Peanut Butter Emulsifier And Stabilizer            Distilled Monoglyceride

The primary challenge faced is that the unstabilised peanut butter is more prone to oil separation. This also limits its spreadability.

When the roasted nut is churned and mixed with its ingredients and allowed to rest, one expects a smooth firm buttery texture. However, when this unstabilized mixture is kept at a standstill for some time the peanut chunks tend to precipitate at the bottom forming a hard layer and the oil separates and becomes flowy. This affects the overall shelf lif3e of the product, in turn affecting consumer experience.

The solution to this problem is the addition of stabilisers like Distilled monoglyceride commonly called DMG (e471). DMG is a form of an emulsifier that helps keep the peanut solids and the oil stable in one mixture for a significantly greater amount of time. Apart from this DMG also helps to increase the buttery texture and add to the creaminess of the peanut butter over a wide range of temperatures. The stabilizer also improves the mouthfeel of the product in turn enhancing the product experience.

DMG can be used independently as a stabilizer in peanut butter when used in the percentage of 1.8%-2.0% levels. It should be noted that the stabilizer should not be added in excess amounts as it’ll affect the overall texture of the product making it firmer and reducing the extent of spreadability.