ArticleFoods (Basel, Switzerland)2022
Assessment of Natural Waxes as Stabilizers in Peanut Butter.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Development of Brazil Nut Oil-Based Oleogel and Emulsion Gel: A Comparative Study of Structural and Physicochemical Properties.Journal of food science · 2026Article
- Sustainable Water-Resistant Cotton Fabrics Coated with a Chitosan/Wax Composite Extracted from Discarded Outer Cabbage Leaves.Molecules (Basel, Switzerland) · 2026Article
- Characterization of Chickpea Seed Oil and Its Structuring Into Oleogels Using Rice Bran Wax: A Study on the Physicochemical, Thermal, Textural, and Antioxidant Properties for Potential Use in Health-Conscious and Sustainable Food Products.Food science & nutrition · 2026Article
- Immunomodulatory, antioxidant, and growth-promoting properties of Avicennia marina leaf extract on Nile tilapia.Scientific reports · 2025Article
- Soluble Soybean Polysaccharide Improves Quality and Shelf Life of Peanut Butter.Foods (Basel, Switzerland) · 2025Article
- Integrated Sensory, Nutritional, and Consumer Analysis of Sunflower Seed Butter: A Comparative Study of Commercial and Prototype Samples.Foods (Basel, Switzerland) · 2025Article
- Characteristics and Functional Properties of Bioactive Oleogels: A Current Review.Gels (Basel, Switzerland) · 2025Review
- Exploring the Feasibility of Direct-Dispersion Oleogels in Healthier Sausage Formulations.Gels (Basel, Switzerland) · 2024Review
- Oleogels as a Promising Alternative to Animal Fat in Saturated Fat-Reduced Meat Products: A Review.Gels (Basel, Switzerland) · 2024Review
- Novel Organogels fromPharmaceutics · 2023Article
- A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods.Heliyon · 2023Review
- Oleogels as a Fat Substitute in Food: A Current Review.Gels (Basel, Switzerland) · 2023Review
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Authors and funding
3 authors.
Funding
Abstract
Manufacturers add sugar and fully hydrogenated vegetable oils to peanut butter to avoid its oil separation during storage. Unfortunately, hydrogenated oils are significant sources of saturated fats, and reducing their consumption is challenging for food scientists without affecting the desired characteristics of food products. Therefore, in a preliminary study, 1%, 1.5%, and 2% of three natural waxes (rice bran, carnauba, and beeswax) were added to the natural peanut butter to test their efficacy as a stabilizer. Rice bran and carnauba wax added to peanut butter presented a higher elastic modulus (G') and lower oil separation percentages than beeswax. However, no significant differences were found between the different percentages of waxes. Thus, in the final experiments, 1% of these selected waxes (rice bran and carnauba waxes) were added directly to the roasted ground peanut. Due to the difficulty of adding high melting point waxes to the peanut butter, a second experiment added wax oleogel (rice-bran and carnauba wax) to defatted peanut flour. After four weeks of storage, all of the samples were examined for their texture (TPA) and oil separation. The sample with directly added bran wax had the highest values for spreadability and firmness, and the lowest oil separation, which was 11.94 ± 0.90 N·s
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