Some nut processors add an aqueous coating solution of water and dextrin. The water is absorbed by the nuts while the dextrin coats the surface of the nuts and serves as a binder to improve the shelf life of the nuts. The dextrin coating also enhances the nut surface for application of dry coatings of powdered flavorings. Others treat nuts with polyhydric alcohols, including glycerol, and with esters of glycerol as a way to preserve the flavor and moisture content of nuts such as Brazil nuts.
One processor coats nuts with a film of pectinate or pectates mixed with glycerol. Processors are known to apply a molten bonding agent such as glycerol monostearate and other higher fatty acids to the surface of nut meats to solidify the bonding agent.
Heating
the nuts in molten sorbitol for a
thin coating of sorbitol also has been used to prevent the development of
undesirable flavors and odors, especially in broken nuts and pieces. Crispness,
hardness and chewability of peanuts
can be enhanced by using certain additives such as antioxidants, flavoring
compounds and water-soluble organic humectants, including glycerol, sorbitol
and propylene glycol.
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Peanuts treated this way retain their crunchiness even after extended standing in warm, moist applications, such as Kung Pao Chicken - a spicy stir-fry dish served in some 800 Panda Express restaurants nationwide. The dish is prepared with marinated diced chicken, diced and sliced vegetables and crunchy peanuts, and the peanuts maintain their crunchiness even after an hour in the heated serving trays at the consumer counter.
Favorite nuts Bruce Kotz, vice president of Golden Peanut Co., Alpharetta, Ga.,
attributes good positive press on the health benefits of peanuts as a driver
for new and creative ways to incorporate peanuts
and peanut-derived ingredients into recipes.
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