1. Types of Peanut Butter Ingredients
(1) Sweeteners
Sweeteners such as sucrose, glucose, fructose, as well as high-fructose corn syrup derived from starch hydrolysis, and even honey, can be added to peanut butter to enhance its sweetness. Because sucrose is difficult to disperse evenly within the peanut butter, glucose is often used instead.
(2) Flavoring Agents
Besides the commonly used salt as a savory agent, other flavorings, such as yeast extract and nucleotides (I+G), can be incorporated into peanut butter. Chocolate can be added to create chocolate-flavored peanut butter. Water-soluble components, such as strawberry or jam, can be made into a gel form and co-packed with the peanut butter, often in a swirled or layered configuration.
(3) Stabilizers
Stabilizers added to peanut butter include lecithin, hydrogenated peanut oil (or other hydrogenated vegetable oils), mono- and diglycerides, and triglycerides.
2. Usage Levels of Peanut Butter Ingredients
(1) The proportion of stabilizers added is determined by factors such as the fatty acid profile and solid ester content of the peanut base, the target sales region’s climate, distribution and storage conditions, and the amounts of sweeteners and flavoring agents used. Typically, the stabilizer addition level ranges from 1.3% to 2.5%. The specific proportion of hydrogenated oil can be adjusted based on its melting point; oils with a higher melting point generally require a lower usage amount.
(2) The salt addition level generally ranges from 1.2% to 1.8%. The usage levels of other flavoring agents depend on the specific category of the peanut butter product.
(3) The glucose addition level typically ranges from 5% to 8%. The usage levels of other sweeteners vary depending on the product type.
