Effect of wheat fiber and compound emulsifier on the stability of peanut butter

Using the method of response surface methodology (RSM) , it was studied how the wheat fiber dosage, the HLB value and the dosage of compound emulsifier influence the centrifugal creaming rate of peanut butter, and also drew a comparison on the storage stability and sensory characteristics of peanut butter. Results showed that the peanut butter would obtain the lowest centrifugal creaming rate which was 4.23% when the wheat fiber dosage was 3%, the compound emulsifier HLB value was 7.08 and the compound emulsifier dosage was 0.41%. Compared with pure peanut butter, the centrifugal creaming rate decreased by 57.5%, and this peanut butter also had better storage stability and higher sensory evaluation score.