Thickening action of hydroxystearates in peanut butter

This is the authors' abstract. We don't add key points for this paper.

When 0.5–1% of 12‐hydroxystearic acid or the corresponding triglyceride is incorporated into unhardened peanut butter, the resulting product has stiff creamy consistency, and no oil separation takes place upon standing. Sensory evaluation of this peanut butter indicated that it was indistinguishable from typical commercial material in flavor and texture.