Use of distilled Monoglyceride as a stabilizer for peanut butter

ABSTRACT The effects of roasting time, level of stabilizer, distilled monoglyceride Type P(V), and conditioning process on the extent of oil separation in butter were studied. The longer roasting time brought about higher percent oil separation, implying the need for higher level of stabilizer has s...

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Bibliographic Details

Main Author:	Dela Cruz, Marithris Gabriel
Other Authors:	Galvez, Flor Crisanta F.
Resource Type:	Thesis
Language:	English
Published:	2000.
Subjects:	Peanut butter. Monoglycerides.