanut oil are reported
in Table IV which follows:
TABLE IV
SCI VAI~ES OF HYDRDOE NA'l~;D STABILIZERS (80% PAIM OIL ~ 2Q% PEPN~lT OIL)
~ mlG DIE ~ T IODIelE VAL~ES P~D DE~ ER ~E LEVl~S OF E~FOEIGN
OIL CC ~ a ~ ON WE ~ USED AT VARIOUS LEVE~S Il!~ LIQUID PEPM~T OIL
Stabilizer Iodine Value 1 7 1 7 4 7 1 1 7
% Hard Fat (lauric t~pe) 0 0 10 10 5 0 0 10 10
% Stabilizer in Peanut Oil 2.6 2.6 2.6 2.6 3.2 3.8 3.8 3.8 3.8
SCI's at TeTrperature of
50F. 3.0 2.9 3.1 2.6 3.4 3.9 4.6 3.9 3.7
70F. 2.5 2.1 2.2 1.9 2.8 3.1 3.9 3.3 3.1
80F. 2.1 1.8 1.9 1.4 2.4 2.5 3.7 3.0 2.6
92F. 1.8 1.5 1.6 1.2 2.1 2.4 3.1 2.8 2.2
102F. 1.0 0.7 0.8 0.4 1.3 1.3 2.2 1.8 1.2
-- 10 --
10~97(~3
Peanut butter samples were prepared using the
above stabilizers prepared with different Iodine Values,
levels of contamination and formula use levels accordlng to
the outline given in the following Table V:
TABLE V
.% ~ Effective
Order of Stabilizer % Stabilizer
Preparation Use. IVContaminationLevel %
A 1.31.0 0 100
B 1.37.0 0 100
C 1.3.1.0 10 90
D 1.37.0 10 90
E 1.64.0 5 95
F 1.97.0 0 100
G 1.9 1.0 0 . 100
H 1.9 1.0 10 90
I 1.9 7.0 10 90
Control 2.525.5 -- 100
The test samples and control were processed under
20 . specific controlled process conditions to produce finished
peanut butter for performance evaluation. Conventional
'~ Scr~p~
-~. process conditions were utilized with ~rappcd wall heat
exchangers utilized for cooling the product to 80-85F.
prior to filling.
Four samples of each variable were tested for
penetration values and these data are reported in Table VI
which follows:
-- 11 -- .
~(~89703
TABLE VI
Penetration Values (mm) at 70F.
Palm/Peanut Stabilizer
Control A B C D E
21.7 25.1 25.8 26.1 27.6 22.6
21.5 25.9 26.0 25.5 27.7 23.3
24.2 25.9 25.3 28.5 22.6
21.9 2 _ 25.5 26.3 28.5 - 23.5_
Mean 21.7 24.9 25.8 25.9 28.1 23.0
F G H
22.2 19.6 20.0 21.3
23.0 20.9 20.~ 22.3
23.1 21.4 19.6 21.9
.22.6 19.1 20.1 21.5
Mean 22.4 20.3 20.0 21.7
Four samples of each variable were "coned" and
placed at 95F. for 72 hours to measure oil separation. A
scale established to evaluate the samples follows with the
test results for each test:
- 12 -
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N = No visible oil separationX = Lost cone, very poor stability
t = 0.5 - 1.0 ml of free oil
~ = 1.0 - 1.5 ml of free oil ~ -
Variable Oil Separation Formula and Specification
Control N N N NRegular Stabilizer 2.5%
A X ~1.3% Level - 1 IV - 0% P.ick-up
B X X X X1.3% Level - 7 IV - 0% Pick-up
C X ~ X X1.3% Level - 1 IV -10~ Pick-up
D X X X X1.3% Level - 7 IV -10% Pick-up
E N N N N1.6% Level - 4 IV - 5% Pick-up
F N N N N1.9~ Level - 7 IV - 0% Pick-up
G N N N N1.9% Level - 1 IV - 0% Pick-up
H N N N N1.9% Level - 1 IV -10% Pick-up
I N N N N1.9% Level - 7 IV -10% Pick up
These data show that all test samples at the 1.3%
use level in conjunction with the 7.0 iodine value and/or
the 10% level of foreign oil contamination had serious
stability problems and all samples produced with 1.6% or
1.9~ use level had satisfactory stability with no oil separa-
tion evident after 72 hours storage at 95F.
Utilizing palm oil and peanut oil mixed at an
80:20 blend which was hydrogenated to an iodine value of 1.4,
melting point of 143.6 and a 0.04% FFA in the deodorized
5 oil, tests were conducted employing a test design wherein
scr~pe~
stabilizer use levels and the sarappc~ wall heat exchanger
(cooler) discharge temperatures were studied, after estab-
lishing the SCI values at three different use levels.
1089703
The results from the SCI tests follow:
Stabilizer/Peanut Oil ~ ----SCI's at F.-------------
Blend (%) 50 70 80 92 102
2.5/97.5 3.4 2.4 2.0 1.9 1.1
3.0/97.0 3.6 2.7 . 2.3 2.2 1.4
3.5/96.5 4.4 3.5 3.1 2.9 1.9
Cont~ol Stabilizer 4.3 2.9 2.4 2.3 1.3
5.0/95.0 ~ .
Samples produced from three different use levels
with varying hea-~ exchanger discharge temperatures were
obtained and evaluated for spreadability using the standard
penetrometer test. Penetration results from these tests are
reported on the attached Table VII which follows:
TABLE VII
PENETRATIONS AT 30 DAYS AGE ON CREA~Y STYLE
PEANUT BUTTER PRODUCED WITH PALM/PEANUT STABILIZER
Test Identity
(Level of stab. and Penetration
exit temperature --------(mm) at 70F.------- Mean SD
of heat exchanger)
Control24.2, 24.4, 24.2, 23.7, 24.2 24.14.26
Tl (1.25% at 77F.) 25.9, 25.6, 26.0, 25.9, 25.8 25.84 .15
T2 (1.25% at 80F.) 24.4, 25.2, 25.1, 25.3, 25.1 25.02 .35
T3 (1.25~ at 80F.) 25.3, 24.9, 24.5, 25.2, 25.2 25.02 .32
T4 (1.00% at 77F.) 26.8, 26.7, 26.2, 26.8, 26.4 26.58 .26
T5 (1.00% at 83F.) 27.3, 27.4, 27.1, 27.0,.26.9 27.14 .20
T6 (1.50~ at 77F.) 25.0, 24.9, 25.0, 24.9, 24.5 24.86 .20
T7 (1.50% at 83F.) 23.5, 23.5, 23.3, 23.5, 22.8 23.32 .30
: - 14 -
1(~897(~3
Results from the stability tests at 95F., on the
finished product,-indicate marginal stability for product
produced with 1% stabilizer but satisfactory for all prod-
ucts produced with 1.5% and 1.25% stabilizer.
Results from the penetration tests indicate good
correlation between the stabilizer use levels and mean
penetration values. In addition, a good response was also
noted from the different cooler temperatures and effect on
product penetrations, for the higher stabilizer levels, with
the lower cooler temperatures producing the highest penetra-
tion values in each instance. The lack of this type of
penetration response for the stabilizer level at the 1% use
level, indicates the product and process at this level of
stabilizer was marginal with respect to proper control.
This observation was further confirmed by the lack of
stability at 95F.
Furthermore penetration tests at 45F. on test
products made with 1.48% stabilizer, show unexpectedly high
penetrations for this temperature with test values around
19-20 mm; the control product at this temperature showed
test values of 16-17 mm, indicating the test product to be
noticeably more spreadable at thls temperature.
Fatty acids composition of various samples of the
stabilizer of the invention tA, B, C) against samples of the
control stabilizer (D, E) obtained from industrial refining
where several different types of vegetable oils are processed
are shown in Table VIII.
1(~897(~3
.
TABLE VI I I
FATTY ACIDS CONTENT OF STABILI ZERS
.
Fatty Acid
Composition (~) A B C D _ E
C-8 T 0.1 0.2 0~4 0.4
C-10 . 0.1 0.3 0.2 0.3 0.2
C-12 1.9 . 2.6 1.9 1.2 1.8
. C-14 1.4 1.8 1.5 0.9 1.1
C16 35.8 35.6 35.3 27.6 27.6
C-16:1 -- -- 0.1 --. 0.2
C-18 59.3 58.2 . 58.2 41.4 40.3
C-18:1 T 0.8 0.7 26.1 25.6
C-18:2 -- -- 0.1 0.6 0.1
C-18:3 -~ - 0.6 0.9
C20 0.8 T 0.9 -- 0.3
C-22 0.7 0.5 0.6 0.9 .1Ø
C-24 -- -- 0.3 T 0.5
The higher percent of palmitic acid is believed
- to be a factor in the higher penetration values at 45F. and
indicates an increased plasticity which results in an improved
spreadability of the final peanut butter at low temperature.
Use of such stabilizers permits the manufacture
of peanut butter which is spreadable even when stored ln
the refrigerator.
.
