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Table 3 Raw materials for the low-fat peanut butter and full-fat model peanut butter

From: Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine

Materials Low-fat (wt.%) Full-fat model (wt.%)
Peanut paste 55.0 55.0
Salad oil 0.0 21.0
Salt 1.0 1.0
Sugar (granulated) 6.2 6.2
Cream 5.0 5.0
Emulsifier (sugar-ester; HLB:15) 2.0 0.5
Emulsifier (glyceryl monostearate; HLB:4) 0.0 2.0
Xantan gum 0.0 0.5
Water 30.8 8.8