Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter (though peanuts are not nuts, peanut butter is culinarily considered a nut butter). In a soft matter context, peanut butter can be considered as a colloidal dispersion, where solid, insoluble peanut particles are suspended in liquid oil. There are two types of peanut butter, and at room temperature, these two types of peanut butter behave differently. Non-stabilized peanut butter, also known as "natural" or "100%" peanut butter consists only of ground peanuts and peanut oil and may contain seasonings, such as salt. In natural peanut butter at room temperature, the insoluble peanut particles separate from peanut oil, and the difference in density causes the peanut oil to float upwards. [43] Stabilized peanut butter contains additional ingredients, such as vegetable oil, to prevent the grounded peanuts and peanut oil from separating into two layers. [43] Tanti, R., Barbut, S., & Marangoni, A. G. (2016). Oil stabilization of natural peanut butter using food grade polymers. Food Hydrocolloids, 61, 399-408. It had a good, appetising colour, and the all-important crunchy texture was a hit with more than two-thirds of our tasters. Most also liked its flavour and salt levels.

peanut butter - Which? News Best crunchy peanut butter - Which? News

Its colour and crunchy texture were rated highly, and more than two-thirds thought the peanut flavour hit the spot. 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; further, in "...1932 he began producing his own peanut butter under the name Skippy". [13] 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. [5] 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. [5] A slang term for peanut butter in World War II was "monkey butter". [14] Lidl’s peanut butter also went down well with our panel. Most found the colour appetising and the crunchy texture impressed two-thirds of our tasters. crunchy or chunky peanut butter, which includes coarsely-ground peanut fragments to give extra texture [21] conventional peanut butter, which consists of up to 10% salt, sugars, and hydrogenated vegetable oil [20]A 2012 article stated that "China and India are the first and second-largest producers, respectively", of peanuts. [13] The United States of America "...is the third-largest producer of peanuts (Georgia and Texas are the two major peanut-producing states)" [13] and "more than half of the American peanut crop goes into making peanut butter." [13] Consumption a b "Subject Matter: Making Peanut Butter - IFT.org". www.ift.org. Archived from the original on August 11, 2017 . Retrieved August 11, 2017. John Harvey Kellogg, known for his line of prepared breakfast cereals, was an advocate of using plant foods as a healthier dietary choice than meat. [6] He 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. [6] [7] Kellogg's Western Health Reform Institute served peanut butter to patients because they needed a food that contained a lot of protein that could be eaten without chewing. [5] [6] At first, peanut butter was a food for wealthy people, as it became popular initially as a product served at expensive health care institutes. [5] [6] For most viscous semi-liquid foods, rheological characteristics are determined in shear flow using a coaxial viscometer. [49] However, as peanut butter is not only a highly viscous material, it is also self-lubricating, meaning it releases oils under shear. If placed in a typical coaxial viscometer, the resulting flow pattern a distorted shear flow or plug flow. [49] For accurate data, rheometers typically require no-slip, and the properties of peanut butter do not satisfy this condition. This causes it to be particularly difficult to study its rheology. There have been a few methods devised to overcome this.

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Around a third of tasters said they’d like a stronger flavour, but overall Asda’s peanut butter is a good all-rounder. Food allergies in schools". Centers for Disease Control, US Department of Health and Human Services. 2015. Archived from the original on April 29, 2015 . Retrieved May 3, 2015. a b c Mohd Rozalli, N. H., Chin, N. L., & Yusof, Y. A. (2015). Particle size distribution of natural peanut butter and its dynamic rheological properties. International Journal of Food Properties, 18(9), 1888-1894. a b c d e f g h i j k l m n o p Sideman, Eva. "Peanut Butter | Encyclopedia.com". www.encyclopedia.com. Pine Cone Bird Feeder". Wisconsin State Environmental Education for Kids!. Archived from the original on February 11, 2009.Sugarman, Carole (October 5, 1988). "THE 'PEANUT BUTTER GRANDMOTHER' ". Washington Post. ISSN 0190-8286 . Retrieved September 13, 2022.