I am trying to produce Peanut butter and I need to add an oil antioxidant to milk powder. The question is that At what temperature the antioxidant should be added? Do antioxidants need to be melted before they are added?
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What antioxidant oil are you using? If it is solid at room temperature, I would gently heat to melt and then mix with the milk powder, then proceed with your peanut butter recipe. If you don't want to heat the antioxidant, you want to cut it into the milk powder, similar to cutting butter into flour when making a pie crust.