Abstract Natural peanut butter was stabilized with 1.0%–2.0% (w/w) beeswax (BW), candelilla wax (CLW), rice bran wax (RBW), or sunflower wax (SFW). The appearance, spreadability, mouthfeel, and flavor attributes of these samples were evaluated by a trained sensory panel using commercial stabilized peanut butter and a sample stabilized with hydrogenated cottonseed oil as references. The waxes and their blend ratio significantly (p < 0.05) influenced appearance, spreadability, firmness, mouthfeel, and flavor attributes. Samples with 1.5%–2.0% CLW, or 1.0%–1.5% RBW had the fewest differences in appearance and texture from the reference and commercial samples. However, an off‐flavor was attributed to 1.5% or higher CLW. Samples stabilized with BW or with 1.0%–1.5% RBW had the fewest difference in flavor compared to the reference sample. Overall, samples stabilized with 1.0%–1.5% RBW scored closest to the commercial and reference samples. The response of CLW, RBW, and SFW (which was only evaluated for appearance and spreadability) indicates that amounts of these waxes could be tailored in different products to achieve a product with desirable texture and flavor as well as stability to oil loss. Practical Application This research provides information that could be used by food companies that make seed or nut butters as spreads or as ingredients for use in foods. It shows the impact of the use of four types of waxes as stabilizers, at commercially relevant levels (< 3.0%), and at levels previously shown to be effective for stabilization, on the firmness, spreadability, and other texture and flavor attributes, and thus provides a starting point for optimization for commercial product specifications.
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