Cooking with Chemistry

Lecithin in peanut butter gives the substance the non sticky texture found in peanut butter. It’s also seen in non stick cooking spray and applied in various other shelf products to help with shelf life and helping to keep consistent texture and taste. Lecithin is chemically removed from soya bean and mixture with complex levels of acetone insoluble phosphatides and trigclycerides. Lecithin is a common example of chemistry in cooking and is found in many different household foods, as well as animal feed (Gujarat Ambuja). In the following project I will attempt to create peanut butter without Lecithin according the recipe found on the following link: http://www.chymist.com/peanut%20butter.pdf.
The process described in the preceding link is followed exactly except for the use of lecithin.