"Smooth" peanut butter in a jar
| |
| Type | Spread |
|---|---|
| Place of origin | Canada |
| Created by | Marcellus Gilmore Edson |
| Main ingredients | Peanuts (additional ingredients include salt, sweeteners, or emulsifiers) |
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It often contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is popular in many countries. The United States is a leading exporter of peanut butter and itself consumes $800 million of peanut butter annually.
Peanut butter is served as a spread on bread, toast, or crackers, and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of breakfast dishes and desserts, such as peanut-flavored granola, smoothies, crepes, cookies, brownies, or croissants. It is similar to other nut butters such as cashew butter and almond butter.
History
Patent for peanut butter
An antique Shedd's Peanut Butter tin. Shedd was an American brand which was discontinued in the 1980s.
Marcellus Gilmore Edson (1849 – 1940) of Montreal, Quebec, Canada, obtained a patent for a method of producing peanut butter from roasted peanuts using heated surfaces in 1884. Edson's cooled product had "a consistency like that of butter, lard, or ointment" according to his patent application which described a process of milling roasted peanuts
until the peanuts reached "a fluid or semi-fluid state". He mixed sugar
into the paste to harden its consistency. A businessman from St. Louis
named George Bayle produced and sold peanut butter in the form of a
snack food in 1894.
John Harvey Kellogg, known for his line of prepared breakfast cereals,
was issued a patent for a "Process of Producing Alimentary Products" in
1898, and used peanuts, although he boiled the peanuts rather than
roasting them.
Kellogg's Western Health Reform Institute served peanut butter to
patients because they needed a food that contained a lot of protein, yet
which could be eaten without chewing.
At first, peanut butter was a food for wealthy people, as it became
popular initially as a product served at expensive health care
institutes.
A Meal Ready to Eat or "MRE kit" which contains peanut butter packets.
Early peanut-butter-making machines were developed by Joseph Lambert,
who had worked at John Harvey Kellogg's Battle Creek Sanitarium, and
Dr. Ambrose Straub who obtained a patent for a peanut-butter-making
machine in 1903.
"In 1922, chemist Joseph Rosefield invented a process for making smooth
peanut butter that kept the oil from separating by using partially hydrogenated oil"; Rosefield "...licensed his invention to the company that created Peter Pan peanut butter" in 1928 and in "...1932 he began producing his own peanut butter under the name Skippy".
Under the Skippy brand, Rosefield developed a new method of churning
creamy peanut butter, giving it a smoother consistency. He also mixed
fragments of peanut into peanut butter, creating the first
"chunky"-style peanut butter. In 1955, Procter & Gamble launched a peanut butter named Jif, which was sweeter than other brands, due to the use of "sugar and molasses" in its recipe.
As the US National Peanut Board confirms, "Contrary to popular belief, George Washington Carver did not invent peanut butter."
Carver was given credit in popular folklore for many inventions that
did not come out of his lab. By the time Carver published his document
about peanuts, entitled "How to Grow the Peanut and 105 Ways of
Preparing it For Human Consumption" in 1916,
many methods of preparation of peanut butter had been developed or
patented by various pharmacists, doctors, and food scientists working in
the US and Canada. January 24 is National Peanut Butter Day in the United States.
Types
A jar of commercial "creamy" peanut butter.
The two main types of peanut butter are crunchy (or chunky) and smooth (or creamy).
In crunchy peanut butter, some coarsely-ground peanut fragments are
included to give extra texture. The peanuts in smooth peanut butter are
ground uniformly, creating a creamy texture.
In the US, food regulations require that any product labelled "peanut butter" must contain at least 90% peanuts;
the remaining <10 a="" an="" and="" as="" butter="" can="" class="mw-redirect" consists="" contain="" emulsifier="" from="" hardened="" href="https://en.wikipedia.org/wiki/Artificial_sweetener" in="" labelled="" no="" of="" oil="" or="" peanut="" prevents="" product="" salt="" separating="" sweetener="" the="" title="Artificial sweetener" us="" usually="" vegetable="" which="">artificial sweeteners
, chemical preservatives, [or] natural or artificial coloring additives." Some brands of peanut butter are sold without emulsifiers
that bind the peanut oils with the peanut paste, and so require
stirring after separation. Most major brands of peanut butter add white sugar, but there are others that use dried cane syrup, agave syrup, or coconut palm sugar.
Organic and artisanal peanut butters are available, but their markets are small.
Production process
Planting and harvesting
A tractor being used to complete the first stage of the peanut harvesting process
Due to weather conditions, peanuts are usually planted in spring. The peanut
comes from a yellow flower which bends over and infiltrates the soil
after blooming and wilting, and the peanut starts to grow in the soil.
Peanuts are harvested from late August to October, while the weather is
clear.
This weather allows for dry soil so that when picked, the soil does not
stick to the stems and pods. The peanuts are then removed from vines and transported to a peanut shelling machine for mechanical drying. After cropping, the peanuts are delivered to warehouses for cleaning, where they are stored unshelled in silos.
Shelling
Shelling must be conducted carefully lest the seeds be damaged during
the removal of the shell. The moisture of the unshelled peanuts is
controlled to avoid excessive frangibility of the shells and kernels,
which in turn, reduces the amount of dust present in the plant.
After, the peanuts are sent to a series of rollers set specifically for
the batch of peanuts, where they are cracked. After cracking, the
peanuts go through a screening process where they are inspected for contaminants.
Roasting
The dry roasting
process employs either the batch or continuous method. In the batch
method, peanuts are heated in large quantities in a revolving oven at about 800 °F (427 °C). Next, the peanuts in each batch are uniformly held and roasted in the oven at 320 °F (160 °C) for about 40 to 60 minutes. This method is good to use when the peanuts differ in moisture content.
In the continuous method, a hot air roaster is employed. The peanuts
pass through the roaster whilst being rocked to permit even roasting. A
photometer indicates the completion of dry roasting. This method is favored by large manufacturers since it can lower the rate of spoilage and requires less labor.
Cooling
After dry roasting, peanuts are removed from the oven as quickly as possible and directly placed in a blower-cooler cylinder. There are suction fans in the metal cylinder that can pull a large volume of air through, so the peanuts can be cooled more efficiently. The peanuts will not be dried out because cooling can help retain some oil and moisture. The cooling process is completed when the temperature in the cylinder reaches 86 °F (30 °C).
Blanching
After the kernels have been cooled down, the peanuts will undergo either heat blanching or water blanching to remove the remaining seed coats. Compared to heat blanching, water blanching is a new process. Water blanching first appeared in 1949.
Heat blanching
Peanuts are heated by hot air at 280 °F (138 °C) for not more than 20
minutes in order to soften and split the skins. After that, the peanuts
are exposed to continuous steam
in a blanching machine. The skins are then removed using either
bristles or soft rubber belts. After that, these skins are separated and
blown into waste bags. Meanwhile, the hearts of peanuts are segregated
through inspection.
Water blanching
After the kernels are arranged in troughs, the skin of the kernel is
cracked on opposite sides by rolling it through sharp stationary blades.
While the skins are removed, the kernels are brought through a
one-minute hot water bath and placed on a swinging pad with canvas on
top. The swinging action of the pad rubs off the skins. Afterward, the
blanched kernels are dried for at least six hours by hot air at 120 °F
(49 °C).
After blanching, the peanuts are screened and inspected to
eliminate the burnt and rotten peanuts. A blower is also used to remove
light peanuts and discolored peanuts are removed using a color sorting
machine.
Grinding
After blanching the peanuts are sent to grinding to be manufactured
into peanut butter. The peanuts are then sent through two sizes of
grinders. The first grinder produces a medium grind, and the second
produces a fine grind. At this point, salt, sugar and a vegetable oil stabilizer are added to the fine grind to produce the peanut butter. This adds flavor and allows the peanut butter to stay as a homogenous mixture. Chopped peanuts may also be added at this stage to produce “chunky” peanut butter.
Packaging
Before packaging, the peanut butter must first be cooled in order to be sealed in jars. The mixture is pumped into a heat exchanger in order to cool it to about 120 °F (49 °C). Once cool, the peanut butter is pumped into jars and vacuum sealed. This vacuum sealing
rids the container of oxygen so that oxidation cannot occur, preserving
the food. The jars are then labelled and set aside until
crystallization occurs. The peanut butter is then packaged into cartons
distributed to retailers, where they are stored at room temperature and sold to consumers.
A 2012 article stated that "China and India are the first and second largest producers, respectively", of peanuts.
The United States of America "...is the third largest producer of
peanuts (Georgia and Texas are the two major peanut-producing states)" and "more than half of the American peanut crop goes into making peanut butter."
Health
Nutritional profile
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 2,462 kJ (588 kcal) |
20 g
| |
| Starch | 4.8 g |
| Sugars | 9.2 g |
| Dietary fiber | 6 g |
50 g
| |
25 g
| |
| Vitamins | Quantity %DV† |
| Thiamine (B1) |
10%
0.11 mg |
| Riboflavin (B2) |
9%
0.11 mg |
| Niacin (B3) |
88%
13.2 mg |
| Pantothenic acid (B5) |
22%
1.1 mg |
| Vitamin B6 |
42%
0.55 mg |
| Folate (B9) |
9%
35 μg |
| Vitamin E |
39%
5.9 mg |
| Minerals | Quantity %DV† |
| Calcium |
5%
54 mg |
| Iron |
17%
2.2 mg |
| Magnesium |
50%
179 mg |
| Manganese |
71%
1.5 mg |
| Phosphorus |
48%
335 mg |
| Potassium |
14%
649 mg |
| Sodium |
0%
0 mg |
| Zinc |
28%
2.7 mg |
| Other constituents | Quantity |
| Water | 1.8 g |
| Alcohol (ethanol) | 0 g |
| Caffeine | 0 mg |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database | |
In a 100 gram amount, smooth peanut butter supplies 588 Calories and is composed of 50% fat, 25% protein, 20% carbohydrates (including 6% dietary fiber), and 2% water (table).
Peanut butter is a rich source (20% or more of the Daily Value, DV) of dietary fiber, vitamin E, pantothenic acid, niacin, and vitamin B6 (table, USDA National Nutrient Database). Also high in content are the dietary minerals manganese, magnesium, phosphorus, zinc, and copper (table). Peanut butter is a moderate source (10–19% DV) of thiamin, iron, and potassium (table).
Both crunchy/chunky and smooth peanut butter are sources of saturated (primarily palmitic acid, 21% of total fat) and monounsaturated fats, mainly oleic acid as 47% of total fat, and polyunsaturated fat (28% of total fat), primarily as linoleic acid).
Peanut allergy
For people with a peanut allergy, peanut butter can cause a variety of possible allergic reactions, including life-threatening anaphylaxis. This potential effect has led to banning peanut butter, among other common foods, in some schools.
Symptoms
- Shortness of breath
- Wheezing
- Tightening of the throat
- Itching
- Skin reactions such as hives and swelling
- Digestive problems
Other uses
Peanut butter cookies, a popular type of cookie made from peanut butter and other ingredients
As an ingredient
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Buckeyes, a type of peanut-butter-based confectionery product.
Peanut butter is included as an ingredient in many recipes: peanut butter and jelly sandwiches, peanut butter cookies, and candies where peanut is the main flavor, such as Reese's Pieces, or various peanut butter and chocolate treats, such as Reese's Peanut Butter Cups and the Crispy Crunch candy bar.
Peanut butter's flavor combines well with other flavors, such as
oatmeal, cheese, cured meats, savory sauces, and various types of breads
and crackers. The creamy or crunchy, fatty, salty taste pairs very
well with complementary soft and sweet ingredients like fruit preserves,
bananas, apples, and honey. The taste can also be enhanced by similarly
salty things like bacon, especially if the peanut butter has added sweetness.
One snack for children is called "Ants on a Log", with a celery
stick acting as the "log". The groove in the celery stick is filled with
peanut butter and raisins arranged in a row along the top are "ants".
Plumpy'nut
is a peanut butter-based food used to fight malnutrition in
famine-stricken countries. A single pack contains 500 calories, can be
stored unrefrigerated for 2 years, and requires no cooking or
preparation.
As animal food
Peanut butter inside a hollow chew toy is a method to occupy a dog with a favored treat. A common outdoor bird feeder is a coating of peanut butter on a pine cone with an overlying layer of birdseed.
Other names
A slang term for peanut butter in World War II was "monkey butter". In the Netherlands peanut butter is called pindakaas (literally "peanut cheese") rather than pindaboter ("peanut butter") because the word butter
was a legally protected term for products that contain actual butter,
prompting Calvé, the company which first marketed it in the country in
1948, to use kaas instead.
In the US, food regulations require that "peanut butter" must contain
at least 90% peanuts, otherwise it must be called "peanut spread".
