Тезисы
апрель 2019

Improving the appearance of peanut paste with food additives


V. P. Vasyliev , Yu. V. Panchenko , Чобіт Максим Роландович Чобіт М. Р. , B. S. Domnich
Химия и современные технологии
Abstract / Full Text

When buying food, an average consumer, first of all, pays attention to its appearance. The best product with high nutritional value and good taste will not attract the buyer if there are any signs perceived as its disadvantages.

A good example is peanut paste. It is a great protein product, especially for people who care about their health and do not want to consume a lot of meat or want to completely abandon it. In addition to plant proteins, it contains a lot of vitamins, micro and macro elements, and also it does not contain cholesterol as a plant product. Some literature data claim that the regular consumption of peanut paste reduces the risk of cardiovascular diseases by 15-20%.

The paste is made by grinding peanuts on the mills. In this case, cells that contain peanut oil are destroyed and dispersion is formed in which it is a dispersion medium. Raspified peanuts are distributed in oil and act as a disperse phase. Since these particles are relatively large, the dispersion has insufficient stability and over time exfoliates, which is manifested in the release of free oil on the surface of the product. Due to the fact that the oil on the surface of fat-containing products (e.g., mayonnaise, chocolate pastes) is perceived as a sign of their poor quality, consumers ignore them. However, this phenomenon does not affect the taste and nutritional properties of the peanut paste, and it is sufficient to restore its homogeneity by simple mixing.

To solve the problem of the paste exfoliating, various nutritional additives were studied, such as lecithin E 322, mono-, diglycerides of fatty acids E 471, polyglycerol esters of fatty acids E 475 at concentrations of 0.5-3% of the paste weight. The peanut paste "Klassychna Manteka" (Manteka, Lviv) was used in the work. The effectiveness of each additive was evaluated by measuring the amount of oil exfoliated after centrifuging the paste.

Experiments have shown that the most effective for the prevention of the peanut paste exfoliating are mono- and glycerides of fatty acids E 471. Moreover, their efficiency increases with the increase of monoacyl glycerides in the mixture content. By changing the concentration of E 471, it is possible to achieve the desired effect, in which oil will not be observed in the paste even after storage for six months at room temperature. Less effective are glycerol esters of fatty acids E 475. Lecithin E 322 is even less effective.