00000ctm a22000003a 4500 UP-99796217608257602 Buklod 20080220094354.0 a r |||| u| ta 080220s2000 xx d r |||| u| (iLib)UPD-00007472892 dche eng LG 993.5 2000 F66 D45 Dela Cruz, Marithris Gabriel Use of distilled Monoglyceride as a stabilizer for peanut butter Marithris Gabriel Dela Cruz ; Flor Crisanta F. Galvez, adviser. 2000. 35 leaves Thesis (BSFT)--University of the Philippines Diliman 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 significant effect on oil separation in peanut butter. At least 1% of distilled monoglyceride Type P(V) is recommended for incorporation to peanut to prevent oil separation. Peanut butter. Monoglycerides. Galvez, Flor Crisanta F. UPIANA UPD DCHE LG 993.5 2000 F66 D45 Thesis