FUNCTIONALITY OF FATS IN THE FORMULATION OF PEANUT

FUNCTIONALITY OF FATS IN THE FORMULATION OF PEANUT BUTTER
Sylvio J. Hares Jr., Fabiana A.S.D.M. Soares, Roberta C. da Silva, E. R. Viccola, Jessica M.
Maruyama, Luiz Antonio Gioielli. Department of Biochemical and Pharmaceutical Technology,
Faculty of Pharmaceutical Sciences, University of São Paulo - USP, Av. Prof. Lineu Prestes n.
580, B16, CEP 05508-900, São Paulo, SP, Brazil
The peanut butter is a popular product in Brazil for its excellent flavor and nutritional
characteristics. However, there may be such problems like a decrease in consistency and
characteristics of spreadability, reducing the nutritional value and sensory quality alike. To
minimize these problems, fatty ingredients are used as promoters for improving the stability and
consistency, such as palm oil and their fractions, among others. The study aimed at the
formulation of creams with peanut oil, palm oil and palm stearin in various proportions in order
to obtain products more stable and consistent. The following analyses were carried out: fatty
acid and triacylglycerol compositions, iodine and peroxide values, acidity and consistency. For
the analytical response of consistency, it was applied a multiple regression model, seeking to
demonstrate the influence of fat on the properties of the product. It was demonstrated that a
simple mixture is an effective way to modify the physical and chemical properties of the
components in order to obtain compounds relevant to the initial goal. In general, the results
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showed that the most potential mixtures for consistency for table spreads (200-800 gf/cm ) had
the participation in the fat phase of palm stearin in percentages of 15-65% in combination with
palm oil and peanut oil. These samples presented profiles of fatty acids with a predominance of
palmitic and oleic acids. Eutectic type interactions between fats were found, featuring
incompatibility in the solid state.