Food Engineering/Manufacturing/peanut butter production


Please am looking for new cost effective recipe for peanut butter small scale commercial production, I was hoping to use honey favouring no sugar, that's what I have in mind but I need a more detailed recipe. Thanks as I await your reply

In the US, peanut butter must have 90 % peanuts. The balance can include salt, sugar (for which you could try honey), additional oil, and approved emulsifiers, such as mono- and di-glycerides. Honey is more expensive than sugar, so you will want to try various recipes to get the balance of flavor and cost that makes sense. The emulsifiers prevent separation of oil, which is characteristic of "old fashioned" peanut butter. An additional variable is how finely you grind the roasted peanuts  to get smooth or chunky butter.  

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J. Peter Clark


How various processed foods are made; ways to improve manufacturing; how to make a new food product.


Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

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