"MYVEROL" 18-00, 18-06 or 18-07 Distilled Monoglycerides and "MYVATEX" 57 Food Emulsifier are effective stabilizers for peanut butter, making possible improved flavor, good protection against oil-out, and reduced stickiness. Use of these mono-glyceride products is permitted under the United States FDA Definitions and Standards of Identity for Peanut Butter (21 CFR 46.5). Monoglycerides are metered to the grinder along with the roasted peanuts, salt and sugar. The exact quantity of monoglycerides needed depends on the oil content of the peanuts used, processing conditions, and butter consistency desired. For maximum stabilizer efficiency, the use levels and processing temperatures in the table below are suggested. Monoglycerides produce firmer, stiffer peanut butter at the higher temperatures of the suggested outlet-temperature range than at the lower temperatures in the range. A very soft yet stable peanut butter can be made, for example, by reducing the outlet temperature to about 100'F (38'C) and
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