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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
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.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > peanut butter stabilisation

Food Engineering/Manufacturing - peanut butter stabilisation

Expert: J. Peter Clark - 12/7/2004

Question
DEAR SIRS,

WE HAVE STARTED PRODUCTION OF PEANUT BUTTER in collouid MILL TWO PASS.

AT PRESENT, WE ARE USING STABILISER LIKE VEGETABLE OIL AND MIX THE SAME DURING PRIMARY GRINDING (HAVE ALSO ADD DURING SECOND GRINDING ALSO AT 75 C) HOWEVER WE HAVE SOME PROBLEM IN SETTLING. AFTER FREEZING WHEN WE TAKE OUT CONTAINER IN ROOM THE PEANUT START MELTING.IN THE PRODUCTION OF VERY FINE SMOOTH PEANUT BUTTER. WITH THIS, OUR PEANUT BUTTER IS NOT SETTLED PROPERLY AND REMAIN IN SEMI LIQUID FORM.

WE WOULD ALSO LIKE TO KNOW IF MONI AND DIGLYCERIDE CAN HELP TO RESOLVE THIS PROBLEM AND IF SO KINDLY INFORM MANUFACTUIRERES OF THE SAME FOR IMPORT IN OUR COUNTRY-INDIA.

WE NEED YOUR GUIDANCE AND ALSO QUANTITY TO BE USED OF RIGHT EMULSIFIER.

SECONDLY IS THERE ANY WAY TO PROCESS ABOVE PEANUTS WITHOUT USING HEAT EXCHANGER. IF YES, HOW WILL THEY PROCESS.

SHALL WE FILL THE CONTAINER AFTYER SECOND GRINDING TO STORAGE TANK TO DIRECTLY FILLING LINE AND KEEPING THE SAME IN AC ROOM FOR 48 HOURS.

KINDLY ADVISE YOUR EXPERT VIEW ON THIS
DINESH PATEL
INDIA

kindly also send details abouT antioxidant and all related products that can be used for peanut butter

Answer
Some of this question is hard to understand. First, sources of mono and diglycerides. ADM - in England 44-1-322-44-3000; BASF -email: nutrition@basf.com; Bunge - www.bungefoods.com; Stepan - www.stepan.com. There are others. The suppliers will advise the correct amount to use - usually it is quite small. The same suppliers often offer anitoxidants.
Next, separation after grinding. Peanut butter should contain at least 90% peanuts, with only sweetener, salt and partially hydrogenated vegetable oil added. Be sure you are not adding too much oil. I do not think it should be frozen - this will probably increase separation.
Some heat generation is normal in grinding. The equipment could be used in a cooled room, but usually the peanut butter is pumped through a scraped surfce het exchanger to cool it.

I think it is best to cool the peanut butter before filling, but it could still be warm. It is best to fill it as soon as possible.

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