Mixture experimental design was used to model the formulation of a low
fat peanut spread based on textural profile analysis. Emulsifier was
the important factor affecting physical properties of the low fat pean
ut spread. Sucrose polyester (SPE) contributed only the oily attribute
to the product and did not significantly affect physical properties.
The optimum combination was 1% salt, 6% corn syrup solids, 2.6% emulsi
fier, 23.9% SPE, and 66.5% ground defatted peanuts adjusted to 40% pea
nut oil. The fat content of the optimum sample was 26.6%.