Shared Cooking Equipment in Restaurants: A Quantitative Risk Assessment for Peanut-Allergic Consumers
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Peanut butter
Peanut oil
ABSTRACT: Studies have shown that palm oil is an effective stabilizer in peanut butter. The objective of our investigation was to better define the role of palm oil as a stabilizer. Peanut butters without and with palm oil added at concentrations of 1.5, 2.0, and 2.5% (w/w of peanuts), and Fix‐X™ (hydrogenated rapeseed and cottonseed oils as commercial control) were stored at 0, 21, 30, and 45 °C for 23 wk. Palm oil improved the oil holding capacity (OHC) of peanut butters, but had no effect on their adhesiveness and hardness characteristics. The unstabilized and palm oil‐stabilized peanut butters were not as good as the Fix‐X™ stabilized peanut butters with regard to their OHC, hardness, and adhesiveness characteristics.
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Peanut butter
Cottonseed
Peanut oil
Cottonseed oil
Oil mill
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Peanut butter
Peanut oil
Arachis hypogaea
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Free oil separation is a problem in "natural" peanut butter. Studies have indicated that palm oil functions as an effective stabilizer in peanut butter. This study was undertaken to determine the effect of palm oil on microstructural features of peanut butter. Samples containing 0, 1.5 and 2.5% palm oil and a control containing hydrogenated vegetable oils were prepared and stored at 0C and 45C for 130 days. Microstructure was examined by light microscopy. Addition of palm oil in peanut butter markedly increased spatial distribution of protein bodies and cell wall fragments when compared to nonstabilized products. Palm oil has potential as a stabilizer in peanut butter, but shelf-life stability is likely to be less than that achieved with presently used stabilizers, at elevated temperatures due to a less stable microstructure resulting in a lower level of solid dispersion in the continuous oil phase.
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Peanut oil
Peanut butter
Vegetable oil
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Objective:To investigate the contamination of Aflatoxins(AFs) in peanuts and peanut products in Fujian.Methods:The samples were collected from 9 regions in Fujian.The levels of Aflatoxins were determined by high performance liquid chromatography.Results:62 peanut samples,40 peanut butter samples and 20 peanut oil samples were determined.According to the limit of Aflatoxin B1,the over-limit rates of peanut,peanut butter and peanut oil were 17.7%,37.5%,0.AFB1 was detected more frequently with higher levels than the other three AFs.The positive rates and average concentrations of AFB2,AFG1 amd AFG2 in these samples decreased in turn.Conclusion:Peanuts and peanut products were contaminated with Aflatoxins widely.AFB1 is the major pollution factor among the four AFs.
Peanut oil
Peanut butter
Arachis
Arachis hypogaea
Food contaminant
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Abstract Abstract: Work from our laboratory, as well as others, suggests a protective role of phytosterols (PS), especially β-sitosterol, from colon, prostate, and breast cancer. Asians and vegetarians consume higher amounts of PS than Western societies. The latter societies have a higher incidence of these cancers than Asians and vegetarians. The aim of this study was to evaluate peanuts and its products as sources of PS in the American diet. Roasted peanuts contain 61-114 mg PS/100 g depending on the peanut variety, 78-83% of which is in the form of β-sitosterol. Unrefined peanut oil contains 207 mg PS/100 g, which is similar to that of the US Department of Agriculture Nutrient Database. This value is higher than that of unrefined olive oil. Refining these oils results in reduction in PS concentration in the oil. This loss is greater in the case of olive oil than peanut oil. Further refining, such as deodorization, results in significant loss in PS, but hydrogenation after refining has a minimal effect on PS loss. Peanut butter, which represents 50% of the peanuts consumed in the United States, contains 144-157 mg PS/100 g. Peanut flour, which results from partial removal of oil from peanuts, contains 55-60 mg PS/100 g. The data suggest that peanuts and its products, such as peanut oil, peanut butter, and peanut flour, are good sources of PS.
Peanut oil
Peanut butter
Coconut oil
Vegetable oil
Soybean oil
Edible oil
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Abstract A blend of hexitols, comprising 80 parts by weight of mannitol and 20 parts of sorbitol, has been used in place of a frying fat in roasting nuts. Even though physicochemical tests demonstrated no measurable deterioration of the hexitol components on continuing repetitive use, biological studies were carried out to establish the safety of the end product. The latter was the novel dry roasted peanut product; the control consisted of conventionally air roasted peanuts. Both products were ground to peanut butter consistency and then stabilized with added hydrogenated peanut oil to facilitate the feeding programs. Male and female rats were maintained on the two peanut products for four generations. It was found that rats subsisting on diets containing the regular peanut butter increased in weight at a somewhat greater rate than did those on the diet containing the special peanut product. Efficiency of food utilization was not adversely affected and overall weight gains were satisfactory. All rats appeared normal and healthy throughout the experiment. There was no morbidity and no diarrhea. Breeding performance was slightly better among those rats on the special peanut product diet. No pathology was observed at autopsy and there were no differences in organ weights among the rats on the two diets. Total liver lipid and liver cholesterol levels were somewhat higher among the control peanut butter‐fed rats, as compared to those on the “special” peanut butter diet. On the basis of (a) published related studies involving biological evaluations of the control peanut butter diet vs. the same adequate diet but containing no peanut components and (b) the present findings, it is concluded that no unknown factors of a toxic nature are present in peanuts roasted in the molten hexitol blend.
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Peanut butter
Roasting
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ABSTRACT: The effect of peanut butter manufacture on vitamin E originating from raw peanuts ( Arachis hypogaea L., runner‐type) was determined. Tocopherols were quantified by normal‐phase high‐performance liquid chromatography. No significant differences were observed in tocopherol (T) values between 1998 and 1999 crop raw peanuts or between raw peanuts and peanut butter except for γ‐T ( P > 0.05). Oil and stabilizer added to the roasted peanuts during peanut butter processing provided 4% of α‐T in the finished peanut butter. Retention of total tocopherols during peanut butter manufacture was 95%. Mean α‐T values (mg/100 g) of commercial peanut products ranged from 12.3 (peanut oil) to 4.1 (dry roasted peanuts).
Arachis hypogaea
Peanut oil
Peanut butter
Arachis
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Abstract To improve stability of peanut butter, rice bran wax (RBX) was added into peanut butter as a stabilizer by formation of organogel. Effects of addition of RBX, heating temperature, and cooling temperature on stabilization effect of peanut butter by RBX were investigated. The optimum conditions were as follow: addition of RBX at 4.0 wt%; heating temperature at 85 °C, and cooling temperature at 20 °C. Under the optimum conditions, the oil loss of peanut butter decreased from 12.19% to 4.04%, and the adhesiveness of peanut butter increased from 23.5 to 165.9 g·s. After storage for 25 weeks, the acid value (AV) of peanut butter prepared under the optimum conditions increased from 0.65 to 0.80 mg/g, and the peroxide value (PV) increased from 0.116 to 0.127 meq/kg. However, the AV of natural peanut butter increased to 1.73 mg/g, and PV increased to 0.178 meq/kg. The confocal laser scanning microscope images showed that the cooling temperature significantly affected crystallization of RBX and distribution of solid particles. When RBX formed needle‐like crystals and peanut solid particles were evenly distributed in the oil phase, stable peanut butter was obtained. These results suggested that the RBX was an effective stabilizer for peanut butter. Practical Application Oil separation often occurred to peanut butter during storage, which reduced the sensory quality of peanut butter and shortened its shelf life. This study stabilized peanut butter by addition of RBX based on the formation of organogel, which was of great practical significance to improve the shelf life of peanut butter.
Peanut butter
Peanut oil
Stabilizer (aeronautics)
Peroxide value
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Horace Fletcher, a popular 19th-century food faddist who advocated chewing food twice for each tooth, alluded to the possible dependence of absorption on thorough mechanical breakdown of food.1 However, it is generally believed that chewing has a minor role in the digestion and absorption of food. To study the effect of mechanical breakdown of food on fat absorption, we put subjects on a diet containing one source of fat in three physical forms.Ten healthy persons were assigned to a vegetarian diet that contained a total of 80 g of fat; 76 g was in the form of whole peanuts . . .
Peanut oil
Peanut butter
Digestion
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