Reducing oil separation in homemade peanut butter( Kipoli)

Abstract

Oil separation and caking of the peanut butter is a major challenge to its shelf stability. The objective of this experiment was to investigate the effect of vegetable shortenings Baker’s Fat (BF) and Kimbo Vegetable Fat (KVF) on oil separation and peanut butter texture. Peanut butter samples with and without shortening were stored at room temperature for 4 weeks. BF and KVF singly and in combination were added to peanut butter at 5%, 10% and 15% (w/w) temperature. All treatments resulted in a reduction in the amount of oil that separated. BF showed the highest reduction in oil separation at the end of storage period. There was a reduction in the hardness of the samples stabilized with KVF and combined shortening but no effect was seen with BF when compared with the control.